Plank Roasted Sturgeon, Broccoli Rabe with Organic Quinoa and Rhubarb Gastrique
Chef Justin Raiford / 34th Street Café - Austin, TX
Pairs with: Rhubarb DRY Soda
1 cedar plank soaked in water for an hour
4, 5 oz. pieces of sturgeon (may substitute Chilean sea bass or another firm white fish)
Crushed pink peppercorns
- Lightly oil and heat cedar plank in middle of oven for 15 minutes. Place sturgeon skin side down on plank and season with salt and crushed pink peppercorns. Roast in middle of oven until just cooked through, 30-35 minutes.
4 cups of chicken or vegetable stock
2 cups quinoa
1 tbsp. olive oil or peanut oil
1/2 cup diced chives
1/2 cup diced orange bell pepper
1/2 cup diced yellow bell pepper
1 tsp. sea salt
1/2 tsp. of cracked pepper
- In another large skillet, heat olive oil over medium heat. Add chives, bell peppers, salt, and pepper. Cook, while stirring, for about 3 minutes. Add in quinoa and stir until hot.
Blanch one bunch of broccoli rabe in boiling water for about 30 seconds. Remove from the water, then toss with one tablespoon melted butter, sea salt and pepper.
For the Gastrique:
1/2 cup sugar
2 cups rice wine vinegar
1 cup chopped rhubarb (fresh or frozen)
2 tbsp. butter
Salt and pepper
- Add sugar to the pan and cook until the sugar lightly browns.
- Carefully add vinegar (it will steam a great deal, watch your hands). Add rhubarb, and let the sauce simmer until it reduces to 1 1/2 cups. Skim any foam that rises to the top, then season with salt and pepper.
- Pour mixture into a blender and blend until smooth. On a low speed, swirl in butter until incorporated.
To assemble, place one cup of the Quinoa on a plate. Place your broccoli rabe on top of the quinoa. Top off with the sturgeon and drizzle a little gastrique over the fish and around the plate.
A special thanks to Chef Justin Raiford and 34th Street Café in Austin, TX, for their addition to DRY’s recipe collection. To find out more about them, visit www.34thstreetcafe.com.