Steamed Sturgeon Salad

north carolina fisheries | sturgeon

fish and salad

Steamed sturgeon salad. Photo by Vanda Lewis

  • 8 ounces sturgeon
  • 8 sprigs arugula
  • 12 slices cucumber
  • 8 slices water chestnuts
  • 4 ounces artisan greens
  • 12 leaves Bibb lettuce
  • 4 wooden spears, each with one radish, one black olive and two cherry tomatoes

Place sturgeon on oiled steamer rack over boiling water. Steam until the fillets flake easily with a fork.

For each serving, layer 2 sprigs of arugula, 3 slices of cucumber, 2 slices of water chestnuts and ½ ounce of artisan greens in a Bibb lettuce cup (3 leaves). Garnish with wooden spear and vegetables and 2 ounces of steamed sturgeon. Serves 4.

Recipe by Chef Tim Coyne of Bistro by the Sea, Morehead City, NC.

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