1 sterlet (300-400g); ½ onion; ½ carrot; 1 tbsp flour; 1 tbsp butter; 1 cup fish stock; dill stalks; a couple of allspice; salt, white pepper
Steamed Sturgeon (Стерлядь паровая)
Wash, gut and de-scale the fish. Wash it once more and with a thin knife make a notch in the fish on the underside next to the head and cut part way through the spine. Cut into the tail bone and remove the spinal cord (may be used in another recipe). Season the fish on both sides and place it on a wire rack. Pour 2 cups water into a pan slightly larger than the rack and bring it to the boil. Add the onion, carrot, and pepper and cook for 10 minutes before adding the dill. Place the rack in the pan so that the fish is above the water, put the lid on the pan and wrap it in a towel. Cook for 10-15 minutes on a medium heat. Meanwhile fry the flour in the butter for 5 minutes on a medium heat and add the fish stock stirring continuously. Boil the sauce for 10 minutes, season it and add some finely chopped dill. Remove the sauce from the heat. Remove the fish from the pan and remove the skin, fins and bones or serve whole with boiled potatoes and the sauce.