This grilled sturgeon dish is so bright and vibrant, it’s visual aspects eclipsed only by its wafting smell, it’s balanced savory essence.  I caught the fish once, smoking away on the grill; flame kissed and juices spattering it spoke to me.  Forgive  the romantic overtures, but when I’m around grilled fish, it reminds me of summer; warm afternoons and breezy evenings.  This preparation of sturgeon is paired with roasted golden beets, broccoli raab, mizzuna, pistachio and a horseradish vinaigrette.  On the same night Chef Michael offered a veal and chicken liver pate, and our pantry cook was almost buried with orders all night.  Between that and the new braised romaine salad with prosciutto and poached egg we all were jumping in and shucking oysters and helping him plate up.

This entry was posted on Monday, January 18th, 2010 at 5:44 pm and is filed under Chef Mike Hanaghan, by Jeff McCarthy, on the menu. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.