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Sturgeon with Capers, White Wine Cream Sauce

This is one of those dishes that look and sound sophisticated but is actually very easy to prepare and tastes delicious. My brother- in- law Victor caught this big Sturgeon and he shared it with us, very nice of him. J  But if you don’t have a Sturgeon fillet, you can use any kind of white fish: halibut, tilapia, snapper etc.
This recipes defiantly a keeper!!!

2 Tbsp. olive oil
2 Tbsp. butter
3 cloves garlic, minced
1 Tbsp. capers
1/3 cup white wine
1 cup fresh cream or heavy cream
1 cup chicken stock
1/2 teaspoon coarse ground black pepper
4 6-ounce Sturgeon fillet
2 Tbsp. grated Parmesan cheese
Sea salt to taste
Season the fish lightly with salt (rub) & black pepper. Heat the oil and butter in a large sauté pan. Pan fry the fish, for a 3-4 minutes each side over medium heat until lightly browned, surface slightly crisp. Set aside the fish.
Add garlic and sauté for 1-2 minutes over low heat. Raise heat to medium, add capers, wine, cream and chicken stock; simmer for 2 minutes.  
Add filets and simmer over med-low heat for about -5-7 minutes or until filets cooked through.
Stir in Parmesan cheese.  Add salt to taste.  Serve immediately.

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{ 20 comments… add one }
  • Sugar 02/08/2012, 6:21 AM

    I have to tell you, lady, your blog is outstanding!!! Keep up the fabulous job 🙂

    • Inessa 02/09/2012, 12:05 AM

      Thank you so much for your encouraging comment. 🙂 welcome!!!

  • Asian-spice mix 02/08/2012, 2:01 PM

    wow I’m seafood lover,this is looks delicious,great recipe welldone !!

    • Inessa 02/09/2012, 12:07 AM

      Ridwan, me too, I love seafood 🙂

  • Kiri W. 02/08/2012, 2:33 PM

    Mmm, sturgeon! 🙂 And I love putting caper on things! Very nice recipe.

  • Marina 02/08/2012, 3:38 PM

    Capers with sturgeon?! Oh yes, please! Great combination, beautiful pictures.

    • Inessa 02/10/2012, 1:06 AM

      Yes Marina, sturgeon with capers 🙂 Thank you. Take care!!!

  • The Mom Chef 02/08/2012, 3:57 PM

    I can’t believe that that’s a fresh sturgeon! You need to tell your brother to share with absolute strangers. 🙂 That’s a gorgeous fillet. The sauce looks fantastic, so while I’m sure I’ll have to settle with a lesser fish (unless bro will really donate to strangers), I can’t wait to give it a try. Many thanks for the recipe.

    • Inessa 02/10/2012, 1:13 AM

      Sure… I will tell him that… :)but you are so far far from us 🙂
      Thank you. Have a great day.

  • Nadia 02/08/2012, 6:31 PM

    This is a king’s dish,and yes a keeper.I make similar sauce with Halibut,It’s awesome.

  • Lacy @ NYCityEats 02/08/2012, 7:19 PM

    Mmm this sounds delicious! I’ve never tried sturgeon before but I bet it’s just as good with halibut. Love the caper sauce, yum!

    • Inessa 02/10/2012, 1:15 AM

      Thank you Lacy!!! Yes, it’s very similar to halibut. YUM!!

  • Amrita 02/09/2012, 8:12 AM

    Oh yum! I’d never been a fish eater all my life and didn’t like the taste of it either. But, I’m slowly starting to like baked or grilled white fish that aren’t very fishy to taste. I’m going to try this with either a cod or tilapia. Thanks so much!

    • Inessa 02/10/2012, 1:16 AM

      Amrita, Thank you. You should defiantly give it a try. Take care!!!

  • Dawnye7 02/10/2012, 2:15 AM

    Hi There. I wanted to let you know that I have passed the Liebster Award on to you! If you have not heard of it or seen it on other blogs, it’s an award given to fantastic blogs with under 200 followers. And your one of them! Now you get to pass it along to 5 other blogs of your choice!
    You can see the post on my blog here: http://dawnye7-noideas.blogspot.com/2012/02/liebster-award.html

  • vimwac 02/10/2012, 4:18 AM

    Yummy, this looks really delicious. I just love finding new ways to add fish to my diet, so thank you very much for sharing this recipe. : )

  • Елена 02/11/2012, 4:33 AM

    A wonderful combination of capers and fish. The sauce looks very light and suitable for food. Beautiful pictures.

  • Spice Sherpa 02/15/2012, 5:42 PM

    Fish, capers, and white sauce. So simple, so perfect. And always difficult to find the right recipe. Thank you!

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