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Chef Walter’s Flavors + Knowledge: Sturgeon With Caponata

Wednesday, August 30, 2017

 

Serves 4

A sturgeon is a fish in the family Acipenseridae, which contains over 20 known species. The caviar is the most prized product of this fish, but the flesh is eaten as well. Sturgeon meat is rich, high in fat, and very dense with a mild flavor. When obtainable, it is eaten fresh in many parts of Europe. In Russia, where large numbers of the fish are harvested for their roe, the meat is dried or smoked before being sold. Humans also use the swim bladder of the fish to extract isinglass, a type of gelatin used to clarify foods such as beer. If you cannot find sturgeon, swordfish is a valid alternative.

Ingredients for the caponata

2 zucchini, diced

1 medium eggplant, peeled and diced

1 red pepper, diced

1 yellow pepper, diced

2 tablespoons extra virgin olive oil

1 tablespoon sugar

Salt and pepper to taste

2 tablespoons red wine vinegar

For the Sturgeon:

½ cup pitted black olives

1/3 cup extra virgin olive oil

1 tablespoon dry white wine

1 garlic clove, peeled

24 basil leaves

12 mint leaves

8 chervil sprigs

1 pound skinless and boneless sturgeon, cut into 8 thin slices

Directions

Make the caponata: Saute the zucchini, eggplant, and red and yellow peppers in the olive oil for 15 minutes: add the sugar, salt, pepper, and vinegar. Cook 1 minute; remove from the heat, and cool.

Prepare the Sturgeon: Puree the olives, ¼ cup of the olive oil, the wine, garlic, basil, mint, and chervil in a food processor until smooth; spread on the sturgeon slices, roll into bundles, and secure with toothpicks. Saute until golden in the remaining olive oil, turning once; it will take about 5 minutes. Remove the toothpicks; serve hot. For an elegant presentation pack the caponata into light oiled ramekins and reverse it onto each plate next to the sturgeon bundles.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog

 

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