Sturgeon à la Normande

Ingredients

• Small sturgeon
• Court-bouillon (poaching liquid with white wine)
• Garniture à la Normande (Normandy garnish)
• Sauce Normande (cream sauce with seafood essence)

Instructions

1. Scale and gut the sturgeon. Sever the backbone through the belly opening to prevent the fish from deforming during cooking. Braise in court-bouillon (poaching liquid) with white wine.
2. Skin the fish at the last moment. Glaze it with the braising liquid, strained and reduced.
3. Dress the fish on a platter, surround with the Normandy garnish, and serve the Normandy sauce separately.