By TIM COYNE
Tim Coyne, executive chef at Bistro By The Sea, shares some recipes that were sampled during sturgeon tasting sessions.
STEAMED STURGEON SALAD
- 8 ounces sturgeon
- 8 sprigs arugula
- 12 slices cucumber
- 8 slices water chestnuts
- 4 ounces artisan greens
- 12 leaves Bibb lettuce
- 4 wooden spears, each with one radish, one black olive and two cherry tomatoes
Place sturgeon on oiled steamer rack over boiling water. Steam until the fillets flake easily with a fork.
For each serving, layer 2 sprigs of arugula, 3 slices of cucumber, 2 slices of water chestnuts and 1/2 ounce of artisan greens in a Bibb lettuce cup (3 leaves). Garnish with wooden spear and vegetables and 2 ounces of steamed sturgeon. Serves 4.
STURGEON AND BACON APPETIZER
- 8 ounces sturgeon
- extra virgin olive oil or butter
- 4 strips bacon
- 4 asparagus spears
- 8 strips red bell pepper, julienned
- 4 chive leaves
Sauté sturgeon in heated extra virgin olive oil or butter until fillets are opaque and cooked through. Cook bacon at 350 F until browned. Grill asparagus.
For each serving, wrap 2 ounces sautéed fish, one asparagus spear and two julienned red bell pepper strips with 1/2 strip of cooked bacon. Garnish with one chive leaf. Serves 4.
CHARGRILLED TERIYAKI STURGEON
- 24 ounces sturgeon
- 4 cups teriyaki glaze
- 4 wonton crackers
- wasabi paste as a topping (can buy in store)
Marinate 24 ounces of raw sturgeon in 4 cups of teriyaki glaze for 24 hours under refrigeration (<40 F).
To chargrill sturgeon, heat skillet on high heat. Sear both sides of a steak for no longer than one minute.
Top each wonton with wasabi, slaw and sturgeon. Serves 4.
- 2 cups soy sauce
- 2 cups water
- 1 cup granulated sugar
- 1/2 cup chopped pickled ginger
- 1 tablespoon fresh, chopped garlic
- 1/4 cup sesame oil
Mix ingredients together for the glaze. Makes 4 cups.
- 8 tablespoons sesame oil
- 1 cup toasted sesame seeds
- 1 cup rice wine vinegar
- 2 cups each of julienned red cabbage, carrots and red bell peppers
Heat oil in pan until smoking. Add sesame seeds to toast. Set aside and cool. Add rice wine vinegar. Mix vegetables and vinegar. Serves 4.
This article was published in the Spring 2015 issue of Coastwatch.
For contact information and reprint requests, visit ncseagrant.ncsu.edu/coastwatch/contact/.