My husband brought me a fish. And the fish is not an ordinary one, but a real sturgeon! I didn’t think for a long time what to do with it, I decided to bake it. I am friends with the oven and really love baking and baking in it. At first, of course, I admired it myself and showed it to my child :)

Then she drove everyone away and got down to serious business. First, I had to gut the fish, because they didn’t do this in the store. The activity, let me tell you, is not the most pleasant... Unfortunately, there was no caviar inside :)

Then you need to thoroughly salt the fish on all sides, including the inside, leave for 5 minutes, then rinse cold water and dry (you can use a paper towel). Next, salt the fish again and pepper to taste. Very tasty if you put fish inside onion, greens, a piece of lemon, Bay leaf. Or, for example, grease with sour cream or mayonnaise. I decided to use only salt and pepper. Place the fish on a double layer of foil, then place on a baking sheet. Lubricate the back of the fish with vegetable or olive oil, can be sprayed lemon juice. I really love the fish-lemon combination, but my husband doesn’t like lemon in fish, so I made it without it, without lemon. This is what a prepared sturgeon looks like.

Then wrap the fish tightly in foil and place in an oven preheated to 180-200 degrees.

Forget about sturgeon for 30-40 minutes. Then remove from the oven, open the foil on top, pour in vegetable or olive oil and, in this opened form, put it back in the oven for 10-15 minutes. After turning off the oven, let the fish sit in the oven for a while. I present to you the finished hot sturgeon:

Strong delicious aroma, like other fish breeds, does not come from the finished sturgeon. However, the fish looks very good! And it tastes very tender and pleasant.
Using a sharp knife, carefully cut the finished sturgeon into portions and distribute to those who wish to try the delicacy. You can sprinkle with lemon to suit your taste. Also choose a side dish to suit your taste. I recommend to all. Bon appetit!

Cooking time: PT01H00M 1 h.

To meet beautifully and brightly New Year, holiday menu is thought out in advance, and a special place is given to the fish on the table. You can make a variety of dishes from it, but sturgeon baked whole is especially tasty. This option is often also called royal, and appearance delicious snack quite consistent with this. You can see this for yourself just by looking at the photo. However taste qualities this luxurious delicacy beyond all praise. Try to prepare this exquisite and spectacular dish and be prepared for the fact that your guests will remember this culinary masterpiece for a long time!

Cooking time - 1 hour.

Number of servings – 6.

Ingredients

To decorate festive table luxurious fish appetizer, you will need to prepare a fairly extensive list of ingredients. After all, fish is complemented by the most different products, emphasizing and revealing it true taste. Since we don’t celebrate New Year every day, it’s quite possible to afford such a fantastic luxury one day. So these are the components:

• sturgeon – 1 piece;
• butter– 2 tbsp. l.;
• lemon – 1 pc.;
• olive oil – 2 tbsp. l.;
• ground nutmeg– 10 g;
• vegetables, berries and fruits - for decoration;
• salt and pepper - to taste.

Note! The recipe indicates the amount of ingredients that go into 1 kg of fish. As for vegetables, you can take cucumbers, salad, sweet bell pepper and all kinds of greens. All this will be useful for decorating the finished dish.

How to cook sturgeon in the oven

Luxurious sturgeon baked in the oven is being prepared for New Year's table not fast. You will, of course, have to tinker. But the result definitely deserves it, and you definitely won’t regret the time spent. After all, sturgeon turns out to be tender, aromatic, juicy, and extremely tasty. Despite the fact that all fish are good and healthy in some way, it was not without reason that this particular variety often ended up in the imperial and royal menu. Why not feel like a real king on this holiday?

1. So, if you decide to make the whole sturgeon in the oven, first of all deal with the fish itself. The carcass will need to be thoroughly rinsed by placing it directly in the sink. Let running water wash away everything unnecessary.

On a note! When cutting this fish, you should definitely use gloves to avoid injuring your hands.

