2. Take the sturgeon meat out of the refrigerator, thaw it naturally at room temperature, cut it into 0.5cm wide slices, and then suck up the remaining ice water with kitchen paper.
3. Wash rosemary, drain the water, pick the tender leaves and put them in the fish.
4. Have some freshly ground black pepper.
5. Cut the green lemon in half, squeeze out the lemon juice by hand, drop it into the fish fillet, add a little salt, stir all the ingredients and accessories evenly with a spoon, and let it stand for curing 10 minute.
6, from the pot, small fire, melt the butter.
7. Marinated fish fillets are put into the pot, and can be fished out after both sides change color.