Sugar Plum Cured Sturgeon

Preserved cherries and mild sturgeon are delicately flavored with aromatic Sugar Plum Fairy tea and crisp white wine.

Inspired by the distinct, candied fragrance of the tea, Executive Chef Jonathan Cichon of the Rittenhouse chose to complement the Sugar Plum Fairy with the pickled cherries’ natural sweetness, skillfully balancing a melody of flavors.

Notes from Jonathan Cichon, Executive Chef at The Rittenhouse:


“We let the cherries pickle in the vinegar for three days to strike the perfect balance between the natural sweetness of the cherries and the pickled flavor.”


“The tea is very unique, very fragrant and we wanted to use cherries to match that fragrance. We let the cherries pickle in the vinegar for three days to strike the perfect balance between the natural sweetness of the cherries and the pickled flavor. It also took us 24-28 hours to marinate the fish. It’s important to have this much time for the flavours to penetrate the fish, as if anything less, the fish would be bland and spoil more rapidly.”



Sugar Plum Cured Sturgeon

INGREDIENTS
  • 1 Sturgeon Loin, no skin
  • 1 cup Kosher Salt
  • 1/4 cup Sugar
  • 3 tsp. TEALEAVES Organic Sugar Plum Fairy Loose Leaf Tea, ground
  • 1/2 cup White Wine
  • Handful Dill
STEPS
  1. Rub the sturgeon loin with salt, sugar, tea, dill leaves, and white wine.

  2. Let sit for 28 hrs.

  3. Rinse the sturgeon loin and leave to air dry.

  4. Cold smoke for 1 hour, then chill.


Pickled Cherries and Lovage Ingredients

INGREDIENTS
  • 1 cup Lovage, chopped
  • 1/2 cup Bing Cherries, pitted
  • 1 cup Banyuls Vinegar
  • 1/3 cup Sugar
  • 1/2 cup Water
  • 1/2 tsp. Coriander Seeds
  • 1/4 tsp. Caraway Seeds
  • 1/4 tsp. Fennel Seeds 
  • 2 tsp. Salt
  • 1 tsp. TEALEAVES Organic Sugar Plum Fairy Loose Leaf Tea 
  • Persian Cucumber (for garnish) 
  • Lovage Leaves (for garnish)
STEPS
  1. Combine the vinegar, sugar, water, salt, lovage, tea, and spices in a pot and bring to a boil.

  2. Chill the pickling liquid and pour over the cherries.

  3. Let the cherries sit for at least 3 days.

  4. Thinly slice the cucumber and marinate with the cherries for 10 minutes.

  5. On a chilled plate arrange the thinly sliced sturgeon.

  6. Garnish with the pickled cherries, cucumbers, and pickled lovage leaves.

  7. Drizzle with high quality olive oil and sea salt.


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Tea in Recipe

Loose leaf tea | rooibos

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