Sturgeon with Mushroom and Thyme Reduction
Elevate your seafood dining experience with this exquisite Sturgeon with Mushroom and Thyme Reduction, a dish that marries the delicate flavors of seared sturgeon fillets with the earthy richness of a savory mushroom sauce. Perfectly pan-seared to golden perfection, the sturgeon is paired with a luscious reduction featuring mixed mushrooms, fresh thyme, white wine, and a hint of cream, creating a velvety, aromatic sauce that enhances every bite. This elegant recipe, complete with simple yet refined ingredients like minced shallots, garlic, and a touch of lemon juice, strikes the perfect balance between gourmet flair and approachable cooking. Ready in just 45 minutes, this dish is ideal for impressing dinner guests or treating yourself to a restaurant-quality seafood entrée at home. Serve it alongside roasted vegetables or creamy mashed potatoes for a truly unforgettable meal.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Sturgeon fillets
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium (finely minced) Shallot
- 2 pieces (minced) Garlic cloves
- 8 ounces (sliced) Mixed mushrooms (e.g., cremini, shiitake, and oyster)
- 1 teaspoon Fresh thyme leaves
- 0.5 cup Dry white wine
- 1 cup Chicken or fish stock
- 0.25 cup Heavy cream
- 1 tablespoon (chopped) Fresh parsley
- 0.5 piece (juiced) Lemon
Instructions
Pat the sturgeon fillets dry with paper towels. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat.
Add the sturgeon fillets to the skillet, skin-side down, and sear for 3-4 minutes until golden and crispy. Flip the fillets and cook for another 2-3 minutes. Remove the fillets from the skillet and set them aside on a plate.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and add the minced shallot and garlic. Sauté for 2 minutes until softened and fragrant.
Add the sliced mushrooms to the skillet. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and have released their moisture.
Sprinkle the fresh thyme leaves over the mushrooms and stir to combine.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2-3 minutes until reduced by half.
Pour in the chicken or fish stock and bring the mixture to a gentle simmer. Allow it to reduce by half, about 5-7 minutes.
Stir in the heavy cream and let the sauce simmer for 2 minutes until thickened. Adjust seasoning with additional salt and pepper if needed.
Return the sturgeon fillets to the skillet, spooning the mushroom and thyme sauce over the top. Cook for 2-3 minutes to warm the fillets through.
Finish with a squeeze of fresh lemon juice and garnish with chopped parsley.
Serve the sturgeon fillets with the mushroom and thyme reduction immediately. Pair with a side of roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
734 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 3326 mg | 145% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 8.1 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 87 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1502 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
