CookEat Recipe
Sturgeon Fricandeau
A thick piece of sturgeon larded with seasoned pork fatback, browned in butter and oil, then gently braised and finished with lemon juice.
Method
Steps
Step 1
Gather the ingredients: 500 g thick skinless sturgeon fillet in one piece, from a licensed food supplier; use farmed white sturgeon; 40 g cured pork fatback, cut into narrow larding strips; Salt and black pepper; 20 g plain flour; 20 g butter; 2 tablespoons olive oil; 150 ml ready-to-use meat broth, plus a little more if needed; Juice of 1 lemon.
Step 2
Buy legally farmed white sturgeon from a licensed food supplier, with the skin removed. Pat the thick piece dry. Season the pork fatback strips with salt and pepper and use a clean larding needle or narrow knife to insert them through small channels in the fish.
Step 3
Tie the fish gently in a cross with food-safe kitchen string to hold it together. Dust all sides with flour and season lightly with more salt and pepper.
Step 4
Heat the oil and butter in a snug heavy pan. Brown the fish on all sides over moderate heat, turning carefully, about 6–8 minutes in total. Add the broth, cover loosely and cook gently for about 12–20 minutes, depending on thickness, until the fish and larding channels reach 74°C. Add a small splash of broth only if needed to prevent drying.
Step 5
Squeeze the lemon juice over the fish just before taking it off the heat. Remove every piece of string and serve with its pan juices, cutting into four portions.
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