Sturgeon with Creamy Potatoes
Main Dishes • Russian
Description
Potatoes cooked in a comforting environment of chicken broth and butter at a gentle simmer make the perfect side dish for the rich flavors of sturgeon, baked within a salt crust.
Ingredients
- Sturgeon 1½ kg
- Potato 0 lbs
- Butter 10 oz
- Chicken Broth 0 qt
- Dill 0 oz
- Parsley 0 oz
- Tarragon 0 oz
- Flaky sea salt 5 lbs
- Egg white 10 pieces
- Creamy Horseradish 5 oz
Step-by-Step Guide
Step 1
Peel the potatoes and cover them with chicken broth, add a pinch of salt and 250 grams of butter, bring to a boil, then reduce the heat to a gentle simmer. Add enough water or broth to cover the potatoes and cook for about an hour.
Step 2
Whip the egg whites until stiff and mix with sea salt. Place the sturgeon, stuffed with chopped herbs, in a baking dish on a bed of the salt and egg white mixture, then cover it with the same mixture. Bake in a preheated oven at 355°F for one hour, until the crust turns a golden brown.
Step 3
Remove from the oven, break the salt crust, and brush off the salt from the sturgeon. Serve with tender potatoes and a sauce made of creamy horseradish and herbs.
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