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Ingredients
  • Half a sturgeon filet, cube-cut
  • 1 minced onion
  • ½ minced bell pepper
  • 1 cup coconut milk
  • 1 cup of mango
  • 1 spoonful of tomato concentrate or 4 spoonfuls of tomato sauce
  • 1 spoonful of turmeric
  • 1 spoonful of curry
  • ½ spoonful of cinnamon
  • Pomegranate seeds
  • Capers
  • Olive oil
  • Salt

Sturgeon and intense flavours

Thanks to its neutral flavour, sturgeon is great at receiving any intense ingredients we can add. Valentina MacAuliffe has a recipe with mango, curry,  coconut milk, and many other guests with intense tropical flavours.

Preparation

  1. In a pot, stir-fry the onion and bell pepper with olive oil. Once the onion is browned and transparent, add the turmeric, curry, cinnamon, and salt to taste. Stir for 1-2 minutes until an intense spicy odour emerges.
  2. Add coconut milk, mango and tomato concentrate, and bring to a boil. With a hand blender, pulverise the sauce to smooth out onion and mango and thicken sauce.
  3. Add sturgeon cubes to dish and cook for 8 minutes.
  4. Serve hot with pomegranate and capers to taste.

Watch the video of this recipe on the chef’s Instagram TV: @valenmacauliffe

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