'Assetrina pod shuboi'

Ingredients :

Fresh sturgeon (fillet) 220 gr 8 oz
Potatoes 220 gr 8 oz
Butter 15 gr 1/2 oz
Salt 1 gr
Pepper, white ground touch
Lemonjuice few drops
Worcester/Soy Sauce few drops
Sour cream 125 gr 4 1/2 oz
Flour 3 gr
Grated gouda cheese 70 gr 2 1/2 oz

Procedure:
Cut fillet of fish into 3-4, finger thick slices
Mix sour cream and flour; make sure there are no lumps.
Peel and boil potatoes, when cool cut into even slices.
Grease ovenproof dish with butter, set sliced potatoes around in a circle.
Season fish with salt, pepper, lemonjuice, Worcester or soysauce. Set on top of potatoes. Cover with the sour cream sauce and sprinkle with grated cheese.
Bake in pre-heated (400F-425F) oven for about 20 min or until fish is cooked. Turn off bottom heat and turn top heat on to full (if your oven has this feature). Put fish on top rack and 'gratinate' until cheese is brown and crispy.