Restaurant 1 Red Square’s head chef, Sergei Khomyakov, shares a recipe for a fish treat.
Start with a sturgeon weighing approximately 4kg. Wash and scale it. Remove the bones, gills, spine and other cartilage.
Make 3 liters of broth, using equal parts chicken and mushroom bouillon, and 500g of dry white wine.
Prepare ground fish stuffing, including:
1.5kg ground salmon
1.5kg ground pikeperch
300g ground crayfish tail
Combine and use the resulting mixture to stuff the sturgeon.
Carefully set the stuffed sturgeon in the broth and cook on a low flame for about one hour. Cool and let stand for about one day. Garnish and serve.