– Sturgeon fillet 1 kg
– Cauliflower 200 g
– Nutty milk (not sweet) 1 glass
– 1 potato
– Red currant 15 g
– Sturgeon caviar can
– Sour cream 2 table spoons
– Olive oil 3 table spoons
– Salt (at option)
– Garlic 1 clove
Burn the chars. Separate the fillet into portions.
Rub the upper part of cabbage on a big grater. Cut the lower part into small cubes together with potato. Grind garlic.
Fry garlic on the olive oil, add the potato, and the lower part of the cauliflower. Fry, stirring, till the potato and cabbage have a golden crust.
Add the nutty milk and cook 5-6 minutes more over medium heat. In conclusion, salt it and add sour cream.
Put the grid over the chars. Grease the sturgeon slices with olive oil, salt on the both sides and fry on the chars.
Put the garnish of cauliflower and nutty milk on the plate. Over the fried sturgeon. Sprinkle the dish with rubbed cauliflower and red currant berries.
Lastly put sturgeon caviar.
Slightly sprinkle everything with olive oil and serve the dish.