As prepared by Executive Chef Jamil Pineda and featured on the June 2014 “Sarasota Epicurean Adventure” dinner menu at Michael’s On East, including Savor Sarasota Restaurant Week, June 1-14, 2014.
For the Sturgeon
- 6 Sturgeon Fillets (7oz)
- 3 Tablespoons Olive Oil
- Salt and Pepper to Taste
Season the fish with salt and pepper. In a sauté pan over medium high heat, add the oil, then the fish and sear for about 3 minutes on each side. (If the fish is very thick, finish it in the oven at 350 degree for about 4 minutes.) When fully cooked, set aside until ready to plate.
For the Spiced Fingering Potatoes
- 1 lb Fingerling Potatoes, Sliced
- 3 Tablespoons Olive Oil
- 2 Tablespoon Cajun Spices
- 3oz Butter
Preheat the oven to 350 degrees. In a small mixing bowl, add the oil and Cajun spices. Mix well, then add the potatoes and butter and stir. Place the potatoes on a baking sheet pan and cook for about 10 minutes or until potatoes reach desired crispiness. Set aside until ready to plate.
For the Miso Remoulade
- 2 Large Eggs
- 2 Tablespoons Miso
- 1¼ Cups Mayonnaise
- ⅓ Cup Shallots, finely chopped
- ½ Cup Pickled Okra, chopped (Option: substitute cornichons if okra is unavailable)
- 2 Garlic Cloves, grated or finely minced
- 1 Tablespoon Prepared Horseradish
- 2 Teaspoons Fresh Lemon Juice
- 2 Teaspoon Fresh Tarragon, chopped
- 1 Teaspoon Fresh Flat-leaf Parsley, chopped
- 1½ Teaspoons Grain Mustard
- 1 Teaspoon Ketchup
- ¾ Teaspoon Worcestershire Sauce
- ¾ Teaspoon Sweet Paprika
- ¼ Teaspoon Cayenne Pepper
- ¾ Teaspoon Kosher Salt
- ½ Teaspoon Sugar
- ½ Teaspoon Freshly Ground Black Pepper
- 3 Dashes of Hot Sauce
- Grated Zest of 1 Orange
- Grated Zest of 1 Lemon
Place the eggs into a small pot of water and bring to a boil over medium heat. Boil for 4 minutes, then drain and immediately transfer to an ice bath to chill. Drain.
Peel the soft-boiled eggs and add to a large bowl. Beat with a whisk. (The yolks will still be runny. Do not be concerned if the mixture is lumpy.) Add all the remaining ingredients and mix well with a wooden spoon until the mixture is thick enough to coat the spoon but runny enough to pour out of the bowl.
Chill in the refrigerator for at least 1 hour before serving. The remoulade can be kept in the refrigerator for up to 5 days.
For the Butternut Squash, Brussels Sprouts & Green Apple Hash
- 1/2 Lb Brussels Sprouts, quartered
- 3½ Tablespoons Butter
- 2 Granny Smith Apples, peeled, cored and sliced
- 1/4 Cup, 1 Tablespoon Cider Vinegar
- 1 Butternut Squash, peeled and diced
- Freshly Ground White Pepper
- Pinch of Sugar
- Kosher Salt to Taste
Blanch the Brussels sprouts in boiling salted water, about 2 minutes, then drain and shock in cold water.
Mel 1½ tablespoons of butter in a large skillet over medium-high heat. Add the Brussels sprouts and cook, stirring occasionally for about 5 minutes, until they begin to brown. Remove the Brussels sprouts from the pan and set aside. Add 1 tablespoon of the remaining butter and the apples and cook until they are golden, 4-5 minutes. Set aside.
Bring 1/4 cup of vinegar to a boil. Add the squash, season with salt, then simmer until the squash is tender and the vinegar reduced by half. Add the Brussels sprouts to the squash and continue to reduce for 2-3 minutes. Just before serving, add the apples, heat through, add the remaining butter. Adjust the seasoning with vinegar, sugar and salt, and serve.
For the Roasted Red Pepper Relish
- 2 Roasted Red Peppers, diced
- 2 Spanish Onion, diced
- ½ Cup Aged Balsamic Vinegar
- 2 Tablespoons Sugar
- 1 Bunch Fresh Flat-leaf Parsley, chopped
- ½ Cup Olive Oil
In a medium sauté pan over high heat, add two tablespoons of oil and the onions. Cook for 2 minutes constantly steering, then add the sugar and caramelize until brown. Add the balsamic vinegar and simmer until all the liquid is gone. Transfer to a small mixing bowl and add the remainder of the ingredients. Season with kosher salt to taste. Set aside until the dish is ready to plate.
Spoon Brussels sprouts hash in the middle of a 12 or 10 inch plate. Place the potatoes on the side of the hash, then the fish in between the potatoes and hash. Top the fish with red pepper relish. To finish with two Remoulade puddles on each side of the plate and serve.