Walnut Encrusted Pomegranate Sturgeon
Russian Sturgeon Recipe from Marshallberg Farm
• 1 Sturgeon Fillet
• 1 Lemon
• 1/2 Cup White Wine
• 1 Cup Crushed Shelled Walnuts
• 1/2 Cup Pomegranate Concentrate
• 1 tbsp Honey
• Sprinkle Brown Sugar
• Olive Oil or Butter
• Fresh Thyme, Salt, Black Pepper
Heat oven to 300. Place fillet on baking pan (cut to fit). Squeeze juice from 1 lemon onto raw meat. Throw a splash of white wine on meat. Cover pan with foil or lid and bake in oven for 30-40 minutes, until soft.
Remove meat from oven and let sit.
Heat small skillet with a thin coating of butter or olive oil. Roast walnuts and sprinkle of brown sugar in hot skillet until browned but not burnt. Remove 1/2 of the walnuts and put aside. Add honey and pomegranate concentrate to remaining walnuts in skillet. Stir and taste. Add salt, pepper and more honey to taste. Use fish juices from oven pan to dilute to taste.
Drizzle sauce from skillet on to fillets. Place fillets drizzled-side down on hot grill. Drizzle top size with sauce while in grill. Let sauce caramelize. Once black grill marks have appeared, flip and do other side. Drizzle sauce again. Once both sides have nice grill marks, remove fillets and slice to serving size. Place sturgeon servings on plates and drizzle with remaining sauce. Sprinkle crushed roasted walnuts and fresh thyme on each serving.
See another sturgeon recipe