Sturgeon ‘Al Pastor’

Sturgeon ‘Al Pastor’

Chef: Val Cantu

Time: 30 minutes active time, 1 hour inactive

Yields enough Brine & Sauce for 12 portions of Fish

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INGREDIENTS

SALT BRINE

  • 4 1/3 Cups Filtered Water or 1000 grams of filtered water

  • 3 Tablespoons + 1 Teaspoon of Kosher Salt or 60 grams of Kosher Salt

PINEAPPLE ‘AL PASTOR’ GLAZE

  • 2 Pineapples

  • 6 Granny Smith Apples

  • Fermented Chili Paste, a la Sambal Oelek

VEGETABLE ‘TAQUITOS’

  • 1 Head of cabbage

  • 10 Manzana Peppers, or similar, non-spicy, peppers

  • 2 Granny Smith Apples

METHOD:

INSTRUCTIONS FOR SALT BRINE

  1. For the brine, combine water and salt in a large bowl and whisk until salt is completely dissolved.

  2. Fully submerge, portioned, white sturgeon in brine. Place in refrigerator and allow to brine for 20 minutes. Remove from brine and rest on paper towels.

INSTRUCTIONS FOR PINEAPPLE ‘AL PASTOR’ GLAZE

  1. Juice pineapple and apples. Combine the juices and reduce in a sauce pan, on medium heat, for approximately 1 hour - until caramel colored and sticky.

  2. While warm, add fermented chili paste, to desired spiciness.

INSTRUCTIONS FOR VEGETABLE ‘TAQUITOS’

  1. Cut cabbage in to quarters and remove stem to create leaves.

  2. In a sauce pan, add filtered water and a healthy pinch of salt. The water should be, basically, ‘pasta water’. Bring to a high simmer.

  3. Blanch leaves of cabbage for approximately fifteen seconds, until wilted but not cooked. Reserve on paper towels.

  4. Julienne peppers, and granny smith apples and several cabbage leaves.

  5. Take one leaf of cabbage and lightly fill it with the julienned vegetables and roll it up. To secure the rolled shape, insert a toothpick.

  6. Reserve to be grilled.

INSTRUCTIONS FOR ASSEMBLY

  1. Grill or sear sturgeon. Allowing to char one side.

  2. Grill Cabbage rolls over low flame.

  3. Glaze sturgeon in ‘Al Pastor’ reduction. Dress cabbage rolls in lemon juice, olive oil and finishing salt.

  4. Enjoy!