Coconut-Braised Sturgeon Fillet with Cauliflower and Onion
- Cauliflower3 piece413 kcal
- Cloves2 g5 kcal
- Fennel seed6 g21 kcal
- Onion2 piece88 kcal
- Red lentils144 g507 kcal
- Sage3 sprig8 kcal
- Sea salt5 g0 kcal
- Sturgeon fillet262 g275 kcal
- Walnut oil40 ml354 kcal
Calorie values are estimates based on standard ingredient data. You are responsible for verifying accuracy for your own dietary needs.
Korean-inspired comfort food: tender sturgeon fillet paired with cauliflower and onion and red lentils, finished with sage and a hit of fennel seed and cloves. 1. Pat the sturgeon fillet dry and season with sea salt, fennel seed and cloves. 2. Heat walnut oil in a heavy pan and grill the sturgeon fillet until it develops a deep golden crust, about 16 minutes. 3. Add cauliflower and onion to the pan and cook until just tender, stirring in sage for fragrance. 4. Cook the red lentils separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.