Baked Sturgeon is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of skinned sturgeon baked with white wine, lemon juice and butter. The full recipe is presented here and I hope you enjoy this classic British version of: Baked Sturgeon.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
332. INGREDIENTS.—1 small sturgeon, salt and pepper to taste, 1 small bunch of herbs, the juice of 1/2 lemon, 1/4 lb. of butter, 1 pint of white wine.
Mode,—Cleanse the fish thoroughly, skin it, and split it along the belly without separating it; have ready a large baking-dish, in which lay the fish, sprinkle over the seasoning and herbs very finely minced, and moisten it with the lemon-juice and wine. Place the butter in small pieces over the whole of the fish, put it in the oven, and baste frequently; brown it nicely, and serve with its own gravy.
Time.—Nearly 1 hour. Average cost, 1s. to 1s. 6d. per lb.
Seasonable from August to March.
Modern Redaction
Ingredients:
1 small sturgeon, cleaned and skinned
salt and freshly-ground black pepper, to taste
1 small bunch of herbs, finely minced
juice of 1/2 lemon
115g butter
600ml white wine
Method:
Wash the sturgeon, remove the skin then split along the belly and flatten the fish, but do not separate the halves.
Lay the fish in a large baking dish then sprinkle over the seasonings and herbs. Pour over the white wine and lemon juice the dot with the butter (chop this finely). Place in an oven and bake, basting frequently until well browned and cooked through (about 25 minutes).
Transfer the fish to a warmed serving plate and served accompanied with the pan juices.
