Your best bet when it comes to fresh Ocean Wise™ sturgeon is to have your local fishmonger do the filleting for you. The skin of sturgeon is like armour—so it is best to ask your fishmonger to remove that also.
Substitutions: If your budget doesn’t allow for sturgeon caviar, salmon or trout fish roe will do.
Recipe by Chef Chris Stewart from Terrace Restaurant, Mission Hill and taken from “The Ocean Wise Cookbook 2” ©2015 Whitecap Books Ltd.
Combine vinegar, sugar, water, salt, spices and herbs in a small saucepot and bring to a simmer to dissolve sugar. Allow to cool for 5 minutes. Pour liquid over sliced vegetables. Allow this to cool to room temperature for about 20 minutes and refrigerate.
Heat oil to lukewarm. Add nori strips to the oil and allow the flavour to infuse for 20 minutes.
Heat the oil in a non-stick pan until very hot. Season the fish with salt then place in the pan. Let it cook in the oil for 40 seconds. Add the butter. When the butter has melted, remove the pan from the heat and the butter will give the fillets a golden brown crust. Return to heat, flip the fish over and continue to spoon the browned butter over the fish until cooked, about 2 minutes.
To Serve: 1/3 oz (10 g) Ocean Wise Northern Divine sturgeon caviar. Spoon a small amount of nori oil over the fish and top with a dollop of caviar.