Categories of products:
Green – A bay leaf, parsley
Red – nutmeg
Yellow – The French cognac or brandy from yellow grapes, carrots
White – Fillet of sturgeon
Black – Salt, black fragrant pepper
Cut the fillet of sturgeon with portioned pieces , place in a saucepan, fill with boiled water (for 250 gram per person + 100 gram for cooking down).
Add a bay leaf, black fragrant pepper, salt, the French cognac or brandy from yellow grapes, the carrots cut by cubes and finely polished nutmeg.
Put a saucepan on fire, boil and cook on slow fire for 15-20 minutes up to readiness. Serve up hot, sprinkle parsley.
