½ cup (125 mL) white wine vinegar
¼ cup (60 mL) sugar
¼ cup (60 mL) water
1 tsp (5 mL) mustard seeds
1 tsp (5 mL) kosher salt
1 tsp (5 mL) coriander seed
1 bay leaf
½ cup (125 mL) shallots, peeled and cut in half
½ cup (125 mL) green onion, white part only, sliced
1 cup (250 mL) canola oil
1 pkg nori sushi paper, cut into thin ribbons
¼ cup (60 mL) canola oil
4 (5-oz/140 g) farmed Ocean Wise sturgeon pieces
1 tsp (5 mL) sea salt
2 Tbsp (30 mL) unsalted butter
1. 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.
1. Heat oil to lukewarm. Add nori strips to the oil and allow the flavour to infuse for 20 minutes.
1. 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.
2. 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.