Instructions: Thoroughly wash leeks in a bowl of water. Drain and place in saute pan with oil, salt and pepper. Cook over lowest heat possible, covered, until meltingly tender, about 1 hour. Cool and reserve until needed.

In a small bowl, combine mustard and lemon juice. Whisk in canola oil. Then add celery root. Set mixture aside.

Reduce red wine in a non-reactive pan with shallots until nearly dry. Add veal demi-glace, warm through and strain out shallots. Keep warm.

Grill sturgeon over medium charcoal fire until cooked through, about 10 minutes.

To serve: place a mound of heated leeks in center of each plate, top with grilled sturgeon, then place a tablespoon of celery root salad on top of fish.

Ladle 2-3 tablespoons of warmed red wine demi-glace around leeks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.