Sturgeon Cheek Salad with Truffle Butter and Fennel Recipe
Sturgeon Cheek Salad with Truffle Butter and Fennel
Flavors of Quebec
Total time: 15 to 30 minutes
Preparation time: 10 minutes
Cooking time: 15 minutes
Difficulty: Easy
Chef's Note
This is a very attractive and colorful dish. Sturgeon cheeks are rare: they're a new product on the market, but you could substitute a white fish, preferably mild-flavored so as not to overpower the flavor of the truffles.

Serve the salad at room temperature so that it harmonizes well with the truffle butter.

I like to work with whole truffles, but you could reduce the cost by opting for a less expensive product.

Ingredients for 4 servings
- 400 g (14 oz.) assorted greens or mesclun
- 120 g (4 oz.) Sturgeon (or other fish) cheeks
- 40 g (1 1/2 oz.) Black Truffles
- 20 g (2/3 oz.) French shallot, minced
- 120 ml (1/2 cup) white wine
- 200 g (7 oz.) salted butter, at room temperature
- 30 g (1 oz.) fresh Fennel
- Salt and pepper
- 10 ml (2 tsp.) oil
  1. Arrange the baby greens in nests on individual plates; set aside;
  2. sweat the shallots and fennel in the hot oil; add the white wine and reduce;
  3. add the truffles and remove from the heat;
  4. stir in the butter piece by piece; season with salt and pepper to taste; set aside;
  5. in a skillet, quickly sauté the sturgeon cheeks - be careful not to overcook;
  6. arrange the sturgeon cheeks on the salad and top with some of the truffle and fennel butter.

An original recipe from Pier Cousineau, executive chef at Mont Tremblant


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