1. Then the sturgeon will need to be transferred to a cutting surface. The carcass will need to be cleaned of scales. It is recommended to do this in the direction opposite to the location of the scales. The knife should be moved from the tail to the head of the fish. You will also need to be sure to cut the sturgeon’s belly and remove all the giblets from the inside of the carcass. The peritoneum itself will need to be thoroughly cleaned and rinsed several times. It is very important to do this! Otherwise, the fish flesh may become very bitter. The gills should also be removed.

1. Next, you must definitely remove the vizig, which is located in the ridge. If this is not done, then during the baking process the sturgeon will simply “tear”, which will ruin the appearance of the fish. To do this, you will definitely need to cut the head a little.

1. Then you will need to cut the carcass near the tail. In this case, a light flagellum will be visible. This is viziga. You just need to pull it out completely. It is very important to do this whole without breaking it.

1. The next stage of preparation is preparing the sturgeon itself. It is best to twist the carcass into a ring and cut into portions. The top of the fish should be salted to taste and seasoned with spices. It is also very important to sprinkle sturgeon with lemon juice before baking in the oven. This will give the fish pulp a special rich taste and expressiveness. Even at this stage, the carcass must be poured with olive oil.

Note! It is optimal to sprinkle the sturgeon with black pepper and ground nutmeg.

1. Next you will need to take a baking sheet. Foil is laid out on it, which is best generously greased with butter - this will definitely not spoil the taste of sturgeon baked in the oven. Using foil you need to adjust the shape of the fish preparation. It is also recommended to lay each cut piece of fish food foil. The top of the workpiece must also be covered with it, after which the sturgeon is baked in the oven for 20 minutes at temperature conditions 220 degrees. Later specified quantity time, the foil is opened slightly, and the fish is placed in hot oven for another 10 minutes.

1. The most interesting thing remains - the process of decorating the finished dish. It is recommended to place sturgeon on lettuce leaves. On top it can be decorated with berries and fruit slices. Vegetables, for example, carved figurines from boiled carrots. You can also decorate the fish with a mayonnaise mesh.

As you can see, making sturgeon in the oven for the holiday is not so difficult.

Video recipes

To make sturgeon in the oven even easier, you should check out the video recipes:

In Rus', from time immemorial, sturgeon was strictly present at the feasts of princes and kings. This dish not only serves as a table decoration, but is also very appetizing and extremely useful. Sturgeon is both boiled and fried. Baked sturgeon is also very tasty.

You will need

• sturgeon;
• cream 20%;
• sour cream 20%;
• pepper;
• champignons or other mushrooms.

Instructions

1. When purchasing, carefully select the fish so that it is fresh. Calculate in advance how many guests you will have, based on this, take the required number of fish.

2. Ask for the fish to be chopped into the pieces you need right in the store. It will be difficult for you to do this at home, only if the sturgeon is very huge. Pre-chopped fish is much easier to process. But control the gutting process in the store, because the fish may contain caviar, so that you get it.

3. When you get home, thoroughly wash each slice and remove the skin from it. The procedure should be performed strictly with a sharp knife. Leave the skin and fins on the tail and head, this will serve original decoration for a ready-made dish. You should wash your head extremely thoroughly and remove the gills from it.

4. Prepare a baking dish. This may be a not too flat baking sheet, a huge frying pan or a casserole dish. The form should be coated vegetable oil. Heat the oven to 180 degrees.

5. Salt and pepper the sturgeon slices to your taste. This fish has its own special taste, therefore it does not require any additional spices. Place them in the prepared pan. Don't forget about the tail and head - place them on the baking sheet too. To add some spice to the fish, sprinkle the slices with a small amount of cognac.

6. Prepare the sauce. Take 20 percent cream and 20 percent sour cream and mix them in a ratio of three to one.

7. Pour the prepared sauce over the sturgeon pieces in the mold and place in a preheated oven for 15-20 minutes.

8. Prepare the side dish. Stew champignons or other mushrooms.

9. Once the fish is ready, remove it from the oven and place it on a plate. You can perfectly arrange it on lettuce leaves in the form of a whole fish.

