Oven-baked sturgeon

Ingredients for 4 servings:

• 1 fish (sturgeon from aquaculture), approx. 2 kg, gutted and ready to cook
• Butter or oil
• 2 onions
• 2 carrots
• 150 ml fish stock
• salt and pepper
• Herbs
• Dill tips
• 1 bunch rosemary
• Sauce thickener, white
• 1 shot of white wine
• 1 tsp mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 25 minutes

fish dish

Grease a roasting pan with butter or oil. Finely chop the carrots and onions and place them in the roasting pan as a base. Place the sturgeon in the roasting pan and season with salt, herbs, dill, rosemary, and pepper. Then drizzle with a little oil. Place the roasting pan in the preheated oven and cook the fish at 190°C for about 50 minutes using top/bottom heat. Once the fish is cooked through, remove the vegetables and stock from the roasting pan and place them in a saucepan. Add a dash of white wine, the fish stock, and a little mustard. Bring to a boil and puree with a hand blender. Thicken slightly with a sauce thickener. Since the fish is quite fatty, a light salad and baked potatoes go well with it. Note from the Chefkoch.de recipe editor: Use only sturgeon from aquaculture. Wild sturgeon are an endangered species and must be protected.