Grange Restaurant & Bar
In a skillet over medium heat, pan-roast sturgeon fillets facedown for about 4 minutes. Transfer to a 350-degree F oven for another 4 minutes, until cooked through and opaque.
Heat up red cabbage, crisp up duck fat potatoes and warm the jus.
To serve, place a 3-ounce portion of cabbage on plate, place sturgeon fillet on top and arrange potatoes next to them. Drizzle with jus.