Sous Vide Columbia River Sturgeon with Sides

Here is some killer fish we are getting now straight from the Columbia River.  Wild Sturgeon.  Paired with some sides that could stand on their own.  The Sturgeon was sous vide at 132.3 deg for 20 minutes.  Then seasoned and given a hard sear to warm it back up.  It’s paired with mushroom creamed spinach and a cumin roasted beet salad with feta cheese.  Pesto is painted on the plate that really ties it all together. 

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