Main Dish

Baked Sturgeon with Sour Cream

From Linda Bladholm’s A Fork on the Road

Main Dish

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.

Get the 5-Minute Herald
VIA EMAIL

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.