Steamed sturgeon

Steamed sturgeon - Russian Fish & Seafood Recipe

How to Cook & Prepare Steamed sturgeon:

500 g sturgeon 1tblsp flour
200 g fresh mushrooms 2 tblsps butter
3 tblsps white table salt
wine or 1 tsp lemon pepper
juice

Clean, scald, wash and cut the fish into pieces of the desired size. Put the fish in a shallow saucepan with the mushrooms between the pieces. Sprinkle with salt and pepper. Add white win,e a cupful of stock (or water), cover with a lid and simmer for 15 to 20 minutes. When the fish is tender, drain off the liquor and boil until a cupful remains. Blend one scant tablespoonful of flour with one tablespoonful butter and combine with the liquor. Boil for 3 to 4 minutes stirring constantly. Remove the sauce from the heat, add a piece of butter and stir until thoroughly blended. Add salt to taste; strain. If wine is not used, add lemon juice to the sauce when it is done. Arrange the fish on a heated platter, top with the mushrooms and pour over the sauce. Serve with garnishing of boiled potatoes, cucumbers or salad, and lemon slices.

	Previous		Next
	Steamed fish		Beluga in Brine