Sturgeon in tomato
Description
The dish is prepared without unnecessary complications. Sturgeon is scalded in boiling water, then deboned and skinned. Cut it into portions and pour boiling water over it. Add root vegetables, pepper, and salt to the seasoning. Simmer everything until cooked. For the side dish, boil green peas. Sauté mushrooms in their own juice. Boil crayfish necks, then peel them. For the sauce, fry flour in 20g of butter, cool it, dilute with broth, and mix thoroughly. Add the remaining broth, blend, and bring to a boil. Add sautéed tomato, sugar, and salt to the flour mixture, then cook for about 10 minutes. Place the cooked fish in the center of the serving dish and arrange the garnish with sauce around it. Decorate the dish with fresh herbs. The ready dish can now be served.