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Sturgeon to Swim for - Recipe by Elphinstone Culinary School

Sturgeon to Swim for - Recipe by Elphinstone Culinary School

Yield 8

1.5 kg (3-4 lb) Sturgeon Filet, skinned and cut into 8 portions about 180g (6 oz each)

Marinade:

375 mL orange juice

     5 mL orange zest

250 mL soya sauce

180 mL Mirin

   25 mL sugar

   45 mL fresh squeezed lemon juice

     1 mL red pepper flakes

    2 cloves of garlic, crushed

 

Method:

Mix together marinade ingredients cook in a medium size saucepan and cook on medium heat until reduced by 1/3.

Cool and pour over the Sturgeon refrigerate for one hour turning half way through.

Pre heat Grill (Barbeque) medium high heat and place portion pieces on grill cooking for 6-8 minutes per 2.5 cm thickness, turn half way through cooking time. Remove fish from grill and place on parchment sheet lined cookie tray.  Put tray in oven that has been preheated to (200’C) 400’F for 5 minutes to complete.

Serve with a tossed salad with local greens bought at local farmers markets. Enjoy!

Foods and ACE IT Culinary teacher SD #46 Elphinstone Secondary School

 

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