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.


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