From Linda Bladholm’s A Fork on the Road
Baked Sturgeon with Sour Cream
Another firm, white-fleshed fish such as carp, sole or swordfish can be used in this recipe adapted from “The Russian Heritage Cookbook” by Lynn Visson (Overlook, 2009). Serve with boiled potatoes.
4 (6-ounce) sturgeon fillets
6 tablespoons butter, divided
1/2 cup sour cream
1 tablespoon chopped fresh dill
Heat oven to 375 degrees. Grease a baking dish. Place fillets in dish and sprinkle with salt and pepper. Place 1 tablespoon butter on each one. Bake 15 minutes. Melt remaining butter. Remove dish from oven and spread sour cream over the fish. Drizzle with melted butter and sprinkle with dill. Return to oven and bake 6 minutes. Makes 4 servings.
Per serving: 374 calories (69 percent from fat), 28.5 g fat (15.2 g saturated, 8.9 g monounsaturated), 158 mg cholesterol, 28 g protein, 0.7 g carbohydrates, 0 fiber, 263 mg sodium.