04-28-2004, 07:47 PM
[size 1][font "Verdana,Arial,Helvetica"][black][size 1][b]Grilled Sturgeon with Roasted Garlic Cream Sauce by daymere[/size][/black][/font][/b][/size]
[size 1]Prep Time:: Less than 15 minutes Cook Time: Less than 15 minutes Cooking Method: Grilled Meal Type: Entree Main Fish: Sturgeon Ingredients [/size] [ul] [li]2 7-8 OZ. Sturgeon Filets
[li]Salt and pepper to taste
[li]4 oz of whole butter - softened
[li]2 Tbl. Roasted Garlic - chopped
[li]1/2 cup of fish stock
[li]1/3 cup of heavy cream
[li]1 tbl. of fresh chopped parsley
[/li][/ul]Directions MIX BUTTER AND ROASTED GARLIC TOGETHER PAT STURGEON FILLETS DRY WITH A TOWEL
SEASON WITH S&P SMEAR A THIN COATING OF THE BUTTER MIX ON BOTH SIDES OF
STURGEON-RESERVING ABOUT A TBL OF BUTTER
COOK ON A FLAT GRILL OR IN A PAN ON MED HEAT--BEING SURE NOT TO BURN THE
GARLIC--TURNING THE FISH ONCE--COOK ABOUT 8-10 MIN
IN A SAUTE PAN ADD THE RESERVED BUTTER AND JUST BRING TO A SIZZLE
ADD FISH STOCK AND SIMMER LIQIUD UNTIL REDUCED BY 1/2
ADD CREAM AND SIMMER UNTIL THICKENED ADD PARSLEY AND POUR SAUCE OVER FILLETS
.
![[Image: gforum.cgi?do=post_attachment;postatt_id=944;]](http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?do=post_attachment;postatt_id=944;)
KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR
[size 1]Prep Time:: Less than 15 minutes Cook Time: Less than 15 minutes Cooking Method: Grilled Meal Type: Entree Main Fish: Sturgeon Ingredients [/size] [ul] [li]2 7-8 OZ. Sturgeon Filets
[li]Salt and pepper to taste
[li]4 oz of whole butter - softened
[li]2 Tbl. Roasted Garlic - chopped
[li]1/2 cup of fish stock
[li]1/3 cup of heavy cream
[li]1 tbl. of fresh chopped parsley
[/li][/ul]Directions MIX BUTTER AND ROASTED GARLIC TOGETHER PAT STURGEON FILLETS DRY WITH A TOWEL
SEASON WITH S&P SMEAR A THIN COATING OF THE BUTTER MIX ON BOTH SIDES OF
STURGEON-RESERVING ABOUT A TBL OF BUTTER
COOK ON A FLAT GRILL OR IN A PAN ON MED HEAT--BEING SURE NOT TO BURN THE
GARLIC--TURNING THE FISH ONCE--COOK ABOUT 8-10 MIN
IN A SAUTE PAN ADD THE RESERVED BUTTER AND JUST BRING TO A SIZZLE
ADD FISH STOCK AND SIMMER LIQIUD UNTIL REDUCED BY 1/2
ADD CREAM AND SIMMER UNTIL THICKENED ADD PARSLEY AND POUR SAUCE OVER FILLETS
.
KEEP ONLY WHAT YOU PLAN TO EAT ,THAT WILL BE YOUR TREAT.RELEASE THE BIGGEST SO THEY CAN GROW, AND THEY WILL BE THERE THE NEXT TIME YOU GO.............DAYMERE TENNESSE MODERATOR