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Sturgeon Fillets Served with a Fig and Corn Cream, a Licorice Flavored Crustacean Broth, and Stuffed Artichokes Recipe

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Sturgeon Fillets Served with a Fig and Corn Cream, a Licorice Flavored Crustacean Broth, and Stuffed Artichokes
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Ingredients
30
Count
Nutrition
448
Calories
Total time
85
Minutes
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Ingredients:

Directions:

  1. Boil the chicken consomme and the cream. Incorporate the polenta by sprinkling it into the pan. Let it cook for 5 minutes, stirring continuously. Season with salt, pepper, and lemon juice. Add the fig puree.
  2. Heat some olive oil in a pot. When the oil is hot, add the langoustines to heat through. Add the carrot, onion, parsley, thyme, bay leaf, and star anise. Cook for a few minutes. Add the water and powdered licorice. Cook on low heat for 30 minutes. Pass the mixture through a fine strainer and add the cream.
  3. Trim each artichoke, 1 at a time, to reveal the heart. Cut off the stem and the top of the artichoke, then cut away all the outer leaves in 1 circular motion. Use a spoon to scrape out the pointy thistles, and use the knife to trim away any remaining leaves or husk. You should be left with just the heart (artichoke should be in the shape of a little bowl) Rub the hearts with lemon juice. Place artichokes into a pot of cold water with enough water to cover. Cook on medium heat until a knife easily slides through the artichoke heart, about 15 to 20 minutes. Once artichoke hearts are cool enough to handle, set 2 aside and chop the other 2 into small pieces. You will use the chopped up artichoke for the artichoke filling.
  4. Cut the carrots, shallots, zucchini, bell peppers, and ham in a brunoise fashion (small cubes). Saute all the ingredients in olive oil, in the order given. Do not overcook. Fold in the chopped artichokes. Stuff the 2 artichoke hearts with the filling. Set aside.
  5. On the center of a large platter, place the fig polenta. Arrange the sturgeon around the polenta. Add the stuffed artichoke hearts to the plate. Garnish the plate with chives. Drizzle the platter with the Crustacean Broth and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 447.55 Kcal (1874 kJ)
Calories from fat 188.71 Kcal
% Daily Value*
Total Fat 20.97g 32%
Cholesterol 60.25mg 20%
Sodium 444.67mg 19%
Potassium 979.93mg 21%
Total Carbs 57.16g 19%
Sugars 18.95g 76%
Dietary Fiber 9.62g 38%
Protein 13.07g 26%
Vitamin C 36.1mg 60%
Vitamin A 1mg 34%
Iron 6mg 33%
Calcium 260.9mg 26%
Amount Per 100 g
Calories 97.7 Kcal (409 kJ)
Calories from fat 41.2 Kcal
% Daily Value*
Total Fat 4.58g 32%
Cholesterol 13.15mg 20%
Sodium 97.08mg 19%
Potassium 213.93mg 21%
Total Carbs 12.48g 19%
Sugars 4.14g 76%
Dietary Fiber 2.1g 38%
Protein 2.85g 26%
Vitamin C 7.9mg 60%
Vitamin A 0.2mg 34%
Iron 1.3mg 33%
Calcium 57mg 26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.9
    Points
  • 12
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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