Russian-style poached fish
Description
The recipe won't take much time. Blanch sturgeon pieces with boiling water and clean off protein clots. Arrange in a layer in a lightly oiled shallow dish. Pour hot water or fish broth over them, just enough to cover the fish by one quarter. Add onion, parsley, pepper, and pour in white wine. It's better not to add bay leaf to sturgeon. Simmer the fish under a closed lid at a gentle boil for 15–20 minutes. Prepare the sauce. Finely chop carrots, parsley, and pickled cucumbers; cut the onion into large rings. Simmer the vegetables for 5–7 minutes in fish broth. Slice mushrooms and blanch them. Mix tomato sauce with the fish poaching broth. Combine the vegetables and tomato sauce, then cook together for 8–10 minutes. Keep the cooked fish until ready to serve. Pour the prepared sauce over the fish and serve with boiled potatoes. Serve hot.