Esturión, or sturgeon, is a prized fish known for its firm texture and delicate flavor. While it’s widely recognized for its caviar, this fish is also a star ingredient in various traditional dishes worldwide. In this article, we explore five exquisite recipes featuring Esturión, each with its unique history, cultural background, and step-by-step preparation.
Contents
1. Sturgeon Vizcaína Style🐟
History
Originating from the Basque Country in Spain, “a la Vizcaína” refers to a cooking method using a rich tomato and red pepper sauce. This dish has been enjoyed for centuries, with renowned chefs like Juan Mari Arzak adapting it to modern cuisine.
To truly appreciate the journey of sturgeon from ocean to table, it’s important to understand the fishing communities that sustain coastal life—learn more in Fishing Communities: The Heart of Coastal Life.
Ingredients
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- 500g sturgeon fillets
- 3 tbsp olive oil
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 200g red bell peppers (roasted and peeled)
- 200g tomatoes (peeled and crushed)
- 1 tsp smoked paprika
- 100ml white wine
- Salt and black pepper to taste
Preparation (Total time: 45 minutes)
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- Heat olive oil in a large pan over medium heat.
- Add finely chopped onion and sauté until translucent (about 5 minutes).
- Stir in minced garlic and cook for another 1 minute until fragrant.
- Add roasted and peeled red bell peppers, followed by the crushed tomatoes.
- Cook over medium-low heat for 10 minutes, stirring occasionally.
- Transfer the mixture to a blender and blend until smooth, then return to the pan.
- Stir in smoked paprika and white wine, allowing the sauce to simmer for 5 minutes.
- Season the sturgeon fillets with salt and black pepper on both sides.
- Carefully place the fillets into the sauce and cover with a lid.
- Cook for 10–12 minutes, occasionally spooning the sauce over the fillets.
- Remove from heat and serve hot with crusty bread or rice.
2. Pickled Sturgeon🐟
History
Escabeche is a traditional preservation technique used in Spain and Latin America, featuring a tangy marinade of vinegar and spices. Famous chefs like Ferran Adrià have explored modern variations of this dish.
Ingredients
-
- 500g sturgeon fillets
- 3 tbsp olive oil
- 1 onion (julienned)
- 3 garlic cloves (sliced)
- 100ml white wine vinegar
- 100ml white wine
- 1 bay leaf
- 1 tsp black peppercorns
- 1 tsp sweet paprika
- Salt to taste
Preparation (Total time: 50 minutes + 12 hours marination)
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- Heat olive oil in a pan over medium heat.
- Add julienned onion and sliced garlic, cooking until soft (about 5 minutes).
- Pour in white wine vinegar and white wine, stirring to combine.
- Add bay leaf, black peppercorns, and sweet paprika.
- Simmer for 10 minutes, then remove from heat and allow to cool slightly.
- Season the sturgeon fillets with salt on both sides.
- In a separate pan, sear the fillets for 3 minutes per side until lightly golden.
- Place the seared fish in a deep dish and pour the warm marinade over it.
- Cover and let it marinate in the refrigerator for at least 12 hours.
- Serve chilled or at room temperature with crusty bread or salad.
3. Sturgeon Salpicón🐟
History
Salpicón is a refreshing seafood salad from Spain and Latin America. Chef Martín Berasategui has given his own spin to this dish.
If you enjoy cooking with sturgeon, you’ll love exploring another flavorful seafood option—check out 5 Recipes with Pargo Fish: A Delicious Culinary Journey for more delicious inspirations!
Ingredients
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- 400g cooked sturgeon (flaked)
- 1 red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 small onion (finely chopped)
- 100g cherry tomatoes (halved)
- 50ml olive oil
- 30ml red wine vinegar
- Salt and pepper to taste
Preparation (Total time: 20 minutes)
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- Dice the red and green bell peppers into small cubes.
- Finely chop the onion and halve the cherry tomatoes.
- In a large mixing bowl, combine all the chopped vegetables.
- Gently flake the cooked sturgeon into bite-sized pieces and add to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
- Drizzle the dressing over the salad and toss gently to combine.
- Cover and refrigerate for 15 minutes before serving.
4. Sturgeon Broth🐟
History
Fish broth is a staple in many coastal cuisines. In Mexico, caldo de pescado is popular, with chefs like Enrique Olvera incorporating it into high-end dining.
Ingredients
-
- 500g sturgeon (cut into chunks)
- 1 onion (quartered)
- 2 garlic cloves (whole)
- 1 carrot (sliced)
- 2 tomatoes (diced)
- 1 bay leaf
- 1 tsp salt
- 1L water
- Chopped cilantro and lime for garnish
Preparation (Total time: 1 hour)
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- In a large pot, bring 1L of water to a boil over high heat.
- Add quartered onion, whole garlic cloves, sliced carrot, diced tomatoes, bay leaf, and salt.
- Reduce heat to medium and let the broth simmer for 30 minutes, stirring occasionally.
- Add the sturgeon chunks and continue simmering for another 15 minutes.
- Taste and adjust seasoning if necessary.
- Remove from heat and let the broth rest for 5 minutes.
- Serve hot with chopped cilantro and a squeeze of lime.
5. Sturgeon and Onion Salad🐟
History
This simple yet flavorful salad is popular in Mediterranean cuisine. Chef Joan Roca has explored various sturgeon preparations, including salads.
Ingredients
-
- 300g cooked sturgeon (flaked)
- 1 red onion (thinly sliced)
- 50g arugula
- 30ml lemon juice
- 50ml olive oil
- Salt and pepper to taste
Preparation (Total time: 15 minutes)
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- Thinly slice the red onion and place it in a bowl.
- Pour the lemon juice over the onion and let it sit for 5 minutes to soften.
- In a separate bowl, combine arugula and flaked sturgeon.
- Add the softened onion to the salad.
- Drizzle with olive oil and season with salt and pepper.
- Toss everything gently and serve immediately.
