Pan-Seared Sturgeon in Pernod Cream Recipe
This pan-seared sturgeon in pernod cream recipe combines rich, buttery fish with a silky anise-flavoured cream sauce and a bright citrus fennel salad. Featured on Fish the Dish, this elegant seafood dish balances richness with freshness through grapefruit, orange, and fennel, making it perfect for refined home dining or special occasions.
The Inspiration
This dish is inspired by classic French coastal cuisine, where rich cream sauces, aromatic liqueurs like Pernod, and delicate freshwater fish often come together in elegant preparations. Pernod, an anise-flavoured spirit, adds a subtle licorice note that enhances the natural richness of sturgeon while cutting through its buttery texture.
On Fish the Dish, host Spencer Watts often explores techniques rooted in European fine dining and adapts them into approachable recipes for home cooks. This sturgeon recipe reflects that philosophy by pairing a luxurious cream reduction with bright citrus and crisp fennel salad to keep the dish balanced and fresh.
Ingredients
Sturgeon in Pernod Cream
- 2 pounds (907 g) sturgeon loin, cut into 2-inch (5 cm) cubes
- 1 tablespoon (15 ml) canola oil
- 1 medium-sized shallot, finely diced
- 2 cloves garlic, finely diced
- 1 lemon, juice
- 3 1/4 ounces (100 ml) Pernod liqueur
- 2/3 cup (160 ml) whipping cream
- Salt and pepper to taste
- 1 grapefruit, segmented
Citrus Fennel Salad
- 1 large fennel bulb, finely sliced
- 1 orange, juice
- 1/3 cup (80 ml) olive oil
- 1 teaspoon (5 ml) salt
- 1 tablespoon (15 ml) chopped fennel fronds or dill
- Pepper to taste
Methods
- Add 1 teaspoon of canola oil to a skillet over medium-low heat. Add chopped shallots, garlic , and lemon juice and season with salt.
- Sauté over medium-low heat until translucent, but do not colour.
- Remove pan from heat and add Pernod.
- Carefully ignite the alcohol in the pan.
- Once the flame is extinguished, put the pan back on the heat, and add cream and remaining lemon juice.
- Allow to reduce for 5-7 minutes until thickened.
- Pat the sturgeon dry with a clean paper towel.
- Add 2 teaspoons (10 ml) canola oil to a new pan and place on medium-high heat.
- Season the fish.
- Sear for 2-3 minutes per side until you have a golden crust and fish is cooked through.
- Remove the pan from the heat
- Place the sliced fennel into a bowl.
- 5 minutes before serving, squeeze orange juice onto the fennel.
- Add olive oil, salt, pepper, and fennel fronds. Toss.
- Plate sturgeon and sauce, and top with fennel salad.
- Add grapefruit segments and serve.
Serving Suggestions
For side dishes, consider serving with crusty baguette, buttery mashed potatoes, or simple steamed asparagus to complement the richness of the cream sauce. These sides help absorb the Pernod cream while maintaining balance on the plate.
Wine pairings such as Chardonnay, Viognier, or dry Riesling work beautifully with the creamy sauce and citrus elements. For non-alcoholic pairings, sparkling water with grapefruit or lemon enhances the dish’s brightness and cleanses the palate between bites.
This dish is best served plated individually to highlight its layered presentation. The contrast between golden seared fish, pale cream sauce, and vibrant citrus salad makes it visually striking and restaurant-worthy.
Final Thoughts
This pan-seared sturgeon in Pernod cream recipe is a refined and elegant seafood dish that showcases how rich sauces and fresh ingredients can work in harmony. The creamy anise-infused sauce enhances the natural richness of the sturgeon, while the citrus fennel salad and grapefruit provide essential brightness and balance.
It’s a dish that reflects the artistry of classic European seafood cooking while remaining accessible for the home kitchen. With its layered flavours and beautiful presentation, it delivers a dining experience that feels both luxurious and fresh.