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Foodgeek: |
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Rating: |
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Servings: |
1 recipe |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1-1/2 lb. fresh sturgeon steaks
Salt
1 sm. onion, chopped
1 md. carrot, diced
1 stalk celery, diced
2 sprigs parsley
1/2 bay leaf
4 peppercorns
3 tbsp. mild vinegar or white wine
2 cups water
1 tbsp. butter
1 tbsp. flour
1 egg yolk
Salt and pepper
1 tbsp. chopped capers
1 tbsp. chopped olives
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Directions:
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Sprinkle the sturgeon steaks with salt and let them stand for 1 hour. Put the vegetables, spices, vinegar or wine and water into a kettle and cook for about 20 minutes. Place the steaks over the vegetables, cover and simmer gently for 15 minutes. Do not boil. Remove the steaks carefully to a hot platter and keep hot. Strain the stock and reserve 1 cup of it.
Melt the butter, blend in the flour, and then stir in the stock gradually. Cook until the sauce thickens. Spoon some hot sauce into the slightly beaten egg yolk, mix, and combine with rest of the sauce. Season to taste with salt and pepper. Add the capers and olives. Pour the sauce over the fish. Garnish with paprika.
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Comments from olga
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Sturgeon, which abounds in plenitude in the rivers of Ukraine, is greatly appreciated for its tender flesh and lack of small bones. For big party dinners, it is usually served cooked whole on a large platter as a hot or cold dish with an appropriate sauce and an assortment of fancy garnishes. The following is a simple way of preparing sturgeon.
Traditional Ukrainian Cookery
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