Sterlet stuffed with shrimp and pike perch

Gut the sturgeon, cut off the head and tail.

Carefully remove the spine and turn it inside out — you will get a clean sturgeon fillet.

Grind the pike perch through a meat grinder with a fine attachment. If there is no such attachment, grind several times with a regular attachment. The result should be finely chopped minced meat.

Combine white bread with cream and blend until smooth, mix with pike perch mince. Add salt and pepper to taste, then add egg white and mix.

Clean the tiger shrimp and dice them, mix into the minced meat.

Place the sturgeon fillet on plastic wrap, carefully spread the prepared filling on the fillet, and roll it up. Wrap the roll in plastic wrap and cook without removing the wrap.

Boil in a pot or steam in a combi oven, the total cooking time will be 45 minutes. You can measure the temperature inside the roll with a thermometer — it should be 75 degrees.

Boil the head and tail of the sturgeon separately for 10 minutes.

Remove the roll and fish parts from the water or combi oven and cool for 8–12 hours.

After cooling, remove the film from the roll and slice it like sausage, serve on a plate. For cold serving use decorations: lemon, lime, mixed salad, cherry tomatoes, olives; for hot serving brush the roll with soy sauce or teriyaki sauce, bake slightly and slice.