Baked Sturgeon
Ingredients
Directions
Prepare
First immerse it in hot water for an hour or two to get rid of the oil.
Cut off the gristle.
Make incisions in it and fill with stuffing made of bread crumbs, thyme, marjoram, pepper and salt, and a little butter. Put this dressing over the fish also.
Bake
Place the sturgeon in a pan with half a pint of water, and bake it slowly nearly an hour.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sturgeon (in the method)
- Is the main protein, cooked whole and kept moist while it bakes.
- Bread crumbs (in the method)
- Form the bulk of the stuffing, soaking up butter and juices to keep the fish moist.
- Butter (in the method)
- Adds fat and richness to the stuffing and helps keep the fish from drying out.
The step that matters
Bake it slowly in the pan with water. Gentle, slow heat with a little water in the pan cooks the fish through without drying its lean flesh, so the stuffing stays moist.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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