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1
Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns.
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2
Add lemon juice and gradually whisk in olive oil.
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3
Season to taste with salt.
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4
In a small saucepan over medium heat, combine sugar with 2 tablespoons water.
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5
Stir until sugar is dissolved.
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6
In a medium bowl combine sugar water and turmeric.
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7
Whisk in the vinegar, then the grape-seed oil.
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8
Season to taste with salt and pepper.
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9
Add sturgeon to mixture, stirring to coat.
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10
Season to taste with salt and pepper, and set aside.
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11
In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt.
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12
Bring to a boil, add diced potatoes and cook until tender.
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13
Drain, rinse with cold water, and drain again.
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14
In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil.
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15
Add haricots verts, and cook until tender, but still slightly crisp.
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16
Drain, transfer to a bowl of ice water, and drain again.
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17
In a large bowl, combine potatoes and haricots verts, and set aside.
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18
In a medium saucepan, combine leeks with enough water to cover.
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19
Season with salt and pepper to taste.
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20
Bring to a boil, cover, and cook until tender, about 3 minutes.
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21
Drain, cool and add to the bowl of potatoes and haricots verts.
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22
Preheat oven to 350 degrees.
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23
Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes.
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24
Remove, and season to taste with salt and pepper.
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25
Add frisee to vegetables.
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26
Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad.
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27
On each of 4 plates, place 1/4 of the sturgeon.
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28
Top with a mound of vegetables, and drizzle with vinaigrette.
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29
Garnish with bread sticks.
