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.


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