Roast Powell River Sturgeon Chowder with Manilla Clams, Island Mussels, Fondant Potato, Fennel and T

Ingredients

Yield:

Serves 4

• • 4 4oz peices of sturgeon
  • 1lb Salt Spring Island mussels
  • 1lb Manila clams
  • 3 large yellow fleshed waxy potatoes
  • 4 oz high quality smoked bacon
  • 2 heads of fennel
  • 2 heads celery root
  • 1 bunch tarragon
  • 6 grapefruits
  • 1 L 2% Milk
  • 1 cup 35% cream
  • 4 oz unsalted butter
  • 5mg espelete pepper
  • 15g kosher salt
  • 7g white pepper
  • 4 shallots
  • 8 cloves garlic
  • 2 sprigs thyme
  • 2 cups dry white wine
  • 2 oz dry white vermouth

Preparation

Difficulty:

medium

Time:

30 Minutes

Total Time:

4 Hours

1. METHOD FOR SEAFOOD

   • In a large rondeau sweat shallots and garlic in a cube of butter until translucent. Add wine and vermouth and bring to a boil. Add Mussels, clams and cook just until clams and mussels are open. Remove seafood and reserve the liquid. Proceed to clean the meat out of the shells of mussels and clams and reserve.

2. METHOD FOR CHOWDER BROTH

   • In a saucepan gently heat milk and cream with diced double smoked bacon and thyme and let steep for 3 hours. Strain. Reserve a small amout of the bacon for garnish later on. Once Bacon milk is made, gently heat all seafood juices reserved from beforehand with bacon milk and season with grapefruit juice, salt and pepper. Reserve finished broth.

3. METHOD FOR GARNISH

   • Cut potatoes and celery root to desired shape and gently poach until tender in cream, butter and thyme sprigs. Segment grapefruits using the juice for the chowder broth and segments for garnish. On a mandolin shave fennel wedges paper thin as well as shallot rings. Marinate in lemon juice and olive oil for 10 minutes. Season with salt Pick tarragon leaves. Only the smallest will do In a hot frying pan sear the sturgeon peices and finish in a hot oven ( 400C) for 5-7 minutes until just cooked through. Fry bacon cubes until crispy

4. METHOD FOR FINISHING

   • Place roasted sturgeon in the center of the bowl. Scatter potatoes and celery root around the fish. On top of potatoes and celery root place cooked seafood, grapefruit segments and tarragon leaves. Place fennel salad on top of the fish. Place in front of the guest and gently pour chowder broth just until the potatoes are barely visible on top. Yum.