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Sturgeon Tartare

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Executive chef  Liana Robberecht  prepares a tartar using Canadian caviar. 

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Sturgeon Tartare

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.


Take an apple wedge slice, add some tartar on top, then a small amount of Greek yogurt, followed by the Canadian Caviar garnish, and finally, a thin crisp of wonton on top.


Pair with Champagne or crisp white wine.

Liana Robberecht

Executive Chef, Calgary Petroleum Club

May 7, 2014

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