Sturgeon in yoghurt
Instructions
Carefully mix the mustard and yogurt until mixture is blended.
Add the chopped aromatic and, using a whisk, whip the sauce slightly.
Cut into very thin slices sturgeon, arrange them on a serving dish and napparle with the sauce.
Garnish with sprigs of dill or Chervil or parsley.
Ingredients and dosing for 4 persons
- 4 tablespoons of dijon mustard beans
- Little of wine vinegar
- 1 piece of smoked sturgeon (300 g)
- 8 tablespoons of whole yoghurt
- 1 chopped of dill or chervil or parsley