Columbia River Sturgeon with Butterball Potatoes, Creme Fraiche, Caviar and Vodka Vinaigrette

Place the potatoes in a small pot and cover them with cold water.  Season the water with a strong pinch of salt, the bay leaves, and thyme sprig.  Bring the water to a boil and remove it from the heat.  Let the potatoes cool in the liquid.  If you are using a larger potato you might have to bring the water to a boil one more time.  When the potatoes have completely cooled in the water, remove them and keep refrigerated until needed.  Discard the water.  Mix the Crème Fraiche with the juice of the lemon and the shallots which you will need to nicely mince.  Season the cream with salt and fresh ground white pepper.  Keep refrigerated until needed.

Heat a Cold steel or cast iron fish skillet over a medium high flame.  Season the Sturgeon with sea salt and freshly cracked black pepper.  Add 2 tablespoons of the olive oil to the hot pan and carefully place the fish in the pan.  Do not overcrowd your frying pan.  If there is not an inch of space on each side of the fish, you might have to cook it in two pans.  Cook the fish for one minute on the stove top.  Place the cooked potatoes around the skillet with the fish and without turning the fish place the whole skillet in a 400 degree oven for 8 minutes.  Remove the fish from the pan and serve it with the brown seared side facing up.  Sturgeon is a fish I like to cook completely through. 

To serve: Place a piece of fish on each plate.  Spoon some of your crème fraiche on the plate and arrange the potatoes on top.  Spoon an equal portion of caviar over the potatoes.  Drizzle the Vodka Beet Vinaigrette over the fish and the plate.  Sprinkle some of the parsley sprouts around.

vodka beet vinaigrette

This vinaigrette has a very northern European feel and would be good with many cold weather seafood items.

1 cup fresh beet juice
1 shallot (minced)
1 Tbs juniper berries
1 bay leaf 1 oz vodka
1 Tbs lemon juice
2 Tbs balsamic vinegar
3/4 cup extra virgin olive oil

Reduce the beet juice, shallots, juniper, and bay leaf until there is only 1/4 cup of liquid left. Strain the mixture and whisk in the vodka, lemon juice, balsamic, and olive oil. Season with salt and fresh ground black pepper.

yields 1 cup