Baked sturgeon with mushrooms.
200 grams (8 oz) of fresh ceps, chopped
chopped fresh parsley, dill, green onions and celery
potatoes, peeled, fried
pepper, salt to taste.
Cut a fillet of sturgeon into pieces. Salt and pepper it, coat it in flour and fry it gently with some
oil. Gently fry 200 grams (8 oz) of fresh ceps, field mushrooms or button mushrooms, as well as one onion, cut into rings. Put the fish in a large baking dish, and surround with circles of fried potato, the mushrooms and onion and pour over a strained sour cream sauce. For the sauce, heat the sour cream, and when it is boiling, add a teaspoonful of flour mixed with the same amount of butter, stir it well, simmer for 1-2 minutes and season with salt.
Sprinkle the fish, cover with the sauce, with grated cheese, pour over some melted butter and bake in a preheated hot oven for 10 minutes. To serve, garnish with finely chopped parsley, dill and green onions.