Here are a few recipes we love and invite you to try! If you have other sturgeon and caviar recipes, please send them to us and we will gladly publish them and acknowledge you!

Acadian sturgeon bone-marrow, cartilage & belly bouillabaisse (Dorina’s recipe, used for Soupstock)

October 12, 2012

At Acadian Sturgeon and Caviar we are not after only the caviar (an amazingly delicious product, must say!) but we also use the sturgeon meat (loins, belly meat, smoked or raw) as well as by-products (bone marrow, cartilage, tripe, male gonads, liver, gas bladder etc). We believe strongly that using most of the fish make sense not only from the business point of view but also from conservation and sustainability! It would be a waste if such a large and tasty fish would only be used for caviar production! Hope you will enjoy this special and healthy soup! Bon appetite!

INGREDIENTS: 1 kg sturgeon bone-marrow and cartilage, 2 kg sturgeon belly meat, cut into 1-2 inch pieces; 1 large onion; 500 g carrots; 500 g parsnip roots; 3 celery stems or 250 g celery root; 500 g peeled tomatoes; 200 g risotto rice; 100 ml sour grape juice or fresh lemon juice; 40 g (2 spoons) vegeta (condiment, dried soup stock); salt to taste; 1 teaspoon fresh-ground black pepper; 2 tablespoons olive oil; 1 tablespoon dried dill weed; 100 g lovage leafs; 2 whisked eggs.

DIRECTIONS: In a large stockpot add 6 liters of water over boil the bone-marrow and cartilage cut in 1/2 inch pieces for 30 min. Add the sturgeon belly meat cut in 1-2 inch pieces and continue boiling for another 20 min on medium-high heat. Stir in the chopped onion, carrots, parsnip, celery, tomatoes, rice and the whisked eggs. Cook over medium heat, uncovered for 15-20 minutes. Turn off heat. Add the vegeta, then salt and black pepper to taste. Mix in the dill and lovage. Serve hot.


October 04, 2012


2 cups clarified butter (see note below), melted

1/2 kilo malossol (lightly salted) caviar, ideally Acadian Caviar

2 cups sour cream

2 cups milk, scalded and then cooled to lukewarm

l cup each buckwheat flour and white flour,

both sifted

4 eggs, separated

l envelope dry yeast (1 oz)

1 tsp each salt and sugar


1. In a large warm bowl soak the yeast in 1/4 cup of warm water. After about 10 minutes, add l cup of the milk.

2. Sift both flours together. Resift the flours and salt and stir 1 cup of this mixture into the yeast. Cover and let rise for 1/2 hour. Add the remaining milk and flour. Lightly beat the egg yolks and add these to the mixture. Beat until smooth and then let stand and rise until doubled in bulk (about 1 hour). Add 3 tbs of the clarified butter. Beat the egg whites until stiff and then fold these into the mixture. Let stand to rise for « hour.

3. To make the blinis, use a cast-iron or other heavy 5" (8 cm) skillet. To the skillet add 1 tsp of the clarified butter and heat. Pour in 1 tbs of the batter at a time and cook for 1 minute. Over the pancake spoon a bit of butter, turn and cook for 1 minute longer. Remove the blini and keep warm in a low oven. Continue cooking until all of the blinis are made.

4. To serve, place the blinis on a preheated serving platter. On one half of each blini place heaping spoonsfull of the caviar. Pour over the remaining clarified butter and then, on the second half of the blinis, pile the sour cream.

Note: Such blinis are ideally served with the driest possible of Champagne, very well chilled.

To make clarified butter, very slowly melt about 1 1/2 times the required amount of butter in a skillet. Let stand for several minutes and then strain carefully, not letting the residue or water pour back into the butter.

Baked Baby Potatoes with Acadian Caviar

September 21, 2011

The following delicious recipe introduces you to celebrating dearest moments in your life with a glass of Champagne, together with beloved people near a real fire on a cold winter night.


  • 1 pound baby potatoes
  • 200 ml organic crème fraiche
  • 2 tbsp chives, finely chopped
  • 100 ml olive oil
  • 50 g unsalted butter
  • 100 g Acadian Caviar
  • freshly ground black pepper
  1. Wash the baby potatoes and boil them for 20 minutes. Drain, let cool and cut in halves.
  2. Preheat the oven to 200 Celsius (430 F). Set the butter in a pan and heat it for approx. 2 min.
  3. Coat one baking tray with aluminum foil and oil it with melted butter. Arrange the baby potatoes with the cut part down, and bake in the oven for 15 minutes or until golden.
  4. Mix the crème fraiche, chives and ground pepper. Place the mixture in the fridge.
  5. On a serving plate, arrange the baby potatoes with their cut sides facing up. Add a teaspoon of the crème fraiche mixture add a generous dollop of caviar on top.
  6. Serve with vintage Champagne or vodka - kept in the freezer for 2 hours before serving.

Bon appetite!

Ceviche (Cornel’s style)

October 12, 2012


1 kg Acadian sturgeon belly or loin (diced in cubes of about 3/8 inch), 50 ml lemon juice, 50 ml lime juice (preferably freshly squeezed), 50 ml extra virgin olive oil, 15 ml maple syrup, 1/4 bunch of fresh chives chopped finely, 1/2 teaspoon basil, 1/2 teaspoon wasabi, 10 ml soy sauce, 1/4 teaspoon red pepper, 1/2 teaspoon sea salt, 500 g French shallots


Mix all the ingredients, pour over the diced sturgeon meat, mix and let rest for 20 minutes in the refrigerator. Cut the French shallots in strips and deep-fry them in vegetable oil. Distribute the deep fried shallots on top of the ceviche and serve after minimum 20 minutes of the meat "cooking" in the lemon and lime (acid) juice. Because the sturgeon meat is dense and does not break like other fishes, the sturgeon ceviche can even be served up to 12 hours after it was prepared, even makes a good breakfast if you have any leftovers from dinner! I bet you wont, it is really delicious! Bon Appetite!