📝 About This Recipe
Hailing from the historic Caspian gateway of Astrakhan, this majestic roast celebrates the 'King of Fish' in a style fit for a Tsar. The firm, meaty texture of sturgeon is elevated by a rich glaze of Russian sour cream (smetana) and a fragrant infusion of wild herbs, resulting in a buttery, melt-in-the-mouth experience. This dish captures the soul of the Volga River, balancing the richness of the fish with the bright acidity of lemon and the earthy comfort of golden-roasted potatoes.
🥗 Ingredients
The Fish
- 2.5 lbs Sturgeon fillet (skin-on, cleaned and cut into large medallions)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Sea salt (to taste)
- 1/2 teaspoon Black pepper (freshly cracked)
The Smetana Glaze
- 1 cup Smetana or high-fat Sour Cream (at room temperature)
- 1 tablespoon Dijon mustard (for a gentle tang)
- 3 tablespoons Fresh dill (finely chopped)
- 3 cloves Garlic (minced into a paste)
- 1 teaspoon Horseradish (prepared, not creamed)
Vegetables and Aromatics
- 1.5 lbs Baby potatoes (halved)
- 1 large Red onion (cut into thick wedges)
- 3 tablespoons Unsalted butter (melted)
- 3 pieces Bay leaves (dried)
- 1/4 cup White wine (dry, like Pinot Grigio)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Pat the sturgeon medallions dry with paper towels to ensure a good sear and glaze adhesion.
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2
Place the sturgeon in a shallow dish and rub with lemon juice, salt, and black pepper. Let it marinate at room temperature for 15 minutes.
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3
In a large mixing bowl, toss the halved baby potatoes and red onion wedges with melted butter, a pinch of salt, and the dry white wine.
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4
Spread the potatoes and onions in a single layer on a large rimmed baking sheet or in a heavy cast-iron roasting pan. Tuck the bay leaves among the vegetables.
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5
Roast the vegetables in the preheated oven for 15-20 minutes until they just begin to soften and turn golden at the edges.
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6
While the vegetables roast, prepare the glaze by whisking together the smetana, Dijon mustard, minced garlic, chopped dill, and horseradish in a small bowl.
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7
Remove the roasting pan from the oven. Push the vegetables to the perimeter to create a space in the center for the fish.
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8
Place the sturgeon medallions in the center of the pan. If the skin is still on, place them skin-side down.
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9
Generously coat the top of each sturgeon piece with the smetana glaze, using about 2 tablespoons per medallion.
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10
Return the pan to the oven and roast for another 15-20 minutes. The fish is done when the internal temperature reaches 145°F and the glaze has formed a golden-brown crust.
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11
Switch the oven to 'Broil' for the final 2 minutes if you prefer a more caramelized, bubbly finish on the sour cream glaze.
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12
Remove from the oven and let the roast rest for 5 minutes. Garnish with fresh sprigs of dill and extra lemon wedges before serving directly from the pan.
💡 Chef's Tips
Always use high-fat sour cream or authentic Russian smetana; low-fat versions will break and become watery under high heat. Sturgeon is a very dense fish, so don't be afraid of the longer cooking time compared to flaky fish like cod. If you cannot find sturgeon, swordfish or monkfish are excellent substitutes due to their similar meaty texture. Ensure the fish is at room temperature before roasting to ensure even cooking throughout the thick medallions. Save any leftover dill stems to throw into the roasting pan for extra aromatic depth.
🍽️ Serving Suggestions
Serve with a side of chilled pickled cucumbers (Malosolnye ogurtsy) to cut through the richness. Pair with a crisp, ice-cold Russian vodka or a dry Riesling. A side of fermented cabbage (Sauerkraut) provides a traditional and probiotic-rich accompaniment. Serve with thick slices of dark rye bread to soak up the creamy pan juices.