Pan Seared Sturgeon in Bouillabaisse Emulsion Recipe

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
garlic
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