FOR THE STURGEON
- 1 sturgeon fillet (800 g)
- 17 g salt
- 17 g sugar
FOR THE POTATOES
- 1 kg potatoes
FOR THE NETTLE AND GOUTWEED SPREAD
- 100 g nettle
- 100 goutweed
- 10 g pumpkin seeds
- 10 ml cannabis oil
FOR THE MAYONNAISE
- 1 egg
- 400 ml oil
- 10 ml vinegar
FOR THE SORREL
- 10 g sorrel
FOR THE DRESSING
- 100 ml cannabis oil
- 100 ml gooseberry or any other wine
1. Cut the sturgeon fillet into 2 cm size pieces, rub with salt and sugar. Leave the fish in a fridge for 12 hours. Then remove the fish from the fridge and dry it in the oven at 60º C for another 12 hours. Blend the dried sturgeon in a blender.
2. Rinse and peel the potatoes. Cut them into 1 cm thick slices. Cook in salted water until softened. Allow to cool and keep in a fridge until serving.
3. Make the nettle and goutweed spread. Rinse the nettle and goutweed, then plunge them into boiling water and immediately cool them down in ice water. Blend the herbs along with pumpkin seeds and cannabis oil in a blender. Season with the salt.
4. Make the mayonnaise. Boil the egg for 4 minutes. Peel the egg and blend it in a blender whilst slowly pouring the oil until the mixture thickens. Season with the salt and vinegar.
5. Rinse the sorrel and cut into thin strips.
6. Make the dressing. Simmer the gooseberry wine on a low heat until the liquid is reduced to half. Then in a blender blend all the required ingredients.
7. Serve on a plate. Spread the nettle and goutweed spread over half of the potatoes. Spread the dried sturgeon over the other half. Add the mayonnaise. Moisten the sorrel with the dressing and garnish the potatoes.