- Poaching Sturgeon in Olive Oil
- 1 t Black peppercorns
- 2 t Green peppercorns
- 2 ea Bay leaves
- 2 ea Shallots, thinly sliced
- 2 cloves Garlic, crushed
- 2 sprigs Thyme
- 4 sprigs Savory
- 2 C olive oil or just enough to cover fish
- 4 ea 6 oz pieces of sturgeon
Combine all ingredient in a non-reactive stainless steel pan bring to 140 degrees F, place 4- 6 oz pieces of sturgeon in the oil and cook for 8 to 10 min or until fish is cooked medium.
- For the conserva
- 2 c herb oil (see recipe below)
- 2 lb shiitake mushrooms, stems removed
- 1 c baby carrots, cut thin
- 1 c leeks, julienne
- 3 T sherry wine vinegar
- 1 T Kosher Salt
- 2 t Black pepper, ground
Place strained Herb oil in a medium sized sauce pot, bring to a simmer. Combine remaining ingredients. Pour warm oil over mushrooms stir and cover – stir every couple min to "cook" down mushrooms. Let cool to room temperature then refrigerate for up to 2 weeks.
- For the herb oil for the conserva
- 2 c evo
- 6 ea bay leaves, fresh
- 1 bunch thyme
- 1 bunch savory
- 2 cloves garlic
- 6 ea allspice berries
- 1 T black peppercorns
- 1 T green peppercorns
Combine all ingredients in a heavy bottom sauce pot, place on the stove over med-low heat and bring to a simmer. Remove from the heat and let steep for 30 to 45 min or until room temperature. Strain oil and discard herbs and spices. Reserve oil for the conserva.