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Mike Sheerin

Blackbird
619 W Randolph St
Chicago, IL 60661
(312) 715 0708


Chef Mike Sheerin

Blackbird | Chicago

Wood-Grilled Sturgeon with Rye Gnocchi, English Peas, Oyster Mushrooms, Guanciale and Mustard Consommé

Chef Mike Sheerin of Blackbird – Chicago, IL
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:

    Rye Gnocchi:
  • 8 ounces cooked, riced potatoes
  • ½ cup rye flour
  • 1 tablespoon salt
  • 1 tablespoon ground caraway seed
  • ½ ounce molasses
  • 1 egg yolk

    Mustard Consommé:
  • 2 teaspoons olive oil
  • 1 onion, diced
  • 1 garlic clove, minced
  • 2 cups Dijon mustard
  • 1 cup whole grain mustard
  • ½ cup powdered mustard
  • 6 cups water
  • 14 egg whites

    For the Sturgeon:
  • 4 ounces extra virgin olive oil
  • 3 cloves garlic
  • 1 teaspoon bay leaf, chopped
  • 1 teaspoon red chili flakes
  • 1 teaspoon herbs de provence
  • 1 tablespoon red wine vinegar
  • Four six-ounce portions of sturgeon

    To Assemble and Serve:
  • 2 teaspoons extra virgin olive oil
  • ¼ cup picked and cleaned oyster mushrooms
  • ½ cup shucked English peas
  • 2 scallions, sliced

Method:
For the Rye Gnocchi:
Place potatoes, flour, salt and caraway in a bowl and mix to incorporate. In a separate bowl, mix together molasses and egg until blended. Add wet ingredients to potato mixture and blend until a damp ball is formed. Separate into four equal portions. Roll each portion into a long cylinder approximately ¼-inch in diameter and slice into ¼-inch pieces. Place on a parchment-lined sheet pan and freeze until easily handled. Bring a large pot of heavily salted water to a boil. Blanch gnocchi, removing each piece as it floats to the surface. Reserve on an oil-covered sheet pan with parchment.

For the Mustard Consommé:
Heat a large sauce pan over medium heat. Add olive oil, onion and garlic and sweat until translucent. Add Dijon, whole grain and powdered mustards, and water. Simmer for 1 hour and strain. Bring broth to 155ºF and add egg whites. Allow to slowly coagulate and simmer gently for one hour. Strain, cool, reserve.

For the Sturgeon:
Heat oven to 450ºF. Place garlic and olive oil in a small pan, cover and place in oven. When garlic has roasted, remove from oven and allow to cool, leaving garlic in olive oil.
Place garlic, olive oil, Bay leaf, chili, herbs de Provence and red wine vinegar in a bowl and mix to blend. Add sturgeon and marinate for 1 hour. Heat a grill to medium. Place sturgeon on hottest point, cook until desired temperature.

To Assemble and Serve:
Heat a sauté pan over medium heat and add olive oil. Add oyster mushrooms and allow to crisp. Beat 3 ounces of mustard consomme with an immersion blender until stiff peaks and reserve as foam for garnish. Add rye gnocchi, English peas and scallions to oyster mushrooms. Heat 8 ounces of mustard consommé in small sauté pan. Place gnocchi mixture in large serving bowls. Slice sturgeon and place on top. Drizzle mustard consommé into bowl. Place foam where desired.

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