Slow-poached sturgeon with celery and radish salad, roasted beets and creamed spinach
Recipe Yield: Total time: 3 hours | Serves 4
2 ounces chives
1/4 cup grapeseed oil
Salt to taste
Step 1 Blanch the chives in salted water, shock them in ice water, then squeeze out the excess water and finely chop. In a blender, blend the chives with the grapeseed oil. Pass through a cheesecloth-lined strainer. Add salt to taste. Set aside.
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