Perch

Classic Seafood Recipes & Fish Recipes
CLASSIC RECIPES FOR FISH, Freshwater and Saltwater

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STURGEON RECIPES:

 ANY FISH
 ANCHOVIES
 BLUEFISH
 CARP
 CODFISH
 EELS
 HADDOCK
 HALIBUT
 HERRING
 MACKEREL
 PERCH
 REDFISH
 ROCK FISH
 SALMON
 SEA BASS
 SHAD
 SMELT
 SOLE
 STURGEON
 Sturgeon Cutlets or Steaks (1851)
 TROUT

STURGEON CUTLETS OR STEAKS
(Directions for Cookery, 1851)


This is the most approved way of dressing sturgeon. Carefully take off the skin, as its oiliness will give the fish a strong and disagreeable taste when cooked.  Cut from the tail-piece slices about half an inch thick, rub them with salt, and broil them over a clear fire of bright coals. Butter them, sprinkle them with cayenne pepper, and send them to table hot, garnished with sliced lemon, as lemon-juice is generally squeezed over them when eaten.

Another way is to make a seasoning of bread crumbs, sweet herbs, pepper and salt. First dip the slices of sturgeon in beaten yolk of egg, then cover them with seasoning, wrap them up closely in sheets of white paper well buttered, broil them over a clear fire, and send them to table either with or without the papers.
 

 

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