RussiaSturgeon 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.
What you'll need
Ingredients
- 800 gSee recipes with sturgeon fillet
sturgeon fillet
i - 300 mlSee recipes with cream 33%
cream 33%
i - 1
- 3 clovesSee recipes with garlic
garlic
i - 100 gSee recipes with mushrooms
mushrooms (optional)
i - 50 mlSee recipes with dry white wine
dry white wine
i - 2 tbspSee recipes with olive oil
olive oil
i - 30 gSee recipes with butter
butter
i - 1 tbspSee recipes with dijon mustard
Dijon mustard
i - to tasteSee recipes with salt and freshly ground black pepper
salt and freshly ground black pepper
i
How to make it
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
Add the cream and Dijon mustard. Stir and bring to a boil. Reduce heat and simmer, stirring, for 3-4 minutes until slightly thickened.
- 5
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.
Frequently Asked Questions
What can replace sturgeon in a cream sauce recipe — which fish gives a similar result?
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.
Why did the cream sauce for fish curdle or turn watery — how to achieve a proper creamy consistency?
Sauce curdles from a sudden temperature change or boiling heavy cream at high heat. Use cream with at least 20–33% fat. Simmer on low heat without letting it boil hard. If adding lemon juice, do so at the very end and drop by drop. Thicken a watery sauce with 1 tsp cornstarch dissolved in cold cream.
How long to braise sturgeon in cream sauce — how many minutes and at what temperature?
Sturgeon steaks 3–4 cm thick braise in sauce for 8–12 minutes over low heat. The fish is done when the flesh flakes easily with a fork and is no longer translucent at the center. Do not overcook — sturgeon becomes rubbery with prolonged simmering. First sear the steaks for 2 minutes per side, then add the sauce and finish covered.
What side dish goes with sturgeon in cream sauce — traditional Russian serving?
Traditional sides: boiled or baked potatoes, rice pilaf, sautéed wild mushrooms. Russian classics include buttery mashed potatoes or buckwheat. For a festive table, serve with pickled cucumbers and fresh dill. A white wine (Chardonnay, Sauvignon Blanc) is a perfect pairing.
Can sturgeon in cream sauce be made in the oven instead of on the stovetop — how to avoid drying out the fish?
Yes. Place seared steaks in a baking dish, pour the cream sauce over them, and bake at 180°C for 15–20 minutes covered with foil. Remove the foil for the last 5 minutes for a golden top. The key is not to overheat: the internal temperature of cooked fish should be 60–63°C. The oven provides more even heat, which is especially good for thick pieces.
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