GREEN BAY (WLUK) -- As folks continue to head in from Lake Winnebago after spearing that sturgeon, many may wonder how to cook it.
FOX 11's Lauren Kalil brought chef Joey Kolenc from Lodge Kohler, Taverne in the Sky into the kitchen to show us some different recipes.
The restaurant located in the Titletown District has sturgeon on their menu year-round.
Kolenc showed us how to make two of his famous recipes, smoked sturgeon and a wood-fire sturgeon.
- 4 CupsSmoked Sturgeon
- 1 1/2 CupsMayonnaise
- 2 EachLemons (Zest & Juice)
- 1/2 CupCapers (Chopped)
- 2 EachShallots (Chopped)
- 3 EachHard-Boiled Eggs (Sieved)
- 1/4 CupParsley (Chopped)
- 1/4 CupChives (Chopped)
In a large bowl, combine all ingredients except sturgeon. In a separate bowl, shred sturgeon well. Add wet mixture to shredded sturgeon until desired consistency.
WOOD-FIRE STURGEON PROCEDURE
- 8oz Sturgeon Filet
- 5 Asparagus Stalks
- 1c Cooked Farro
- 2tbsp Diced Roasted Red Pepper
- 1tbsp Toasted Almonds
- 1/2c Butter
- 2tbsp Capers
- 2tbsp Canola Oil
Grill the sturgeon until internal temperature is 145 degrees Fahrenheit.
Heat the oil over medium heat in a sauté pan. Add in the asparagus and roasted red peppers, cook until the asparagus is slightly tender. Add in the farro and the almonds cook for 1 minute, season with salt and pepper.
In a separate pan on medium heat cook the butter until well browned, turn off the heat and let rest for 2 minutes. Add in the capers.
Shingle the asparagus with the heads up in the center of the plate. Scoop the farro mixture onto the asparagus leaving the heads uncovered. Place the grilled sturgeon on-top of the farro. Scoop the capers onto the sturgeon and pour the brown butter onto the sturgeon and farro letting some seep onto the plate.