Beluga in English
4 servings
50 minutes
Beluga in English is an exquisite dish of British cuisine that combines simplicity of preparation with aristocratic taste. Historically, the British valued noble fish species, including beluga, for its tender meat. This recipe features a crispy golden crust formed by a coating of flour, butter, and breadcrumbs. The beluga is fried to perfection while remaining juicy and soft inside. A lemon mashed potato garnish adds freshness, while the classic béchamel sauce makes the dish particularly harmonious by adding a creamy texture. Such a treat is perfect for both a festive dinner and a special family lunch, highlighting the richness of flavor nuances.
1
Prepare portioned pieces of sturgeon without skin and cartilage, blanch, rinse in cold water, and dry with a towel.
- Beluga: 300 g
2
Next, the fish should be salted, peppered to taste, and coated in flour, melted butter, and breadcrumbs.
- Wheat flour: 7 tablespoons
- Breadcrumbs: 50 g
- Butter: 20 g
3
Fry the beluga in a pan, ensuring the breadcrumbs do not burn. Prepare mashed potatoes as a side dish for the cooked fish, garnishing it with lemon, and serve it with béchamel sauce.
- Potato: 100 g
- Lemon: 1 piece
- Bechamel sauce: 50 ml