4 7oz-pieces of sturgeon, seasoned with salt. Over med high heat sear on one side till golden brown
1 lb Yukon gold potatoes, peeled and quartered
1 T Salt
¼ c Heavy cream
¼ lb Butter
¼ c Milk
Combine potatoes and salt in a small pot, cover with water by 1 inch, simmer until just cooked. (While potatoes are cooking combine milk, cream and butter, warm until butter is just melted.) Remove potatoes from heat immediately and strain. Using a quart container with a towel in the bottom and then your hand press the potatoes through the tamis, working them as little as possible. Add milk mixture and fold together until just mixed, taste season if necessary.
Slice into .25 in coins, cook in seasoned water with bay, thyme and black peppercorn till just cooked. Strain, cool on a sheet tray.
Swiss Chard Leaves
Remove the stems and reserve. Clean leaves and cut into 1 to 2 in cubes. Sautee in a small about of olive oil and season with salt, serve immediately.
Swiss Chard Stems
2 c Chard stems, batonette white only
1 c Onion, small dice
¼ c Carrot, half moons
4 c veg stock
Standard sachet (closed)
Sweat out onions, add remaining ingredients and simmer with a parchment lid till stems are tender, cool and store in liquid.
Recipe courtesy of C-House Restaurant