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

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

January 11, 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)!