Cornmeal-dusted Sturgeon with Sweet Potato, Pumpkin Puree and Whiskey, Orange and Brown Sugar Sauce

6 large BroccoLeaves, without stems, roughly chopped

½ cup vegetable stock

3 slices bacon

2 teaspoons brown sugar

2-3 tablespoons whiskey (a splash)

2-3 tablespoons beer (a splash)

Fish

12 ounces sturgeon, skinned

Salt and pepper, to taste

Garlic powder, to taste

2 eggs

¼ cup cream

Flour, for dredging

½-¾ cup cornmeal

1 tablespoon butter

3 tablespoons vegetable oil

Sauce

2 tablespoons butter

2 tablespoons whiskey

2 tablespoons brown sugar

¼ teaspoon salt

Reserved sauce from the pumpkin purée (see related recipe)

Fry bacon until crisp, sprinkling with brown sugar on both sides while cooking. Remove and drain bacon on paper towels. Dice and set aside.

Place leaves in pot with stock, add whiskey and beer, cover and cook until wilted and tender, about 10 minutes. Season with salt and pepper. Toss with bacon bits.

For the fish: Cut sturgeon into two to three serving pieces, salt and pepper both sides.

In a shallow dish, whisk together eggs and cream. Dredge fillets in flour, dip into egg mixture and coat generously in cornmeal.

Heat vegetable oil in fry pan until very hot. Gently place fillets in pan and cook, basting with the oil, on all four sides until crust is very brown and crisp, about 4 to 5 minutes per side. Set aside and keep warm.

For the sauce: In small pan melt together butter, whiskey, brown sugar and salt. Add reserved sauce from the pureed pumpkin. Sauce should be very thin.

To plate: Spoon pumpkin purée onto center of two plates. Top with fillet, garnish with sauteed BroccoLeaf and drizzle sauce over all.

Serves two.

Jamie Andrade, 2014 Cook of the Year