Sturgeon stroganoff
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Mushrooms | |
| ½ | pounds | Butter |
| 1 | teaspoon | Chopped shallots |
| 2 | tablespoons | Paprika |
| ¼ | cup | White wine |
| 1½ | cup | Demi-glace |
| 6 | tablespoons | Sour cream at room temp |
| 2 | teaspoons | Lemon juice |
| 1 | dash | Tabasco sauce |
| Salt & pepper | ||
| 18 | (2-oz) escalopes of sturgeon | |
| Flour for dredging | ||
| 2 | tablespoons | Cold sour cream |
| 2 | tablespoons | Chopped parsley |
| 2 | cups | Brown stock |
| 2 | cups | Sauce espagnole |
| (both of above in separate recipes) | ||
| 2 | tablespoons | Madeira |
| Salt & pepper | ||
Directions
DEMI-GLACE
Remove stems from mushrooms, reserve caps. Chop stems. Melt 2 tbs. butter in saucepan. Add shallots & chopped mushroom stems. Saute 5 min. but don't allow shallots to brown. Add paprika, mix well. Add white wine, reduce by half. Add Demi-Glace, simmer 20 min. Using wire whisk, mix 1 tbs. of sauce w/ room temperature sour cream in stainless steel bowl. Add mixture back to remaining sauce. Add 1 tsp. lemon juice & dash of Tabasco. Mix well, pass through fine sieve. Correct seasonings, keep warm. Slice 6 mushroom caps.
Flute the remaining 6& set aside. Saute sliced mushroom caps in 1 tbs.
butter 3 min. Strain off liquid & add mushrooms to sauce. To cook fluted mushroom caps, place them in a pot w/ 1 cup water & 1 tsp. lemon juice.
Bring to boil. Remove from heat,let stand 5 min. Drain. Season sturgeon w/ salt, pepper, & paprika to taste.Dredge in flour & shake off excess. Melt 4 tbs. butter in large saute pan until hot but not brown. Saute sturgeon 2 min. Turn over,cook 1 more min. on other side. Repeat until all sturgeon is cooked using more butter as needed. Arrange sturgeon on individual plates, three slices on each, overlapping in a semi-circle. Place fluted mushrooms at center of circle. Pour sauce over dish & place 1 tsp. cold sour cream on top. Garnish w/ chopped parsley & serve. DEMI-GLACE: Mix Brown Stock & Sauce Espagnole together. Bring to boil & simmer until reduced to 2 cups.
Add Madeira & check seasonings. THE OYSTER BAR
GRAND CENTRAL STATION;MANHATTAN WINE: DURNEY CHENIN BLANC, 1981 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .