Sturgeon fish pickle

1 serving


pour a prepared piece of sturgeon with cold water, salt, cook until tender. then transfer the fish to another dish and fill with a small amount of broth. go through and finely chop the sorrel and spinach. peel the pickles and cut into strips. parsley, celery root, leeks and onions are crushed and lightly fried in oil. heat the broth to a boil and put it in it. cucumbers, fried roots and spices. cook approximately 25-30 minutes after 20-25 minutes add spinach and sorrel and strained cucumber brine. stir the raw egg yolk with warm milk, put on a low heat and, stirring, warm up, but not to a boil. preheat the fish cut into portions. put in every plate. fill the brine with egg-milk mixture. sprinkle with parsley greens. if desired, spinach in brine can be replaced with green lettuce leaves