Grilled Sturgeon with Entre-Deux-Mers Sauce*.

Have you tried this fish recipe?

*Darnes d’esturgeon grillees a liter’entre-deux-mers Mix the oil and the juice of one lemon in a deep dish. Add the thyme, the bay leaf and the fish. Salt and season with pepper, marinate for 10 minutes, then turn the slices to the other side and marinate for another 10 minutes.

Remove the skin from the shallots and chop them finely, then sauté them in a small saucepan with a quarter of the butter. Add the white wine and cook to a quarter of the original amount of liquid. Add the rest of the butter in flakes.

Grill the sturgeon slices on the broiler or under the oven broiler for about 20 minutes, turning once halfway through cooking.

Serve the sturgeon on the spot with the sauce.

Tip:

Serve the sturgeon with steamed vegetables such as sugar snap peas, small potatoes or carrot sticks.

*We used 2 whole fillets (500 g fish in total), reducing the grilling time to 15 min.

Sturgeon (“the fish without bone”) has very collagen-rich meat, which allows it to be browned at high temperature without drying out, it is characterized by tasty firm, yet juicy meat.

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