Smoked Sturgeon
Few fish define gourmet more than the noble Sturgeon. Our meticulous smoking process preserves its regal quality, maintaining its firm, yet moist texture, often substituted for veal in recipes. And little compliments the fillet of aristocrats better than its celebrated roe, caviar.
Smoked Sturgeon And Caramelized Onion Cheesecake
Ingredients:
* 1 pound Cochrane Smoked Sturgeon
* 1 tablespoon olive oil
* 2 cup julienned onions
* 1 cup bread crumbs
* 1 cup grated parmesan
* 1 3/4 pound cream cheese, room temp
* 4 eggs
* 1/2 cup heavy cream
* 1 cup grated smoked gouda cheese
* 2 teaspoon salt
Directions:
Preheat oven to 350 degrees F. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool. Combine bread crumbs, Parmesan and butter and press into bottom of a 9 in. springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan. Enjoy.
Nutritional Information
Smoked Sturgeon And Caramelized Onion Cheesecake
Ingredients:
* 1 pound Cochrane Smoked Sturgeon
* 1 tablespoon olive oil
* 2 cup julienned onions
* 1 cup bread crumbs
* 1 cup grated parmesan
* 1 3/4 pound cream cheese, room temp
* 4 eggs
* 1/2 cup heavy cream
* 1 cup grated smoked gouda cheese
* 2 teaspoon salt
Directions:
Preheat oven to 350 degrees F. In a skillet heat oil and saute onions over medium-low heat until sweet and brown; set aside to cool. Combine bread crumbs, Parmesan and butter and press into bottom of a 9 in. springform pan. In bowl of an electric mixer beat cream cheese until creamy, add eggs and beat until well-mixed. Add cream, smoked Gouda, onions, sturgeon and salt to taste. Pour filling into prepared pan. Place pan in a large roasting pan and pour in enough hot water to reach halfway up sides of springform pan. Bake 1 hour to 1 hour 15 minutes until edges are firmly set, center is just solid and top is lightly browned. Cool on a rack, refrigerate, preferably overnight, and carefully remove sides of pan. Enjoy.
Nutritional Information
