FARM 2 MARKET is pleased to present a recipe for Sturgeon courtesy of Chef John Fleer of The Inn at Blackberry Farm in Walland, Tennessee. As a James Beard Foundation "Rising Star of the 21st Century," Chef Fleer has developed what he calls a "Foothills Cuisine," that wanders the line between the refined and the rugged, borrowing from both haute cuisine and country food, while combing the fancy and the familiar. Chef Fleer is pursuing a Masters in Religion and Culture from the University of North Carolina. His thesis is entitled "The Dinner Table as a Model of Political and Aesthetic Community in the Work of Kant."

The Inn at Blackberry Farm 1471 West Miller Coves Road Walland, Tennessee 37886 423-984-8166

Country Ham Wrapped Sturgeon with
Barbecue Vinaigrette  (Serves 4)

4	three ounce Sturgeon Fillets, skin removed
4	strips country style ham, sliced very thin
1	egg white, slightly beaten
Barbecue Vinaigrette The reduction:
1/8	teaspoon red pepper flakes
3/4	teaspoon molasses
1/4	cup coffee
1/4	cup balsamic vinegar
1/2	cup veal jus (may substitute beef stock/bouillon)
The Vinaigrette:
1/2	cup balsamic vinegar
1	cup extra virgin olive oil
1-1/2	teaspoons Worcestershire sauce
1	tablespoon shallots, minced
1/4	teaspoon black pepper
	salt to taste
1/4	teaspoon jalapeno, minced
3/4	teaspoon Frank's Hot Sauce
1)	Make the Barbecue Vinaigrette. In a saucepan, place the first four ingredients for the reduction and boil to reduce by half. Stir in the veal jus, bring to a boil then cool.
2)	Combine the vinegar for the vinaigrette with the veal jus mixture. Whisk in the olive oil, Worcestershire, shallots, salt, pepper, jalapeno and hot sauce. Strain and check seasoning.
3)	To cook the fish: Preheat the oven to 350 degrees. Trim the ham strips so that they're narrower than the fillets. The ends of the fillets should show after they're rolled in the ham. Brush the ham with the egg white and roll the sturgeon in the ham strip, ending with the seam side down.
4)	In a sauté pan that can be transferred to the oven (no plastic handles), heat the olive oil to medium heat and sear the ham-wrapped fillets on 6 sides, including the ends. Finish cooking in the oven about 5 minutes or until the fish is firm and opaque and the ham is crisp.
5)	Serve warm sturgeon on top of seasoned rice pilaf and drizzle plate and sturgeon with barbecue vinaigrette.