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
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.
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
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.