* approx. 1 ½ kg sturgeon
* 300 grams trout or salmon fillet
* 2 lemons
* 10 grams gelatin
* red ground pepper, salt – to taste
* 50 grams butter
1) Any sturgeon can be cooked with this recipe: sterlet, great white sturgeon or regular sturgeon. Clean the sturgeon and cut it. Rub inside and out with softened butter (room temperature).
2) Make the stuffing: First soak gelatin in 50 mL of cold water and let it swell for 40-60 minutes.
3) Grind the fillets in a meat grinder. Peel the onion, dice it and fry in oil until golden. Add onions to ground fish. Add salt and pepper to taste. Squeeze juice of one lemon. Sprinkle the sturgeon with lemon juice on the inside and season with salt.
4) Mix gelatin with ground fish. Put the ground fish into sturgeon, sprinkle with remaining lemon juice and wrap the entire fish tightly in foil. Pre-heat oven to 180 degrees Celsius and bake the sturgeon for 15-20 minutes. Cut the foil with a knife along the back and open it up. Then bake another 40 minutes, basting with the resulting fish broth from time to time and making sure the skin turns crusty but does not burn.
5) When done, remove from the oven, let cool and take off the foil. Place the baked sturgeon on a dish in a semi-circle.