Recipes

Sturgeon

Oliver Ridgeway

Executive Chef

Grange Restaurant & Bar

Sacramento
Calif.
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Menu Price: 
$32.00
Yield: 
4 servings
Ingredients: 
4
each
Sturgeon fillets, 4-oz, skin off
12
Oz
Recipe: 
20
each
Recipe: 
8
Oz
Recipe: 
1

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.

2

Heat up red cabbage, crisp up duck fat potatoes and warm the jus.

3

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.

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