My Caviar and Sturgeon Feast

If you follow my blog, you’ll know that I first met Dr. Cornel Ceapa at the Delicious Food Show two years ago, and that, although Chef Deborah Reid and I didn’t get to go on an expense-paid trip to Saint John, NB, to visit and experience all great things related to Acadian Sturgeon and Caviar, we did get a thank-you for entering, which was a whole bunch of caviar and sturgeon products to enjoy, which I photographed here.

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I dithered for a bit: one dinner or two? How to pull it all together? Then, when I was looking for a recipe for sturgeon meatballs, I ran across a description of a medieval feast that was all about sturgeon. OK, I had to do a feast. Well, a modified feast. Nowhere near as many dishes as were served in the renaissance times, but I would do my best to present each form of sturgeon in its best way.

I researched recipes, honed my menu, and over the course of two weeks, came up with a final set of four dishes.

Then, of course, I invited friends to join me! Sandy brought an amazing set of wines to pair with dinner.

Betty brought ingredients, and created delicious Bloody Caesars to start the evening.

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Then we got into dinner. Lacy little latkes with creme fraiche and caviar – got some great tips on how to make the latkes from Deborah Reid and Jon Steinberg. Paired with Segura Viudas Brut Reserva.

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Clear fish soup with leek, garlic scape, and smoked sturgeon. Based the stock on what I read here, I used halibut neck and bones I got at the St. Lawrence Market and added typical stock ingredients (celery, onion, carrot), then made up the rest. Paired with L’Orangeraie 2012, a blend of Syrah, Merlot, Grenache, and Cinsault grapes.

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Butter-poached sturgeon steaks with ratatouille. Read Michael Symon’s recipe for butter-poaching sturgeon, and my ratatouille recipe comes from here. Sandy’s wine choice for this dish was Mission Hill’s Fie Vineyards 2011 Pinot Noir.

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Sturgeon meatball stroganoff on a bed of steamed savoy cabbage noodles, flavoured with caraway seed. Sort of based my meatballs on Acadian’s meatball recipe, then took it to town with a stroganoff recipe. The idea to use savoy cabbage instead of noodles is all mine. Sandy’s wine pairing was a Cotes du Rhone from E. Guigal, 2010. Awesomeness.

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And we finished with ice cream (vanilla custard base with shards of chocolate cheese cake) and Warres Otima 10 port. Corey Mintz had just done an article about ice cream, so I took liberties with his basic recipe and made ice cream. Ice cream picture to follow: was too dark to photograph it last night (and yes, I could have used flash, but didn’t).

Follow-up: I took a picture of it today.

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Thank you, Acadian Sturgeon & Caviar, for the wonderful dinner, and Betty for the Caesars, and Sandy for the wine pairings!

This entry was posted in Food, Food, recipes, Kitchen and table, Photography, SOLE food by pat. Bookmark the permalink.

About pat

Visual thinker, first got interested in digital imagery in the early days of Omni magazine, back when it used to review what had happened at SIGGraph. I worked in the 3D software field for 23 years. Lifelong enjoyment of gardening grew over time; I was a Master Gardener (briefly) and had a vegetable and herb allotment garden in Toronto to grow vegetables, as well as perennial gardens at home. Gardening and enjoying fresh produce also raised my interest in cooking with really good local food. As more restaurants in Toronto are offering local fare, I enjoy dining out and sampling the visions the different chefs have.

2 thoughts on “My Caviar and Sturgeon Feast

  1. Caviar is the processed, sealtd roe of certain species of fish, most notably the sturgeon (black caviar) and the salmon (red caviar). It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d’œuvres.The Caspian Sea is considered the source of the finest black caviar in the world. Contemporary black caviar is roe from sturgeon fished from the Caspian Sea in Azerbaijan, Iran, Russia and Kazakhstan. The highest prices paid are for the Beluga, Ossetra, and Sevruga varieties. The large-grained Beluga caviar is from the Beluga sturgeon, a fish which is unrelated to the Beluga whale, a mammal (the word beluga derives from the Russian word for white). The golden Sterlet caviar was once a favorite of czars, shahs, and emperors. Currently, the dwindling fishing yields consequent to overfishing and pollution have resulted in the creation of less costly, though popular, caviar-quality roe alternatives from the whitefish and the North Atlantic salmon.The harvest and sale of black caviar have been banned in Russia since August 1, 2007. The ban extends for 10 years, but scientific research and the artificial breeding of black caviar fish are exempted.

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