Cold marinated strurgeon with a maple-apple vinaigrette

Main courses

Cold marinated strurgeon with a maple-apple vinaigrette

8 - 10 portions

Method

20 min

Cooking

10 min

Chef Raphaël Vézina

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Ingredients

Fillet of fresh sturgeon, skinless, about 1 kg (2.2 lb) (or sea trout or mackerel fillets)

Marinade

  • 1 lime, cut in half
  • 1/2 bunch fresh dill, chopped
  • 2 star anise
  • 25 ml (1 2/3 tbsp) fennel seeds
  • 10 ml (2 tsp) coriander seeds
  • 1 clove
  • 3 juniper berries
  • 80 ml (1/3 cup) salt
  • 80 ml (1/3 cup) maple sugar

Vinaigrette

  • 30 ml (2 tbsp) maple syrup
  • 80 g (1 cup) fresh cranberries, sliced into thin rounds
  • 2 apples
  • Vegetable oil (for cooking)
  • 60 ml (1/4 cup) green onions, chopped
  • 60 ml (1/4 cup) cider vinegar
  • 125 ml (1/2 cup) grapeseed oil
  • Salt, to taste

Method

Marination

  1. Place the sturgeon on a large plate, rub with the lime and sprinkle with the dill.
  2. In the bowl of a food processor or a spices grinder, combine the dry ingredients except the salt and maple sugar, and reduce to a powder. Then add the salt and maple sugar and mix with a spoon.
  3. Sprinkle the mixture on the sturgeon and cover with plastic wrap. Marinate in the fridge for 8 hours.
  4. Rinse the fish with cold water, pat to dry well, and keep in the fridge until ready to serve.

Vinaigrette

  1. In a saucepan, heat the maple syrup, then add the cranberries. Remove from heat and allow to infuse for 1 hour, then refrigerate to cool completely.
  2. Peel and finely dice the apples. Place in a lightly oiled pan and gently brown without adding colour. Allow to cool.
  3. Combine the apples with the maple syrup/cranberry mixture and the rest of the vinaigrette ingredients.

Présentation

  1. Slice the sturgeon, arrange the pieces on a plate with a swirl of vinaigrette, and serve.