Preparation time: 20 minutes
Ingredients for 2 people: â¢ 1 avocado â¢ 200g sturgeon â¢ 20 g burrata â¢ 1 orange â¢ 20 g Cru Caviar â¢ Salt to taste â¢ Extra virgin olive oil to taste â¢ Lemon juice to taste â¢ Chives to taste â¢ 2 Roman lettuce hearts â¢ Soy sauce to taste
To make portioning easier, freeze the sturgeon if possible at -18 CÂ° for at least 10 minutes; afterwards, the meat of the sturgeon should be firmer and easier to cut. Take the avocado, cut it into two and remove the pit and the skin without breaking it. Dress with olive oil, salt and lemon juice.
Cut the sturgeon into cubes, put them in a bowl, and dress with the olive oil, salt, lemon juice, orange juice, finely chopped chives, soy sauce, and a few slices of orange.
Place a few leaves of lettuce heart seasoned with olive oil, salt and lemon on the plate and top with half the avocado. Fill the avocado with 2 to 3 spoonfuls of the sturgeon tartare.
Complete with a dollop of burrata and a generous teaspoon of Cru Caviar. Garnish with fresh dill to taste if youâd like.