Passmore Ranch Sturgeon with Shiitakes and Asparagus

Passmore Ranch Farmed Sturgeon with Sake-Braised Shiitakes and Grilled Asparagus

Serves 6

Shiitakes
(You can make these ahead and reheat them when needed)

1 ¼ pound fresh shiitake mushrooms
1 to 1 ½ tablespoons sesame oil
¼ cup mirin
¼ cup tamari soy sauce
¼ cup rice vinegar
1 cup chicken stock

Steamed Basmati rice or wild rice
6 (6-ounce) Passmore Ranch Farmed Sturgeon
36 asparagus spears
extra virgin olive oil
salt (grey sea salt preferable)
freshly ground black pepper

To prepare the shiitakes, cut the stems from the mushrooms and place the caps in a bowl (reserve the stems for broth). Toss the mushrooms with the sesame oil and let stand for 30 minutes. Heat a heavy sauté pan over medium-high heat and sear the mushrooms. Stir in the marin, tamari, and rice vinegar, increase the heat to high, and reduce by one-fourth. Add the stock, reduce the heat to medium-low, and simmer, uncovered, for 15 to 25 minutes, until the mushrooms are tender.

Start the rice before you fire up the grill, so it will be done just when needed. The asparagus and fish will take less than 10 minutes to grill. If your timing is off and the rice finishes early, it will keep warm covered, with a towel thrown over the pot for extra insulation.

Lightly brush the fish and the asparagus with olive oil and season with salt and pepper. Pencil-thin asparagus spears will heat through as they caramelize on the grill; thicker spears need a bit more time. Put the asparagus on the grill and then the fish. (The asparagus will hold while you grill the fish if you don’t have room on the grill for both at the same time.) You want the asparagus to caramelize slightly on all sides. Cook the sturgeon for 2 to 3 minutes per side, rotating the fish a quarter turn on each side to create nice crosshatch marks.

To serve, place the asparagus and rice at the top of the plate, place the fish in the center, and top the fish with the mushrooms and their juices.