Northern Divine Sturgeon with Espresso Rub and Green Onion Butter
To my taste, sturgeon is best if treated like a good steak. I’ve paired it here with an espresso rub and tangy green onion butter. The porcini powder may seem misplaced but it tones down the bitterness of the espresso.
Use between 2-3 tsp (10-15 mL/6-9 g) per piece of sturgeon, depending on the size of the fillet.
2 Tbsp (30 mL/10 g) very finely ground espresso beans
2 Tbsp (30 mL/22 g) kosher salt
2 Tbsp (30 mL/12 g) paprika
1 Tbsp (15 mL/13 g) dark brown sugar
1 Tbsp (15 mL/12 g) garlic powder
2 tsp (10 mL/5 g) freshly ground black pepper
1 Tbsp (15 mL/6 g) porcini mushroom powder
skinless Northern Divine sturgeon filets
neutral flavoured vegetable oil
Combine the ingredients from the espresso to the porcini powder. Whisk well to blend it thoroughly.
Have the oven heated to 350°F (175°C). Sprinkle the rub thinly and evenly on all sides of the filets. Heat the oil over medium heat in a nonstick pan and add the rubbed sturgeon filets. Cook until the rub is a darker shade of brown then flip it over and cook for a minute. Place in the oven and cook for 10-12 minutes, depending upon the thickness of the fish, until medium. Drain, plate and serve with the Green Onion Butter.
Green Onion Butter
Makes 1 1/2 cups (375 mL/215 g)
This recipe makes enough for 8-10 pieces of sturgeon.
7 Tbsp (70 mL/100 g) unsalted butter
1 cup (250 mL/100 g) thinly sliced green onion
20 drops Tabasco sauce
2 tsp (10 mL/12 g) soy sauce
1 tsp (5 mL/5 g) Worcestershire sauce
Melt the butter over low heat. Add the remaining ingredients and cook until the onion wilts slightly.
Recipe courtesy of Karen Barnaby
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