White Sturgeon Tartare with Asetra Caviar

For the summer, we suggest a quick, practical and refreshing recipe. Ideal as a starter or as a main course.

Ingredients for 2 people:

• 1 avocado
• 200g of sturgeon
• 20 g of burrata
• 1 orange
• 20 g Cru Caviar Asetra
• Salt to taste
• Extra virgin olive oil to taste
• Lemon juice to taste
• Chives to taste
• 2 hearts of baby romaine lettuce
• Soy sauce to taste

Method:

To make portioning easier, if possible blast-chill the sturgeon steak at -18 C° for at least 10 minutes; after this time the flesh of the sturgeon will be firmer and therefore easier to cut.
Take the avocado, cut it in half, remove the stone and the skin without breaking it; dress with oil, salt and lemon juice.
Once the sturgeon has been cut into cubes, place it in a bowl and dress it with oil, salt, lemon juice, orange juice, finely chopped chives, soy sauce and a few segments of orange cut to the flesh.

To finish, arrange a few leaves of baby romaine heart dressed with oil, salt and lemon over the base of a flat plate. Lay half of the avocado on top and fill it with 2/3 spoonfuls of sturgeon tartare. Complete with a tuft of burrata and a generous teaspoon of Cru Caviar. Add a few sprigs of fresh dill to taste.