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 ½ 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.
Recipe by Chef Tim Coyne of Bistro by the Sea, Morehead City, NC.
