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Smoked Sturgeon Chowder

Smoked Sturgeon Chowder

February 19, 2011

INGREDIENTS: 500 g sturgeon belly meat and 500 g smoked sturgeon or smoked sturgeon belly meat, cut into 1/2 inch pieces; 2 tablespoons butter; 1 tablespoon olive oil; 1 cup chopped onion; 2 cloves garlic, chopped; 1/2 cup chopped celery; 1/2 cup all-purpose flour; 6 cups chicken broth or vegetable broth; 1 pound potatoes - peeled and cubed; 1 teaspoon dried dill weed; 1 teaspoon dried tarragon; 1 teaspoon dried thyme; 1/2 teaspoon paprika; 1/4 cup white wine; 1 tablespoon fresh lemon juice; 1/4 teaspoon hot sauce; 1 teaspoon salt; 1 teaspoon fresh-ground black pepper; 500 g organic sour cream

DIRECTIONS: In a large stockpot over medium-high heat, combine the butter, olive oil, onion, garlic, and celery. Cook 8 to 10 minutes, or until the onions are transparent. Sprinkle flour over the mixture and stir well to make a dry roux. Gradually add the chicken broth and stir until slightly thickened. Stir in the sturgeon belly meat, potatoes, dill, tarragon, thyme, and paprika. Reduce heat to medium, cover, and cook for 30 minutes. Stir in the smoked sturgeon cut in small cubes, wine, lemon juice, hot sauce, salt, and pepper. Simmer over low heat, uncovered for 15 minutes. Mix in the organic sour cream and continue to simmer for 15 minutes, stirring occasionally. Serve hot.