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.
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
- 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.