Columbia River Wild Sturgeon Confit á la Minute, Herb Spaetzle, Heirloom Beets, Dill “Mousse,” and Borscht Sauce

Spaetzle

• 94 grams all-purpose flour
• 1 large egg
• 63 grams

We wanted to make a play on borscht and began to think about what would go with this beet and beef broth preparation. It evokes Eastern European and Russian cuisine, of course—thus the spaetzle. Sturgeon, which we get from the Columbia River in Washington, is a big meaty fish that can carry these robust components without relinquishing any of its delicate flavor, especially cooked sous vide, to