Baked Sturgeon

Clean the sturgeon thoroughly, wash it, and completely remove the skin. Dry it thoroughly so that the subsequent larding and seasoning will adhere better to the surface. Make sure the fish is thoroughly cleaned before proceeding: there should be no external residue or excessive moisture.

Lard the sturgeon by inserting the lardo in the pulp according to the technique called for in the preparation. Distribute it evenly, so the fat can melt during cooking and help keep the meat tender. Complete this step before seasoning the fish and transferring it to the baking dish.

Drizzle the sturgeon with olive oil and lemon juice, then season with salt and pepper. Gently massage the surface to distribute the seasoning evenly. The fish should be well coated with oil and flavored with lemon, without excess liquid on the bottom.

Anoint one baking dish with some of the oil and butter indicated, then place the sturgeon inside. Spread the seasoning so as to create a slightly fatty base, which helps prevent the fish from sticking during cooking. baking dish It must comfortably hold the sturgeon without bending it.

Bake the sturgeon in a moderately hot oven for about forty minutes. During cooking, baste it several times with white wine and its juices, keeping the surface moist and promoting even cooking. The fish is ready when the flesh is cooked through and the juices are fragrant and well-combined.

At the end of cooking, dilute the sauce baking dish with three tablespoons Of Marsala Dry. Add the remaining butter and the small tablespoon of flour, then mix until the mixture thickens and becomes smooth. The sauce should coat the spoon without any lumps of flour.

Pour the hot sauce over the sturgeon, spreading it evenly over the surface. Serve immediately, piping hot, so the butter keeps the sauce fluid and the aromatic juices blend with the meat without separating. Serve the fish as soon as the sauce is fully seasoned.