You will need
- 4 6-oz. sturgeon filets, skinned and de-boned
- 3 lbs. fish bones
- 2 cups white wine
- 2 medium onions, coarsely diced
- 2 carrots, coarsely diced
- 4 stalks celery, coarsely diced
- 2 garlic cloves, broken
- 1 bay leaf
- 1/2 bunch fresh thyme
- 1 gallon water
- 3 tbsp. black peppercorns, cracked
- 2 tbsp. parsley, chopped
- 2 tbsp. canola oil
- salt and pepper to taste
Sweat the onions, carrot, celery and garlic in a large stockpot until translucent, about 10 minutes. Deglaze with white wine and reduce by half. Add the fish bones, bay leaf, thyme and water and simmer uncovered for 90 minutes. Strain through a fine mesh sieve into a clean pot. Add black pepper and reduce by half.
Heat a heavy-bottom skillet on high and add 2 tablespoons canola oil. Heat oil until smoking. Season fish with salt and pepper, and sear for 5 minutes or until golden brown. Then flip fish and cook for an additional 3 minutes.
Serve sturgeon with fumet spooned over the top. Garnish with chopped parsley and serve immediately.
Recipe by New England Aquarium chef Tim Ridge