Tag: kumquat

Sturgeon Braised in Butter, Moldovan Winebrandy and Kumquat with Broccolini Sauteed in Butter with Garlic Recipe

Ingredients (4 servings):

  • 1 kg sturgeon cutlets
  • 750 g broccolini
  • 150-200 g butter
  • 1 head of garlic
  • 200 g kumquats
  • salt and pepper to taste

Preparation method:

  1. Season with salt and freshly ground black pepper the sturgeon cutlets.
  2. Slice the kumquats into half centimetre thick slices.
  3. Melt 50 g butter in a large frying pan and gently fry the fish slices on both sides for about 2 minutes.
  4. Add the sliced kumquats, 50 g more butter, about 50 more water, cover with a lid and simmer over low heat for 2-3 minutes.
  5. Wash the broccolini and trim their ends.
  6. Chop coarsely the garlic.
  7. Melt 50 g butter in another large skillet.
  8. Add the broccolini, 100 ml water and salt to taste.
  9. Cover with a lid and steam like this over medium-low heat for about 3 minutes until the broccolini turn dark wild green but still crunchy.
  10. Remove the lid, add the chopped garlic and remaining butter and sautee them for another minute.
  11. Serve the sturgeon cutlets with the broccolini topped with loads of the sauteed garlic and buttery kumquats.

Orange Glazed Pheasant with Kumquats and Purple Carrots Recipe



  • 1 whole pheasant (about 1 kg)
  • 100 g orange jam
  • 200-300 g purple carrots
  • 200 g kumquats
  • 200 ml rose wine
  • a few branches of thyme
  • salt and pepper to taste
  • 500 g button mushrooms
  • 2 teaspoons cornstarch
  • a bit of olive oil

Preparation method:

  1. Wash the pheasant thoroughly and pat it dry
  2. Place the pheasant in an ovenproof dish, pour over the rose wine, sprinkle salt and pepper
  3. Halve some kumquats aIMG_7623and add them together with the thyme branches in the pheasant’s inside and the marinade in the dish.aIMG_7617
  4. Set aside to marinate for 2-3 hours.
  5. Slice the purple carrots into 1 cm thin slices.aIMG_7637
  6. Spread half of the orange jam over the pheasant, add the rest of the kumquats and roast it for 30 minutes at 200 C.aIMG_7638
  7. Baste some more orange jam over the bird, add the sliced carrots in the dish and roast for another half an hour, but lowering temperature to 160 C.aIMG_7642
  8. Slice the mushrooms thinly, about 1/2 cm thick.
  9. Smear some olive oil on an oven tray, place the mushroom slices in a single layer and sprinkle some salt and pepper over.aIMG_7646
  10. Bake them for 10-15 minutes at 150 C.aIMG_7654
  11. Take out the pheasant from the oven and let it rest for 10-15 minutes in order the juices to redistribute in the pheasant.aIMG_7658
  12. In a skillet thicken the sauce with the cornstarch.
  13. Serve the pheasant meat with some sauce, carrots, kumquats and roasted mushrooms.