Executive chef Liana Robberecht prepares a tartar using Canadian caviar.
Click on read more for recipe.
With Northern Divine Canadian Caviar
2 tablespoons lemon juice
8 oz fresh sturgeon filet, cleaned, skin removed
3 teaspoons olive oil
1 ½ tablespoons minced chives
½ teaspoon orange zest
½ teaspoon chopped celery leaves
½ teaspoon grated fresh ginger
dash of Tabasco
1/8 ounce Sake
3 tablespoons (approximately) plain Greek yogurt
1-2 whole apples (I prefer to use a sweet crisp apple such as Ambrosia, Gala or Pink Lady)
Northern Divine Canadian Caviar (for granish)
3 pieces of wonton wrappers, cut into thin strips
With a sharp Chef's knife, dice sturgeon into small cubes, place into a mixing bowl, add the rest of the ingredients, mix together - adjust seasoning (salt & pepper) if needed. IMPORTANT: keep this cold!
In a heated pan (I always use a small wok at home), add a small amount of oil (enough to fry wonton wrappers), fry wontons until crisp, remove to a paper towel, lightly salt.
Slice apple into thin wedges, remove seeds, dip into lemon water to help prevent browning.
Pair with Champagne or crisp white wine.
Executive Chef, Calgary Petroleum Club
May 7, 2014
Categories: Columnists, Past Episodes, What's Cooking
|Radio One||Weekdays 3 p.m. MT|
- Interactive MapCalgary traffic
- A complete view to your drive home
- InteractiveCalgary gas prices
- Where is the cheapest gas in Calgary? Let us know