How to make sturgeon baked in a wine court-bouillon and then decorated with mussels, peeled shrimp and some oil, to be served accompanied by croutons of bread fried in butter.
Ingredients 4 people
- 2 small sturgeons of about 800 gr each
- 1 liter of wine court-bouillon
- salt and pepper
- 200 g of peeled shrimp
- 12 mussels
- a few mushrooms and cauliflower florets in oil
- croutons fried in butter
How to prepare sturgeon in the oven
Scale and disembowel sturgeons, wash them thoroughly under running water and then place them in the container suitable for cooking fish.
Pour the wine court-bouillon over the fish to cover them, check the salt and pepper, then put the lid on the container and put in the oven.
Let the sturgeons slowly braise for about an hour or more.
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Meanwhile, in a frying pan over high heat, open the mussels carefully washed previously, remove the molluscs and keep them aside.
In a saucepan, boil the shrimp in lightly salted water.
When the sturgeons are cooked, remove them from the bowl and remove the skin and heads, then place them in a tray keeping them warm.
Reduce the cooking juices, pass it through a fine sieve, check the salt and pour it into a saucepan previously heated.
Drain the prawns.
Decorate the fish with mussels, shrimps and oil.
Serve on the table accompanied with croutons and sauce.
