By rickv on February 28, 2003
"This recipe highlights the sturgeon's meaty texture with the bold flavors of wild mushrooms, shallots, fresh thyme and a simple balsamic vinegar reduction."
Serving Size: 1 (46 g)
Servings Per Recipe: 4
"This recipe was easy to follow with easily obtained ingredients. I substituted onions for shallots with good results. Also, I broiled the fish with the skin on. Once the fish is cooked the skin is very easy to remove. To cut the skin off prior to cooking you will need a very sharp fillet knife and will still invariably loose some meat in the process. I omitted the butter as one of my guests was lactose intolerant. The recipe is forgiving and it turned out great nonetheless.
Thanks for posting this one!
"I made this for a group of people - it was my first time to cook sturgeon. I haven't had a group of people rave about my cooking like that in forever!! Everyone loved it! Just now giving the recipe to a friend who is making it for her family this weekend! A keeper!"
"This was fantastic! My hubby said it was one of his favorite meals ever. I'm still a fledling chef, so the sauce ended up being reduced to pretty much sauteed mushrooms, but the flavor was excellent. I'm going to try the recipe on all sorts of meats."
"Easy to prepare. Beautiful on the plate. Served to rave reviews. We plan to serve at our next dinner party."