Sheet-Pan Sturgeon Fillet with Jicama, Black Olives and Horseradish Root
Autor: Andrii M.
- Asafetyda7 g21 kcal
- Chrzan62 g30 kcal
- Czarne oliwki105 g122 kcal
- Jesiotr181 g190 kcal
- Jicama1 szt.152 kcal
- Liść laurowy7 g22 kcal
- Olej arachidowy42 ml371 kcal
- Sos ostrygowy153 ml78 kcal
- Sól morska6 g0 kcal
- Spaghetti209 g775 kcal
- Szałwia1 gałązka3 kcal
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Sichuan-inspired comfort food: tender sturgeon fillet paired with jicama, black olives and horseradish root and spaghetti, finished with sage and a hit of asafoetida and bay leaf. 1. Pat the sturgeon fillet dry and season with sea salt, asafoetida and bay leaf. 2. Heat peanut oil in a heavy pan and sear the sturgeon fillet until it develops a deep golden crust, about 17 minutes. 3. Add jicama, black olives and horseradish root to the pan and cook until just tender, stirring in sage for fragrance. 4. Cook the spaghetti separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of oyster sauce before serving hot.