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Pan seared sturgeon in pernod cream with citrus and fennel salad
Fennel, citrus and burrata salad
Sturgeon in pernod cream
900 grams sturgeon loin, cut into 5 centimeter cubes
1 tablespoon (15 milliliters) canola oil
1 medium-sized shallot, finely diced
2 cloves garlic, finely diced
1 lemon, juice only
100 milliliters Pernod liqueur
2/3 cup (150 milliliters) heavy cream
Salt and pepper to taste
1 grapefruit, segmented
Citrus fennel salad:
1 large fennel bulb, finely sliced
1 orange, juiced
100 milliliters olive oil
1 teaspoon (5 milliliters) salt
1 tablespoon (15 milliliters) chopped fennel fronds or dill
Pepper to taste
Place one teaspoon of canola oil into a skillet. Add chopped shallots and garlic to a new pan. Add salt and a squeeze of lemon juice.
Sauté over medium-low heat until translucent, but do not colour.
Remove pan from heat and add Pernod.
Ignite the alcohol in the pan to burn off the fumes of the alcohol.
Once the flame is extinguished, put the pan back on the heat, and add cream and remaining lemon juice.
Allow to reduce for five to seven minutes until thickened.
Pat the sturgeon meat dry with a clean paper towel.
Add two teaspoons (ten milliliters) canola oil to a new pan and place on medium-high heat.
Season the fish.
Sear for two to three minutes per side until you have a golden crust and fish is cooked through to desired doneness. Move pan off heat.
Make citrus Fennel salad.
Place the sliced fennel into a bowl.
5 minutes before serving, squeeze juice of one orange onto the fennel.
Add olive oil, salt, pepper, and fennel fronds. Massage.
Segment a grapefruit.
Plate sturgeon and sauce, and top with fennel salad.
Add grapefruit segments and serve.
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