Blackberry Farm

Wellhouse

Herb Rubbed Columbia River Sturgeon

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Watch the video for Herb Rubbed Columbia River Sturgeon with Summer Squash Puree and Scalded Tomatoes!

2 pounds cleaned sturgeon
½ cup chopped parsley
½ cup chopped tarragon
½ cup minced chives
½ cup chiffonade basil
2 cups Olive oil
2 cloves of garlic, minced

Dissolve ½ cup kosher salt into  2 quart of cold water. Soak the cleaned sturgeon in the cold brine for 30 minutes. Remove the fish and dry off with a paper towel before marinating in the herbs.

Pre heat you oven to 275 degrees. Mix together all of the ingredients. Coat the sturgeon with enough of the marinade on both sides. Let the sturgeon marinate for 2 hours with the herbs. Season the fish kosher with salt and pepper. Place the fish on a oiled cooking rack or parchment lined baking sheet and place into the oven. Cook for 10 minutes at 275 then turn the oven down to 225 degrees for the remaining 15 minutes of cooking. The flesh of the fish will feel semi firm with the proteins just set and the flesh will just separate when pressed firmly with your finger. If the fillet is very thick it may require additional 10 minutes of cooking. Remove the fish and let it rest in a warm spot for just a few minutes before carving.

Squash mousseline

6 Summer squash cut into slices ½  inch thick
Grape seed oil  6-8 oz
White wine 3 Tbsp

Toss the squash with a small amount of kosher salt, cracked pepper and cooking oil. Roast the squash in a oven proof pan at 350 degrees for 30minutes until the squash is soft. Add the wine to the pan and cook for an additional 2 minutes. Add the squash to a blender and puree while slowly drizzling in the oil. Correct seasoning with kosher salt.

Scalded Tomatoes

1 large beef steak tomato, core removed and diced
1 large clove of galic, peeled and minced
3 Tbsp sherry vinegar
3 basil leaves chiffonade
2 cups cooking quality olive oil

In a small sauce pot set the oil over medium hot heat. In a mixing bowl mix together all of the other ingredients. When the oil is at smoking point remove it from the heat and slowly pour in a small stream into the bowl with the tomatoes and garlic. Stand back at arm’s length for this.  
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