Sterlet with Creamy Potatoes
6 servings
60 minutes
Potatoes cooked in the comfortable environment of chicken broth and butter at a gentle simmer are the perfect side dish for the rich flavor of sturgeon fish baked inside a salt shell.
1
Peel the potatoes and cover them with chicken broth, add a pinch of salt and 250 grams of butter, bring to a boil, reduce the heat to a simmer, add water or broth to cover the potatoes, and cook for about an hour.
- Potato: 1 kg
- Chicken broth: 1 l
- Butter: 250 g
- Coarse sea salt: 2 kg
2
Whip the egg whites into a thick mass and mix with sea salt. Place the sturgeon stuffed with chopped greens in a baking dish on the salt and egg white, then cover with the same mixture. Put in an oven preheated to 180 degrees for an hour, until the crust is baked to a brown color.
- Egg white: 10 pieces
- Coarse sea salt: 2 kg
- Sterlet: 1.5 kg
- Dill: 30 g
- Parsley: 20 g
- Tarragon: 20 g
3
Remove from the oven, break the salt crust, clean the sturgeon from salt with a brush, and serve with tender potatoes and a sauce made of creamy horseradish and greens.
- Creamy Horseradish: 100 g
- Dill: 30 g
- Parsley: 20 g