Sturgeon Slices

Name: Sturgeon Slices
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 700-800 g sturgeon (or another large-bodied fish, e.g. salmon), thick outer skin removed; salt; 60 g butter (for greasing the pan and the top); 1 pinch white pepper; 8 truffle slices (for serving only); 1 lemon; 800 g potatoes, for serving

Time: 1 hr 15 min (about 20 min hands-on)4 servingsapprox. 1320 kcal / serving (estimated)approx. 90 g protein / serving

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Ingredients

700-800 g sturgeon (or another large-bodied fish, e.g. salmon), thick outer skin removed
salt
60 g butter (for greasing the pan and the top)
1 pinch white pepper
8 truffle slices (for serving only)
1 lemon
800 g potatoes, for serving

Method

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Cut off the fish's thick outer skin, salt the flesh, and let it sit for 30 minutes.
Cut into equal slices, about 2-3 cm thick.
Place the slices in a pan thickly greased with butter, and sprinkle with a little white pepper.
Top each slice with a few drops of lemon juice and a knob of butter.
Roast in a 190°C oven for about 45 minutes, until the fish is cooked through.
Meanwhile, boil the potatoes in salted water.
Add the truffle slices to the cooked fish only when serving — if they go in the oven, they lose their flavor.
Serve the fish slices with the boiled potatoes, topped with the freshly added truffle slices.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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