(Delicate sturgeon - Traditional recipe)

Time: preparation: 30 minutes ........ cooking: 10-15 minutes 6 big sturgeon slices   For court-bouillon 1/2 onion 1 carrot 1 stick of celery 2 teaspoons dried tarragon 100 ml (4 fl oz - 1/2 C) dry white wine Salt   For dressing 10 tablespoons olive oil 4 tablespoons lemon juice Salt easy recipe

  Spoon measures are American spoons, that is standard cook's measuring spoons used in USA.
  The best plan is to regard 2 American teaspoons or tablespoons as 1 English teaspoon or tablespoon (eating spoons)

Prepare court-bouillon. In a saucepan put 2 l (72 fl oz - 9 C) water, wine and other ingredients. Bring to boil and cook over a low heat for 20 minutes. You can prepare court-bouillon in advance.
Boil sturgeon over a low heat for 10-15 minutes in the court-bouillon, according to sturgeon slice thickness. Let fish cool in its cooking water. Drain it very well. Mix lemon juice with olive oil and salt; you can modify the quantities according to your taste. Dress fish with this mixture.

What's the right wine?
Our suggestion is: Collio Tocai Friulano (an Italian white wine from Friuli - Italy).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".