Recipes

Baked sturgeon loins marinated in saffron and maple syrup (prepared for Fundy Food Festival, 2012)

INGREDIENTS: 2 kg sturgeon fillets; for marinade: 1 good pinch of saffron, 200 ml vegetable oil, 200 ml maple syrup, 50 g salt, pepper fresh or dry herbs (thyme, basil, dill etc); vegetables as side: French shallots, baby tomatoes, Brussels sprouts or wild mushrooms; 200 ml vegetable oil for baking.

DIRECTIONS: prepare a marinade from all ingredients, submerge the fish in it and leave marinate 6-48 hours in the refrigerator. Drain the marinate, place the sturgeon in a baking tray, place the vegetable around and the French shallots on top of the fish and 200 ml vegetable oil. Bake for 1 hour at 185 C then add the baby tomatoes around the edge of the backing tray and continue baking for 15 minutes. Serve hot paired with a good white wine (preferably Riesling or Chardonay)!