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Pan Seared Sturgeon in Pernod Cream with Citrus and Fennel Salad

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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

Ingredients

Sturgeon in Pernod Cream

  • 2 lbs (900 g) Sturgeon loin, cut into 2-inch (5 cm) cubes
  • 1 Tbsp (15 ml) Canola oil
  • 1 Medium-sized shallot, finely diced
  • 2 cloves Garlic, finely diced
  • 1 Lemon, juice only
  • 100 ml Pernod liqueur
  • 2/3 cup (150 ml) Heavy cream
  • Salt and pepper to taste
  • 1 grapefruit, segmented

Citrus Fennel Salad

  • 1 Large fennel bulb, finely sliced
  • 1 Orange, juiced
  • 100 ml olive oil
  • 1 tsp (5 ml) salt
  • 1 Tbsp (15 ml) chopped fennel fronds or dill
  • Pepper to taste

Directions

  1. Place 1 tsp of canola oil into a skillet.  Add chopped shallots and garlic to a new pan.  Add salt and a squeeze of lemon juice.
  2. Sauté over medium-low heat until translucent, but do not colour.
  3. Remove pan from heat and add Pernod.
  4. Ignite the alcohol in the pan to burn off the fumes of the alcohol.
  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 meat dry with a clean paper towel.
  8. Add 2 tsp (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 to desired doneness.  Move pan off heat.
  11. Make citrus Fennel salad.
  12. Place the sliced fennel into a bowl.
  13. 5 minutes before serving, squeeze juice of one orange onto the fennel.
  14. Add olive oil, salt, pepper, and fennel fronds.  Massage.
  15. Segment a grapefruit.
  16. Plate sturgeon and sauce, and top with fennel salad.
  17. Add grapefruit segments and serve.
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