Pan-roasted Sturgeon, Black Beluga Lentils, Dungeness Crab, Wilted Spinach, and Aioli
(courtesy of Natalie Sellers, chef and co-owner of 4th St. Bistro, Reno)
1 6-ounce portion sturgeon per person
Olive oil
Salt and pepper
Season both sides of sturgeon with salt and pepper. Heat sauté pan over high heat. Add olive oil to hot pan, and when oil begins to shimmer, gently place sturgeon in pan. Cook until bottom of fish is browned. Turn fish over and continue to cook on medium heat until flesh is firm and opaque (but not overdone!).
Black Beluga Lentils
(Serves 6 to 8)
2 cups black beluga lentils, or French lentils
1 carrot, finely diced
1 stalk celery, finely diced
1 small yellow onion, finely diced
1 tablespoon garlic, minced
1 sprig fresh thyme
Kosher salt, to taste
Olive oil
Heat olive oil in small stockpot and add carrot, celery, and onion. Sweat until soft but not colored. Sort and rinse lentils. Add to pot and stir until coated. Add enough water just to cover lentils. Stir in garlic, thyme, and salt. Bring to boil, then reduce heat to a simmer and cook uncovered until done. Add more water if water level falls below top of lentils. Remove from heat, taste, and adjust seasonings as desired.
Sherry Shallot Vinaigrette
(Yields about 1⅓ cups)
1 small shallot, minced
¼ cup sherry vinegar
Splash red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon kosher or sea salt
1 cup olive oil
Mince shallot and place in small nonreactive bowl with vinegars. Allow shallots to macerate for 10 to 15 minutes before adding remaining ingredients. This process reduces the shallots’ harsh flavor and results in a milder flavor. Add salt and mustard, and whisk until salt is dissolved. Slowly add oil, whisking until slightly emulsified.
Wilted Spinach
Baby spinach, washed and dried (about two handfuls per serving)
Kosher salt and freshly ground black pepper
Sherry shallot vinaigrette
Place spinach in large stainless-steel bowl and season with salt and pepper. Lightly dress spinach with vinaigrette and toss. Bring pot containing 2 inches of water to boil. Reduce heat to simmer and set bowl containing dressed spinach over pot. Toss spinach until barely wilted and warm.
Aioli
(Yields about 3 cups)
4 egg yolks
8 to 10 garlic cloves, minced
2 tablespoons lemon juice
1 teaspoon kosher salt
3 cups olive oil
Place eggs in food processor with garlic. Blend until foamy then add lemon juice and kosher salt. While machine is running, slowly add olive oil. If aioli is too thick, add a little cold water to thin. Taste and add more lemon or salt if needed.
To assemble final dish:
Black Beluga Lentils, or French lentils
Fresh Dungeness crab meat, picked (about 2 ounces per person)
Wilted Baby Spinach
Aioli
Gently heat cooked lentils with crab. Place wilted spinach on each plate. Spoon some lentils with crabmeat in center, place fish on top, and add dollop of aioli.
