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Sturgeon Fillets Served With a Fig and Corn Cream, a Licorice Flavored Crustacean Broth, and Stuffed Artichokes
FOOD NETWORK29Ingredients
85Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 4 sturgeon fillets (totaling about 2 pounds, skinless)
- 4 oz. consomme (chicken)
- 5 oz. cream
- 3.5 oz. polenta (white)
- freshly ground black pepper
- salt
- 1 dash lemon juice
- 1 oz. fig (puree)
- olive oil (to taste)
- 6 lb. carcasses (langoustine)
- 1 carrot (roughly chopped)
- 1 onion (roughly chopped)
- parsley sprigs (to taste)
- thyme (to taste)
- bay leaf (to taste)
- star anise (to taste)
- 2 liters water
- 2.5 oz. powdered licorice
- 1 pt. cream
- 4 artichokes (large)
- lemon juice
- 1.75 oz. carrots
- 1.75 oz. shallots
- 1.75 oz. zucchini
- 1.75 oz. red bell peppers
- 0.5 oz. country ham
- olive oil
- 2 artichoke hearts (chopped up, from above)
- fresh chives (to taste)
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