Storione in fricandò

• 1 piece sturgeon, about 1¾ pounds (800 g) and 8</

Rinse and dry the fish. Cut the lardo into strips and then into small dice. Sprinkle with salt and pepper. Make small slits all over the fish and stick the lardo pieces into the slits. Tie the fish with kitchen string as if it were a meat roast, then dredge in the flour, shaking off the excess. Grate half of the lemon rind (colored part only), then halve the lemon and squeeze the