Cold Marinated Sturgeon with a Maple-Apple Vinaigrette

• 1 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
• 1 2/3 tablespoon fennel seeds
• 2 teaspoons coriander seeds
• 1 clove
• 3 juniper berries
• 1/3 cup salt
• 1/3 cup maple sugar

Vinaigrette

• 2 tablespoons maple syrup (preferably amber syrup for its rich flavour)
• 1 cup fresh cranberries, sliced into thin rounds
• 2 apples
• Vegetable oil (for cooking)
• 1/4 cup green onions, chopped
• 1/4 cup cider vinegar
• 1/2 cup grapeseed oil
• Salt, to taste

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, 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.

Presentation

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