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Roast Sturgeon and Salmon SavoyAnonymous Fri Oct 07 11:41:11 2005 1 salmon belly flap 1 (1-1/2 lb.) sturgeon loin fillet salt and white pepper, to taste olive oil, as needed 4 savoy cabbage leaves, blanched 2 cups fish stock 1 cup dry white wine flour, as needed cold water, as needed Cut salmon belly flap to fit larding needle; lard flaps lengthwise through sturgeon loin, using three to four pieces. Season; sear on both sides in olive oil. Reserve warm. Place savoy cabbage leaves on dry cloth; overlap to form rectangle. Brush with olive oil. Place loin on long edge of leaf rectangle; roll to wrap loin in leaves. Secure with twine at 1/2 in. intervals. Brush with olive oil; place in roasting pan. Add fish stock and wine. Roast at 300 degrees F for 45 minutes to 1 hour, basting frequently with pan juices. Remove roast; reserve warm. Combine flour and water, stir into pan juices to thicken. Adjust seasoning. TO SERVE Slice roast; serve with sauce. NOTES Season: Spring Food cost: Moderate to high Wine notes: Sokol Blosser Chardonnay, Yamhill Co., Oregon Email the recipe Roast Sturgeon And Salmon Savoy to a friend! |
