Sturgeon steak with vegetables
2 servings
20 minutes
Sturgeon steak with vegetables is a refined dish that combines the tenderness of fish and the freshness of vegetables. Sturgeon, famous for its rich texture and noble taste, pairs perfectly with the lightness of carrots, celery, and Kenyan beans. Savoy cabbage adds softness to the dish, while olives and red onion provide piquant accents. Grilling or pan-frying preserves the fish's juiciness, while sautéed vegetables with olive oil and aromatic garlic add depth to the flavor. This dish is a harmony of traditional American steak and subtle European notes. Served on a vegetable bed, it creates visual aesthetics and a rich gastronomic experience. An excellent choice for connoisseurs of refined cuisine, perfect for both festive dinners and pleasant meals with loved ones.
1
Salt the sturgeon steak and cook it any way (on the grill or in a pan) for 7-10 minutes.
- Sturgeon steak: 300 g
- Salt: 3 g
2
Cut the carrot, celery, and Kenyan beans into medium cubes and steam (or boil) until cooked.
- Carrot: 40 g
- Celery stalk: 50 g
- Kenyan green beans: 40 g
3
Cut the Savoy cabbage into wide strips and blanch for 2-3 minutes.
- Savoy cabbage: 60 g
4
Mix all the vegetables and heat them in olive oil with chopped garlic and parsley, add olives and red onion.
- Olive oil: 30 ml
- Garlic: 1 clove
- Parsley: 5 g
- Green olives: 30 g
- Red onion: 5 g
- Ground black pepper: to taste
5
Place a pillow of vegetables on the plate, and top it with fried sturgeon.
