Baked Royal Sturgeon
6 servings
90 minutes
Baked royal sturgeon is a dish worthy of a royal feast. This exquisite fish, a symbol of culinary luxury in European cuisine, is baked with lemon and fresh dill, absorbing their aroma and slight acidity. The olives adorning its head add piquant notes, while the physalis crowns the sturgeon like a tiara. Its meat remains juicy and tender with a pronounced yet gentle flavor. Traditionally, baked sturgeon was served at formal dinners in European courts, and now it can become the centerpiece of any festive table. Its majestic appearance, rich taste, and storied history make this dish not just a treat but a true gastronomic event.
1
Rub the washed and dried sturgeon with olive oil.
- Sturgeon: 1 piece
- Olive oil: 4 tablespoons
2
Make an incision on the belly to the spine, salt it, and stuff it with lemon slices (1 piece) and dill (1 large bunch).
- Sea salt: to taste
- Lemon: 2 pieces
- Dill: 2 bunchs
3
Place in a greased baking tray in a semicircle. Make small cuts on the back for future portion pieces. Insert lemon slices (0.5 lemon) into them.
- Olive oil: 4 tablespoons
- Lemon: 2 pieces
4
Bake in the oven at 200 degrees until done (fish of different sizes bake differently). My sturgeon took about an hour to bake.
- Sturgeon: 1 piece
5
Take the sturgeon, place it on a dill pillow, insert an olive in its mouth, and also put olives for eyes. Place a physalis crown on its head. Serve with lemon!
- Dill: 2 bunchs
- Greek olives (Kalamata): 5 piece
- Cape gooseberry (physalis): 1 piece
- Lemon: 2 pieces
