Grilled Sturgeon with Piquante Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of a sturgeon steak rubbed with oil that's grilled or barbecued and served with piquante sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Grilled Sturgeon with Piquante Sauce.
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This is a classic recipe for a Victorian version of Grilled Sturgeon with Piquante Sauce that's derived from the chef, Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 218.—STURGEON GRILLED, PIQUANTE SAUCE.
Procure a slice of tender sturgeon about an inch thick, rub it over with a little salad-oil, season with pepper and salt, and broil it over a clear fire until done on both sides; place it on its dish, and pour over it some piquant sauce, No. 22, in which there has been incorporated one ounce of fresh butter and a little anchovy. Note.—Grilled or boiled sturgeon may also be served in every variety and fashion of dressing indicated for the preparation of salmon.
Modern Redaction
Ingredients:
1 sturgeon steak, about 3cm thick
2 tbsp olive oil
salt and freshly-ground black pepper
100ml piquante sauce
Method:
Pre-heat your barbecue or grill. Rub the sturgeon steak with olive oil then season with salt and black pepper. Place on your barbecue (or under a grill [broiler]) and cook for about 10 minutes per side, or until cooked through.
Transfer to a serving plate, pour over the piquante sauce and serve.
