- olive oil
- 800 g sturgeon fillet
- 600 g salad mix (friese, chicory, lettuce, lollo rosso)
- For garnish:
- For marinade:
- 10 berries of physalis
- balsamic vinegar – 1 tsp.
- olive oil – 2 tbsp.
- 1 tsp pink pepper kernels
- 50 ml dry white wine
STEP-BY-STEP COOKING RECIPE
Wash, dry the sturgeon, cut into cubes with a side of 3 cm. Put in a deep bowl, pour in olive oil, wine, sprinkle with freshly ground pink pepper, salt. Pickle 1 h.
String pickled pieces of sturgeon on 4 skewers and grill or grill for 20 minutes. Put ready kebabs on plates together with lettuce, which is coarsely torn by hands, and decorate with physalis. Season the salad with olive oil and drizzle with balsamic vinegar.
2 h 30 min
Servings Per Container
# 2 (37), 2005
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Table of weights and measures
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