This BC VQA Wine and food pairing won the awards for Best BC VQA Pairing and Best Dish at the 12th annual ChefmeetsBCGrape in Vancouver on September 15. Special thanks to Executive Chef Soojin Park and Lift Bar & Grill for sharing this recipe.
Smoked Sturgeon with Puttanesca Jam, Soy Nori Emulsion, Squid Ink Aioli & Rice Puff
Soojin Park, Executive Chef - Lift Bar & Grill (Vancouver, BC)
Puttanesca Jam
2 stalks celery
3 red peppers
6 Roma tomatoes
6 garlic cloves
3 large shallots
14 anchovies
¾ cup capers
⅓ cup sugar
1 cup white wine vinegar
6 tbsp black olives
1 tbsp sambal (a spicy chili-based sauce/relish that can be made or purchased)
Cook everything together in a pot until the mixture is no longer watery and it is able to hold its shape.
Soy Nori Emulsion
5 sheets nori
1 cup dark soy sauce
1 cup sake
Place nori in a blender and blend to make a powder.
In a pot, cook off the sake, add soy. Gradually add in the powdered nori and adjust to thickness you want. Chill overnight.
Squid Ink Aioli
1 tbsp squid ink
1 tsp lemon juice, zest
1 finely chopped shallot
1 cup mayo
Mix ingredients together into an aioli.
Rice Puff
Rice
Salt
Cook desired amount of rice according to package instructions.
Purée cooked rice and spread on parchment paper or a silicon mat - dry in 200° F (93° C) oven for 3 to 4 hours. Once it is completely dried, deep fry at 375° F (190.4° C).
Season with salt.
Smoked Sturgeon
Sturgeon
1 cup salt
¾ cup sugar
¼ cup granulated garlic
¼ cup granulated onion
1 tsp cloves
Combine dry ingredients in a large container; rub the fish with the dry mixed ingredients and refrigerate overnight. The next day, turn the fish over and refrigerate overnight.
Rinse the fish under cold running water. Pat dry.
Set smoker to 160° F (71° C) and smoke fish about 2 to 3 hours; let cool in fridge.
Slice to your desired thickness. Serve with puttanesca jam, soy nori emulsion, squid ink aioli and the rice puff.
Perfect BC VQA Wine Pairing
At the 12th annual ChefmeetsBCGrape, this winning dish was paired with Desert Hills Estate Winery's Cabernet Franc 2013 BC VQA Okanagan Valley.
Find a Perfect Pairing recipe for any occasion on
WineBC.com.