STURGEON WITH MELON PEARLS AND CRUMB OF PORK LEG

Cut the fillet into portions of 140 g. Vacuum-seal it and cook sous vide at 49 degrees for 15 minutes. Coat in crumbs of roasted leg from the Elena Balkan (Eленски балкан). We get the crumbs by slicing the leg from the Elena Balkan into thin slices, baking them in the oven until crisp, letting them cool and grinding them into crumbs.

LENTIL SALAD: Boil the lentils, season with wild garlic, spring onion, parsley, salt and hot pepper to taste.

RICE CROQUETTES: Boil the rice, add sheep's cheese and then bake it in the oven until done. Shape into balls, freeze them and bread them in flour, egg, breadcrumbs and panko breadcrumbs. Fry them in an oil bath.

HORSERADISH SAUCE: Boil the coconut milk with horseradish to a syrupy consistency and finally add the mint cut into fine strips.

MELON PEARLS: Puree the melon to a fine puree, add the sugar syrup and agar-agar, and heat until the mixture thickens. Then, into strongly chilled oil (you can put it in the freezer) add the mixture in drops. This is how the little pearls are formed. Strain the oil so that only the pearls remain.

Be creative in the plating! It is important that the pearls are on top of the leg crumbs and the sturgeon.