Chef’s Corner

 

Fish Head Stock with Brochette

  • Fish head soup stock with premier tail Brochettes garnished with cabbage and red bell pepper.

  • Recipe

Grilled Sturgeon with Portabello

  • Alder smoked grilled fillet of Sturgeon with sautéed fresh spinach and smoked portabello mushroom with blue cheese

Sturgeon with Raspberry Vinaigrette

  • Pan seared center cut Sturgeon steak, mixed baby field greens, tossed with raspberry vinaigrette with fresh raspberries.

Sturgeon with Chutney

  • Pan seared fillet of Sturgeon with steamed rice paired with mango chutney and sautéed green beans

Coulibiac

  • Russian delicacy prepared using the Sturgeon Vesiga and Brochettes.

Chef Ken Tockey (retired) of Bend, Oregon is a native son of Klamath Falls, Oregon who after working as a chef as a young man in southern Oregon, packed his bags for Washington D.C. to study under some of the worlds best chefs. His first position was as a line cook in 1989 at the Hay Adams Hotel training under world reknown chef, Harry Simpson. In 1993, he took the opportunity to become a Chef at the U.S. Government’s Blair House which is referred to as, “The President’s Guest House”. After receiving his “security clearance” he prepared sumptuous meals for Kings, Prime Ministers and Ambassadors from all over the world. In 1994, Chef Tockey stepped up once again as the Executive Chef at the historic University Club.  He continued in this role until 2000 when he and his wife Linda decided it was time to leave Washington D.C and return home to a greener, quieter life in Oregon. We here at Oregon Royal Sturgeon Company consider ourselves very fortunate indeed to have access to his culinary experience and skills. 

Chef Ken personally prepared the dishes featured in these photos.  Further, he has either developed or vetted, over a stove, the White Sturgeon recipes found here in the Chef’s Corner.  His experience based conviction, that “relishing the whole fish” embodies the culinary arts, guides him to prepare and share these recipes. ENJOY!