Sturgeon with artichokes and Kalamata olives

At our wedding seven years ago, we decided to serve regional food. Back then, local Swiss harvested sturgeon farmed in the Tropenhaus Frutigen less than 45 km away from our wedding location was a novelty. It was served on rösti – what else? Every time I eat sturgeon, it reminds me of our beautiful wedding.

The lukewarm salad paired with the sturgeon is inspired by a salad I once had in one of my favorite Bernese restaurants Kirchenfeld. It consists of artichoke hearts, Kalamata olives, lemon zest, filleted lemon wedges, dill, white aceto balsamico and fleur de sel.

Fry the sturgeon, taste it with fleur de sel and place it on the salad. Top off with onion sprouts.

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