Sturgeon for appetizer
Instructions
Wash and dry the fish.
Place the court-bouillon in a large saucepan, bring it to a boil and place the slice of sturgeon.
Simmer at moderate fire for 15 minutes, then turn off the heat and let stand the fish in the same court-bouillon for 10 minutes.
Drain the sturgeon, let it cool completely, then remove the skin with a sharp knife and cut it into slices.
Arrange the slices of fish on a serving dish, season with oil and lemon juice filtered through a strainer and let marinate for about 2 hours before serving.
Ingredients and dosing for 4 persons
- 1 600 sturgeon steak g
- 100 cl of court-bouillon with white wine
- 10 cl of olive oil
- 1 lemon (juice)