Best Host - Cultural or Historic Series

Congratulations to Chef Walter Staib for receiving his fourth Emmy Award!

Ash Lawn-Highland

Our latest journey brought us to the homestead of James Monroe, the fifth President of the United States!

James Madison's Montpelier

Learn about the feast Chef Staib created during our visit to Montpelier!

A Taste of History

Cooking in historic Pomona Hall!

Baked, Stuffed Sturgeon

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.

Download, Print or Share this Recipe!

12 Responses to Baked, Stuffed Sturgeon

  1. Anne Brown

    I saw your show for the first time today and found it very interesting. I have always loved cooking through history and locations. I love to take the flavor combination and incorporate them into my way of cooking.

  2. Paula Boyd

    I watched your show today and was mesmerized! I would love to know more about the veggie’s on the bottom of the pan for the sturgeon recipe. It looked like turnips, red potatoes, and sweet potatoes. Was that all??

    Thanking You In Advance

  3. The recipe for Baked Sturgeon references both the crab stuffing and citrus vinaigrette recipes following the basic recipe, but they do not. And clicking the link for download, print or share says page not found. Is there somewhere to find the remainder of the recipe? We do not get this series on the Detroit or Flint, MI PBS stations. Thank you for any information available.

  4. Anthony Casagrande

    what was the beautiful music playing in the background of the sturgeon recipe at Mount Vernon?

  5. christa

    this recepice is indeed worth the time for the taste

  6. Kim Fuqua

    I loved the Mount Vernon show and I am especially interested in the stuffing with oysters( I believe it was for the roasted grouse) Is there anywhere I can find this fine recipe? Love you most of all Chef Staib!

  7. Cay Wall

    I’d like the recipe for Sweet Potato Biscuits. It is not provided in featured recipes. Thank you.

  8. Dana

    Walter, I have recently found your show on cable. It has become my favorite show and I have recorded 42 episodes with more recordings scheduled. I bought your cookbook and will be making beef stew tomorrow. Thanks not only for the recipes but the history and showing us the 18th century way.

  9. Michael

    Walter, i love you show so much! And i’d like to find any informotion about the construction of the very interesting ancient skewer (with “clockwork system”)from one of your shows. Unfortunately, i don’t remember in which of them it was shown(thank you for any information you can provide)

  10. Kimberly Young

    I have just watched your show on RLTV it’s really great I love to cook and I would like to know where I could purchase one your cookbook at! Thank you in advance! Never had I really wanted to cook so much more since I have seen your show!

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