Sturgeon With Mushroom And Thyme Reduction

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 sturgeon fillets (6 to 7 ounces)
• 1 tablespoon minced fresh garlic
• 2 tablespoons olive oil
• 1 teaspoon fresh coarse ground black pepper
• 1 pinch kosher salt or 1 pinch sea salt
• 1/2 cup button mushroom (sliced)
• 1/2 cup shiitake mushroom (sliced)
• 1/2 cup oyster mushroom (sliced)
• 1/4 cup shallot (sliced)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• 1 teaspoon fresh thyme
• 1/4 cup chicken or 1/4 cup vegetable stock (canned)
• 2 tablespoons dry wine
• 1 pinch salt & fresh ground pepper

Recipe

• 1 heat the grill, (or use a grill pan) on high while you prepare the sturgeon.
• 2 remove the skin from the sturgeon and place in a large stainless steel bowl.
• 3 add the olive oil, garlic, course black pepper and salt.
• 4 mix the seasonings into the fish to coat.
• 5 prepare the mushroom sauce by heating a large sauté pan on high.
• 6 add the olive oil and add the sliced mushrooms and shallots just as the oil begins to smoke.
• 7 sauté the mushrooms and shallots for about 1 minute and add the whole butter followed by the fresh thyme and salt and pepper.
• 8 place the sturgeon on the grill and reduce the heat to a medium setting.
• 9 close the grill and leave the fish as is for 2 minutes.
• 10 while the fish is cooking add both the stock and wine to the mushroom mixture and continue to cook to reduce the liquid.
• 11 reduce by almost half.
• 12 flip the fish after two minutes of cooking and cook another minute or until the fish reaches an internal cooking temperature of 145 degrees.
• 13 remove the grilled fish and plate, top with the mushroom and shallot mixture and enjoy.