Full meal recipe: White Sturgeon

So, this is Saueressen’s first practical post to Ferment Revolution, aka the Saueressen Knowledge Base, dealing with how to incorporate live-cultured foods in everyday life.

I feel fortunate that tonight’s fare happens to deal with aspects of live-culture food crafting and use that we often ignore:  the “waste products.”  Really, we should completely eliminate that word waste from our vocabulary and thought patterns — both we and the world would benefit as a result.  Tonight’s recipe gives a very tangible example of what happens when we creatively use what we typically throw down the drain or onto the compost pile.

Tonight’s menu

  1. Wild winter salad featuring Saueressen dilly beets (coming soon!)
  2. Fennel-sauted white sturgeon
  3. Veggies in a garlic-herb brine

1.  Wild winter salad:  kale, brussel sprout greens, dandelions, arugula, sow thistle and kohlrabi coarse-chopped mixed with shredded dilly beets; lemon verbena, parsley, oregano and thyme fine-chopped; hothouse pickle dressing with vinegar and olive oil.  Live-active cultures via the pickle juice and dilly beets.

2. Fennel-braised white sturgeon:  coarse-chopped onion, carrots, and fennel stems browned and braised in pan w/white sturgeon and fennel seed; deglazed w/veggie brine

3. Veggies in garlic-herb brine: pan browned broccoli and summer squash with garlic and rosemary; deglazed, steamed and salted with veggie brine.

Conclusion

Heavenly, very satisfying meal.  I paid $8 for the wild-caught sturgeon and negligable $$ for everything else (the expensive stuff came out of the garden).

Prep time

about 1hr total, including gathering and processing ingredients.  I have ~2-3 more meals out of it.  15-20 min per meal?  Not bad.

Live-Culture Connection

Makes use of every aspect of live-culture food production:  the excess brines, the veggies themselves, and the leftover sour pickle juice (a great savory substitue for lemon juice!).  I can only guess at the nutrient density (the brines add lots of nutrients), but it *feels* fantastic.

Next Steps

I’ve only started cataloging live-culture food recipes.  How do you incorporate live-culture foods into your life?

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