The sturgeon is a large silvery fish of the family Aci-penseridae. It is one of the most delicious fish, and is considered a delicacy.
Sturgeon can be found in various places : in the Black, Azov and Bailie seas, in the Siberian rivers, and in lakes Baikal and Zaisan, but the greatest number are caught in the Caspian Sea.
Sturgeon has graced Russian tables since ancient times. Sturgeon in aspic and smoked sturgeon make marvellous hors d'ocuvres with a fine and delicate taste.
The famous black caviare, in its soft and pressed varieties, comes from sturgeon and related species. The belly of sturgeon (smoked or dry-cured) is known in Russia as tyosha.
Sturgeon is used to make fish soup and fish solyanka; it is eaten boiled, coated in breadcrumbs and fried, roasted in pastry or on a spit. But various baked dishes have always been the pride of Russian cookery, and this is especially true of baked sturgeon.
Russians are fond of saying that appetite comes with eating. Even if you are not hungry, you will realise how true this saying is when you try baked sturgeon.
How to cook a baked sturgeon:
1.)Clean and wash a sturgeon and cut into pieces. Salt and pepper it, coat it in flour and fry it gently with some butter.
2.)Gently fry 200 grammes of fresh ceps, field mushrooms or button mushrooms, as well as one onion, cut into rings.
3.)Put the fish in a large baking dish, and surround with circles of fried potato, the mushrooms and onion and pour over a strained sour cream sauce.
For the sauce: heat the sour cream, and when it is boiling, add a teaspoonful of flour mixed with the same amount of butter, stir it well, simmer for 1-2 minutes and season with salt.
4.)Sprinkle the fish, covered with the sauce, with grated cheese, pour over some melted butter and bake in a preheated hot oven for 10 minutes.
5.)To serve, garnish with finely chopped parsley.