Sturgeon Szechuan Recipes

Steps:

• Heat the sesame oil and the butter until hot.
• Dust the fillets with flour.
• Pan fry until light brown on both sides.
• Add the garlic, ginger and red pepper flakes.
• Cook until the garlic just starts to brown.
• Squeeze the lemon juice over the sturgeon and de-glaze the pan with the sake.
• Add the teriyaki sauce and reduce until caramelized.
• (If the sauce appears to break as it reduces, add a tablespoonful of sake or sherry).
• Garnish with chopped peanuts.
• Teriyaki Sauce: Mix all ingredients together; will keep in the refrigerator for up to a month; before using, stir up from the bottom.

Steps:

• Heat sesame oil and butter until hot. Dust lighty with flour the fish fillets. Pan fry until light brown on both sides. Remove fish to oven to keep warm. Add garlic, ginger and red pepper flake to pan, and brown slightly. Squeeze lemon juice over garlic and deglaze with 1/3 cup of sake. Add teriyake sauce (3/4 cup soy sauce, 2Tbsp. mirin, 2 Tbsp. brown sugar) and reduce till caramelized. Garnish with pinenut or peanuts.

Steps:

• Heat the grill, (or use a grill pan) on high while you prepare the sturgeon.
• Remove the skin from the sturgeon and place in a large stainless steel bowl.
• Add the olive oil, garlic, course black pepper and salt.
• Mix the seasonings into the fish to coat.
• Prepare the mushroom sauce by heating a large sauté pan on high.
• Add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
• Sauté the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper.
• Place the sturgeon on the grill and reduce the heat to a medium setting.
• Close the grill and leave the fish as is for 2 minutes.
• While the fish is cooking add both the stock and white wine to the mushroom mixture and continue to cook to reduce the liquid.
• Reduce by almost half.
• Flip the fish after two minutes of cooking and cook another minute or until the fish reaches an internal cooking temperature of 145 degrees.
• Remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy.