Sturgeon steaks

(Recipe #55, page 137)

Remove the leftover fish from its broth, cut it into slices the thickness of a finger, dip them in egg, pepper, and minced shallots, dredge them in zwieback crumbs, and fry them rapidly on both sides in browned butter until they are light brown. Serve with young carrots or simply with onions browned in butter.

Translated by David Green.

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