Pan Seared Sturgeon in Bouillabaisse Emulsion Recipe

  French Seafood

4 Eight oz. filet of sturgeon
16 Stalks white Asparagus peeled and blanched
5 lbs. clean fish bones
1 lb. clean Mire Poix (Onion, Celery, and Carrots coarsely chopped)
1/2 lb. Tomato coarsely chopped
1/4 lb. Fennel coarsely chopped
1 T Tomato paste
1 Sprig tarragon
1 Sprig Parsley
2 c. White wine
1 c. Pernod
1 c. Mussel juice
1 lb. Shrimp shells
1/2 T Saffron threads
5 Cloves garlic
1/2 c. extra virgin olive oil

For Watercress Coulis:
4 Bunches Watercress
2 Shallots sliced
2 Cloves Garlic
1 T Oive oil
1 c. Vegetable stock

1. In a large brazier, sweat mire poix, fennel and garlic with saffron in 1/4 cup oil until soft.
2. Add bones, shells, tomato and paste, cook until well-colored with paste.
3. Deglaze with liquors, reduce by half.
4. Add mussel juice and cover with water.
5. Simmer for 1 hour
6. Purée well and pass through mesh strainer, emulsify (using whisk or hand blender) with remaining oil and 2 T butter

Watercress Coulis Preparation :

1. Sweat shallot and
2. Add 2 cups boiling stock
3. Cook until soft
4. Chill in ice bath
5. Purée and pass through mesh strainer
6. Sear sturgeon
7. Cover middle of dinner plate with coulis
8. Place sturgeon on the coulis and drizzle the bouillabaisse on the sturgeon

Pan Seared Sturgeon in Bouillabaisse Emulsion

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