Sautéed Sturgeon with Wild Mushrooms

From The New Ark Cookbook
by Nanci Main & Jimella Lucas

Destination: The Pacific
Ocian in View

sturgeon all-purpose flour clarified butter wild mushrooms (note) garlic shallot Dijon mustard Tabasco lemon juice salt pepper brandy fish stock (note) heavy cream Madeira

Dust 2 6-oz fillets of sturgeon lightly with flour. In a large sauté pan, heat 1/4 to 1/3 c. clarified butter to medium hot. Pan-fry the first side till light brown; turn over. Add 1/2 c. sliced wild mushrooms, 1 t. minced garlic, 1 t. minced shallot, 1 t. Dijon mustard, 1 dash Tabasco, 2 to 3 T. lemon juice, and salt and papper to taste. Cook till garlic loses its sting and fish is nearing done. With the fillets still in the pan, deglaze with a round of brandy (note). Add 2 to 3 T. fish stock and 1/3 c. heavy cream. Reduce briefly, then add 2 to 3 T. of Madeira and reduce by about one-half. Check the texture of the fillet and consistency, flavor and color of sauce. Serve when the fish is slightly springy to the touch and the sauce has a rich brown color. Serves 2

Notes & Tips: • Chef Lucas prefers chanterelle mushrooms, but any wild mushrooms will do just fine. • A "round" is a quick pour around the pan's outside perimeter, away from and back to the handle - about 1/4 cup. • For Fish Stock: Bring to boil 2 to 3 quarts of water, 1 lb. fish scraps (heads without gills, tails, bones & trimmings. Salmon, snapper and halibut work especially well; do not use sturgeon), 1 large onion, cut up into chunks, 1/2 to 1 cup chopped carrot, 1/2 to 1 cup chopped whole fennel bulb, 2 bay leaves, salt and 10 peppercorns. Simmer about 3 hours, strain through cheesecloth, cool and refrigerate or freeze. Yields 1 1/2 to 2 quarts.

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