Sturgeon with a crunchy Falafel Crust,Orange Gastrique,and Black Olive Oil

By ALICJA

Serve with a ragout vegetables with a hint of curry or fresh herbs and a fruity red wine like Beaujolais

Ingredients

• Orange Gastrique:
• 1/2 cup orange juice
• 1/4 cup white wine
• 1 tsp white wine vinegar
• salt,tabasco,to taste
• 2 cloves garlic,minced
• 2 shallots,minced
• 1/2 cup sugar
• Black Olive Oil:
• 1 cup cured black olives,pitted
• 3/4 cup olive oil
• Falafel-Encrusted Sturgon
• 1/2 cup ready made falafel mix
• 4 portions sturgeon filet
• 2 tbsp olive oil or grapeseed oil

Preparation

Step 1

To make the black olive oil,place the pitted olives and the 3/4 cup olive oil in a blender.Puree at high speed until smooth.Remove to a small bowl and reserve.
Clean the blender,then make the Orange Gastrique.Place the orange juice,wine,vinegar,salt,tabasco,garlic,and shallots in the blender.Blend until smooth,about 1 min.Pour the mixture into a small saucepan and add the sugar.Bring to a boil,reduce the heat to medium,and cook for 5-7 min.or until reduced by half and thickened.Remove the sauce from heat and let it cool to room temperature.If,when cool,the liquid is a little too thick to pour,whisk in a couple drops of warm water or orange juice.Reserve.
Preheat the oven to 400 F Place the falafel mix in a pie pan and coat and dredge the sturgeon filets carefully on both sides.Pat down to encourage adherence of the mix.Heat a non-stick frying pan over medium heat and add the olive or grapeseed oil.Fry the filets in the oil until the crust is crispy,about 3 min. Flip filets over and repeat on other side.Remove to a sheet tray,place in the oven,and bake 10 min.or until the fish is cooked through.Place each pice of fish in the middle of a plate and surround with a drizzle of the Gastrique and Black Olive Oil.