Royal Sturgeon Recipe

Prepare and marinate

Pat the sturgeon fillets dry with paper towels. Place in a shallow dish or resealable bag.

In a bowl combine olive oil, lemon juice, minced shallot, minced garlic, Dijon mustard, honey, chopped dill, chopped capers, 1.5 tsp salt and 1 tsp pepper. Whisk until emulsified.

Pour the marinade over the fillets, turning to coat both sides. Cover and refrigerate for 20–30 minutes (no longer than 1 hour for delicate texture). Remove fillets from fridge 15 minutes before cooking to come toward room temperature.

Preheat oven to 200°C (400°F) if finishing in oven, or preheat a grill pan/skillet over medium-high heat for stovetop sear.

Build the sauce

While fish marinates, melt 20 g of the butter in a small saucepan over medium heat. Add the minced shallot and cook until soft and translucent, about 2–3 minutes, taking care not to brown.

Pour in the white wine and bring to a simmer. Reduce by about half (3–5 minutes) to concentrate flavor.

Lower heat and whisk in the heavy cream. Simmer gently 1–2 minutes to thicken slightly.

Reduce heat to low. Gradually whisk in the remaining butter a few pieces at a time, creating a smooth, slightly emulsified sauce. Stir in lemon zest, chopped chives, 1/2 tsp salt and 1/4 tsp white or black pepper. Keep warm on the lowest heat or set pan in a warm spot; do not boil once butter is incorporated or it may separate.

Pat the marinated sturgeon lightly to remove excess marinade (leave some for flavor), season again very lightly with a pinch of salt and pepper if desired.

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add 1 tbs olive oil. When oil shimmers, place fillets presentation-side down. Sear undisturbed 3–4 minutes until a golden crust forms.

Carefully flip the fillets and sear the second side 2–3 minutes. If fillets are thick (>3 cm) or you prefer fully cooked through, transfer skillet to the preheated 200°C (400°F) oven for 4–6 minutes until internal temperature reaches 60–63°C (140–145°F) for medium; sturgeon is best not overcooked.

Remove fish to a warm plate and tent loosely with foil to rest 3–4 minutes.

While fish rests, give the butter sauce a final gentle whisk and adjust seasoning to taste. If sauce has thickened too much, whisk in 1–2 tbs warm water or a splash of wine to loosen.

Spoon a generous pool of the royal butter sauce onto each serving plate. Place the sturgeon fillet on top. Finish with a drizzle of extra virgin olive oil, sprinkle of microgreens or dill sprigs, capers (optional from marinade), and a lemon wedge at the side.

Serve immediately with additional lemon wedges. Suggested accompaniments: buttered baby potatoes, steamed asparagus, or a light herbed risotto.