Fried sturgeon with onions and steamed potatoes and tomatoes

Ingredients for 4 servings:

• 16 small potatoes
• 12 small tomatoes
• 4 fish fillets (sturgeon fillets) each 125 g
• 200 ml milk
• 2 tbsp flour
• 4 small onions
• 4 tbsp margarine
• n. B. Sea salt and pepper, mixed, from the mill
• e.g. parsley

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Fill a steamer with water and bring to a boil. Peel the potatoes, soak them in water to prevent them from browning, wash them, and place them in a steamer basket. Place the steamer basket on top of the steamer and cover with the lid. Reduce the heat to half and steam the potatoes for 25 minutes. Wash the tomatoes, remove the stems, halve them, and sprinkle with salt and pepper. 5 minutes before the end of cooking, place the tomatoes in a second steamer basket and place it on top of the first. Continue steaming until cooked through. Meanwhile, place the sturgeon fillets in the milk seasoned with salt and pepper. Peel the onions and slice them into rings. Heat a pan with 2 tablespoons of margarine and sauté the onion rings until golden brown, then remove from the pan. Remove the sturgeon fillets from the milk, pat dry, and coat in flour. Heat the pan with the remaining margarine and fry the sturgeon fillets skin-side down until golden brown, then turn them over and finish cooking with the onion rings. On warmed plates, arrange the fish with the potatoes and tomatoes. Distribute the onion rings over the fillets and garnish with parsley.