Pickled Sturgeon

Ingredients

• 1 sturgeon
• salt
• 1 part vinegar
• 2 parts salt and water
• green fennel

Instructions

1. Select a small sturgeon, about four feet long without the head, preferably from the section near the tail. Split the sturgeon through the backbone and take a piece with the skin attached, as this is essential to both appearance and goodness. Cut away the gristle and scrape the skin well. Wash the piece thoroughly and salt it generously. Let it lie for twenty-four hours.
2. Wipe off the salt. Roll the piece and tie it securely around with twine. Place it in a pot with a good deal of cold water and bring to a boil. Cook until a straw can be easily run into the skin. Remove from water and allow to cool.
3. When cold, transfer to a pot and cover completely with a pickling brine made of one part vinegar mixed with two parts salt water. Keep the pot closely stopped. When ready to serve, garnish with green fennel.