| 4 sturgeon steaks weighing 6 oz (180g) each 1 shallot 3 1/2 fl oz (100ml) dry white wine 2 tbsp sherry (or sherry vinegar) 3 1/2 fl oz (100ml) single cream 2 oz (50g) butter 2 fresh or canned tomatoes 1 small sprig tarragon salt and pepper Peel and slice the shallot and place in a fish kettle or oval fireproof casserole dish. Pour in the wine, sherry (or sherry vinegar) and cream. Place the fish in the kettle or pan, season and poach gently for 10 to 12 minutes. Transfer the fish to a heated serving plate and keep warm. Boil the liquid gently until it has reduced by one third, then beat in the butter a little at a time; add the blanched, peeled and seeded tomatoes, finely diced. Stir and set aside from the heat. Mix in a few chopped tarragon leaves and ladle the sauce over the fish. This is just one of the delightfully delicious recipes from around the world which will soon be featured in our fully illustrated series of Gourmet Fisherman Cookbooks. Enjoy! |
| Sturgeon Steaks with Tarragon and Sherry |
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