Russian Sturgeon

COOKING EVERY FISH IN THE WORLD 🐟 🌍
Episode 57 – Russian Sturgeon
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BIN: Acipenser gueldenstaedtii
FR: Esturgeon du Danube
GER: Russischer Stör / Donaustör
ESP: Esturión del Danubio 
IT: Storione danubiano
CRO / SRB: Dunavska jesetra
HU: Vágo tok
RUSS: Ruskii osetr
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The most decadent, lavish and indulgent recipe thus far: baked Russian sturgeon with an Oscietra caviar beurre blanc (oh, and a crispy potato galette base).
One of the highest quality caviars supplied by: Sturia Caviar
Sturgeon supplied by: Fin + Bone London
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Ingredients (serves 4):
1 x 1.5-2kg whole sturgeon
Bouquet garni:
1 leek
Generous selection of your favourite herbs
Potato galette:
1kg starchy / mealy potatoes
150g clarified butter
Beurre blanc:
50ml white wine
50ml vinegar
1 minced shallot
2 bay leaves
10 white peppercorns
25ml double cream
200g cold butter
Chopped chives
Splash of lemon juice
50g Oscietra caviar
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Recipe:
1. Prep the sturgeon and remove the vizigu / viziga (notochord) from the fish as shown in this reel. Make a lovely bouquet garni and place it inside the fish’s ventral cavity.

2. Potato galette: start by slicing the potatoes ultra thin, mix with the clarified butter and arrange in 3-4 layers inside the baking dish and cover with parchment paper. Bake at 180C for 30 minutes. Remove the baking paper, place the sturgeon on top of the galette and cover with aluminium foil. Gently bake at 140C for 30 min. Remove the aluminium foil and finish cooking the lot at 220C for 8-10 minutes or until the potatoes a nice and crisp. Take out of the oven and let rest for about 10 minutes, then gently peel off the fish skin.

3. Beurre blanc: combine wine, vinegar, shallots, bay leaves and peppercorns in a sauce pot and reduce to almost a glaze. Add the double cream, bring to a boil and gently whisk in the butter. Sieve off and add some lemon juice to taste, the chives and the caviar. Spoon over the roasted sturgeon and enjoy!