INGREDIENTS
1 kg of fish
300 g cream
150 g butter
100 ml fish broth
2 eggs
2 cups deep fat
1.5 cups breadcrumbs
2/3 cup flour
1/2 cup dried porcini mushrooms
lemon juice
salt
COOKING:
1 Cut the sturgeon into slices of 1.5-2 cm, arrange in a row in a deep frying pan, add half a glass of broth, simmer under a lid with low heat until cooked, cool.
2 Boil the mushrooms until soft, cut into small pieces, stew in oil (1 tsp).
3 Beat flour with butter, add hot fish broth, mushrooms, pour in cream, cook with stirring until the sauce thickens, salt, pepper, season with lemon juice.
4Coat the cooled fish thickly with sauce, put in the cold and let cool, bread the pieces of sturgeon in the frozen sauce in bread crumbs, brown in deep fat.
5Serve sturgeon cutlets breaded in mushroom sauce with canned green peas, garnish with parsley sprigs and lemon slices.