This delicious recipe was graciously shared by Paul Cassel- thank you Paul!

Zucchini and Mushroom Poached Sturgeon

Makes 2 servings

INGREDIENTS

  • 2 Portions Fisherfolk Sturgeon steaks

  • 2 Zucchini | 1cm sliced)

  • ½ Celeriac (thinly sliced)

  • ¼lbs hedgehog mushroom (chanterelles are good alternatives)

  • 1 shallot (diced)

  • 2 parsley sprigs

  • 1 bay leaf

  • 3 cups water

  • 1 cup white wine vinegar

  • 1 tbsp cooking oil

  • 1 tbsp butter

  • 1 tbsp thyme (fresh or dried)

  • 1 tsp salt

  • 1 tsp black pepper (ground)

  • Capers for garnish

INSTRUCTIONS

1. Thinly slice the zucchini, celeriac and mushrooms. Finely dice your shallot

2. Sprinkle salt and black pepper onto the sturgeon steaks, thoroughly coating all sides. Coat the seasoned fish in white wine vinegar

3. Peel your garlic and crush the cloves with the back of your knife.

4. Add oil to a high walled pan and sweat your shallots, zucchini and celeriac on medium to high heat until all vegetables are soft but not fully cooked

5. Turn down the heat to medium-low and add the butter, mushrooms, sturgeon, white wine vinegar and water to the pan.

6. Cover the pan and let simmer for about 8 minutes

7. Plate the poached vegetables and lay the poached sturgeon on top. Garnish with capers for an added savoury touch and serve.

Enjoy!