She went in chest deep as the sturgeon swam around her. Then Marie Gallo turned into a sturgeon surgeon as she helped those at Fish Breeders of Idaho process caviar from start to finish.
Watch as Marie takes you on a tour of the Hagerman company that helped bring back the Idaho White Sturgeon from the brink of extinction. And then retreat to Marie’s Kitchen as Krista Dace shows how to turn that sturgeon into a whale of a meal.
BUTTER-BAKED STURGEON WITH HERBS
1 pound sturgeon fillet
2 tablespoons rice vinegar
1 tablespoon mirin sweet cooking sake, or sweet wine
3 tablespoons butter
Thyme
Rubbed sage
Rosemary
Dill seed
Garlic powder salt and pepper
Preheat oven to 350 and line a small bread tin just big enough for the fillet with foil. In a small bowl mix together rice vinegar, mirin and a little of each of the herbs. Place fillet into the pan and pour mixture over it.
Slice butter and places slices on top of the filet. Cover with foil and bake for 10-15 minutes.
Spoon liquid back over the fish and cook another 10 minutes until the fish is flaky. Move to plate, spoon a couple tablespoons of the liquid onto the fish and serve.