Olive Oil Poached Sturgeon with Spring Mushroom Conserva and Pea Tendrils

April 8, 2013 8:14:19 AM PDT
Girl Food Dinner, an all-female chef dinner on April 14, benefits the Greater Chicago Food Depository. Recipe from Found, 1631 Chicago Avenue, Evanston, IL 60201.

    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.