Sturgeon Carpaccio with Passion Fruit Vinaigrette

Ingredients:

• 1 pound sturgeon fillet
• 2 ripe passion fruits
• 1/4 cup extra-virgin olive oil
• 1 tablespoon honey
• 1/4 cup finely chopped fresh mint leaves
• 1/4 cup finely chopped fresh basil leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper

Instructions:

1. Trim any skin or bones from the sturgeon fillet and slice it paper thin with a sharp knife. Arrange the slices on a large chilled platter.
2. Cut the passion fruits in half and scoop out the pulp with a spoon. Strain it through a fine-mesh sieve into a small bowl, discarding any seeds or solids.
3. In another small bowl, whisk together the olive oil, honey, mint, basil, salt, and pepper. Add the passion fruit juice and whisk until well combined.
4. Drizzle the passion fruit vinaigrette over the sturgeon carpaccio. Serve immediately.

Verdict:

This sturgeon carpaccio is a refreshing and elegant dish that showcases the delicate flavor and texture of the fish. The tangy sweetness of the passion fruit vinaigrette pairs perfectly with the savory sturgeon, while the fresh herbs add brightness and depth. Serve it as an appetizer or light lunch, accompanied by crusty bread and a crisp white wine.

Serving Suggestions:

• Try garnishing the carpaccio with thinly sliced radishes, fennel, or avocado for extra crunch and flavor.
• Add a sprinkle of toasted pine nuts or sesame seeds for texture.
• Pair the carpaccio with a green salad or roasted vegetables for a more substantial meal.