INGREDIENTS: Sturgeon:
12 sturgeon fillets (2 ounces each)
¼ cup olive oil
3 Tbsp. chopped parsley
3 cloves garlic, crushed
to taste, salt and pepper
Risotto:
1 quart water
1 tsp. salt
4 oz. Acini de Pepe pasta
1 Tbsp. freshly ground Parmesan cheese
¼ cup butter
Exotic Mushroom Stew:
½ ounce dried porcini mushrooms
2 cups vegetable stock, warmed
2 Tbsp. olive oil
½ yellow onion, diced
4 cloves garlic, sliced
½ pound fresh shiitake mushrooms, cut into quarters
¼ pound crimini mushrooms, cut into quarters
¼ pound white mushrooms, cut into quarters
¼ cup sherry
¼ cup red wine
1 Tbsp. tomato paste
1 pound portabella mushrooms, grilled and sliced
1 Tbsp. cornstarch
1 tsp. soy sauce
to taste, salt and pepper
optional: truffle oilDIRECTIONS: Place sturgeon in a glass dish:
Mix remaining ingredients; brush over sturgeon. Cover and refrigerate for 30 minutes. To serve, prepare grill and brush it with oil. Grill sturgeon, turning once, about 5 to 7 minutes, or until cooked through.
For risotto:
Bring water to a boil; add salt. Stir in pasta and cook until tender; drain well. Stir in cheese and butter.
For exotic mushroom stew:
Soak porcini mushrooms in ½ cup of the warm vegetable stock until softened; reserve. In a large sauté pan, heat oil; add onion and garlic and cook until soft. Add shiitake, crimini, white mushrooms and about ½ cup vegetable stock. Cook, stirring occasionally, for 10 minutes. Stir in porcini with soaking liquid, sherry, wine and tomato paste. Simmer until reduced by half. Add remaining stock and grilled portabella mushrooms. Dissolve cornstarch in 2 Tbsp. cold water; stir into mushroom mixture. Stir in soy sauce, salt and pepper. Stir in cooked pasta mixture. Taste and adjust seasonings.
For appetizer servings:
Place about ½ cup of mushroom mixture on each serving plate. Top each serving with one sturgeon fillet. If desired, drizzle each serving with truffle oil. Garnish as desired.
For entrée servings:
Place about 1 cup of the mushroom mixture on each dinner plate. Top each serving with two sturgeon fillets. If desired, drizzle each serving with truffle oil. Garnish as desired.SERVINGS:12 appetizers or 6 entrée servingsFrom:Executive Chef Kurt Grasing, Grasing’s Restaurant, Carmel, CaliforniaPHOTO CREDIT:Photo Credit: STOLT SEA FARM CALIFORNIA LLC /THE MUSHRO
