Sturgeon with Lemon Cream Sauce

By Brooke Smith | Team GWG Ambassador

Sturgeon with Lemon Cream Sauce by Brooke Smith



  • 3 pounds sturgeon filets
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 ½ teaspoon fresh thyme leaves
  • 3 tablespoons butter


  • 3 tablespoons olive oil
  • 3 small shallots
  • 3 garlic cloves, minced
  • 1 lemon
  • ⅔ Cup cream
  • 3 tablespoons butter
  • 3 teaspoons chopped chives

Cook white rice to your liking


  1. Preheat griddle on medium high heat
  2. Sprinkle both sides of your filets with salt, pepper and thyme
  3. Put 3 tablespoons of butter onto your grill.  When the butter has melted, lay your fish down on top of it.
  4. Let fish cook for 4 minutes on each side
  5. In a small saucepan over medium heat add olive oil, shallots and garlic.  Let cook for 4 minutes stirring frequently
  6. Squeeze in the juice of half a lemon and your heavy cream.  Let simmer for 30 seconds
  7. Remove from heat, put in pats of butter and whisk into sauce until it melts
  8. Strain the sauce through a fine mesh strainer or I used a colander and it worked just fine
  9. Serve the fish on a rice bed with a generous pour of sauce on the top, finish with a squeeze of lemon and a sprinkle of chives

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