north carolina fisheries | sturgeon
- 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.