Scale sturgeon, cut in portions, salt, flour, and fry until ready.

For the sauce, sauté finely chopped onion and garlic, adding some flour. Cool slightly, dilute with bouillion and cook for 7-10 minutes. Mix shredded nuts, greens, spices, egg yolk and vinegar, then cook through, stirring, and avoid boiling.

Put the fish on a plate, cover with the satsivi sauce, and let cool.

When serving, garnish with greens.