Sturgeon For Appetizer

Preparation:

Preparation: Wash and dry the fish. Place the court-bouillon in a large saucepan, bring it to the boil and add the sturgeon steak. Leave to cook over a moderate heat for 15 minutes, then turn off the heat and let the fish rest in the same court-bouillon for about ten minutes. Drain the sturgeon, let it cool completely, then remove the skin and cut it into slices with a sharp knife. Arrange the slices of fish on a serving plate, dress them with the oil and lemon juice filtered through a sieve and leave to marinate for about 2 hours before serving.