Sturgeon has always been a fish in which Russian cuisine has prided itself. Its white flesh has a delicate and tender taste and is filled with lots of protein and little fat, a great advantage setting it apart from other species of fish. In the past sturgeon dishes were exclusively served to members of the imperial family, however nowadays the flavourful fish can be enjoyed by all those who so desire. The head chef of Chemodan Restaurant shared a tasty recipe of sturgeon in champagne and explains how to prepare the delicious delicacy at home.