Sheet-Pan Sturgeon Fillet with Jicama, Black Olives and Horseradish Root
- Asafoetida7 g21 kcal
- Bay leaf7 g22 kcal
- Black olives105 g122 kcal
- Horseradish root62 g30 kcal
- Jicama1 piece152 kcal
- Oyster sauce153 ml78 kcal
- Peanut oil42 ml371 kcal
- Sage1 sprig3 kcal
- Sea salt6 g0 kcal
- Spaghetti209 g775 kcal
- Sturgeon fillet181 g190 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
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.