Sturgeon with Pancetta
A savory and elegant seafood dish featuring pan-seared sturgeon fillets topped with crispy pancetta and a rich white wine sauce. Perfect for special occasions or impressing guests.
Ingredients
For the Sturgeon:
- 4 sturgeon fillets about 6 oz each
- Salt and pepper to taste
- Fresh herbs like thyme or rosemary optional
For the Pancetta and Sauce:
- 4 oz pancetta diced
- 2 cloves garlic minced
- 1/2 cup white wine
- 2 tbsp unsalted butter
- 1/4 cup fresh parsley chopped
Instructions
Prepare the Sturgeon:
- Pat the fillets dry with a paper towel.
- Season with salt, pepper, and optional herbs.
Cook the Pancetta:
- In a large skillet, cook the diced pancetta over medium heat until crispy. Remove and set aside, leaving the rendered fat in the skillet.
Cook the Sturgeon:
- Add the sturgeon fillets to the skillet and cook for 3-4 minutes per side, or until golden brown and cooked through. Remove and set aside.
Make the Sauce:
- In the same skillet, add the minced garlic and cook until fragrant.
- Deglaze the pan with white wine, scraping up any browned bits.
- Stir in the butter and parsley, then return the pancetta and sturgeon to the skillet. Toss to coat the fillets in the sauce.
Serve:
- Plate the sturgeon fillets and spoon the pancetta and sauce over the top.
- Serve with your choice of sides and enjoy!
Notes
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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 cooking.
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Pancetta Quality:
- Use high-quality pancetta for the best flavor. Look for pancetta that’s well-marbled and has a rich, smoky aroma.
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Cooking Temperature:
- Keep the heat at medium to prevent the pancetta from burning and to ensure the sturgeon cooks evenly.
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Herb Variations:
- If you’re not a fan of thyme or rosemary, try using dill, parsley, or tarragon for a different flavor profile.
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Serving Suggestions:
- This dish pairs beautifully with a side of roasted potatoes, sautéed spinach, or a fresh green salad.
- For a complete meal, serve with a glass of Pinot Noir or Chardonnay.
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Storing Leftovers:
- Store leftover sturgeon with pancetta 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 sauce can be stored separately for up to 3 days. Reheat and drizzle over the fish before serving.
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Common Pitfalls to Avoid:
- Overcooking the sturgeon can make it dry. Cook until it’s just opaque and flakes easily with a fork.
- Don’t overcrowd the skillet when cooking the sturgeon, as this can lower the temperature and affect the sear.