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Pan seared sturgeon in pernod cream with citrus and fennel salad
Ingredients
Sturgeon in pernod cream
- 900 grams sturgeon loin, cut into 5 centimeter cubes
- 1 tablespoon (15 milliliters) canola oil
- 1 medium-sized shallot, finely diced
- 2 cloves garlic, finely diced
- 1 lemon, juice only
- 100 milliliters Pernod liqueur
- 2/3 cup (150 milliliters) heavy cream
- Salt and pepper to taste
- 1 grapefruit, segmented
Citrus fennel salad:
- 1 large fennel bulb, finely sliced
- 1 orange, juiced
- 100 milliliters olive oil
- 1 teaspoon (5 milliliters) salt
- 1 tablespoon (15 milliliters) chopped fennel fronds or dill
- Pepper to taste
Directions
- Place one teaspoon of canola oil into a skillet. Add chopped shallots and garlic to a new pan. Add salt and a squeeze of lemon juice.
- Sauté over medium-low heat until translucent, but do not colour.
- Remove pan from heat and add Pernod.
- Ignite the alcohol in the pan to burn off the fumes of the alcohol.
- Once the flame is extinguished, put the pan back on the heat, and add cream and remaining lemon juice.
- Allow to reduce for five to seven minutes until thickened.
- Pat the sturgeon meat dry with a clean paper towel.
- Add two teaspoons (ten milliliters) canola oil to a new pan and place on medium-high heat.
- Season the fish.
- Sear for two to three minutes per side until you have a golden crust and fish is cooked through to desired doneness. Move pan off heat.
- Make citrus Fennel salad.
- Place the sliced fennel into a bowl.
- 5 minutes before serving, squeeze juice of one orange onto the fennel.
- Add olive oil, salt, pepper, and fennel fronds. Massage.
- Segment a grapefruit.
- Plate sturgeon and sauce, and top with fennel salad.
- Add grapefruit segments and serve.
