Meet Executive Chef Cal Elliott from Rye Restaurant in Williamsburg, Brooklyn. When shopping around for seafood, I don?t think most of us put sturgeon at the top of our dinner list, but we should. It?s a meaty, not too oily, white fleshed fish that holds up to many cooking methods. And it?s one of Chef Elliott?s favorite fish to prepare.At Rye , the chef has a 4-day process for his sturgeon. ; He cures it, smokes it, then slices it thin to pile into his popular smoked sturgeon salad dish. This salad has everything you want in a salad. Great layers upon layers of texture, hot/cold elements, and a complexity that satisfies, instead of overwhelms. From the quail egg yolk that runs into the greens, to the crispy warm bacon, to the salty-sweet smoked sturgeon, to the break-with-your-tongue final layer of potatoes and caramelized onions, to the final dollop of sturgeon caviar. This dish is a must. And I hope it gets you interested in not only eating more farmed sturgeon, but cooking it at home as well.Thanks for watching food. curated. Happy Eating!moreless
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