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Smoked Sturgeon with Beetroot Carpaccio Recipe

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This heavenly smoked Sturgeon with Beetroot Carpaccio recipe was shared by my Italian neighbor. It is one of the best Italian sea food recipes which I have ever tasted. Balsamic vinegar and chives oil give this recipe a paradise food touch.

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Cook time:
Servings: 5 people
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Ingredients

Cost per serving $9.86 view details

Directions

  1. Peel the potatoes, slice thinly and fry until crisp with oil in a skillet. Peel the beetroots, slice and dab dry with kitchen tissue. Clean the chanterelles.
  2. Fry briefly in a skillet with olive oil. Season with salt and pepper. Add balsamic vinegar to taste.
  3. For the chives oil : Puree chives with olive oil and ice cube finely in a blender, season with salt, pepper and sugar.
  4. To serve : arrange the potato and beetroot slices on plates. Loosely pile the slices of smoked sturgeon on top and garnish with salad. Sprinkle the chanterelles over the salad and pour over the chives.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 898g
Recipe makes 5 servings
Calories 1369  
Calories from Fat 767 56%
Total Fat 85.09g 106%
Saturated Fat 19.34g 77%
Trans Fat 0.0g  
Cholesterol 348mg 116%
Sodium 386mg 16%
Potassium 2569mg 73%
Total Carbs 11.72g 3%
Dietary Fiber 1.4g 5%
Sugars 1.06g 1%
Protein 130.67g 209%

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