Sturgeon à la Royale is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic dish of boiled sturgeon covered with sliced truffles, gherkin peel and tongue that's oven baked to finish and served with pickled prawns and a range of sauces. The full recipe is presented here and I hope you enjoy this classic British version of: Sturgeon à la Royale.
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This is a classic recipe for a Victorian version of Sturgeon à la Royale 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. 217.—STURGEON A LA ROYALE.
For this purpose it will be necessary to procure a larger piece of sturgeon than in the pecking cases, say four pounds to six pounds; and this should be of oblong shape. Remove the skin, roll up the fish, and tie it neatly and close round with string so as to give it the form of a bolster, boil it gently with carrot, onion, bay-leaf, thyme, and parsley, a little salt, vinegar, and water; and when the sturgeon is done, drain it on a dish, and set it to cool. When cold, mask the whole of the surface of the piece of sturgeon with some forcemeat of whiting; smooth this over with a knife dipped frequently in hot water, and ornament or decorate it with truffle, tongue, and the peel of green Indian gherkins; and this done, cover it over with buttered paper; moisten the bottom part of the fish only, by pouring about a pint of the liquor in was boiled in, or a little broth, into the baking-dish it is placed upon, and about three-quarters of an hour before dinner-time, put it in the oven to bake rather slowly, basting it occasionally with its own liquor, and when done, place it carefully on its dish, garnish round the base with groups of truffles, mushrooms, pickled prawns, and small quenelles of whiting, the forcemeat of which has had a green colour imparted to it by the addition of chopped boiled parsley; pour some well-made ravigotte sauce, No. 34, or some Allemande, No. 17, round and over the fish, and serve. Note.—This is rather an expensive affair, and is therefore to be indulged in upon gala days only.
Modern Redaction
Ingredients:
1 fillet of sturgeon (between 3.5 and 4.5kg) trimmed into an oblong
2 carrots, sliced
1 onion, sliced
1 bayleaf
1 sprig of thyme
1 sprig of parsley
150ml vinegar
4 cloves
salt and ground mace, to taste quenelles of whiting forcemeat, to cover
truffle or wild mushrooms, sliced, to garnish
beef tongue slices, to garnish
gherkin peel, to garnish
truffle or mushroom slices
pickled prawns
small quenelles of whiting, coloured green with chopped boiled parsley ravigotte sauce or Allemande sauce
Method:
Pare the skin from the sturgeon with a sharp knife then roll up along the long edge and tie securely in place. Place in a large pan along with the carrots, onion, bayleaf, thyme, parsley, vinegar and cloves and season to taste with salt and ground mace. Pour over the vinegar then add just enough water to cover the fish.
Bring to a boil and continue to boil gently for between 40 and 60 minutes, or until he fish is cooked through and flakes easily with a fork. When done, drain the fish (reserve the cooking stock) and place in a baking dish with 500ml of the cooking stock. Garnish the fish with truffle slices or wild mushrooms, gherkin peel and sliced tongue then cover with buttered kitchen foil.
About 45 minutes before the fish is due to be served, place in an oven pre-heated to 160°C and bake slowly, occasionally basting with the pan juices.
When done, transfer to a warmed serving dish and garnish around the base with mushrooms, pickled prawns and small, green, quenelles of whiting. Pour some raivgotte sauce or Allemande sauce over the fish and serve.
