Gold Medal Plates - Ryan O'Flynn Sturgeon recipe

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Terrine of pine smoked sturgeon and Quebecoise foie gras, wild Northwest Territories Morel mushrooms, Alberta wheat brioche and textures of Okanagan apple.

Ingredients and Instructions


  • 4 sturgeon skinned and filleted
  • 1 kg Canadian Sea Salt
  • Pine tree, chipped
  1. Cover the sturgeon with sea salt and reserve in the fridge for one hour
  2. Rinse the salt off under ice cold water and pat dry
  3. Heat your smoker to 58c and add the pine chips (I like to blow torch them to get them going)
  4. Smoke them until the exterior of the fish is the colour of brown leather and chill over night

Foie gras

  • 7 lobes of Quebecoise Foie Gras, Jumbo, grade A
  • 100g of Canadian Rye, good quality
  • 5 pine tree branches

For every 500g of foie gras add the following:

  • 7.5g salt
  • 2.5g sugar
  • 1.5g pink salt (sel rose)
  • 2.5g sugar
  1. Allow the foie gras to come to room temperature, split the lobes into two and remove all the veins from it (You may want to YouTube this procedure if you have not done it before)
  2. When the foie gras is clean, lay it out on a tray and season it with the curing mix stated above
  3. Drizzle the rye over it and press the pine needles into it cover with saran wrap and cure overnight


  • 50 dried NWT wild Morels
  • 500g first pressed canola oil
  • 150g Pedro Ximenez vinegar
  • 2 bay leaves
  • 10 black pepper corns
  • 1 sprig of thyme
  1. Hydrate the Morels over cold running water for 2 hours (this will also clean them from any debris)
  2. Put all the other ingredients into a pot and bring to a simmer, add the morels, bring back to a simmer and remove from the heat
  3. Refrigerate in the oil, in a mason jar until needed (keeps for 6 months or more)

Brioche crotons

  • 1 loaf brioche
  1. Freeze the loaf of brioche and slice it on a meat slicer into thin sheets
  2. Dice the sheets into cubes and keep in an over overnight with just the pilot light on
  3. Reserve for use (they will last 3 days)

Apple Gels

  • 10 granny smith apples, sliced and frozen, skin on
  • 10 Gala apples, sliced, skin on
  • 1L stock syrup (made from apple juice and sugar)
  • Agar agar
  1. Put the diced apples into a Paco Jet container and pour the apple stock syrup over it and freeze overnight
  2. Drill the frozen apple mixture into a sorbet, yoy will see that the skin has added its color to the mixture
  3. Refreeze and drill 8-10 more times and the color will get brighter
  4. Thaw the sorbet through cheese cloth and reserve the juice
  5. For every 100g of liquid add 1.2g of agar agar to set
  6. Blend the gel and pass through a fine mesh, reserve for service