<p>I got a chunk of fresh sturgeon filet at Costco today (because H insisted and because the only other fish Costco had was plain old salmon), but I have no clue what to make of it. Any recipe ideas, CC cooks? Mahalo!</p>
<p>Marinate in a light vinegar, basil, thyme, pepper, olive oil. (Basically a seasoned mayo but more tangy). No salt until it reaches the table.
Broil or geoforman. </p>
<p>Lucky guy.
BB, you really want something done, don’t you.</p>
<p>Uh, regift? ;)</p>
<p>OK, thanks! I feel kind of guilty luxuriating in the sunshine and eating fish while everyone else is having to shovel sidewalks, boil eggs for dinner and eat overpriced London broil!</p>
<p>Darn. This is just about how to cook something. I saw the thread and thought you had a consult with a fresh surgeon. </p>
<p>don’t mind me.</p>
<p>I’m with worknprogress - would definitely get a second opinion.</p>
<p>STURGEON FLAKES</p>
<p>Step One: Making the Fish Flour</p>
<p>First turn the sturgeon into fish flour as follows (this step can be done up to four weeks in advance): Using a filleting knife, slice the sturgeon across the grain into 1/8" thick ribbons. Lay the ribbons in parallel on a lightly greased cookie sheet. Place into a 250-degree oven for approximately 16 hours, or as long as 24 hours at higher elevations, until sturgeon ribbons are completely dehydrated. Properly dehydrated sturgeon ribbons should cause a sound like <em>TANK</em> when tapped on a snare drum; sounds like <em>TUNK</em> or <em>TUNG</em> indicate that the ribbons still contain too much moisture and will make a clumpy fish flour.</p>
<p>Allow fully-dried sturgeon ribbons to cool to room temperature. Hold ribbons gently between the thumb and ring finger of the right hand and feed, one at a time, into a food processor fitted with the stromping-blade and set on “moderately high” until all the sturgeon has been converted into a coarse powder or meal. Store away from cats in a cool, dry place until ready to use.</p>
<p>Step Two: Making the Flakes</p>
<p>With a salad fork, mash two cups of fish meal with one large egg, one-half cup of skim milk, two teaspoons of coarse sea salt, one finely-diced caper, and 75 to 125 freeze-dried cucumber seeds. A bowl that one might use as a template for giving a Benedictine monk a haircut is best-suited to this purpose; to avoid dryness, Franciscans should add an extra teaspoon of milk.</p>
<p>Roll the dough into a thin sheet over newsprint. The rolled dough should be just thin enough that you can get the gist of the articles, but you can’t for the life of you make out any of the bylines, and you could swear that this one headline says “Billary Clinfon” even though you know that can’t possibly be right. Finally, somehow turn the dough into flakes.</p>
<p>Enjoy at breakfast with a splash of your favorite brand of milk!</p>
<p>Holy mollie, that’s too much work, m.s :)</p>
<p>We did enjoy the marinated grilled fish for dinner tonight - thanks, LongPrime!</p>
<p>Do you have any leftovers? It may not be too late to try the flakes. Seriously.</p>
<p>Did you have one Washington’s fine white wines?
My wine steward recommends that a Vermouth is very acceptable with fish. Inexpensive, fairly neutral acidity, comes in wet and dry sugar content, and dependable. KISS principle.</p>