4 - 6 servings
How to cook Sturgeon or Sterlet A La Russe
- 4 pound sturgeon or sterlet
- 10 shallots
- Salt and pepper, to taste
- 10 mushrooms
- 2 teaspoons vinegar
- 1 ounce butter
- 2 stalks of celery
- 1 ounce flour
- 1 carrot
- 2 tablespoons tomato puree
- 2 leeks
- 1 tablespoon capers
- 1 onion
- 1 pickled gherkin
- 3 pickled cucumbers
- 5 olives
- Clean and scale the fish, put it into a pan and cover with cold water to which is added 1 teaspoon salt and 2 teaspoons vinegar, with 1 stalk of celery, 1 carrot, 1 leek and 1 onion.
- Bring slowly to simmering point and cook for about 40 minutes or until the fish is cooked. Remove and drain the fish.
- To the stock in which it was cooked add the diced vegetables: 3 pickled cucumbers, 1 stalk of celery, 1 leek, 10 shallots and 10 mushrooms, and boil for 10 minutes.
- Melt the butter in a saucepan, add the flour, stir well and add some of the hot bouillon.
- Add this to the bouillon in which the vegetables are cooking with 2 tablespoons tomato puree, the capers, pickled gherkin, olives and salt and pepper to taste. Pour over the fish.
This dish Sturgeon or Sterlet A La Russe is equally good hot or cold.
Sturgeons are among the world's most valuable wildlife resources. These northern hemisphere fishes can be found in large river systems, lakes, coastal waters and inner seas throughout Azerbaijan, Bulgaria, China, the Islamic Republic of Iran, Kazakhstan, Romania, the Russian Federation, Turkmenistan, Turkey, Ukraine, other European countries and North America.
The sterlet (Acipenser ruthenus) is a common Eurasian species of sturgeon, one of the smaller species of sturgeon. It is a common domestic species in the UK and Europe and an angling species all over the world. It can also be grown for eating or for its caviar or isinglass.
This recipe for Sturgeon or Sterlet A La Russe serves/makes: 4 - 6 servings
The Sturgeon or Sterlet A La Russe recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sturgeon
Preparation Method: Poached/Simmered