Beluga steak with spicy rice

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

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.

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

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.