Featured Recipe

Roasted Sturgeon
marrow crusted, pulled osso bucco, winter vegetables

Several fish on the market are rich and fatty enough to hold up to land grazing animals and sturgeon is one of them. This particular fish is a sustainable, farmed American White Sturgeon brought to market by the good folks of CleanFish.

The veal shank was braised whole and in a rich veal stock flavored with white wine, mirepoix (with copious amounts of garlic), savory herbs and orange zest. Once the veal is tender, it is removed from the bone and the meat is pulled. Next, using a long skewer and/or banging the bone forcefully on a cutting board, the marrow is extracted and mixed back in with the meat. To this, a small dice of onions, carrots, and celery root are sautéed with some of the reduced sauce and added in with the pulled shank meat. It is then all further moistened with some additional sauce.

The marrow crust is a matter of trial and error to get right. It is made with extracted bone marrow that has been soaked in cold water for 3 days (changing the water each day). It is then passed through a grinder and combined with some softened butter, Dijon mustard, herbs, and enough breadcrumbs to bind it. This is spread over the fish before it goes into a 325º F oven. Once cooked, it is then is browned under the salamander. To keep the bottom of the fish from overcooking, we cook it on a small piece of raw potato.

The parsnip is cooked down in cream and blended in the VitaPrep, and the onions, carrots, celery root, and Brussel’s sprouts round off the winter vegetables.

And as Forest Gump says, “That’s all I have to say about that.”
Of course if anybody has any questions, feel free to contact me at phillip.foss@hilton.com

Good luck and I hope your results are a success!

Chef Phillip