Sturgeon with tomatoes

Healthy Polish dish!
1 sturgeon (about 1.5 kg)
0.5 dl lemon juice
100g butter
0.5 dl oil of olives
salt and white pepper

Sauce:
2 tomatoes
1 tbsp tomato puree
200 g thick single cream
½ glass of dry white wine
freshly chopped herbs (basil, oregano, thyme)
2 cloves of garlic
salt and white pepper
Rinse and clean the sturgeon, remove the skin and debone. Sprinkle with lemon juice, season with salt and pepper and put into the fridge for 2 -3 hours. Before cooking, dry the fish with paper towels and then place it into a SAGA Cooking Paper-lined oven tray. Add some knobs of butter and drizzle a little oil over the fish, and then fold it tightly in the paper. Bake in a preheated oven at 120oC for about 30 minutes.

SAUCE
Peel and slice the tomatoes. Mix the tomato puree and wine thoroughly. Peel and finely dice the garlic and gently fry in butter making sure it does not burn. Add the wine mixture to the garlic and simmer for a while before adding the cream. Season with salt, white pepper and fresh herbs, and then add the tomatoes. Mix thoroughly.


Carefully open the paper, pour the sauce over and garnish decoratively with the slices of tomatoes.

TOP TIP: You can bake the portions separately, portion the fish after cooking or let everyone help themselves!