Recipe Match for Pinot Noir

Sturgeon with Pumpernickel Sauce and Cabbage

Recipe courtesy of chef Jason Fox, executive chef at Commonwealth in San Francisco
  • 1 cup sliced pumpernickel bread, roughly broken up
  • 1 tablespoon plus 1 1/2 teaspoons grapeseed oil, divided
  • 1/4 cup sliced yellow onion
  • Salt
  • 4 tablespoons plus 1 1/2 teaspoons unsalted butter, divided
  • 1 cup chicken stock
  • Freshly ground black pepper
  • 4 cups green cabbage, cut into 1-inch pieces
  • 1/4 cup bacon, cut into lardons
  • 4 6-ounce sturgeon fillets
  • 1/8 cup fresh parsley leaves

1. Preheat an oven to 325° F.

2. Place the pieces of pumpernickel bread on a sheet tray, and toast in the oven until dry and crispy, about 10 minutes.

3. While the bread is toasting, heat 1 1/2 teaspoons grapeseed oil in a medium sauté pan over medium heat. Add the sliced onions and a pinch of salt, and sweat the onions until translucent. Add 4 tablespoons butter, toasted bread pieces and chicken stock, and bring to a boil until the sauce reduces. Remove from heat. Very carefully, and working in batches if necessary, puree the sauce in a blender. Season with salt and pepper, and strain through a fine-mesh sieve. Reserve warm.

4. Turn the oven up to 375° F.

5. Bring a large pot of salted water to a boil. Add the cabbage and blanch for 3 minutes, then shock in ice water.

6. In a sauté pan large enough to hold all of the cabbage, crisp bacon over medium-high heat.

7. Season sturgeon fillets with salt and pepper, then place in an ovenproof sauté pan with remaining oil, heated to just about smoking. Brown one side of each fillet, then flip and finish cooking in the oven, approximately 4 minutes.

8. While fish is cooking, add cabbage, remaining butter and a splash of water to the pan with bacon, and heat through. Season with salt, if necessary.

9. Divide cabbage and bacon among 4 bowls, topping each with some of the pumpernickel sauce. Place 1 sturgeon fillet in each bowl. Garnish with parsley. Serves 4.

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