Baked Sturgeon on a Champagne Bath

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Sturgeon in champagne is a luxurious holiday delicacy. Put this on the table, and everything else around it becomes unimportant. What matters is how to prepare such a precious dish as steamed sturgeon without ruining it. In this case, it’s almost effortless: with a whole fish and a bottle of champagne, the preparation is simple, and the effect is stunning. This recipe was shared with us by John Smith.

Ingredients

Sturgeon - 4 lbs
Onion - 1 head
Carrot - 1 piece
Horseradish Leaves - 1 piece
Parsley - 1 piece
Tomatoes - 4 pieces
Capers - 1.1 oz
Dry Champagne - 8 fl oz
Lemon - 1 piece
Garlic - 3 cloves
Parsley - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the gills and entrails from the sturgeon, making several shallow cuts along the backbone. Lightly season the fish inside with salt and pepper.

Step 2

Coarsely chop the carrots, horseradish, parsley root, and onion. Place the vegetables in a deep baking dish and add 10 grams of capers.

Step 3

Stuff the fish with three cloves of garlic and a tomato. Puncture the tail with a metal clip, hook it, and use the other end of the clip to attach it to the fish's nose.

Step 4

Pour champagne and the juice of half a lemon into the baking dish with the vegetables, and place it in the lower section of the preheated oven at 356°F. Position the baking tray with the fish above it and let it bake for 25 minutes.

Step 5

Cut the tomatoes into large pieces and the lemon into wedges. Arrange them on a plate alongside the cooked fish, sprinkle with capers, and garnish with parsley.