Tender sturgeon has a delicate taste and moderate fat content. To preserve the beneficial properties and excellent taste of this fish, bake it in the oven. Do not overload sturgeon with spices and complex side dishes. Top it with a wine, tomato, or cream sauce that goes well with this gourmet fish.
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Sturgeon with Tomato Sauce
For this recipe, you can take whole fish or portioned pieces. The last option is more convenient - the dish will be ready faster. Bake fish in parchment paper bags to help keep it juicy.
You will need:
- 1 kg of sturgeon;
- 1 lemon;
- olive oil;
- 1 glass of cream;
- 1 glass of dry white wine;
- 6 ripe tomatoes;
- 3 cloves of garlic;
- salt;
- white pepper;
- 2 tablespoons chopped parsley.
Wash the sturgeon, gut it, clean it. Cut the fish into portions, lay in a bowl, sprinkle with lemon juice, sprinkle with pepper and put in the refrigerator for 2 hours. Then pat it dry with a paper towel and lay it on squares of parchment paper. Sprinkle the sturgeon with olive oil, wrap tightly with paper and place the bundles on a baking sheet. Bake fish in the oven at 130 ° C for about half an hour.
While the sturgeon is baking, prepare the sauce. Heat olive oil in a pan, chop the garlic and brown it, avoiding burning. Pour the wine into the pan and evaporate it until half of the volume remains. Pour in the cream, add salt and white pepper. Simmer the mixture over low heat for 5 minutes.
Tomatoes pour boiling water, remove the skin, chop the pulp. Pour the tomatoes into the sauce, add finely chopped parsley and cook until thickened.
Instead of fresh tomatoes, you can use canned tomatoes in your own juice.
Remove the sturgeon from the oven, carefully unfold the paper and pour each serving with hot sauce. Serve immediately.
Serve well chilled dry white wine with sturgeon.