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What You Need:
(To Serve: 4 to 6)
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2 cups thinly sliced onions
1 bay leaf
¼ cup scraped, coarsely chopped carrots
½ cup scraped, coarsely chopped parsley root
4 medium tomatoes, peeled, seeded and coarsely chopped
5 tablespoons unsalted butter
4 cups cold water
1½ pounds fresh sturgeon or halibut steaks
½ cup thinly sliced fresh mushrooms
½ cup heavy cream
1 tablespoon capers, drained and washed
¼ cup pitted green olives, washed under cold running water
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 200°. In a 3- to 4-quart casserole, combine the onions, bay leaf, carrots, parsley root, tomatoes, 3 tablespoons of the butter and 4 cups of cold water.
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2. Bring to a boil over high heat, stirring constantly, then reduce the heat to moderate, partially cover the casserole, and simmer un-disturbed for 30 minutes.
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3. Pour the entire contents of the casserole into a fine sieve set over a large bowl. Press down on the vegetables with the back of a large spoon to extract all their juices before discarding them.
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4. Return the strained stock to the casserole, add the fish, and bring to a boil over high heat. Immediately reduce the heat to low, cover the casserole, and simmer 6 to 8 minutes, or until the fish is opaque and firm to the touch.
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5. Be careful not to overcook. With a wide spatula, transfer the fish to a deep ovenproof serving dish, cover it loosely with foil and keep it warm in the oven while you complete the sauce.
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6. Again bring the stock to a boil over high heat, and continue to boil briskly, uncovered, until it has cooked down to about ½ cups. Meanwhile, melt the 2 remaining tablespoons of butter in a 10- to 12-inch skillet over high heat, and when the foam has almost subsided, drop in the mushrooms.
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7. Reduce the heat to moderate and cook for 3 to 5 minutes, stirring the mushrooms occasionally, until they are soft and most of the juices have cooked away.
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8. Stir in the reduced stock and, off the heat, beat in the heavy cream, 1tablespoon at a time. Then stir in the capers and olives and taste for seasoning. Pour the sauce over the fish and serve at once.
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