Pan Seared Sturgeon in Pernod Cream with Citrus and Fennel Salad


This recipe for Pan Seared Sturgeon in Pernod Cream with Citrus and Fennel Salad is from episode 9 of Fish the Dish starring Spencer Watts.

Serves: 4


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


  1. Add 1 teaspoon of canola oil to a skillet over medium-low heat.  Add chopped shallots, garlic , and lemon juice and season with salt.
  2. Sauté over medium-low heat until translucent, but do not colour.
  3. Remove pan from heat and add Pernod.
  4. Carefully ignite the alcohol in the pan.
  5. Once the flame is extinguished, put the pan back on the heat, and add cream and remaining lemon juice.
  6. Allow to reduce for 5-7 minutes until thickened.
  7. Pat the sturgeon dry with a clean paper towel.
  8. Add 2 teaspoons (10 ml) canola oil to a new pan and place on medium-high heat.
  9. Season the fish.
  10. Sear for 2-3 minutes per side until you have a golden crust and fish is cooked through.
  11. Remove the pan from the heat
  12. Place the sliced fennel into a bowl.
  13. 5 minutes before serving, squeeze orange juice onto the fennel.
  14. Add olive oil, salt, pepper, and fennel fronds.  Toss.
  15. Plate sturgeon and sauce, and top with fennel salad.
  16. Add grapefruit segments and serve.