The Casa Doina in Bucharest, Romania, was originally designed as a pavillion for the Paris exhibition in 1889. It's one of the city's most exclusive restaurants. Dobre Tudor is the head chef here.
1 filet of sturgeon with backbone
50 g carrots
50 g celery
50 g zucchini
Puff pastry pie case (can be bought ready-made)
30 g lemons
20 ml oil
Sweet white wine
Fish seasoning (a mixture of vegetable seasoning, mustard seeds, onions, pimento dill, juniper, pepper, bay leaves and cloves).
Lightly sauté the vegetables in olive oil. They should be "al dente", i.e. fried as briefly as possible in order to retain the taste and the vitamins. Season the sturgeon with the fish seasoning and place in a hot frying pan. Add the white wine and cream. Add the sliced mushrooms. Allow all the ingredients to fry for a few minutes. The sturgeon is cooked when the backbone rises up. Arrange all the ingredients on a plate. Place the mushrooms in the puff pastry pie case which has been heated in the oven at 160°C. Squeeze lemon juice to taste over all the ingredients.