• 500 gr Half Filet Sturgeon
  • 200 gr White bread
  • 240 ml whole milk
  • 120 ml milk cream
  • 63 gr red bell pepper
  • 63 gr green bell pepper
  • 11 gr fresh garlic
  • 10 gr paprika
  • 40 ml extra virgin olive oil
  • 5 gr fish seasoning
  • 200 ml White wine, preferably Sauvignon Blanc
  • 100 gr Parmesan cheese
  • 156 gr semi-hard cheese
  • Salt
  • Black pepper

Like a Sturgeon

Sturgeon is an excellent centrepiece for cooking as its firmness, neutral flavour and agreeable texture work with a wide range of preparations. Here, Rudi Scholdis, the prominent Belgian chef, gives us his sturgeon stew recipe:


  1. Preheat oven to 200ºC.
  2. Cube bell peppers and sturgeon. Grate the garlic.
  3. In a large bowl, soak the bread slices in milk and cream.
  4. Fry bell peppers and garlic in a pot with olive oil. Next, add the fish, seasoning and paprika, and stir. Cook until peppers soften, then add White wine and boil down.
  5. Add soaked bread along with the remaining milk and cream, and cook for a couple of minutes. Next, add grated semi-hard cheese, salt and pepper to taste. Stir well.
  6. Place stew in clay bowls or oven-safe receptacles. Sprinkle grated parmesan cheese.
  7. Heat stew in oven at 200ºC for 10 minutes, then serve immediately.