Baked sturgeon in a champagne bath
6 servings
60 minutes
Sturgeon in champagne is a heavy festive luxury. You put it on the table, and everything around it no longer matters. Something else is important: to cut such a gem as steamed sturgeon without spoiling anything. In this case , it happens as if by itself: with a whole fish and a bottle of champagne, the preparation is elementary, the effect is stunning. Sergey Eroshenko shared the recipe with us.
1
Cut the gills of the sturgeon and remove the entrails, score the spine in several places. Lightly salt and pepper the fish inside.
- Sturgeon: 2 kg
- Salt: to taste
- Ground black pepper: to taste
2
Chop the carrot, horseradish, parsley root, and onion coarsely. Place the vegetables in a deep baking dish and add 10 grams of capers.
- Carrot: 1 piece
- Horseradish: 1 piece
- Parsley root: 1 piece
- Onion: 1 head
- Capers: 30 g
3
Insert three cloves of garlic and a tomato inside the fish. Puncture the tail with a metal clip, hook it, and attach the other end of the clip to the fish's nose.
- Garlic: 3 cloves
- Tomatoes: 4 pieces
4
Pour champagne and the juice of half a lemon into the vegetable tray, place it in the lower section of a preheated oven at 180 degrees. Place the fish tray on top and bake for 25 minutes.
- Dry (brut) champagne: 250 ml
- Lemon: 1 piece
5
Cut the tomatoes into large pieces, slice the lemon, place them on a plate next to the cooked fish, sprinkle with capers and garnish with parsley.
- Tomatoes: 4 pieces
- Lemon: 1 piece
- Capers: 30 g
- Parsley: to taste
