
Smoked Sturgeon and Gnocchi Fritti
Behind The Dish - "Montreal"
Ingredients
Sturgeon Filets
- Sturgeon Filets
- Water
- Salt
- Sugar
- Bay Leafs
- Juniper
- Garlic
- Black Pepper
- Maple
Gnocchi Fritti
- Flour
- Salt
- Yeast
- Baking soda
- Milk
- Water
- Pork fat
- Squid ink
- Seaweed salt
To Assemble
- Smoked Sturgeon Filets
- Gnocchi Fritti
- Fresh Cheese
- Mayonnaise
- Lemon
- Black Pepper
- Shallots
- Seaweed Salt
- Olive Oil
Steps
Sturgeon Filets
- Mix the water, salt, sugar, bay leafs, juniper, garlic and black pepper until the sugar and salt are dissolved.
- Place the sturgeon filets in brine.
- Soak the sturgeon filets overnight in brine.
- Remove the sturgeon from the brine.
- Paint the sturgeon with maple.
- Dry off in the fridge overnight.
- Hot smoke the sturgeon with maple wood in a smoker.
- Remove the sturgeon and allow to cool.
Gnocchi Fritti
- In a kitchen aid add the flour, salt, yeast, baking soda, milk, water, pork fat and squid ink.
- Mix all of the ingredients together with a dough hook.
- Allow the dough to rest and proof for an hour and half.
- Cut up the bread dough to gnocchi size.
- Fry the gnocchi.
- Remove the friend gnocchi fritti and season with seaweed salt.
To Assemble
- Shred sturgeon filets.
- Add shredded sturgeon filets, fresh cheese and mayonnaise to a bowl.
- Add lemon, black pepper and shallots for seasoning.
- Mix to combine all of the ingredients.
- Place a scoop of the sturgeon mixture on a plate.
- Season one last time with seaweed and olive oil.
- Add three piece of the gnocchi fritti.