Directions
Season your sturgeon pieces generously with kosher salt and freshly ground pepper. Put flour in a bowl and get ready to dredge the sturgeon pieces. Heat up 2 tablespoons of butter in a skillet and once it's nice and warm dredge a seasoned piece of sturgeon in flour, shake off the access and drop into the skillet. Do about two pieces at a time depending on size. Flip after about 1 minute or so and if your pieces are rather thin then less time is fine. Set cooked sturgeon aside on a plate or somewhere you can keep it warm. Add more butter to the skillet as needed and between batches. Once all the pieces of sturgeon are cooked add 1 cup of chicken stock to the same pan and stir and whisk the bits from the bottom. Cook until the stock starts to thicken up to about 1/2 a cup. Then add your lemon juice and cook until the mixture thickens. Once it's nice and thick turn off the heat and add 1 tablespoon at a time of butter from the 2 tablespoons you had reserved. Then stir in the 3 tablespoons of capers. Serve sturgeon steaks with sauce over them.
