The Sturgeon

The Sturgeon

Pan seared Happy Valley Sturgeon with orzo, tomatoes and basil

  • 1 large filet of Happy Valley Sturgeon (approximately 1 pound.)
  • 1 cup orzo
  • 1 – 2 cups fresh tomatoe, peeled, seeded and chopped
  • 2 – 3 tablespoons fresh basil, julienned
  • 1 – 2 cloves garlic, chopped
  • 1 tablespoon fresh parlsey, chopped
  • 1 tablespoon fresh oregano, chopped
  • Salt, pepper, lemon

Cook orzo, rice or other grain in boiling water as per instructions.

Peel, seed and chop fresh Caldwell County tomatoes then sauté in a bit of olive oil with fresh basil, parsley and garlic, salt and red pepper to taste.

Cut sturgeon filet across the grain into strips. Sprinkle with salt, pepper, and oregano. Pan sear sturgeon strips in hot olive oil until flaky and firm, about five minutes. Drain and spritz with lemon.

Compose and serve hot or at room temperature.

1 large filet of sturgeon makes approximately eight 2 oz. strips.

NC Sturgeon, Grilled Romaine Hearts, Black Garlic Caesar, NC Clam Chowder Velouté, Brown butter croutons.