Français
 
Sturgeon Cheek Salad with Truffle Butter and Fennel Recipe
 
Recipe
Photos
 
 
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
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
Method
  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

 

 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up
 
***** CODE PUB = PUB_G *****