Sturgeon Steak Marinadefre
- 1 slice sturgeon, 2 inches thick
- 1/2 cup vinegar
- 2 Tbsps butter, melted
- 1/2 tsp salt
- 1/8 tsp black pepper
- Juice of half a lemon
- 1 egg
- Bread crumbs
- 2 egg yolks, beaten
- 1 tsp French mustard (see French Mustard recipe)
Let the slice of sturgeon stand in hot water for 5 minutes (be patient, you rascal). Drain. Put in a bowl and add vinegar, melted butter, salt, black pepper, and lemon juice. Let it stand for 6 hours, turning intermittently . Drain and dry on a paper towel.
Dip the sturgeon in egg and roll, roll, roll in bread crumbs. Fry in very hot fat.
To make the sauce, beat the egg yolks and add the French mustard. Add, in degrees, half of the marinade to make a smooth sauce. Serve with the fish.
Dip the sturgeon in egg and roll, roll, roll in bread crumbs. Fry in very hot fat.
To make the sauce, beat the egg yolks and add the French mustard. Add, in degrees, half of the marinade to make a smooth sauce. Serve with the fish.
Submitted by Jul 5, 2009
15 min
30 min
45 min