Sturgeon Roulades with Roasted Sweet Red Pepper sauce
Show #100
Measure |
Ingredients |
Prepare |
Substitute |
| 4 | Sturgeon fillets |
¼ inch thick |
|
| ¼ cup |
Butter | Melted | |
| 1 cup | Chicken stock | Concentrated | |
| 1/8 cup | Butter | ||
| ¼ cup | Celery | Finely chopped | |
| ¼ cup | Onion | Finely chopped | |
| 1 tablespoon | Garlic | Minced | |
| 1/8 cup | Parsley | Chopped | |
| 1 tablespoon | Red bell pepper | Chopped | |
| 1 tablespoon | Black olives | Finely chopped | |
| A pinch | Summer savory | Dried or freshly chopped |
|
| 2 cups | Corn bread | Crumbled | |
| ½ cup | Wheat bread | ||
| ½ cup | Cooked shrimp (optional) | Diced into ¼ inch cubes |
|
| 1/8 cup | Green onion | Chopped | |
| 1/8 tsp | Pepper | Freshly ground | |
| 3 cups | Roasted red bell pepper | ||
| ¼ cup | Shallot | Skinned and chopped | |
| 1 cup | White Wine | ||
| ½ cup | Sugar | ||
| ¼ cup | Heavy cream | ||
| Salt and pepper | To taste | ||
Buerre blanc sauce (*recipe)
To make Roasted Red Pepper sauce: in a sauce pan, simmer for 30 minutes: roasted red bell pepper, shallot, white wine and sugar. When the sauce is done, blend in a food processor until smooth. Return to the heat and add the heavy cream. Salt and pepper to taste.
To make Shrimp Corn Bread stuffing: In a sauce pan add chicken stock, 1/8 cup butter, celery, onion and garlic. Cook until the vegetables are translucent. In a large mixing bowl, fold together the cooked vegetables, parsley, finely chopped red pepper, black olives, green onion, pepper, summer savory, parsley, corn bread, wheat bread and shrimp.
To make Sturgeon Roulades: Place a layer of stuffing on the sturgeon fillets. Pat it down and roll up the fillet, stuffing and all. Pin with a tooth pick. Stand the fillets on end and brush with butter. Bake at 400 degrees for 15 minutes and serve with roasted red pepper sauce. Top with lemon beurre blanc sauce.
Note: any firm textured fish with work with this recipe, including bass, trout, halibut and walleye. SERVES 6
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