Esturgeon à la Normande (Sturgeon, Normandy Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Small sturgeon
- White-wine court-bouillon
- Garniture à la Normande
- Sauce Normande
Instructions
- Scale and gut the fish, then sever the backbone through the opening of the belly so that the fish does not deform.
- Braise it in a white-wine court-bouillon.
- Skin it at the last moment and glaze it with the braising liquor, strained and reduced.
- Dress it, surround it with a garniture à la Normande and serve a sauce Normande separately.