| Seared Sturgeon Medallions with Apricot Sauce |
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Before I say anything else, let me just say I had a really hard time with the title of this recipe. The sturgeon is fabulous but the sauce is bordering on blissful. I really wanted to call it "ginger, jalapeno, garlic, dijon, apricot bliss sauce... but it wouldn't fit. You won't be disappointed with this sauce! And it's almost as tasty having migrated to the cob of corn on your plate as it is on the fish. It's a keeper!
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Apricot Sauce
7 fresh ripe apricots
 3/4 cup orange juice1/2 cup sugar (or less)
pinch of salt
1 tsp. minced fresh ginger
4 cloves minced fresh garlic
1 whole minced jalapeno
1 T butter
1 T Dijon mustard
1 T rice vinegar
Remove the pits from the apricots, quarter them (I just tear them up with my messy fingers) and toss them in a sauce pan. Add the orange juice and sugar, and bring to a boil. Let simmer and reduce for about 15 minutes. In a little fry pan, saute the garlic
 and jalapeno in the butter on medium heat. (Keep it low so your butter doesn't burn, you just need to soften the g and j.) Add the cooked garlic mixture, the diced ginger, the salt, the dijon and the vinegar to your apricot pot and mix to combine. Let it set for at least 15 minutes for the flavors to meld a bit and then you're ready to roll!
Seared Sturgeon Medallions
5 to 8oz sturgeon per person, cut into about 2" square pieces (we can do this for you!)
blackening seasoning
salt and pepper
breadcrumbs
olive oil
 Lay out your sturgeon pieces and sprinkle with the seasonings in this order : blackening, salt and pepper, then breadcrumbs. Heat 2T of olive oil in a fry pan with a lid on medium high heat. When your pan is nice and hot, place your sturgeon in and pop on the lid. Let them cook for about 3 minutes, turn them over and let them cook about 2 minutes more. You're done! Serve the medallions on a plate topped with the apricot sauce, a side of fresh corn on the cob and a nice glass of wine. Best dinner ever! :) |
Seared Sturgeon Medallions with Apricot Sauce
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