Delicate sturgeon or boiled sturgeon

Storione delicato

Delicate sturgeon Traditional Italian recipe with water fish

yeld for 6

6 medium size sturgeon slices (about 1 kg - 2lb and 3 1/4oz)
For court-bouillon
50 g (1 3/4oz) onion
80 g (2 3/4oz) carrot
1 stick of celery (30 g - 1 1/4oz)
1 teaspoon dried tarragon
100 ml (3 1/2fl oz - 1/2 C) dry white wine
Salt
For dressing
5 tablespoons olive oil
2 tablespoons lemon juice
Salt

Time:
preparation: 5 minutes
cooking: 40 minutes
total: 45 minutes plus cooling time
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: 293 (kCal) 15 % GDA (*) - 1225 (kJ)
Protein: 28.8 (g) 58 % GDA
Total fat: 19.7 (g) 29 % GDA
Total carbohydrate: 0.1 (g) 1 % GDA
Sugars: 0.1 (g) 1 % GDA

The delicate sturgeon is one of the most common recipes for cooking sturgeon maintaining the delicate flavor of its meat. The sturgeon is a fish fine, unfortunately a bit expensive, which is available in winter and especially at Christmas time.

Here's the recipe of delicate sturgeon!

Prepare court-bouillon. Put 2 l (3 pints and 10 1/2fl oz - 9 C) water, wine and other ingredients in a saucepan. Bring to a boil, season to taste with salt, turn down the heat and simmer for 20 minutes. You can prepare court-bouillon in advance.

Cook and dress the fish. Arrange the sturgeon slices in the court bouillon and boil over a low heat for 10 to 15 minutes, according to the thickness of sturgeon slices.
Let the fish cool in its cooking water.
Drain it very well.
Mix lemon juice with olive oil. You can modify the quantities according to your taste.
Dress the fish with this mixture.

Suggerimenti

- This is the basi recipe. You can enrich the recipe sprinkling the fish surface with aromatic herbs (chopped fresh parsley and chives for example) or other spices.
- We like the boiled sturgeon very much dressed only with olive oil and sprinkled with pimento (sweet paprika).

What's the right wine ?

Our tip is: Ribolla Gialla of Colli Orientali in Friuli, an Italian white wine that matches very well with boiled river fish and lemon sauce.