Simple seared fish — in this case sturgeon — served with spring awesomeness, in this case asparagus, spinach and peas. Use this recipe as a model for whatever fish and whatever spring bounty you can find. This dish tastes as clean as a cool spring breeze.
It’s sturgeon time here in the West, and whether you catch your own or buy farm-raised fish, smoked sturgeon is one of the great smoked fish of the world. Here’s how I make it.
Fine dining is a high-wire act, a balance between art, technique and flavor. Miss one element, and the dish fails. This dish, I am proud to say, did not fail.
One of my favorite fish recipes ever. It works with all firm fish, but it is especially good with sturgeon.
After half a decade of sporadic search, I have finally caught myself a legal sturgeon. It is not my first. That first fish showed me why sturgeon are so sought after. This one showed me humility.