You will need
    • 1 kg sturgeon
    • 8 medium potatoes,
    • 300 g button mushrooms or chanterelles
    • half lemon,
    • 3 tbsp white wine
    • 2 onions,
    • 1-2 pickled cucumbers,
    • 500 ml fish broth,
    • 5 tbsp tomato puree or 3 large tomatoes,
    • 150 g butter,
    • 2 tbsp flour,
    • 1 hell
    • fresh parsley
    • dill.
Fresh sturgeon, gut, wash. Wash over boiling water so that the skin is easily removed. Separate the vertebral cartilage and the head. Rinse fillet in cold water, slice into portions.
Pieces of sturgeon, place on the grill pan, under which pour water and bring to a boil. Pour in the dry white wine. On low heat cook until tender, 20-30 minutes. You can put the fish in the steamer, top with a sprinkle of wine.
While the sturgeon is cooking, prepare the Russian dressing. In a pan warm the butter with the flour to yellow color. Pour the fish broth and add the tomato puree (or grated tomatoes). On low heat simmer the sauce for 20 minutes, periodically removing the foam.
The sauce will report finely chopped pickles, 1 minced onion, parsley and dill. Bring the sauce to a boil, add salt, pepper and remove from heat.
Mushrooms and finely chopped onion fry in a skillet until Golden brown.
Put boiled sturgeon on a warm dish, add boiled or baked potatoes, thickly cover with sauce and garnish with fried mushrooms, chopped herbs, lemon and horseradish petals.