Roasted Asparagus Salad with Roasted and Pickled Sturgeon

An asparagus recipe for gourmets:

Cut woody part of asparagus into small pieces, cut too thick asparagus tips in half lengthwise.

Briefly sauté the asparagus spears heartily, lift out repeatedly and season.

Slice the mushrooms and marinate briefly in dressing with the asparagus spears.

Arrange the cherry tomatoes, lettuce leaves and parsley leaves nicely and put on the asparagus spears and mushrooms.

Cut the sturgeon into very fine slices and arrange.

Prepare a marinade from the ingredients used to marinate the sturgeon and spread it on a serving dish with a high edge.

Press the fish well on both sides.

Wrap the fish with the marinade tightly in plastic wrap and refrigerate weighted for 2 to 3 days, turning every 6 to 8 hours.

Before serving, remove the coarse marinade bits with the back of a knife.

If you buy cooled smoked sturgeon fillet, the mixture for the pickled sturgeon can be reduced accordingly.

It is also possible to pickle other fish (the best-known pickling fish is graved salmon).

In case of small fish, the fillets must be pickled stacked on top of each other – with marinade in between.

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