Russia · Fish and Seafood Dishes · Keto
Sturgeon in Cream Sauce
Sturgeon in cream sauce is an exquisite dish that combines tender sturgeon meat with a rich and creamy sauce. The cream sauce gives the sturgeon a special softness, emphasizing its natural flavors.
38 min 425 kcal 4 serves Medium🥑Keto🇷🇺Russia★★★★★4.6· 5 reviews
Ingredients
ServingsMetric
- 800 gsturgeon fillet
- 300 mlcream 33%
- 1 onion
- 3 clovesgarlic
- 100 gmushrooms
- 50 mldry white wine
- 2 tbspolive oil
- 30 gbutter
- 1 tbspDijon mustard
- to tastesalt and freshly ground black pepper
Method
- Wash the sturgeon fillet, dry with paper towels and cut into portioned pieces about 2-3 cm thick. Season with salt and pepper on all sides.
- Heat a frying pan with olive oil over medium heat. Fry the pieces of sturgeon until golden on both sides, about 2-3 minutes per side. Do not bring to full doneness. Place the fish on a plate.
- In the same skillet, melt butter. Add finely chopped onion and minced garlic, sauté until translucent, about 3-4 minutes. Add sliced mushrooms if using and sauté for another 3-4 minutes. Pour in the white wine and allow the alcohol to evaporate, about 1-2 minutes.
- Add the cream and Dijon mustard. Stir and bring to a boil. Reduce heat and simmer, stirring, for 3-4 minutes until slightly thickened.
- Return the sturgeon pieces to the skillet with the sauce. Cook over low heat under a lid for 5-7 minutes until the fish is cooked through. Serve with the cream sauce poured over it, sprinkled with fresh chopped herbs.
FAQ
Sturgeon is an expensive fish with dense, boneless white flesh. The closest substitutes are beluga or sterlet (same family), catfish (similar texture, more affordable), sea bass, or halibut. More accessible options include pike-perch (zander) or European sea bass. All these fish hold their shape well when braised in cream sauce.
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Comments (1)
I bring the sturgeon fillet to room temperature for 10 minutes before cooking sturgeon in cream sauce. Cold fish hitting a hot pan drops the temperature and you lose that crucial initial sear. Just 10 minutes, not more — food safety matters.