Russian Sturgeon

The most decadent, lavish and indulgent recipe thus far: baked Russian sturgeon with an Oscietra caviar beurre blanc (oh, and a crispy potato galette base).

Ingredients

Method

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Step 1

Prep the sturgeon and remove the vizigu / viziga (notochord) from the fish as shown in this reel. Make a lovely bouquet garni and place it inside the fish’s ventral cavity.

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For

4

M

I

1

Whole sturgeon, 1.5-2kg

Bouquet garni

1

Leek

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Notes

BIN: Acipenser gueldenstaedtii FR: Esturgeon du Danube GER: Russischer Stör / Donaustör ESP: Esturión del Danubio  IT: Storione danubiano CRO / SRB: Dunavska jesetra HU: Vágo tok RUSS: Ruskii osetr

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