Butter-Poached Sturgeon
A luxurious and flavorful seafood dish featuring butter-poached sturgeon fillets, garnished with fresh herbs and lemon slices. Perfect for special occasions or elevating your weeknight dinner.
Ingredients
For the Sturgeon:
- 4 sturgeon fillets about 6 oz each
- Salt and pepper to taste
- Fresh herbs like thyme or dill optional
For the Poaching Liquid:
- 1 cup unsalted butter
- 2 cloves garlic minced
- 2 sprigs fresh thyme
- 1 lemon sliced
Instructions
Prepare the Sturgeon:
- Pat the fillets dry with a paper towel.
- Season with salt, pepper, and optional herbs.
Prepare the Poaching Liquid:
- In a large skillet, melt the butter over low heat.
- Add the garlic, thyme, and lemon slices. Let the mixture infuse for 2-3 minutes.
Poach the Sturgeon:
- Gently place the sturgeon fillets in the skillet, ensuring they are fully submerged in the butter.
- Poach for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
Serve:
- Remove the fillets from the skillet and place them on a serving plate.
- Drizzle with the poaching butter and garnish with fresh herbs.
- Serve with your choice of sides and enjoy!
Notes
-
Choosing Sturgeon:
- Look for fresh, high-quality sturgeon fillets with firm flesh and a mild, clean smell. If fresh sturgeon isn’t available, frozen fillets work well—just thaw them completely in the refrigerator before poaching.
-
Butter Quality:
- Use high-quality, unsalted butter for the best flavor. Salted butter can make the dish too salty.
-
Poaching Temperature:
- Keep the heat low to prevent the butter from browning or burning. The ideal poaching temperature is around 160°F (71°C).
-
Herb Variations:
- If you’re not a fan of thyme, try using dill, parsley, or tarragon for a different flavor profile.
-
Serving Suggestions:
- This dish pairs beautifully with a side of roasted vegetables, mashed potatoes, or a fresh green salad.
- For a complete meal, serve with a glass of Chardonnay or Sauvignon Blanc.
-
Storing Leftovers:
- Store leftover butter-poached sturgeon in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or on the stovetop to avoid drying out the fish.
- The poaching butter can be strained and stored separately for up to 3 days. Use it to add flavor to other dishes.
-
Common Pitfalls to Avoid:
- Overcooking the sturgeon can make it dry. Keep an eye on the cooking time and use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Don’t let the butter get too hot—keep the heat low to prevent the fish from overcooking.