Baked sturgeon is one of the delicious dishes that will decorate any table. The useful properties of this fish are enormous, but despite its belonging to prestigious varieties, preparing it is not so difficult. For the most part, sturgeon can be baked according to the same recipes as other decent fish.

You will need

• Sturgeon;
• spices;
• sour cream;
• mushrooms;
• vegetable oil;
• foil.

Instructions

1. Before baking sturgeon, peel and rinse it. It is not forbidden to place the whole fish on a baking sheet, but in pieces it bakes much faster and is immediately ready for serving in portions. Consequently this recipe charmingly suitable for those who want to cook quickly delicious dish, without fear for his appearance.

2. Cut the fish into pieces no thicker than 2 cm, otherwise it will not be able to bake evenly. After this, brush the steaks with a mixture of lemon juice with a few drops of vinegar, vegetable oil, black pepper, salt and marjoram or thyme herbs. If time permits, leave the fish to marinate in this mixture, placing it in the refrigerator for a couple of hours.

3. For each piece of fish, make an envelope out of foil. To do this, cut out a fragment twice the size of the steak itself, taking into account the height of the sides. Fold the foil in two layers, making a small semblance of a small saucer. There is no need to additionally lubricate the bottom of the foil with oil inside; the fish is initially saturated with it and will not burn during the cooking process.

4. Cut the champignons into slices a couple of millimeters thick, fry them together with onions, cut into half rings. There is no need to bring the vegetables to readiness; you just need to lightly fry them, obtaining a crust. A few minutes are enough for this.

5. Place a piece of fish, place a tablespoon of a mixture of mushrooms and onions on it, and a slice of zested lemon. Add a teaspoon of sour cream; on the contrary, the dish may turn out a little dry. Cover the top of the fish with a piece of foil to preserve its appearance, and place it in the oven, preheated to 180 degrees. Sturgeon baked in the oven will be ready within 20 minutes. 5 minutes before turning off, remove the foil to form a crust on the fish. If you wish, sprinkle the steaks with grated cheese, which will make the steak more impressive, but you can do without it.

Video on the topic

Helpful advice
This sturgeon can be served in the same portioned foil plates, garnished with a branch on top fresh dill.

Sturgeon is a decent fish, a real decoration ceremonial table, and sturgeon in Italian style with pasta as a side dish is not very difficult to prepare and is quite quick; it will take everyone about 30 minutes to prepare the dish.

You will need

• — sturgeon fillet - 700 g;
• — onion - 1 pc.;
• - butter - 3 tablespoons;
• — tomatoes - 2 pcs. medium size;
• - white dry wine- 60 g;
• — pasta - 100 g;
• - grated cheese - 30 g;
• — tomato sauce- 1 tablespoon;
• — lemon juice - 40 ml;
• - salt - to taste.

Instructions

1. Clean the fillet from skin and cartilage. Cut into portions and lightly salt. Peel the onion and cut into small slices. Wash the tomatoes, remove the stems and cut into cubes.

2. Pour wine into a saucepan, place pieces of sturgeon, onions and tomatoes on it. Salt everything to taste and simmer for 10-15 minutes over medium heat.

3. Boil pasta in boiling salted water. Place a slice of butter in them and sprinkle with grated cheese.

4. Remove the fish from the heat and immediately place on plates. Drain off the juice remaining after the fish has been stewed. Mix it with lemon juice, add butter and tomato sauce. Stir everything thoroughly until smooth. Garnish the dish with macaroni and cheese and pour over tomato sauce.

Video on the topic

Helpful advice
To prepare this dish, use durum pasta.

Tender sturgeon is different delicate taste and moderate fat content. In order to preserve the suitable properties and beautiful taste of this fish, bake it in the oven. Do not overload sturgeon with spices and complex side dishes. Complete it with a sauce based on wine, tomatoes or cream, which perfectly harmonizes with this delicious fish.

