Sturgeon with Creamy Potatoes

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Potatoes cooked in a comforting environment of chicken broth and butter at a gentle simmer make the perfect side dish for the rich flavors of sturgeon, baked within a salt crust.

Ingredients

Sturgeon - 1½ kg
Potato - 2 lbs
Butter - 8.8 oz
Chicken Broth - 1 qt
Dill - 1.1 oz
Parsley - 0.7 oz
Tarragon - 0.7 oz
Flaky sea salt - 4 lbs
Egg white - 10 pieces
Creamy Horseradish - 3.5 oz

Step by Step guide

Step 1

Peel the potatoes and cover them with chicken broth, add a pinch of salt and 250 grams of butter, bring to a boil, then reduce the heat to a gentle simmer. Add enough water or broth to cover the potatoes and cook for about an hour.

Step 2

Whip the egg whites until stiff and mix with sea salt. Place the sturgeon, stuffed with chopped herbs, in a baking dish on a bed of the salt and egg white mixture, then cover it with the same mixture. Bake in a preheated oven at 356°F for one hour, until the crust turns a golden brown.

Step 3

Remove from the oven, break the salt crust, and brush off the salt from the sturgeon. Serve with tender potatoes and a sauce made of creamy horseradish and herbs.