perkmashin's Crimean Brochette of Sturgeon

"Forward, the Light Brigade!"
Was there a man dismay'd?
Not tho' the soldier knew
Someone had blunder'd:
Their's not to make reply,
Their's not to reason why,
Their's but to do and die:
Into the valley of Death
Rode the six hundred.

2 sturgeon steaks, cut in 6 to 8 equal pieces

1 cup whipping cream

3 Tablespoons dry white wine

1 Tablespoon honey

1 Tablespoon coarse-grained mustard

2 lbs. white onion

3 Tablespoons unsalted butter

3/4 cup rice

1 teaspoon salt

1/3 teaspoon white pepper

1/3 cup whipping cream

2 Tablespoons unsalted butter


1. Preheat broiler. Place fish on metal skewers.
2. In a small saucepan over medium-high heat, reduce cream by half (watch carefully to prevent cream from boiling over). When reduced add wine, honey, and mustard. Mix well, simmer 1 minute, and remove from heat.
3. Brush sturgeon with sauce. Place fish on baking sheet and broil 2 to 3 minutes, turning once. Serve with remaining sauce on a bed of Onion and Rice Soubise. Onion and Rice Soubise (last eight ingredients): Peel and coarsely slice onions. Melt the 3 tablespoons butter in a saucepan, add onions, and cook for 5 to 7 minutes. Add rice, mix well, then add fumet, salt, and pepper. Cover and simmer 30 minutes. Puree the mixture in a food processor, adding cream and the 2 tablespoons butter. Reheat over low heat. Adjust seasonings and serve.

A brochette is usually served on a bed of rice.