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Bittersweet Baked Sturgeon
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Bittersweet Baked Sturgeon

Chef: Valentina MacAuliffe
Sturgeon / Main course
20 min.
5 Svgs.
Easy

A bittersweet flavour

For the lovers of flavour mergers: a bit from Japan, a bit from South America, a bit from Russia and another bit from Europe, this very easy recipe brought to us by Valentina MacAuliffe is perfect. In only 20 minutes we will be able to prepare this wonderful explosion of flavours that accompany our beloved sturgeon.

Ingredients
  • 2 Sturgeon Oscietra half fillets
  • 4 tablespoons of soy sauce
  • 2 tablespoons of Teriyaki sauce
  • 3 tablespoons of cream
  • Pineapple or other flavoured chutney, or 1 caramelised onion
  • 2 baby Italian squash
  • Capers
  • A pinch of orange or regular pepper
  • Orange zest

Preparation

  1. Pre-heat the oven at 250°C, using top and bottom heat.
  2. Place the sturgeon on an oven dish. Mix and stir the soy and Teriyaki sauces in a container and cover the sturgeon with the mixture.
  3. Add the chutney or onion, the cream tablespoons, and the capers on top of the fillet. Around the fish, place the previously sliced Italian squash. Add the orange pepper and zest to the preparation.
  4. (TIP: avoid grating the white part of the orange. Only grate the first layer, in order to prevent the bitter taste.)
  5. Place the preparation into the oven between 12-15 minutes. Serve hot.
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