- 1 fillet of fresh sturgeon, skinless, about 1 kg (2.2 lb) (or sea trout or mackerel fillets)
- 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
- 2 tablespoons maple syrup
- 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
- Place the sturgeon on a large plate, rub with the lime and sprinkle with the dill.
- 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.
- Sprinkle the mixture on the sturgeon and cover with plastic wrap. Marinate in the fridge for 8 hours.
- Rinse the fish with cold water, pat to dry well, and keep in the fridge until ready to serve.
- 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.
- Peel and finely dice the apples. Place in a lightly oiled pan and gently brown without adding colour. Allow to cool.
- Combine the apples with the maple syrup/cranberry mixture and the rest of the vinaigrette ingredients.
- Slice the sturgeon, arrange the pieces on a plate with a swirl of vinaigrette, and serve.
Refrigeration time: 8 hours
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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