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Sturgeon in Pernod Cream with Citrus and Fennel Salad

Sturgeon in Pernod Cream:
2 Lbs Sturgeon loin, cut into 2-inch cubes
1 Tbsp canola oil
1 Medium-sized shallot, finely diced 
1 Lemon, juice only
100 ml Pernod liqueur
2/3 cup heavy cream
Salt and pepper to taste 
1 grapefruit, segmented 

Citrus Fennel Salad:
1 large fennel bulb, finely sliced
1 orange, juiced 
100 ml olive oil 
1 tsp salt
1 tbsp chopped fennel fronds or dill 
Pepper to taste 

Place 1 tsp of canola oil into a skillet. Add chopped shallots and garlic. Add salt and a squeeze of lemon juice. Sauté over medium-low heat until translucent, but do not color. 
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 5-7 minutes until thickened. 
Pat the sturgeon meat dry with a clean paper towel. 
Add 2 tsp canola oil to a new pan and place on medium-high heat. 
Season the fish. 
Sear for 2-3 minutes per side until you have a golden crust and fish is cooked through the desired doneness. 
Move pan off heat. 

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 fronts. Massage. Segment grapefruit. Add segments and serve.