Sturgeon for appetizer is a delicious and refined dish, perfect to start a meal in style. The sturgeon steak is cooked in a white wine court-bouillon, which gives it a unique and delicate flavor. After cooking, the fish is left to rest in the court-bouillon to absorb all the flavors. It is then sliced and seasoned with olive oil and lemon juice. The fish is then marinated for a couple of hours, allowing all the flavors to blend perfectly. This appetizer is ideal for those who love seafood flavors and want to delight their guests with an elegant and tasty preparation.
Sturgeon for Appetizer
Ingredients
- 1 Sturgeon 600g Sturgeon Fillet
- 100 Cl Court-bouillon White Wine Court-bouillon
- 10 Cl Oil Olive Oil
- 1 Lemon Lemon Juice
Instructions
- 1. Wash and dry the fish.
- 2. Put the court-bouillon in a large saucepan, bring it to a boil and add the sturgeon fillet.
- 3. Let it cook over moderate heat for 15 minutes.
- 4. Turn off the heat and let the fish rest in the same court-bouillon for about ten minutes.
- 5. Drain the sturgeon and let it cool completely.
- 6. Remove the skin and cut it into slices with a sharp knife.
- 7. Arrange the fish slices on a serving plate.
- 8. Season with olive oil and the lemon juice filtered through a sieve.
- 9. Let it marinate for about 2 hours before serving.
Notes
Add finely chopped herbs for an extra touch of freshness.
