Baked, Stuffed Sturgeon
George Washington would have caught sturgeon from the nearby Potomac River near his estate, Mount Vernon. While it is an unsightly fish by today’s standards, it was a popular menu option for early Americans as it was readily available. It still makes a delicious entrée.
This recipes is based on an original version written by Mary Randolph originally published in "The Virginia Housewife."
- 2 lb. sturgeon
- Salt and pepper
- 1 small bunch of herbs, including parsley, thyme and chives
- Juice of 1/2 lemon
- 1/2 pt. white wine
- 1/4 lb. butter
- crabmeat stuffing
- 1 cup dry white wine
- 4 lemon wedges, for garnish
- 1 bunch chervil, for garnish
- citrus vinaigrette
- Preheat oven to 375 degrees.
- Clean and debone the fish thoroughly and skin it. Cut fillets of the fish, slicing a pocket inside each fillet, but not cutting through the end.
- Stuff the fillets with the crabmeat stuffing, leaving a mound on top for presentation.
- Place fillets in baking dish and pour white wine on top. Season generously with salt and pepper.
- Bake for 30 minutes, allowing the fish to simmer in the wine sauce and basting occasionally.
- Remove from oven, plate on a platter and garnish with lemon wedges and chervil. Drizzle with citrus vinaigrette.
Yield: 6-8 servings