Sturgeon with tomato sauce

For this recipe you can take whole fish or portioned pieces. The final option is more comfortable - the dish will be ready faster. Bake the fish in parchment paper bags, this helps keep it juicy. You will need: - 1 kg of sturgeon; - 1 lemon; - olive oil; - 1 glass of cream; - 1 glass of dry white wine; - 6 ripe tomatoes; - 3 cloves. garlic; - salt; — white pepper;- 2 tablespoons of chopped parsley. Wash the sturgeon, gut it, peel it. Cut the fish into portions, place in a bowl, sprinkle with lemon juice, sprinkle with pepper and put in the refrigerator for 2 hours. After this, pat it dry with a paper towel and place it on squares of parchment paper. Drizzle the sturgeon with olive oil, wrap tightly in paper and place the parcels on a baking sheet. Bake the fish in the oven at 130°C for about half an hour. While the sturgeon is baking, prepare the sauce. Heat olive oil in a frying pan, chop the garlic and brown it, avoiding burning. Pour wine into the pan and evaporate it until half the volume remains. Pour in the cream, add salt and white pepper. Simmer the mixture over low heat for 5 minutes. Pour boiling water over the tomatoes, remove the skin, and chop the pulp. Add the tomatoes to the sauce, add finely chopped parsley and cook until thickened. In return fresh tomatoes You can use tomatoes canned in their own juice. Remove the sturgeon from the oven, carefully unfold the paper and pour hot sauce over each portion. Serve immediately. Serve well-chilled dry white wine with the sturgeon.

Sturgeon baked with bechamel sauce

Try preparing a dish suitable for a gala dinner - sturgeon baked with bechamel sauce. It's worth applying to her green salad with fresh cucumbers and a dressing of eggs, mustard and sour cream. You will need: - 1 kg of sturgeon; - 200 g of hard cheese; - 2 tablespoons of flour; - salt; - 2 tablespoons of breadcrumbs; - melted butter for frying. For the sauce: - 300 ml of milk; - a circle of onion; - a pinch of grated nutmeg; - 4 black peppercorns; - bay leaf; - several sprigs of parsley; - 20 g of butter; - 20 g of flour; - 1 tablespoon spoon of cream; - salt; - ground black pepper. Prepare bechamel sauce. Pour the milk into a saucepan, add a slice of onion, nutmeg, parsley, bay leaf and black peppercorns. Bring the mixture to a boil, reduce heat and leave the milk to simmer for 8-10 minutes. Strain the mixture. Melt the butter in a thick-bottomed frying pan, add the flour and, stirring, fry it for 1 minute. Remove the pan from the heat and pour in the milk in small portions, thoroughly mashing the sauce. Place the pan on the stove and whisk the mixture until it comes to a boil. Cook for 2-3 minutes, pour in the cream, add salt and pepper. Peel the sturgeon and cut into pieces. Dip each in flour and fry in hot oil until cooked. Place the fish in a refractory dish, sprinkle with breadcrumbs and grated cheese. Pour bechamel sauce over the sturgeon, sprinkle with the remaining cheese and breadcrumbs, place in the oven preheated to 200°C and bake until golden brown crust. Serve the fish hot.

Video on the topic

Overseas cuisine appeared at the intersection of many cultures. If initially it consisted mainly only of the culinary preferences of the European colonizers of America, then in the 19th and 20th centuries immigrants from countries such as China, India, Cuba, etc. made their contribution to it. Not many gastronomic traditions can boast of such a variety of special technologies, mixing of spices and products.

