- Sturgeon - 1 piece (1 kg)
- Eggs - 4 pieces
- Butter - 2 Art. spoons
- Olive oil - 2 items. spoons
- Vinegar - 1.5 st. spoons (rosemary or balsamic)
- Lemon - 1 piece
- Breadcrumbs - 100 Grams
- Ground nutmeg - 10 Grams
- Salt, pepper - - To taste
- Vegetables - - To taste (salad, cucumber, bell pepper, greens - for decoration)
First of all, the sturgeon is well washed in cold running water. Be sure to use gloves when cutting this fish, so as not to get injured. Then transfer the fish to the cutting board and clean it from the scales. Clean sturgeon should be "against the hair" from the tail to the head. Next, remove the gills, along the head from the abdomen and take out the giblets. Peritoneum carefully cleaned and several times washed. While the process of processing sturgeon comes to an end, pour water into a large saucepan and bring it to a strong boil. In boiling water, we lower the sturgeon literally for a few seconds and then immediately fill the fish with cold water. After that, easily peel the skin and thorns. We rub the fish with salt and leave at room temperature for about 40-60 minutes, so that the fish gives juice. At this time, we will prepare sauce. In order to cook the sauce we need to cook eggs in a steep. Then we clean the eggs and separate the yolk. For the sauce, we need yolks. In a comfortable bowl, grate the yolks, then add sour cream, grated nutmeg, butter and balsamic or rosemary vinegar. All carefully mix. It should turn out to be a beautiful yellowish color with a uniform consistency. After the fish has let the juice, we set the oven to warm up (190 gr.), Grease the baking tray with vegetable oil, cover it with baking paper and spread the fish, pour abundantly on top with the prepared sauce, olive oil and sprinkle half the lemon juice. We put the baked in a preheated oven for 20-30 minutes. We take out the sturgeon from the oven, carefully shift it to a dish covered with lettuce leaves, decorate with vegetables and serve it to the table. Bon Appetit!
Servings: 5-6