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Pan Seared Sturgeon in Pernod Cream with Citrus and Fennel Salad

Serves: 4

Ingredients

Sturgeon in Pernod Cream

Citrus Fennel Salad

Method

  1. Place 1 tsp of canola oil into a skillet.  Add chopped shallots and garlic to a new pan.  Add salt and a squeeze of lemon juice.
  2. Sauté over medium-low heat until translucent, but do not colour.
  3. Remove pan from heat and add Pernod.
  4. Ignite the alcohol in the pan to burn off the fumes of the alcohol.
  5. Once the flame is extinguished, put the pan back on the heat, and add cream and remaining lemon juice.
  6. Allow to reduce for 5-7 minutes until thickened.
  7. Pat the sturgeon meat dry with a clean paper towel.
  8. Add 2 tsp (10 ml) canola oil to a new pan and place on medium-high heat.
  9. Season the fish.
  10. Sear for 2-3 minutes per side until you have a golden crust and fish is cooked through to desired doneness.  Move pan off heat.
  11. Make citrus Fennel salad.
  12. Place the sliced fennel into a bowl.
  13. 5 minutes before serving, squeeze juice of one orange onto the fennel.
  14. Add olive oil, salt, pepper, and fennel fronds.  Massage.  .
  15. Segment a grapefruit.
  16. Plate sturgeon and sauce, and top with fennel salad.
  17. Add grapefruit segments and serve.