Russia · Fish and Seafood Dishes

Sturgeon in Cream Sauce

Sturgeon in cream sauce is an exquisite dish that combines tender sturgeon meat with a rich and creamy sauce.

38 min✻4 servings✻425 kcal
Sturgeon in Cream Sauce

Ingredients

  • sturgeon fillet800 g
  • cream 33%300 ml
  • onion1
  • garlic3 cloves
  • mushrooms100 g
  • dry white wine50 ml
  • olive oil2 tbsp
  • butter30 g
  • Dijon mustard1 tbsp
  • salt and freshly ground black pepperto taste

Method

  1. 1Wash 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.
  2. 2Heat 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.
  3. 3In 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.
  4. 4Add the cream and Dijon mustard. Stir and bring to a boil. Reduce heat and simmer, stirring, for 3-4 minutes until slightly thickened.
  5. 5Return 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.