Ingredients
6 big sturgeon slices
For court-bouillon
1/2 onion
1 carrot
1 stick of celery
2 teaspoons dried tarragon
100 ml (4 fl oz - 1/2 C) dry white wine
Salt

For dressing
10 tablespoons olive oil
4 tablespoons lemon juice
Salt

Method
Prepare court-bouillon. In a saucepan put 2 l (72 fl oz - 9 C) water, wine and other ingredients. Bring to boil and cook over a low heat for 20 minutes. You can prepare court-bouillon in advance. Boil sturgeon over a low heat for 10-15 minutes in court-bouillon, according to sturgeon slice thickness. Let fish cool in s its cooking water. Drain it very well. Mix lemon juice with olive oil and salt; you can modify quantities according to your taste. Dress fish with this mixture.