Describing sturgeon as ‘tasty’ doesn’t do this fish justice. Delicious taste, tender meat without a single bone, minimum spices required for cooking… Sturgeon has truly deserved its name as a king of fishes.
Sturgeon meat has a taste fit for any king. It’s impossible to describe using the limited words there are, you really must try it yourself. So, go ahead and visit your fish market. Make sure you always buy only freshly caught sturgeon. You can now get down to making that royal dish, which is surprisingly simple and doesn’t take too long to cook.
Ingredients
one sturgeon (about 1 kilo)
1 cup sour cream
4 egg yolks, hard boiled
pinch ground nutmeg
salt
2 tbsp rosemary vinegar
4 tbsp melted butter
2 tbsp olive oil
corn flour or breadcrumbs to sprinkle over
1. Wash sturgeon in cold running water well, scrape skin, remove gills and rinse belly cavity well.
2. Pour 4 l of water into a large tall pan and place on a stove. Bring to a boil and turn off.
Submerge fish into water for a few seconds and pull it out holding by tail; rinse with cold water. Right after that, peel off skin and remove spikes from back, sides and belly. Once scalded, spikes are likely to come off very easily.
Salt fish and leave for a couple hours.
3. Prepare sauce for baking your fish. Mix egg yolks with sour cream, add a pinch of nutmeg, rosemary vinegar and a couple spoons melted butter.
Place fish on baking tray and pour sauce over.
Then sprinkle with corn flour and breadcrumbs, pour over olive oil and sprinkle with juice of ½ lemon.
Place into the oven preheated to 190 degrees for 20 minutes.
You can serve fish with boiled potatoes sauced with melted butter. Decorate with vegetables.
