Northern Divine Sturgeon with Chimichurri Sauce
Makes approximately 5 cups (1.25 L/1.06 kg)
Chimichurri goes wonderfully with Northern Divine sturgeon. I like to sear or grill it after applying the chimichurri which chars the herbs and gives a wonderful fragrance to the fish. Drizzle with some of the fresh sauce to finish .
This is the recipe I like to use which combines fresh and dried oregano, is thicker than usual, and has less vinegar.
4 cups (1 L/100 g) Italian parsley leaves and delicate stems, packed
1/2 cup (125 mL/10 g) fresh oregano leaves
1 cup (250 mL/40 g) cilantro leaves and delicate stems, packed
2 tsp (10 mL/1.2 g) dried oregano
6 cloves (18 g) garlic, smashed
1 Tbsp (15 mL/15 g) sea salt
2 cup (500 mL/400 g) extra-virgin olive oil
1/4 cup (60 mL/60 g) red wine vinegar
1/4 cup (60 mL/30 g) finely chopped shallot
Combine the ingredients from the parsley to the red wine vinegar in a large blender container. Pulse until a coarse paste is formed. Scrape into a storage container and stir in the shallots by hand. Keeps for 1 week, covered and refrigerated.
Recipe courtesy of Karen Barnaby
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