Sturgeon with Multicolored Potatoes and Beetroot

Main Dishes | Abkhazian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Sturgeon with multicolored potatoes and beetroot

Ingredients

Sturgeon - 1 piece
Fennel - 1 piece
Lime - 2 pieces
Thyme - 2 stalks
Rice Vinegar for Sushi - 5 fl oz
Sugar - 1 tablespoon
Bay leaf - 2 pieces
Cilantro - 1 bunch
Potato - 0 lbs
Wasabi - 2 spoons
Soy Meat - 5 fl oz
Mixed salad greens - 5 oz
Beetroot - 20 oz
Olive Oil - 0 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut open a large sturgeon (or a pair of smaller sturgeons) and remove the entrails. Stuff the cavity with thyme, wedges of lime, bay leaves, cilantro, and finely chopped fennel. Season with salt and pepper, place on a baking tray, and put in an oven preheated to 300°F for one hour.

Step 2

Place the peeled and roughly chopped beets in the oven as well, having first tossed them in olive oil, and seasoned with salt and pepper. About twenty minutes before the end of the cooking time, drizzle the fish and beets with a mixture of rice vinegar and sugar.

Step 3

At the same time, boil the peeled potatoes in salted water until tender. Drain the water, then add wasabi horseradish and cream to the pot with the potatoes. Mix thoroughly with a fork, ensuring that the cream and wasabi blend into every corner, but not so much that it becomes a completely smooth puree. The mixture should be quite coarse. Just before serving, fold in a variety of salad leaves, preferably in different colors, such as Swiss chard, arugula, and radicchio, using the same fork.