Home › The Principles of Cookery › Sturgeon, Stewed, and Garnished with Sole

Sturgeon, Stewed, and Garnished with Sole

Take a piece of sturgeon cut from the middle of a good-sized fish. Clean and scale it, and soak it in salt and water for ten or twelve hours. Drain, and cover it with thin slices of fat bacon. Put it into the fish-kettle, and almost cover it with nicely-flavoured stock. Add a glassful of claret, and simmer it gently until done enough. Fillet five or six soles. Spread a thin layer of fish forcemeat on the skinned side of each fillet, roll it, tie twine round it, and put the fillets side by side in a buttered baking-dish. Pour round them as much stock as will almost cover them, and bake them in a moderate oven. When the sturgeon is done, drain it, place it on a hot dish, put the rolled fillets of sole round it, and pour over them a small portion of the liquor, strained and thickened, in which the sturgeon was boiled. A small stewed mushroom may be placed on each roll. If preferred, the soles may be omitted altogether, and the sturgeon, being cooked as above, may be served on a hot dish, and simply garnished with parsley and cut lemon. Caper sauce and plainly-boiled potatoes may then be served as accompaniments.