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.