Fresh Sturgeon With Spring Vegetables Recipe

Name: Fresh Sturgeon With Spring Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 7-ounce pieces fresh sturgeon; Kosher salt and freshly ground black pepper to taste; 5 tablespoons unsalted butter; 1/2 cup homemade or low-sodium chicken stock; 3 carrots, peeled and cut diagonally in two-inch pieces, blanched in salted water until almost tender; 9 large scallions, white part only, blanched in salted water until almost tender; 3 cups fresh shelled peas, blanched in salted water until almost tender; 8 stalks asparagus, bottoms trimmed, blanched in salted water until almost tender; 1 leaf green lettuce, sliced into very thin strips; 1/2 teaspoon chopped tarragon; 1 1/2 cups green-pea sauce (see below); 1 1/2 cups shrimp sauce (see below)

Servings: persons

6 7-ounce pieces fresh sturgeon
Kosher salt and freshly ground black pepper to taste
5 tablespoons unsalted butter
1/2 cup homemade or low-sodium chicken stock
3 carrots, peeled and cut diagonally in two-inch pieces, blanched in salted water until almost tender
9 large scallions, white part only, blanched in salted water until almost tender
3 cups fresh shelled peas, blanched in salted water until almost tender
8 stalks asparagus, bottoms trimmed, blanched in salted water until almost tender
1 leaf green lettuce, sliced into very thin strips
1/2 teaspoon chopped tarragon
1 1/2 cups green-pea sauce (see below)
1 1/2 cups shrimp sauce (see below)

1
Preheat oven to 350 degrees.
2
Lightly season the sturgeon with salt and pepper on both sides.
3
In each of 2 large ovenproof skillets set over medium-high heat, melt 2 tablespoons of the butter.
4
When the butter stops foaming, place the fish in the pans, leaving at least an inch of space around each piece.
5
Cook until the bottoms turn golden, 4 to 5 minutes.
6
Turn and cook for another 3 minutes.
7
Place the pans in the middle shelf of the oven to finish cooking, for about 8 minutes, while preparing the vegetables.
8
Melt the remaining tablespoon of butter in a large saucepan.
9
Add the chicken stock, carrots and scallions and simmer for 4 minutes.
10
Add the peas and asparagus, and continue to cook until all of the vegetables are tender, another 3 minutes.
11
Remove from the heat and add the lettuce and tarragon.
12
Meanwhile, gently warm the pea sauce and the shrimp sauce in separate pots over low heat, without letting them reach a simmer.
13
Ladle a few tablespoons of pea sauce onto the centers of 6 plates.
14
Divide the vegetable mixture evenly among the plates.
15
Top the vegetables with 1 piece of sturgeon.
16
Ladle more pea sauce around the vegetables, and then drizzle the shrimp sauce over the fish and around the edge of the plate.
17
Serve immediately.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 7-ounce pieces fresh sturgeon, Kosher salt and freshly ground black pepper to taste, 5 tablespoons unsalted butter, 1/2 cup homemade or low-sodium chicken stock, and more.

Yes, Fresh Sturgeon With Spring Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fresh Sturgeon With Spring Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions