Baked Sturgeon on a Champagne Bath

Ingredients

• Sturgeon 5 lbs
• Onion 1 head
• Carrot 1 piece
• Horseradish Leaves 1 piece
• Parsley 1 piece
• Tomatoes 4 pieces
• Capers 0 oz
• Dry Champagne 10 fl oz
• Lemon 1 piece
• Garlic 3 cloves
• Parsley to taste
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Remove the gills and entrails from the sturgeon, making several shallow cuts along the backbone. Lightly season the fish inside with salt and pepper.

Step 2

Coarsely chop the carrots, horseradish, parsley root, and onion. Place the vegetables in a deep baking dish and add 10 grams of capers.

Step 3

Stuff the fish with three cloves of garlic and a tomato. Puncture the tail with a metal clip, hook it, and use the other end of the clip to attach it to the fish's nose.

Step 4

Pour champagne and the juice of half a lemon into the baking dish with the vegetables, and place it in the lower section of the preheated oven at 355°F. Position the baking tray with the fish above it and let it bake for 25 minutes.

Step 5

Cut the tomatoes into large pieces and the lemon into wedges. Arrange them on a plate alongside the cooked fish, sprinkle with capers, and garnish with parsley.