Sumac Cured California Sturgeon with Pickled Rhubarb and Crisp Red Radish
Serve with Kendall-Jackson Rosé
Our version of gravlax, cured with Mediterranean sumac and sugar, is garnished with pickled rhubarb and fresh red radishes from our garden. The crisp acidity in this wine cuts through the fat of the California sturgeon leaving the palate excited for another bite and sip.
Recipe by Chef Ryan Pollnow
Ingredients:
- 1 4-5 ounce Fillet of California Sturgeon (skin removed, must be extremely fresh)
- 1¼ cup Kosher salt
- 2 Tbsp. Sugar
- 1 Tbsp. Brown sugar
- 1 tsp. Ground sumac
- 1 tsp. Lemon zest
- 1/2 cup Kendall-Jackson Rosé
- 1 Tbsp. Kendall-Jackson Estate Olive Oil
- 1/4 cup Diced pickled rhubarb (recipe follows)
- 2 Tbsp. Minced chives
- 2 Tbsp. Crème Fraiche (or sour cream)
- 1 Tbsp. Black sesame seeds
- 4 each French breakfast radishes (thinly sliced)
Preparation:
Remove any small bones or discolored flesh from the fish. In a large bowl, mix the salt, sugars, sumac and lemon zest. Then, working on a large piece of plastic wrap, pack the fish in the salt mixture on all sides. Wrap the plastic wrap tightly and repeat with another layer of plastic wrap. Wrap the pack again in aluminum foil and place in a small dish. Transfer to the refrigerator and place some sort of weight (another dish or other object to press the fish pack) on top of the fish and allow the fish to cure for 48 hours, turning after the first 24.
After two days, remove the fish from the wrap and wipe as much of the salt cure off the fish as possible. Next, use about a half cup of the Rosé to carefully rinse the fillet of fish. Reserve the fish gravlax refrigerated for up to one week.
Pickled Rhubarb Ingredients:
- 1/2 cup Kendall-Jackson Rosé<
- 1/2 cup Red Ver Jus
- 1/2 cup Red Wine Vinegar
- 2 Tbsp. Sugar
- 1 tsp. Salt
- 10 each White peppercorns
- 2 each Rhubarb stalks (peeled of the outside fibers)
Pickled Rhubarb Preparation:
Bring the first six ingredients up to a boil in a large sauce pot. Turn the liquid down to a simmer and add rhubarb. Immediately shut off the pickling liquid and transfer to a bowl set over another bowl of ice. Refrigerate for up to two weeks.
Final Preparation:
To serve, slice the fish as thin as possible and place four or five slices on each appetizer plate. Rub the fish with the olive oil and top with the pickled rhubarb, minced chives, crème fraiche, sesame seeds and radishes. Enjoy as a light first course, or add some mixed greens to create a satisfying mid-day salad.
