Smoked Sturgeon
Storione Affumicato Pisani Dossi
Siberian Smoked Sturgeon SQ+
Our sturgeons are certified by the brand SQ+ as Sturgeon of Superior Quality. The precious Siberian species, Acipenser baerii, and the particular semi-intensive breeding method guarantee the best quality of the product. The processing system is fully handcrafted: the fillets are slightly salted and warm smoked by the selected wood. The result is tender and delicate meat with a pleasant flavour, ideal for all kinds of gourmet recipes.
Available vacuum & sliced packs: 100g
Available vacuum packs: from 200 fino a 500g (half fillet).
Our Recipes
Storione Affumicato Pisani Dossi
SMOKED STURGEON AND LIME CARPACCIO
INGREDIENTS FOR 4 PERSONS:
400G SMOKED STURGEON (SLICED), 30G EXTRA VIRGIN OLIVE OIL, 8 DRIED TOMATOES, 4 SAGE LEAVES, 2 LIMES, SALT, AND PEPPER.
To make sturgeon carpaccio with lime, grate the zest of half a lime, then squeeze the whole fruit to release the juice. Peel the segments of a second lime. Cut the tomatoes into small pieces and drain well from the oil. Chiffonade the sage. Dress the sturgeon with the oil emulsified with the lime juice, seasoned with salt and pepper, and mixed with the sage. Distribute the sturgeon onto the plates and top with the tomato and lime wedges, cut into small pieces.
SMOKED STURGEON SALAD WITH QUINOA, GINGER, AND LIME
INGREDIENTS FOR 4 PERSONS:
320G SMOKED STURGEON, 50G QUINOA, 2 LIMES, GINGER, CHERRY TOMATOES, 30G EXTRA VIRGIN OLIVE OIL, WHITE PEPPER.
For this recipe, boil 50 g of quinoa in salted water for about 25 minutes. Once cooked, drain completely. Dice the smoked sturgeon and mix with the quinoa along with grated ginger, lime juice, extra virgin olive oil, and white pepper. Then arrange the salad on a plate and lay 4 slices of smoked sturgeon on top.
RISOTTO WITH SMOKED STURGEON
INGREDIENTS FOR 4 PERSONS:
320G CARNAROLI RICE, 400G SMOKED STURGEON, 1 LIME, 1 ONION, EXTRA VIRGIN OLIVE OIL, BUTTER, 1 GLASS WHITE WINE.
For this recipe, coarsely dice the smoked sturgeon except for 8 slices that you will keep aside. Brown the onion in a little oil, add a knob of butter and toast the rice, then add the white wine. Stir the rice with the addition of the broth and lime juice, adding the diced sturgeon when almost cooked. Drizzle with extra virgin olive oil, zest the lime, and lay the slices of smoked sturgeon on top of the risotto.
