Sprinkle 2-2 1/2 lbs. cleaned, sliced sturgeon
with salt and several Tablespoons vinegar and refrigerate 1 hour.
Place in baking dish,
after rinsing of excess salt and bake in 375 degree Fahrenheit oven for 20 minutes.
Forkblend 1 cup sour cream with 1 Tablespoon or more chopped dill and salt & pepper to
taste. Pour over fish, sprinkle with several Tablespoons bread crumbs, and bake until it
begins to brown.
Serve with potatoes or rice and a fresh vinaigrette-dressed salad.
Variation: Cook 6-8 oz. sliced, fresh mushrooms and 1 small minced onion in 2 Tablespoons
of butter for 10 minutes. Smother sturgeon with cooked mushrooms before adding sour cream.