Recipe courtesy of Michael Symon
Print
Total:
35 min
Active:
15 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 2 sliced shallots
  • 1 vanilla bean split
  • 1 bay leaf
  • 1 tablespoon kosher salt
  • 4 ounces fish stock
  • 2 pounds butter, melted
  • 2 pounds sturgeon fillets
  • 1 bunch watercress
  • 1 red onion, minced
  • 2 tablespoons capers, rinsed and drained

Directions

Whisk together shallots, vanilla bean, bay leaf, salt and stock and bring to simmer. Slowly whisk in butter and warm to 145 degrees F. Place sturgeon in butter and make sure butter remains at 145 degrees F. Poach for 12 minutes. Remove from liquid and garnish with watercress, onions, and capers.

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