Anonymous Fri Oct 07 12:05:09 2005

2 fennel bulbs, fine julienne

3 tbsp. anise seeds

1 gal. water

1/2 cup anise-flavored liqueur

1/2 oz. curing salt

zest and juice of

3 lemons

3 tbsp. lemon pepper

1 (10-oz.) sturgeon fillet

Combine all ingredients except sturgeon fillet. Add fillet; marinate for 6 to 12 hours. Remove fillet from marinade; place on rack. Hot smoke to internal temperature of 130 degrees F using mixture of 80% wood chips and 20% tea leaves. Remove fillet; refrigerate until chilled.