• 2 half-filets of Oscietra sturgeon
  • 4 spoonfuls of soya sauce
  • 3 spoonfuls of Teriyaki sauce
  • 3 spoonfuls of cream
  • Chutney (pineapple or other flavour), or 1 caramelised onion
  • 2 baby courgettes
  • Capers
  • 1 pinch of pepper (Orange or regular)
  • Orange gratings

Sweet and Sour Baked Sturgeon

For anyone who loves flavour fusions: a little bit of Japan, a bit of South America, a bit of Russia and a little bit of Europe, this easy recipe from Valentina McAuliffe is perfect. In just 20 minutes we’ll make this taste explosion marvel to accompany our favourite sturgeon.


  1. Preheat oven to 250ºC, with heat above and below.
  2. Place sturgeon in oven dish. Mix and stir teriyaki and soya sauce in a bowl; use to cover sturgeon.
  3. Add chutney or onion, spoonfuls of cream and capers on filet. On the side, add baby courgettes previously cut in slices. Add pepper and orange grating to entire plate. (TIP: do not grate white part of orange. Only use the first layer to avoid bitterness.).
  4. Bake preparation in oven for 12-15 minutes. Serve hot.