Sturgeon and Sauerkraut Gnocchi Dinner

By Mike Sheerin, Executive Chef of Blackbird Chicago of Chicago, IL
Date: 08/26/2008

Ingredients

6 oz fillet of Sturgeon
32 Oz. jar of Frank's sauerkraut
2 fresh eggs
3 idaho potatoes
1/2 cup Canola oil
1 cup all purpose flour
1/3 cups wine vinegar, buttermilk & butter
1/2 lb fresh pitted cherries & fresh English peas
1/2 cup sliced red onion
Salt, pepper, roasted garlic, rosemary, marjoram
Sprigs chervil and dill

Directions

Place sauerkraut on baking pan in low oven overnight. Next day remove and crumble, pulverize in blender.

Gnocchi: Shred and boil potatoes. When finished, rice them. Add to blender with pulverized sauerkraut and flour. Knead out gnocchi dough and cut into one inch pieces. Boil. When gnocchi rises it's done.
Marinate sturgeon in red wine, oil, marjoram, rosemary and roasted garlic. Rub with oil and grill on open spit, wood grill or hot pan for 1-2 minutes per side prior to serving (all four sides).

Salad dressing: Emulsify 2 eggs, oil, buttermilk and red wine vinegar. Pinch salt & pepper.

Salad: Quarter fresh cherries; add the peas and onion. Mix with dressing.

Plate: Arrange Sturgeon, cover with salad, garnish with chervil and dill springs.

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