Beluga steak with spicy rice

4 servings

40 minutes

This is how they prepare the dish in the Italian cafe SPUMANTE.

Energy value per serving

• Calories: 829.5
• Proteins: 63.7g
• Fats: 2.9g
• Carbohydrates: 98.6g

Ingredients

• Long grain rice: 400 g
• Onion: 200 g
• Carrot: 200 g
• Yellow bell pepper: 280 g
• Red sweet pepper: 280 g
• Cardamom: 5 g
• Anise (star anise): 1 pc
• Cinnamon sticks: 1 pc
• Turmeric: 5 g
• Beluga: 1 kg
• Cherry tomatoes: 200 g
• Olive oil: to taste
• Garlic: 10 g
• Provencal herbs: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Cut the vegetables into cubes about 5 mm on each side and sauté in olive oil until semi-cooked.

   Required ingredients:

   • Onion: 200 g
   • Carrot: 200 g
   • Yellow bell pepper: 280 g
   • Red sweet pepper: 280 g
   • Olive oil:  to taste

2. Add rinsed rice, spices, pour in water to cover the rice by the thickness of a finger, and let it cook on low heat until ready.

   Required ingredients:

   • Long grain rice: 400 g
   • Cardamom: 5 g
   • Anise (star anise): 1 piece
   • Cinnamon sticks: 1 piece
   • Turmeric: 5 g

3. Fry cherry tomatoes in olive oil with garlic and Provençal herbs.

   Required ingredients:

   • Cherry tomatoes: 200 g
   • Olive oil:  to taste
   • Garlic: 10 g
   • Provencal herbs:  to taste

4. Brush the sturgeon steak with olive oil and Provencal herbs. Sear in a pan until golden brown, then transfer to an oven preheated to 180 degrees for 8 minutes.

   Required ingredients:

   • Beluga: 1 kg
   • Olive oil:  to taste
   • Provencal herbs:  to taste