Story's pan roasted sturgeon - KCTV5

Story's pan roasted sturgeon

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Story in Prairie Village serves fresh, local and seasonal creative American cuisine with Spanish, French and Italian influences.  Here is their recipe for pan roasted sturgeon with mushroom risotto and cauliflower with pancetta.

(4 entrée portions)

For the sauce:

2 c. dry white wine

1 c. chicken stock

1 c. veal stock

Zest and juice of 2 oranges

Juice of one lemon

1 T honey

2 shallots, chopped

1 celery branch, chopped

2 cloves of garlic, chopped

4 sprigs of thyme

3 fresh bay leaves

½ t. salt

Combine all ingredients in a saucepan and simmer over low heat for 45 minutes. Strain through a fine mesh sieve into a clean saucepan and return to the stove. Reduce over low heat until ¼ cup remains. Set aside.

For the risotto

1T canola oil

1T butter

2 c. mushrooms, your choice, finely chopped or pureed in a food processor

2 T minced yellow onion

1 clove garlic, minced

1 c. Arborio rice

½ c dry white wine

4-5 cups of chicken or vegetable stock, hot

Salt and pepper to taste

Add butter and canola oil to a medium saucepan over low heat. Add mushrooms and a bit of salt and gently for ten minutes. Add onion and garlic and cook for another minute or two. Turn up heat to medium and add rice. Cook, stirring constantly, for three minutes. Add white wine and 2 cups of stock, and a bit more salt. Cook, stirring frequently, until half the liquid has been absorbed. Add more liquid, enough to cover the rice, and again, stirring frequently, cook until half the liquid is absorbed. Repeat the process for about twelve minutes, until the rice is almost done, then spread it out on a baking pan and refrigerate.

To complete the dish:

2 T canola oil

6 oz pieces of sturgeon fillet, skinless, 4 each

2 T pancetta, diced

1 shallot, cut in thin rings

8 pieces cauliflower florets, steamed or boiled until soft

2 c. chicken stock, divided

4 oz butter, divided

1 T chives, finely sliced

1 T parsley, minced

White wine-citrus sauce

Mushroom risotto, par-cooked

Salt and pepper to taste

Heat an oven to 400 degrees. Heat a large frying pan over high heat. Season the sturgeon with salt and pepper. Add canola oil to the frying pan and place the sturgeon pieces in the pan. Cook on the first side for three or four minutes, or until a golden brown crust develops. Flip over the pieces of fish and place the entire pan in the oven for 4-5 minutes.

To another frying pan set over medium heat add pancetta and cook until lightly caramelized. Add shallot rings and cook for a minute, then add half a cup of chicken stock, all of the sauce, the cauliflower and half the butter. Simmer until the cauliflower has warmed through and the sauce has thickened. Add chives and salt and pepper as necessary.

To another frying pan add 8-9 spoonfuls of par-cooked risotto. Add one cup of chicken stock and cook until the rice is hot. Add remaining butter and parsley and stir until rice is creamy. Add salt and pepper as needed.

To finish the dish, remove sturgeon from the oven. Divide risotto among 4 plates. Place fish on top of the risotto. Place two pieces of cauliflower and a bit of pancetta and shallot on top of each fish. Spoon sauce around and serve.

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