Best 4 Smoked Sturgeon Salad With Leeks Haricots Verts And Frisee Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delectable Smoked Sturgeon Salad, a symphony of flavors and textures that will tantalize your taste buds. This gourmet salad features succulent smoked sturgeon, known for its rich, buttery flavor, complemented by a medley of crisp leeks, tender haricots verts, and peppery frisée. Dressed in a tangy vinaigrette, this salad offers a delightful balance of smokiness, sweetness, and acidity. Accompanying the salad are three additional recipes that elevate the dining experience. Discover the secrets behind making homemade Smoked Sturgeon Mousse, a luxurious and creamy spread perfect for canapés or crackers. Learn how to prepare a flavorful Leek and Haricots Verts Sauté, a classic French side dish that pairs perfectly with the salad. And finally, master the art of creating a zesty Citrus Vinaigrette, the perfect finishing touch to enhance the flavors of the salad.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTEED HARICOTS VERTS



Sauteed Haricots Verts image

Provided by Anne Burrell

Time 20m

Yield 4 servings

Number Of Ingredients 5

Kosher salt
1/2 pound haricots verts (baby string beans), stem ends removed
Extra-virgin olive oil
2 garlic cloves, smashed
Pinch crushed red pepper flakes

Steps:

  • Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking.
  • Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use.
  • Coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl, season with salt and serve right away.

SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE



Smoked Sturgeon Salad With Leeks, Haricots Verts And Frisee image

Provided by Amanda Hesser

Categories     salads and dressings, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Zest and juice from 2 lemons
1 tablespoon chopped parsley
1 tablespoon chopped shallots
2 teaspoons green peppercorns packed in water or vinegar, drained, mashed
1/4 cup extra virgin olive oil
Kosher salt
2 teaspoons sugar
1 teaspoon turmeric
1/4 cup champagne vinegar
2/3 cup grape-seed oil
Freshly ground black pepper
1/4 pound smoked sturgeon, flaked into bite-sized pieces
2 Idaho potatoes, peeled and cut into 1/2-inch dice
1/4 pound haricots verts
2 leeks, white part only, cleaned and cut into 1/2-inch slices
3 slices country bread, cut into 4-inch-long sticks
2 tablespoons butter, melted
1 head frisee lettuce, green leaves only, cut into bite-size pieces

Steps:

  • Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
  • In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
  • In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
  • In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
  • Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
  • Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.

Nutrition Facts : @context http, Calories 729, UnsaturatedFat 46 grams, Carbohydrate 45 grams, Fat 58 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams

HARICOT VERT SALAD



Haricot Vert Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 very thin slices white onion
Coarse salt
1 pound haricots verts, trimmed
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground pepper
1/2 pound cherry or grape tomatoes, halved
2 ounces shaved ricotta salata or crumbled feta cheese

Steps:

  • Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
  • Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
  • In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.

LEEK, RED ONION, AND HARICOT VERT SALAD WITH VEAL STOCK VINAIGRETTE



Leek, Red Onion, and Haricot Vert Salad with Veal Stock Vinaigrette image

Yield Serves 4

Number Of Ingredients 9

4 medium leeks
3 large red onions
3/4 cup water
6 ounces haricots verts (thin French green beans)
1 teaspoon minced shallot
1/4 cup white-wine vinegar
1/4 cup veal stock (2 fluid ounces)
1/4 teaspoon dry mustard
1/4 cup vegetable oil

Steps:

  • Preheat oven to 300°F.
  • Trim leeks and halve lengthwise. Rinse leeks well and in an ovenproof skillet arrange, cut sides down. Cut onions into 1/2-inch-thick slices and arrange over leeks. Add water and bring to a boil over high heat. Braise leeks and onions, covered, in middle of oven until very tender, about 1‚ hours. Cool leeks and onions to room temperature. Leeks and onions may be braised 1 day ahead and chilled, covered. Bring leeks and onions to room temperature before proceeding.
  • Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of heavily salted boiling water cook until completely tender, about 5 minutes. With a slotted spoon transfer beans to ice water to stop cooking and drain well, patting dry. Beans may be cooked 1 day ahead and chilled, covered. Bring beans to room temperature before serving.
  • In a small bowl combine shallot and vinegar. Let mixture stand 20 minutes. Whisk in veal stock, mustard, and salt and pepper to taste and whisk in oil in a slow stream until emulsified.
  • Arrange vegetables on a platter and drizzle with vinaigrette.

Tips:

  • Choosing the right sturgeon: Opt for fresh or frozen sturgeon fillets that are firm and have a mild, briny aroma. Avoid fish that appears slimy or has an off odor.
  • Achieving the perfect smoke: For optimal results, use a smoker with a consistent temperature between 180°F (82°C) and 200°F (93°C). This will ensure the sturgeon is cooked through without drying out.
  • Creating a flavorful marinade: To enhance the taste of the sturgeon, marinate it in a mixture of olive oil, lemon juice, herbs, and spices for at least 30 minutes before smoking. This will infuse the fish with delicious flavors.
  • Balancing the salad ingredients: When assembling the salad, aim for a harmonious balance of flavors and textures. The briny sturgeon pairs well with the sweetness of the leeks, the crunch of the haricots verts, and the bitterness of the frisée.
  • Dressing the salad for perfection: Use a light and tangy dressing made with olive oil, lemon juice, Dijon mustard, and honey to enhance the flavors of the salad without overpowering them.

Conclusion:

Smoked sturgeon salad is a delightful dish that combines the rich, smoky flavor of sturgeon with the vibrant flavors of fresh vegetables and a tangy dressing. By following these tips, you can create a salad that is both visually appealing and packed with flavor. Whether you're serving it as an appetizer or a main course, this salad is sure to impress your guests and leave them craving more.

Related Topics