Chef's Table

Recipe of Sterlet in Champagne Sauce — being reportedly served in KGB kitchens, blending imperial Russian heritage and Soviet ingenuity — is a refined and elegant dish featuring tender sterlet fish paired with a delicate, creamy sauce made from champagne. This classic preparation highlights the subtle flavor of the fish enhanced by the rich and bubbly sauce, perfect for special occasions and gourmet dinners.

Cooking Time:
40 minutes

Ingredients:

• 1 whole sterlet fish (about 2 lbs), cleaned and gutted
• 2 tbsp butter
• 1 small shallot, finely chopped
• 1 cup champagne
• ½ cup heavy cream
• 1 tbsp lemon juice
• Salt and white pepper, to taste
• Fresh dill, for garnish

Recipe:

1. Preheat the oven to 375°F.
2. Season the sterlet with salt and white pepper inside and out.
3. Melt 1 tbsp butter in a pan over medium heat, add the shallot and sauté until translucent.
4. Pour in the champagne and let it simmer until reduced by half.
5. Stir in the cream and lemon juice, cook gently until the sauce thickens slightly. Adjust seasoning.
6. Place the sterlet on a baking dish, dot with remaining butter, and bake for 20–25 minutes until cooked through.
7. Serve the sterlet drizzled with champagne sauce, garnished with fresh dill.