Smoked Sturgeon Salad With Leeks, Haricots Verts And Frisee

Preparation

1. Step 1

   Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.

2. Step 2

   In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.

3. Step 3

   In a small pan over high heat, combine 2 quarts of water with ½ teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with ½ teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.

4. Step 4

   In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.

5. Step 5

   Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.

6. Step 6

   Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place ¼ of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.