Stewed Sturgeon

Ingredients

• some fillets of sturgeon
• two or three small lumps of butter
• one pint of red wine

Method

1. 1

   Season sturgeon fillets with salt and pepper, bake for a quarter of an hour, turning halfway.

2. 2

   Mix flour with butter, add shallots, chives, and parsley, then add red wine and boil.

3. 3

   Warm fish in the sauce without boiling, serve with capers and fried bread.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 225. The excerpt below is the record exactly as published.

Stewed Sturgeon) Shahrenoe Olene Bigos (Grilled Fillets of Deer) (Stewed Meats) Goviadinoe Leposhkie (Meat Dumplings) Shahrenoe Teter e Kapousta (Braised Blackcock and Stewed Cabbage) Leposhkie Sira (Cheese Pastry) Tvorog s Varainie (Curd Dumplings) Iagodee (Fruit) 567 BANQUETS OF THE NATIONS Stchie. (Broth.) Prepare a little stock with a brisket of beef, some vegetables, and a piece of smoked bacon which has first been blanched. The meat being nearly done, strain two quarts of the stock, add some minced and lightly seasoned raw beetroots, onions, leeks, a quarter of a white cabbage head, and a piece of celery root, which have first been fried in oil or butter on a moderate fire. Put in small pieces of the meat and smoked bacon cut into middling-sized squares, and boil gently till the meats and vegetables are cooked. At the last moment stir into the soup a little sour juice of beetroot, thicken it with sour cream mixed with three tablespoonfuls of raw beet- root rasped, and finish with a piece of chopped fennel. Beluga. (Stewed Sturgeon.) Place some fillets of sturgeon in a baking dish, season them with salt and pepper, and put in two or three small lumps of butter ; bake the fish for a quarter of an hour, turning it at the end of seven minutes. Take the fish out of the baking dish, mix a little flour with the butter, season with chopped shallots, chives, and parsley, then turn it into a stewpan, pour in one pint of red wine

Cook this with the app: pantry check, scaling, and the assistant.