Prep: 25 minutes
Cook: 25 minutes
Cook: 25 minutes
Easy
Serves
4
4
Ingredients
sterlet filet,
salt,
oil,
butter
For the garnish:
1 Chinese leaves,
¼ bunch of celery,
50g mung bean sprouts,
juice of 1 lime,
1 tbsp cane sugar,
3 tbsp soy sauce,
½ bunch of fresh coriander,
2 tbsp grapeseed oil,
1 tbsp coarsely crushed roasted peanuts
Method
Salt the sterlet filet and fry in a little oil on both sides. Add the butter and fry the fish, moistening continually with the butter. Julienne the cleaned cabbage and celery. Heat the grapeseed oil in a frying pan, add the cabbage, bean sprouts and celery, and fry over high heat. Season with sugar, soy sauce and lime juice. Finally, sprinkle with the fresh coriander and peanuts. Serve with the fried sterlet.
We selected these ingredients as a tribute to the 2016 Budapest Bocuse d'Or.
