• Oscietra Sturgeon Filet
  • 125 gr butter
  • Canola oil
  • Powdered garlic
  • Fresh rosemary
  • Freeze-dried onion
  • Coarse salt
  • Cayenne pepper
  • Keveri H1
  • Charcoal
  • Internal thermometer

A delicious grilled choice

Keveri is the name of this grill/oven/smoker for making exquisite professional-level dishes. This delicious recipe from Germán Sims, a grill-loving gourmet, is a special option for holidays and celebrations to vary from the usual beef, with nothing less than the king of fishes: the sturgeon.


  1. Cover the sturgeon with a thin layer of canola oil. Season with coarse salt, black pepper, a little Cayenne pepper and a dash of powdered garlic across the filet. Leave refrigerated for 1 hour.
  2. Melt 125 grs of butter in a pot at low heat. Add fresh fine-cut rosemary, freeze-dried onion flakes and fresh-ground black pepper. Infuse melted butter with spices.
  3. Set Keveri H1 to Classic mode (200 – 220 °C). When ready, leave sturgeon on lower grill (with internal thermometer). Grill on both sides. Raise upper grill, lower Keveri H1 retraction to minimum, and wait 5-10 min until internal sturgeon temperature is 54 °C.