Fresh Sturgeon

[guajolote]

I bought a filet of sturgeon yesterday and now realize I have no idea how to cook it. It is about 1 1/2 lb. and 3/4 inch thick. The fishmonger said it was very meaty, almost like a turkey breast?

Any ideas?

[Robert Schonfeld]

Years ago, there was a place in Florence called Camillo (very possibly still there) that had fresh sturgeon every Thursday. We used to make the trip just for that. Brushed with some good olive oil, grilled, with a squirt of lemon. Yum.

It is a very "meaty" fish. Be careful not to overcook it. The press-with-the-finger test works best.

[Steve Plotnicki]

Are you in a location where you can lightly smoke it?

[ngatti]

Fresh sturgeon tastes great. Make a mix of fine breadcrumbs, flour and a hint of Paprika (more for color as it helps the browning). Spanish will do. Dredge and shake off the filets. Sautee the steaks on each side on high heat until golden brown. Finish in a hot oven till cooked through (shoudn't take more than a few minutes at 350 degrees).

We used to get fresh sturgeon as staff meal at the Four Seasons quite often. Customers would never order it, but Seppi like to have it on his menu. I find the farm raised 'bullets' that are prevelant today, to be quite acceptable. The meat is very firm with a texture not quite like any fish you may have eaten. I used to dump hollandaise on it. Recent preparations find me putting a variant of that suce (choron or bernaise) on the fish. For me the richness of such a sauce, compliments the steak like texture of the fish.

good luck!

Nick

[guajolote]

Thanks for all the suggestions. I'd love to smoke it but dinner is in an hour.

I think I'll try the breadcrumb version (have to look in Larousse for choron sauce).

[ngatti]

A quick cheat choron. Make hollandaise and bung some tomato paste into it.

Nick

[Kent Wang]

Sturgeon is one of my new favorite fishes. I blackened mine.

Blackened sturgeon, haricots verts with carmelized shallots and garlic.