Grilled Sturgeon with Herb Seedlings and Vegetables From the Tray

For grilled sturgeon with herb seedlings and vegetables from the tray, first prepare the tray vegetables. To do this, cut the herb seedlings into thin slices, peel the kohlrabi and cut into small cubes.

The shape is not so important, they should be the same size. Halve the lemons lengthwise and cut them into thin slices.

Cut the mint into strips and the chili pepper into fine rings. Finely mortar the fennel seeds and mix with the herb seeds, curry powder, potatoes and kohlrabi.

Season with salt, pepper and a little olive oil, spread on a baking tray and roast at 160 degrees for about 25-30 minutes.

For the parsley-lemon pesto, wash the parsley well and pluck the leaves from the stem. Peel the zest from the lemons with a zester. Finely grate the Parmesan cheese and peel the garlic.

Finely blend all ingredients except the Parmesan in a food processor, gradually adding olive oil and Parmesan. Season to taste with salt and pepper.

Pat the fish dry and brush with a little olive oil. Preheat a grill pan or wood stove grill.

Place fish pieces in the pan or grill and grill for 3-4 minutes on each side, depending on the thickness of the meat. Remove from grill and season with salt and pepper, and a little lemon juice.

Arrange grilled sturgeon with herb mushrooms and vegetables from the tray on a plate, drizzle some of the pesto over it and serve immediately.

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