Sturgeon ‘Al Pastor’
Chef: Val Cantu
Time: 30 minutes active time, 1 hour inactive
Yields enough Brine & Sauce for 12 portions of Fish
Ingredients:
SALT BRINE
4 1/3 Cups Filtered Water or 1000 grams of filtered water
3 Tablespoons + 1 Teaspoon of Kosher Salt or 60 grams of Kosher Salt
PINEAPPLE ‘AL PASTOR’ GLAZE
2 Pineapples
6 Granny Smith Apples
Fermented Chili Paste, a la Sambal Oelek
VEGETABLE ‘TAQUITOS’
1 Head of cabbage
10 Manzana Peppers, or similar, non-spicy, peppers
2 Granny Smith Apples
Instructions:
INSTRUCTIONS FOR SALT BRINE
For the brine, combine water and salt in a large bowl and whisk until salt is completely dissolved.
Fully submerge, portioned, white sturgeon in brine. Place in refrigerator and allow to brine for 20 minutes. Remove from brine and rest on paper towels.
INSTRUCTIONS FOR PINEAPPLE ‘AL PASTOR’ GLAZE
Juice pineapple and apples. Combine the juices and reduce in a sauce pan, on medium heat, for approximately 1 hour - until caramel colored and sticky.
While warm, add fermented chili paste, to desired spiciness.
INSTRUCTIONS FOR VEGETABLE ‘TAQUITOS’
Cut cabbage in to quarters and remove stem to create leaves.
In a sauce pan, add filtered water and a healthy pinch of salt. The water should be, basically, ‘pasta water’. Bring to a high simmer.
Blanch leaves of cabbage for approximately fifteen seconds, until wilted but not cooked. Reserve on paper towels.
Julienne peppers, and granny smith apples and several cabbage leaves.
Take one leaf of cabbage and lightly fill it with the julienned vegetables and roll it up. To secure the rolled shape, insert a toothpick.
Reserve to be grilled.
INSTRUCTIONS FOR ASSEMBLY
Grill or sear sturgeon. Allowing to char one side.
Grill Cabbage rolls over low flame.
Glaze sturgeon in ‘Al Pastor’ reduction. Dress cabbage rolls in lemon juice, olive oil and finishing salt.