Green mix, sturgeon sticks, prawns and caviar
500 g of sturgeon (18 oz)
400 g of peeled prawns (14 oz)
50 g of Black River Caviar
1 curly lettuce
2 purple lettuces
100 g of arugula
100 g of watercress
100 g of mayonnaise
1 tsp of English sauce
Salt and pepper
Cut the sturgeon fillet into 4 cm x 1 cm sticks and cook it in a frying pan with a bit of olive oil from 5 to 10 minutes. Leave it aside.
Pour water into another pan until it boils. Add sea salt to the water and introduce the prawns, cook them for 3 minutes, wash them with cold water, and strain them.
Wash the green leaves in plenty of water. Rinse and dry them.
Mix the mayonnaise with the English sauce in a bowl.
Place the green mix in a Martini glass or in an individual entreé cup as decoration together with the sturgeon sticks and the prawns. Add a tsp of the mayonnaise mix on top and add caviar to taste.
Dress the salad with olive oil, salt, and lemon juice.