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Sturgeon with Exotic Flavours

Chef: Valentina MacAuliffe

Sturgeon / Main Course

20min.
2 pers.
Easy

Sturgeon and intense flavours

The sturgeon, given its neutral flavour, excels at receiving all the other intense ingredients that we may wish to accompany it with. Valentina MacAuliffe provides us with a recipe that contains mango, curry, coconut milk, among other ingredients which are filled with flavour and tropical airs.

Ingredients
  • Half sturgeon fillet diced
  • 1 chopped onion
  • ½ chopped bell pepper
  • 1 cup of coconut milk
  • 1 cup of mango
  • 1 tablespoon of tomato concentrate or 4 tablespoons of tomato sauce
  • 1 teaspoon of turmeric
  • 1 teaspoon of curry
  • ½ teaspoon cinnamon
  • Pomegranate seeds
  • Capers
  • Olive oil
  • Salt

Preparation

  1. Stir-fry the onion and the bell pepper on a frying pan with olive oil. Once the onion is golden and translucent, add the turmeric, curry, and cinnamon. Add salt to taste. Stir for 1-2 minutes until there is a distinct aroma of spices.
  2. Add the coconut milk, mango, and tomato concentrate, and bring to boil. With a hand blender, blend the sauce until there are no onion or mango pieces and the sauce has thickened.
  3. Add the sturgeon cubes to the preparation and cook for 8 minutes.
  4. Serve hot with pomegranate seeds and capers to taste.

You can find the video for this preparation at the chef’s Instagram TV: @valenmacauliffe

Main ingredients
Sturgeon Fillet View Product

Sturgeon and intense flavours

The sturgeon, given its neutral flavour, excels at receiving all the other intense ingredients that we may wish to accompany it with. Valentina MacAuliffe provides us with a recipe that contains mango, curry, coconut milk, among other ingredients which are filled with flavour and tropical airs.

Preparation

  1. Stir-fry the onion and the bell pepper on a frying pan with olive oil. Once the onion is golden and translucent, add the turmeric, curry, and cinnamon. Add salt to taste. Stir for 1-2 minutes until there is a distinct aroma of spices.
  2. Add the coconut milk, mango, and tomato concentrate, and bring to boil. With a hand blender, blend the sauce until there are no onion or mango pieces and the sauce has thickened.
  3. Add the sturgeon cubes to the preparation and cook for 8 minutes.
  4. Serve hot with pomegranate seeds and capers to taste.

You can find the video for this preparation at the chef’s Instagram TV: @valenmacauliffe

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