- bottle of dry white wine
- half a lemon
- plenty of thyme
- 75g butter
- The night before the meal, put the sturgeon in an oven tray and pour a bottle of dry white wine over it. Cover with foil and leave in a cool place.
- Pre-heat the oven to 180C.
- Stuff the stomach cavity with the lemon, thyme and butter. Replace the foil.
- Cook for 20 minutes then remove foil and cook for a further 20 minutes.