You will need

• Sturgeon with parsnips and bok choy
• 2 sturgeon steaks, 150 g each
• 1 teaspoon ground cinnamon
• 1/2 tsp. cumin seeds
• 1/2 tsp. coriander seeds
• 2 cloves cloves
• 2 cardamom pods
• 5 black peppercorns
• pinch of sea salt
• 1 fork Chinese cabbage bok choy
• 3 medium parsnip roots
• butter
• olive oil
• 1 clove of garlic
• juice of 1/2 lemon
• bunch of fresh parsley

Instructions

1. Preheat the oven to 220°C. Wash the parsnip roots, peel and cut into lengthwise quarters. Place a large saucepan of water over high heat and bring to a boil. Place parsnips in boiling water and cook for 5 minutes or until approximately tender. Drain the water through a colander and place the roots under the stream cold water to stop cooking.

2. Prepare a heat-resistant dish suitable for the oven, hold it over the fire or heat it in the oven so that you can melt the butter in it. Melt the butter and add the parsnip roots and a pinch of salt. Carefully toss the roasting pan and coat the vegetable on all sides with melted butter. Place in the oven and bake for about 35 minutes until the parsnips are golden and crisp.

3. Remove the seeds from the cardamom pod. Dry cast iron frying pan add cardamom seeds, cumin seeds, coriander seeds, cinnamon, cloves and black peppercorns. Warm gently over medium heat. Place in a coffee grinder or mortar, add a pinch of salt and grind the spices into powder. Pour them onto a flat plate. Brush the sturgeon fillet with vegetable oil and roll one side in ground spices.

4. Pour olive oil into a roasting pan, heat it and place the sturgeon, spice side down. Cook for about 5 minutes until the spices are golden. Turn the sturgeon steak over to the other side and remove the roasting pan to the oven, preheated to 190°C. Bake the sturgeon for about 15 minutes.

5. In a large saucepan, melt a tablespoon of butter with a little olive oil. Add the crushed garlic clove and fry it for 30 seconds. Add cabbage, disassembled into sheets and a pinch of salt. Cook until the bok choy has wilted but is still firm enough to have a crunch. Pour lemon juice into the cabbage and sprinkle with chopped parsley. Stir.

Helpful advice
This sturgeon is served garnished like this: first, put some cabbage on a wide plate, then parsnips, and on top, with the spices facing up, sturgeon.

Jellied fish - hefty suitable dish for a gala dinner. You can make the aspic into portions by pouring it into molds or wine glasses. Jellied sturgeon takes quite a long time to prepare, but the result will exceed your expectations.

You will need

• — 800-900 ml fish broth
• – 25-35 g of powdered gelatin
• — 140-150 g carrots
• - 1 lemon
• – 5 quail eggs
• - 50-80 g parsley
• - salt
• - 10-15 g ground white pepper
• — 850-950 g sturgeon fillet

Instructions

1. Lightly salt and season the sturgeon fillet with pepper, then cut into medium-sized slices. Place the fillet in a mold, cover cling film and leave for 8-9 minutes. Remove the film, cover the mold with foil and place in an oven preheated to 100-110 degrees for 45-55 minutes. After this, remove and cool.

2. Pour a glass of cold broth over the gelatin and leave for 15-17 minutes. Boil the rest of the broth and immediately remove from the stove, add the swollen gelatin, stir and strain using a strainer, cool to room temperature. Pour a little broth with gelatin into the aspic cup and put it in the refrigerator.

3. Prepare for jellied decoration. Place carrots in boiling water and cook for 8-9 minutes. Cool, peel well, make several longitudinal cuts on it, then cut into circles. Pour warm water over the eggs, cook for 3-5 minutes, peel and cut in half. Rinse the lemon thoroughly with boiling water and cut into thin circles, divide the parsley into leaves.

4. Add sturgeon slices to the bowl with the frozen jelly and carefully pour 3-4 ladles of broth over them, cool. Then arrange the decorations, lightly pressing them into the jelly. Pour in the remaining broth and refrigerate for a couple of hours. Serve the dish cold.

Video on the topic

Trout- a close relative of salmon. Its meat is rich in omega-3 fats, easily separates from the bones and is extremely tasty. Trout can be fried, poached, or filleted on the grill, but the most primitive and famous method of preparing this fish is to bake it whole.

