(Delicate sturgeon - Traditional recipe)

6 big sturgeon slices
For court-bouillon
1/2 onion
1 carrot
1 stick of celery
2 teaspoons dried tarragon
100 ml (4 fl oz - 1/2 C) dry white wine
Salt
For dressing
10 tablespoons olive oil
4 tablespoons lemon juice
Salt

Time:
preparation: 30 minutes
cooking: 10-15 minutes
Difficulty:
easy recipe
Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)

Prepare court-bouillon. In a saucepan put 2 l (72 fl oz - 9 C) water, wine and other ingredients. Bring to boil and cook over a low heat for 20 minutes. You can prepare court-bouillon in advance.
Boil sturgeon over a low heat for 10-15 minutes in the court-bouillon, according to sturgeon slice thickness. Let fish cool in its cooking water. Drain it very well. Mix lemon juice with olive oil and salt; you can modify the quantities according to your taste. Dress fish with this mixture.