Savory sturgeon with blackberries


600g sturgeon, 2 cups of blackberries, 50g julienned almonds, 10g ground cinnamon, 10g ginger, a pinch of nutmeg, 1 L. fish stock.


Grind the blackberries in a blender with almonds, nutmeg, ginger and cinnamon, pour the mix into the fish stock and let it boil until it thickens. In the meanwhile cook the sturgeon with sweet spices (saffron, ginger, curcuma). Spread the sauce on a serving plate, top it with the sturgeon, garnish with blackberries and serve warm.