You will need

• Trout with lemon
• - trout;
• - lemons or limes;
• - butter;
• - dill;
• - salt pepper;
• - baking paper or baking dish and white wine.
• Trout with teriyaki sauce and sesame seeds
• - trout;
• - 1/2 tablespoons sesame oil;
• - 1.3 cups mirin;
• - 1/3 cup teriyaki sauce;
• - salt;
• - 2 teaspoons sesame seeds.

Instructions

1. Trout with lemon Buy whole or gutted trout. Gut the whole fish. You can cut off the fish's head, or you can cook it with the head on.

2. Rinse the trout inside and out under cool running water. Pat thoroughly with a dry paper towel.

3. Cut one or two lemons, depending on the size and number of fish, into slices. Lightly salt and pepper the cavity of the fish, and put several sprigs of fresh dill and lemon slices into it.

4. Rub the outside of the fish with salt and pepper and sprinkle with vegetable oil.

5. Preheat the oven to 220°C. Place the trout on a baking sheet lined with baking paper or in a mold with a little white wine poured into the bottom in advance. Bake the fish for 15 to 20 minutes, depending on its size.

6. Before serving, garnish the fish with lemon slices and sprinkle with chopped dill. Baked trout is traditionally served on a platter whole and then divided into portions on the table.

7. Trout with teriyaki sauce and sesame Cut the trout into fillets, removing the bones but leaving the skin on. Rub the fillet with salt and place on a baking sheet lined with baking paper or foil. The fish should lie skin side down.

8. IN small saucepan mix mirin - a sweet rice cook's wine, Sesame oil and teriyaki sauce. Cook over medium heat for 5-10 minutes until the mixture has reduced by 1/3 and is thick like syrup.

9. Take a pastry brush and brush the trout fillet with the resulting sauce. There is no need to make the layer too thick, as then it will burn and instead of a nice aroma, it will give the fish a burning smell. Sprinkle trout fillets with sesame seeds.

10. Place the trout in an oven preheated to 175°C on the middle shelf. Bake for 5-10 minutes.

11. Bring the remaining mirin and teriyaki syrup to a boil and pour the sauce over the cooked fish.

Video on the topic

The list of dishes made from potatoes can be very long, and there are a lot of them. This vegetable It has the amazing ability to harmonize with different products, so you can create new masterpieces from potatoes every day and delight your loved ones.

You will need

• Potato boats:
• potato;
• salo;
• toothpicks (not mint flavored)
• Potatoes with mushrooms:
• 600 g potatoes;
• 400 g champignons;
• 200 g cheese (for example
• "Russian");
• 2 cloves of garlic;
• 50 g butter;
• olive oil;
• salt;
• ground black pepper;
• greenery.
• Potatoes with pork:
• 700-800 g potatoes;
• 0.5 kg pork;
• 0.5 l. milk;
• 1 sweet pepper;
• 150 g cheese;
• butter;
• seasonings (pepper
• nutmeg
• salt);
• greens (parsley
• green onions).

Instructions

1. Recipe No. 1. Potato small size peel and cut in half. Cut the rounded parts of the potato halves to create a small flat surface. Lightly grease a baking tray with oil and place on it potatoes middles up. Insert a toothpick into the center of the entire half. Cut the lard into thin slices and string them onto toothpicks in the shape of a sail. You will get original “boats”. If the lard is salted, then you can do without seasonings - rely on your taste preferences. Bake in oven until the potatoes can be easily pierced with a toothpick. Pickled cucumbers are the perfect accompaniment to this dish!

2. Recipe No. 2. Wash the potatoes and boil them in their skins, then peel them and cut them into slices. Peel and cut the champignons, fry in olive oil, adding chopped garlic. Finely chop the parsley. Grease a baking sheet with butter and lay out layers of potatoes (pepper), mushrooms, herbs and cheese, cut into thin slices. Place the remaining butter on top. Pour water over everything, dissolving the required amount of salt in it in advance. Cover with foil and bake in oven at 180-200°C for 20 minutes. After this, remove the foil and bake until golden brown.

