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.
Serves 6 to 8
- 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, recipe follows
- 1 cup dry white wine
- 4 lemon wedges, for garnish
- 1 bunch chervil, for garnish
- citrus vinaigrette, recipes follows
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.