Sturgeon in French
4 servings
60 minutes
French-style sturgeon is a refined dish reflecting the elegance of French cuisine. Sturgeon, a noble fish, is enriched with the aromas of herbs, roots, and spices in a savory broth and then acquires a crispy golden crust after being breaded and fried in butter. The taste of this dish is an exquisite balance of the fish's tenderness and the spiciness of horseradish sauce complemented by fresh vegetable salads. Historically, sturgeon was valued for its delicate texture and rich flavor, becoming a favorite at royal banquets. This dish is not only nutritious but also festive, suitable for both formal dinners and those who appreciate gastronomic art and the classics of French cuisine.
1
Dip the sturgeon in boiling water for 5 minutes without boiling, clean from bony plates, and gut it.
- Sturgeon: 500 g
2
Meanwhile, prepare a spicy broth by adding chopped greens, roots, bay leaf, peas, and salt to boiling water. Then, add the fish to the boiling water, bring to a boil, cook on low heat, cool in the broth, and slice.
- Fresh herbs: to taste
- Root vegetables (soup roots): to taste
- Bay leaf: 1 piece
- Green peas: 300 g
- Salt: to taste
3
Coat the sturgeon in breadcrumbs, dip in melted butter, coat again in bread, dip in butter — and grill the fish in the oven at medium temperature.
- Breadcrumbs: 1 glass
- Butter: 3 tablespoons
4
As a side dish, salads made from raw vegetables and a specially prepared sauce are used. For the sauce, mix grated horseradish with sugar, let it sit in the fridge for 40 minutes, and then mix it with mayonnaise.
- Horseradish: 50 g
- Sugar: 1 tablespoon
- Mayonnaise: 5 tablespoon