When it comes to preparing a fish dish that embodies Venetian tradition, baked sturgeon stands out as a refined and flavorful choice. This fish, with its delicate taste and succulent flesh, deserves to be enhanced with simple yet high-quality ingredients, such as lard and extra virgin olive oil, which elevate its natural goodness. The slow and controlled baking technique allows the flavors to blend perfectly, creating a final result that is as delicious as it is satisfying.

Imagine serving it during a special dinner, paired with a good white wine, as the aromatic notes of lemon fill the air, making every bite an unforgettable experience. This dish, typical of holidays and important occasions, carries with it the essence of a cuisine that celebrates the sea and its bounty, paying tribute to a culinary tradition deeply rooted in the heart of Veneto.

Clean and wash the sturgeon well. Remove the skin and lard it. Moisten with olive oil and lemon juice, season with salt and pepper. In a baking dish or pan, where a little olive oil and half of the butter have been added, place the sturgeon and transfer to a hot but not too hot oven. Keep it moist during cooking, which will proceed for about 40 minutes, with white wine and its cooking juices. The sauce will be diluted with three tablespoons of Marsala and thickened with the remaining butter and a small tablespoon of white flour. Pour it over the fish and serve very hot.