500 g of sturgeon
400 g of peeled prawns
50 g of Black River Caviar
1 curly lettuce
2 purple lettuces
100 g of arugula
100 g of cress
100 g of maionnaise
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 water with desinfectant. Rinse and dry them.
Mix the maionnaise 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 maionnaise mix on top and add caviar to taste.
Dress the salad with olive oil, salt, and lemon juice.