Créat (Esturgeon) Mariné

Name: Créat (Esturgeon) Mariné (Marinated Gironde sturgeon)
Yield: Serves Six
Cuisine: France
Ingredients: a marinade of dry white wine (Graves), a little vinegar, a sliced onion, parsley, salt and pepper; a marinade of dry white wine (Graves), a little vinegar, a sliced onion, parsley, salt and pepper; a marinade of dry white wine (Graves), a little vinegar, a sliced onion, parsley, salt and pepper; a marinade of dry white wine (Graves), a little vinegar, a sliced onion, parsley, salt and pepper; sturgeon, 1 kg (2 lb), cleaned weight; a marinade of dry white wine (Graves), a little vinegar, a sliced onion, parsley, salt and pepper; chopped parsley for garnish; a marinade of dry white wine (Graves), a little vinegar, a sliced onion, parsley, salt and pepper; butter, 80 g (3 oz); shallots, 2 or 3, chopped; a handful of stale breadcrumbs

Marinated Gironde sturgeon

Preparation info

Serves
Six

Difficulty
Medium

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

The Gironde is almost the only river on the European Atlantic coast where sturgeon are still to be taken. Progneaux, in his book on Bordelaise and Girondine specialities, remarks that if you are cleaning such a sturgeon you should take care to preserve the large dark gut, which is ‘le meilleur morceau’ and should be marinated and cooked with the meat.

Ingredients

Europe
France
Fish course
Pescatarian
South-West France
Mediterranean

Ingredients

Method