Sturgeon with Multicolored Potatoes and Beetroot
Main Dishes • Abkhazian
Description
Sturgeon with multicolored potatoes and beetroot
Ingredients
- Sturgeon 1 piece
- Fennel 1 piece
- Lime 2 pieces
- Thyme 2 stalks
- Rice Vinegar for Sushi 5 fl oz
- Sugar 1 tablespoon
- Bay leaf 2 pieces
- Cilantro 1 bunch
- Potato 0 lbs
- Wasabi 2 spoons
- Soy Meat 5 fl oz
- Mixed salad greens 5 oz
- Beetroot 20 oz
- Olive Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut open a large sturgeon (or a pair of smaller sturgeons) and remove the entrails. Stuff the cavity with thyme, wedges of lime, bay leaves, cilantro, and finely chopped fennel. Season with salt and pepper, place on a baking tray, and put in an oven preheated to 300°F for one hour.
Step 2
Place the peeled and roughly chopped beets in the oven as well, having first tossed them in olive oil, and seasoned with salt and pepper. About twenty minutes before the end of the cooking time, drizzle the fish and beets with a mixture of rice vinegar and sugar.
Step 3
At the same time, boil the peeled potatoes in salted water until tender. Drain the water, then add wasabi horseradish and cream to the pot with the potatoes. Mix thoroughly with a fork, ensuring that the cream and wasabi blend into every corner, but not so much that it becomes a completely smooth puree. The mixture should be quite coarse. Just before serving, fold in a variety of salad leaves, preferably in different colors, such as Swiss chard, arugula, and radicchio, using the same fork.
Step 4
Serve alongside the fish and beets. For the sauce, you can use a mixture of lime juice, olive oil, salt, and crushed garlic.
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