Take prepared for grilling pieces of sturgeon weighting 40-50 g/2 oz, wash in cold water, season with salt, pepper, thread on metal skewer, and grill over red-hot coals (no flames) for 6-10 minutes.
During grilling, keep greasing fish with butter and turning the skewer so that fish is fried uniformly.
When serving, remove from skewer, place on a heated plate and garnish with fresh tomatoes, grilled on a skewer, onions, leeks and parsley.
Fresh salmon is prepared the same way.
1 can (350 g/14 oz) salmon
1 cup dry white wine
200 g/8 oz mushrooms
1 tbsp flour
200 g/8 oz white bread
4 tbsp butter
Put fish from the can into a pot, add cut into pieces boiled mushrooms (cepes or champignons), add liquid from the can and white wine, cover the pot and warm through for 5-6 minutes.
Put a fish on a heated serving plate. Bring broth to boil, add flour mixed with 1 tbsp of butter and stir until everything is mixed well. Simmer for 3-5 minutes. Take sauce off the heat and add egg yolk mashed with 1 1/2-2 tbsp of butter. Mix well, season with salt and strain the sauce through a sieve.
When serving pour the sauce over the fish and garnish with slices of bread sautéed in butter. If desired, garnish with boiled potatoes.