Main Ingredients:

1 salmon belly flap
1 (1-1/2 lb.) sturgeon loin fillet
salt and white pepper, to taste
olive oil, as needed
4 savoy cabbage leaves, blanched
2 cups fish stock
1 cup dry white wine
flour, as needed
cold water, as needed

Cooking Preparation of the Recipe:

Cut salmon belly flap to fit larding needle; lard flaps lengthwise through sturgeon loin, using three to four pieces. Season; sear on both sides in olive oil. Reserve warm. Place savoy cabbage leaves on dry cloth; overlap to form rectangle. Brush with olive oil. Place loin on long edge of leaf rectangle; roll to wrap loin in leaves. Secure with twine at 1/2 in. intervals. Brush with olive oil; place in roasting pan. Add fish stock and wine. Roast at 300 degrees F for 45 minutes to 1 hour, basting frequently with pan juices. Remove roast; reserve warm. Combine flour and water, stir into pan juices to thicken. Adjust seasoning.

TO SERVE

Slice roast; serve with sauce.

NOTES

Season: Spring
Food cost: Moderate to high
Wine notes: Sokol Blosser Chardonnay, Yamhill Co., Oregon

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