500 g sturgeon.
1 c sour cream.
1 tb butter.
1/2 c dried and finely ground bread crumbs.
1 c cheese grinded.
2 tb vegetable oil.
Boil sturgeon in the pan with carrot, parsley root, bay leaf, pepper and salt for 15 minutes. Cut sturgeon into slices, salt them and put on the fridge for 2 hours. Blend yolks of hard boiled eggs with sour cream and butter. Put fish slices in the pan, pour the liquid on them, sprinkle with dried and finely ground bread crumbs, lemon juice, vegetable oil. Cover the top with grinded cheese. Put the pan in the hot oven for 20 minutes. Decorate with lemon and greens.
Sturgeon is served with fried potatoes.