Ingredients

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

• Crustacean Broth

TO FINISH THE DISH:

• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Description

Cooking Channel Serves Up This Sturgeon Fillets Served With A Fig And Corn Cream, A Licorice Flavored Crustacean Broth, And Stuffed Artichokes Recipe Recipe Plus Many Other Recipes At CookingChannelTV.com.

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