Sturgeon steak
A cross-cut slice of a sturgeon carcass on the spinal cartilage, with firm white meat without small bones and a delicate taste, for frying, baking, grilling and smoking.
Sturgeon steak is a cross-cut slice of a sturgeon carcass on the spinal cartilage, with firm white or pinkish meat of moderate fat, a coarse-fibred meaty texture without small bones and a delicate taste recalling both fish and chicken. It is fried, baked, grilled and steamed, braised in a cream or tomato sauce, smoked and served with lemon, vegetables and potatoes.
Calories, proteins, fats and carbohydrates per 100 g of product
Sturgeon steak, Raw: Calories 105.0 kcal, Proteins 16.1 grams, Fats 4.0 grams, Carbohydrates 0.0 grams per 100 g of product.
Sturgeon steak, Smoked: Calories 173.0 kcal, Proteins 31.2 grams, Fats 4.4 grams, Carbohydrates 0.0 grams per 100 g of product.
Recipes with this ingredient
Sturgeon steak with vegetables is a refined dish that combines the tenderness of fish and the freshness of vegetables. Sturgeon, famous for its rich texture and noble taste, pairs perfectly with the lightness of carrots, celery, and Kenyan beans. Savoy cabbage adds softness to the dish, while olives and red onion provide piquant accents. Grilling or pan-frying preserves the fish's juiciness, while sautéed vegetables with olive oil and aromatic garlic add depth to the flavor. This dish is a harmony of traditional American steak and subtle European notes. Served on a vegetable bed, it creates visual aesthetics and a rich gastronomic experience. An excellent choice for connoisseurs of refined cuisine, perfect for both festive dinners and pleasant meals with loved ones.
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