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
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.