duck fat sturgeon

so ive got a few request to post a recipe for the sturgeon i made this week, here is the run down
1. sit and freeze your ass off to the thoughts of shanking yourself with a dull spoon become almost too much to take(right mooch)
2. after a very long wait, up to a year(unless you are melissa)hopefully the gods take pity on you and reward you with a beautiful sturgeon
3. take said sturgeon and give it the vouge picture treatment
4. get it home and butchered and processed before the wife gets home so she says "what you didnt catch anything again"
5. suprise her with a glass of wine and the fact that there are no traces of wet smelly gear, fish blood covered counters or drunk depressed freezing husband.
now for the cooking part

this can be done in olive oil also, as for me i always have a few gallons of duck fat laying around and i love the flavor to match with the earthiness of the sturgeon

2-3c rendered and clarified duck fat
1T peppercorns
3-4 sprigs fresh thyme
2 ea bay leaves
2 ea 5-6oz sturgeon filets(i prefer boneless over steaks, but either will do, also this works well with halibut, seabass etc)
4-5 ea parsnip(depending on size, i like to use 5-6in in length about a half dollar in dia)
70% whole milk and 30% water to cover parsnips
1 ea applewood smoked bacon(thick cut or if you cure and smoke your own like me, hand cut)
1 ea shallot(sliced)
2 ea garlic cloves(sliced)
10-12 ea brussel sprouts(shaved on mandoline)
salt and pepper TT

1. peel and slice in thick circles the parsnip place in pan and cover with milk and water mixture with salt and fresh cracked pepper and simmer till soft
2. drain parsnips and reserve poaching liquid, add parsnips to food processor with enough poaching liquid to make a smooth puree, adding more if needed as you go,  and adjust seasoning
3. place duck fat(or olive oil) in a deep sauce pot with peppercorns, thyme and bay leaf with a candy thermometer and bring the temp up to 180f-190f
4. small dice the bacon and render in a sautee pan
5. add shallots and carmelize
6. add garlic and sautee briefly
7. add shaved bussel sprouts and sautee until tender and season
8. add the sturgeon filets to the duck fat and poach for 10-12 minutes or until desired doneness(i like mine on the medium side)
9. remove filets from poaching liquid and drain on paper towels
10. place a pool of parsnip on a warm plate then top with shaved brussel sprout mixture the sturgeon and if you like a little more earthiness drizzle white truffle oil around the plate, but sparingly, its strong stuff, and dont put on the fish so when you are scooping the parsnip and brusslesprout you get a little bit of the oil to enhance these flavors but not detract for the fish
11. enjoy
this pairs nicely with a gamay, anderson valley pinot noir or an acidic french chardonnay
hope you guys like, cameron

Beautiful presentation of the dish!  Thanks for the recipe and picture Cameron.

doooooooood 

dude ide marry you!

I didn't open this thread 'til now but I swear, every time I saw the title, my stomach growled. Sounds decadent and looks even better.  

Oh, and nice intro with the "shopping" for the fish, too.

Wow Cameron! That looks really fancy like something you would pay big bucks  at
some high end restaurant.

Jedmo