Steamed sturgeon
Description
Sturgeon steamed in a steamer is prepared very quickly, in just four steps. Here is a simple recipe for steamed sturgeon: Step 1: Prepare the sturgeon. If, like mine, it was frozen, I recommend defrosting it at room temperature (never under hot water). Rinse the fish thoroughly, cut it into portion-sized pieces (medallions), pat the pieces dry with paper towels, then season with salt, pepper, and your preferred spices. Carefully place the fish onto the steamer rack, making sure the skin side is facing up. Step 2: Slice pitted olives into thin rings and place them on top of the fish. Pour wine over the fish. Turn on the steamer and cook for 20–30 minutes. Step 3: While the fish is cooking, prepare the sauce. Heat a frying pan and add a generous piece of butter. Melt it, then add sifted flour and begin stirring continuously and thoroughly. Next, add one cup of broth (taken from the steamer) and continue cooking for about 10 minutes, stirring constantly. Strain the sauce, add more butter, season with salt, squeeze in some lemon juice, and then chill it. Step 4: Place the cooked fish onto a serving dish, pour the sauce over the top, garnish, and serve. Steamed sturgeon goes well with a side of fresh vegetables and white wine. Additionally, olives can be substituted with black olives, and a bit of sour cream or heavy cream can be added to the sauce.