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Ingredients

• 4 sturgeon fillets, totaling about 2 pounds, skinless

Corn and Fish Cream:

• About 4 ounces chicken consomme
• About 5 ounces cream
• About 3 1/2 ounces white polenta
• Salt and freshly ground black pepper
• Dash lemon juice
• About 1-ounce fig puree

Crustacean Broth:

• Olive oil, to taste
• About 6 pounds langoustine carcasses
• 1 carrot, roughly chopped
• 1 onion, roughly chopped
• Parsley sprigs, to taste
• Thyme, to taste
• Bay leaf, to taste
• Star anise, to taste
• 2 liters water
• About 2 1/2 ounces powdered licorice
• 1 pint cream

Artichoke preparation:

• 4 large artichokes
• Lemon juice

Artichoke filling:

• About 1 3/4 ounces carrots
• About 1 3/4 ounces shallots
• About 1 3/4 ounces zucchini
• About 1 3/4 ounces red bell peppers
• About 1/2 ounce country ham
• Olive oil
• 2 chopped up artichoke hearts (from above)
• Fresh chives, to taste

Fish:

• Using a nonstick skillet, caramelize the sturgeon fillets. Set aside.

Corn and Fig Cream:

Description

Food Network Invites You To Try This Sturgeon Fillets Served With A Fig And Corn Cream, A Licorice Flavored Crustacean Broth, And Stuffed Artichokes Recipe From Rachael's Vacation.

Food Network