Smoked Sturgeon with Honey Mustard Sauce
 
serves 4 
 
1-1/2 lb.  sturgeon
1 cup  honey mustard-ginger marinade * recipe follows
1/4 cup  cream
 
portion sturgeon into 4 equal pieces. place pieces in container and cover 
completely with marinade. marinate (in refrigerator) for 30 minutes to 1 
hour, turning once. prepare smoker or grill with coals to the side. remove 
sturgeon from marinade and save marinade to make the sauce. place 
sturgeon on the grill, away from the coals, and place soaked wood chips on 
the coals. cover. when you begin to see smoke, it should take about 30 
minutes to completely smoke and cook through. when done, the sturgeon will 
be a rich mahogany color. 
 
for the sauce bring the reserved marinade to a boil, boil for 30 seconds, 
then reduce heat and add the cream. simmer 5 minutes and adjust seasoning. 
 
presentation suggestions this dish may be used as an entree or appetizer. 
for an entree, try serving the smoked sturgeon with steamed jasmine rice 
and wilted spinach or chard. 
 
as an appetizer, chill sauce and use as a dressing; toss a little with 
spring mix or pea shoots and portion on plates. slice the smoked sturgeon 
and arrange on greens. garnish with pickled ginger, nasturtium flowers, or 
slivered green onions and sesame seeds. 
 
 
* honey mustard-ginger marinade 
makes 1 cup 
 
1 large  clove garlic (1/4 oz.), sliced
1/4   yellow onion (1 oz.) or about 3 scallions, sliced
  a 1" piece fresh ginger (1 oz.), peeled and chopped
1   jalapeno pepper (1 oz.), seeded and chopped
1/4 cup  extra virgin olive oil
1/4 cup  honey
1 tsp  salt
2 Tbsp  sweet hot mustard (yipes! hot! nita)
1 Tbsp  dijon mustard
1 Tbsp  toasted sesame oil
 
place all ingredients in food processor or blender and puree. 
 
josephine segraves 
mudd's restaurant 
http://www.valleysentinel.com/archive/200301/food/recipes0301.htm 
 
 
 
-- 
(ID: 11980) Mirror: rec.food.recipes: Thu, Jul 3, 2003


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