Sturgeon Stuffed Tomato


Sturgeon stuffed tomato, garden veg saute (and a turkey sandwich)…(’cause ya know who doesn’t want a turkey sandwich!)

Sturgeon Stuffed Tomato:


5 medium, tomatoes

3 pieces of Sturgeon (see below)

1 T balsamic capers, minced

2 t cubeb vinegar (see below)

3 T mayonnaise

1 T Dijon mustard

1 stalk celery, fine dice

Salt, pinch

Pepper, pinch

Hard boiled egg, maybe…



Take 5 medium tomatoes fresh from the garden, remove seeds, but retain pulp.

Dice pulp and pat dry with a paper towel.

Dice fish to 1/8 inch cubes and add to tomato pulp.

Add capers, vinegar, mayo, mustard, celery, salt & pepper.

Pat inside of tomato shells dry with paper towel & fill with fish mixture.

I had planned on adding a diced hard boiled egg, but completely forgot until we were already eating them…

Sturgeon sous vide:

3 pieces of sturgeon, 1.5 inch thick x 4 inch long

1 T ghee

1 T olive oil


Sprinkle a little salt on each piece of fish then put in bag with ghee & oil.

Vacuum gently and sous vide at 141.8 for 16 minutes.

Remove from bag, wrap in plastic and chill.

Cubeb Vinegar

1 Tablespoon cumin
1 Tablespoon cubebs
1 clove garlic
2 cups sherry vinegar

Mix and pour into storage container.


Garden Veg Side:


1 T butter

1 small onion, sliced

1 small yellow pepper, sliced

1 small handful of green beans, 2 inch cut

2 cubeb berries, crushed

Salt, pinch

Pepper, pinch

1 t lemon juice



Sauté onion in butter until translucent.

Add pepper & beans and continue to sauté

Stir in spices and when veggies are done remove from heat and add lemon juice.


Sturgeon Tommacelle Sous Vide

This is a riff on the Sturgeon tommacelle recipe out of The Opera of Bartolomeo Scappi. Served with lemon green beans and chive spaetzle.



1 lb sturgeon
3 T dried sour cherries
4 oz prosciutto
1 t mint
1 t marjoram
1 t thyme
¼ t black pepper
½ t cinnamon
¼ t nutmeg
1 T sugar
2 egg yolks
½ c four
4 T ghee
Orange sauce (see below)

Process fish until coarsely chopped, set aside.
Process cherries until finely chopped, set aside.
Process prosciutto until coarsely chopped.
Add fish, cherries, spices and sugar and pulse until well combined.
Add yolks and mix by hand until well incorporated.
Form into golf balls and roll in flour.
Yield should be about 16 balls.
Split into 2 vacuum pouches with 2 T ghee each.
Sous vide at 141.8 for 16 minutes.
Toss in orange sauce.

Orange sauce:
1 T olive oil
2 shallots
½ c veg stock
¼ c orange juice
2 T butter
Salt, pinch
Mince shallots and sauté in olive oil until translucent.
Add stock and reduce until almost dry.
Deglaze with orange juice and reduce some.
Remove from heat and thicken with butter.
Season with salt.