When we interviewed Chef Carter he talked about his life mostly revolving around the outdoors, horses and studying classical guitar. It was when Mark started cooking that we really saw his passion and talent show through. We hope you enjoy.
Pan Roasted Sturgeon with lobster Risotto and Saffron-Orange Butter
5 oz sturgeon filet
3 oz lobster meat
1/2 cup onion
1/2 cup leek
3 tablespoon shallot
1 cup Arborio rice
1/2 cup white wine
2 quarts stock (vegetable, chicken or lobster)
1 tablespoon parsley
1 tablespoon chives
1 tablespoon tarragon
1 orange segmented (zest the orange first)
pinch Spanish saffron threads
2 tablespoons mascarpone cheese
2 tablespoons saffron-orange butter
2 tablespoons olive oil
TO MAKE THE BUTTER
Bring 2 cups white wine to a boil.
Add a small pinch of Spanish saffron threads and steep in the wine for about 20 minutes.
Add stock as needed if wine cooks away. You should have 2-3 ounces of liquid left.
Add zest of one orange to the liquid.
Wisk in the orange-saffron mixture to one pound softened butter.
TO MAKE THE RISOTTO:
In a medium saucepan heat 2T olive oil. Add onions, shallots and leeks.
Cook over medium heat till translucent.
Add pinch of salt & pepper then add the risotto.
Stir the risotto to coat all grains with oil and continue to cook until just a white dot is left in the rice.
Add white wine, gently stir and cook over medium heat…just hot enough to boil.
Once most of the wine is cooked away, begin to add warm stock, about 1 cup at a time.
Gently stir and repeat once liquid is absorbed.
Once rice is tender (15-20 minutes) turn off heat and add herbs, orange segments and mascarpone cheese.
Gently fold in so the orange doesn’t completely break up.
TO COOK THE STURGEON:
Heat a saute pan with 3 T olive oil.
Season fish with salt, pepper and cracked coriander seed.
Once pan begins to smoke, add fish and sear for about 3 minutes.
Flip the fish, finish in a 400 degree oven for about 4-5 minutes.
Spoon about 4 ounces of risotto on a warm plate.
Place sliced fish around risotto.
Drizzle warm butter sauce around fish.
Garnish with fresh baby arugula or micro greens.
We hope you enjoy,
The Tandem Tasters
Maralyn Hill & Brenda Hill
International Food, Wine & Travel Writers Association
Books By Hills
Success, Your Path to a Successful Book, Our Love Affairs with Food & Travel, Cooking Secrets, The Why and How…, Winner and Final Chairman