| The Little Fish Company |
| This Week's Special |
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| Butter Poached Sturgeon Steaks |
Ingredients
2 pounds wild sturgeon steaks
2 sliced shallots
1 vanilla bean split
1 bay leaf
1 tablespoon kosher salt
4 ounces fish stock
2 pounds butter, melted
1 bunch watercress
1 red onion, minced
2 tablespoons capers, rinsed and drained
Directions
Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer.
Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make
sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and
garnish with watercress, onions, and capers.
2 pounds wild sturgeon steaks
2 sliced shallots
1 vanilla bean split
1 bay leaf
1 tablespoon kosher salt
4 ounces fish stock
2 pounds butter, melted
1 bunch watercress
1 red onion, minced
2 tablespoons capers, rinsed and drained
Directions
Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer.
Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make
sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and
garnish with watercress, onions, and capers.