3. Recipe No. 3. Peel the potatoes, cut into slices and boil in boiling milk for 5 minutes, adding pepper and nutmeg. Remove potatoes with a slotted spoon. Cut the pork into cubes and fry in butter, adding spices. Grease the mold with oil and lay out layers of meat, potatoes, and sweet peppers cut into strips. Grate the cheese on a huge grater and add to the milk in which the potatoes were boiled, pour into the mold. Bake for 30 minutes oven, heated to a temperature of 200-220°C. Ready dish sprinkle with chopped herbs.

Video on the topic

Note!
The main thing is not to overcook the fish, it cooks quickly, make sure it doesn’t dry out. You hold small slices for less time, and large ones, on the contrary, longer.

Helpful advice
To make the dish look more interesting, you can decorate it. To do this, layer the sturgeon slices with tomato and cucumber slices. Draw a mesh on your head supported by mayonnaise, make a radish crown.

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Sturgeon or sturgeon is a real work of art and a decoration for any table.

National Russian cuisine offers sturgeon recipes in abundance. But cutting up a carcass and preparing steaks from this type of fish is simply blasphemy. Sturgeon should only be baked whole. How to cook sturgeon, and sturgeon recipes read on.

Cooking “Tsar Fish” and Russian cuisine recipes

In Russia there is the Tsar Cannon and the Tsar Bell, but few people know that we also have the Tsar Fish. And that’s what people call sturgeon. From time immemorial sturgeons have been royal dishes, dishes from them were served exclusively to kings and those close to them.

Today, sturgeon can be bought in a store; although it is an endangered fish species, people have long learned to breed sturgeon in captivity. This fish has that same black caviar.

Remember! Fish for baking must be cut while still alive, since the causative agents of botulism are found in its intestines. Sturgeon cooked in the oven is incomparable stuffed with anything. It goes great with lemon juice. And it’s very tasty in the ear and easy to dry.

But today we are preparing sturgeon baked in best traditions Russian cuisine. It remains only to add that sturgeon does not really like a lot of spices and seasonings. The fewer of them in the recipe, the tastier the dish will be.

Sturgeon recipes or how to cook sturgeon?

Sturgeon in a merchant's style

You need to start by cutting off the head of the fish, taking out the chord and entrails, and cutting off the spines. Let's make cuts at intervals of 3-4 centimeters. Place thin slices of salmon into these cuts.

Video recipe “How to clean and stuff sturgeon and sterlet”:

Then sprinkle the fish with a mixture of salt, sugar and pepper, and pour in lemon juice. After this, place the fish on a baking sheet, greased with oil, after placing finely chopped dill and parsley in it. Then put the pan in the oven for approximately 40-45 minutes.

Transfer the finished sturgeon to an elongated oval dish and carefully cut into slices or portioned pieces. Garnish the fish with sprigs of herbs and sliced ​​lemons and serve immediately. Bon appetit to you and your guests!

Sturgeon Rockefeller style

1. Clean live large sturgeon and remove entrails.
2. Rub the inside and outside with butter at room temperature.
3. Add salt and pepper to taste.
4. Place small cherry tomatoes or halves of regular tomatoes into the belly.
5. Layer them with sprigs of dill and parsley.
6. Place the sturgeon on a baking sheet. Coat the top with sour cream or light mayonnaise.
7. Bake for about 1 hour.
8. When serving, garnish with a mesh of mayonnaise, lemon slices, olives and baked tomatoes.

Sturgeon royally

• The dish is truly royal, because it is baked with with different fillings and served with caviar.
• Wash and clean the sturgeon as in the recipe above. Marinate for 15 minutes in white table wine or champagne.
• Then rub with salt and pepper. Grease with a mixture of sour cream and mayonnaise.

Place inside the fish:

• pitted olives, pieces of salmon or pink salmon, boiled quail eggs, pickled onions and greens.
• Place the fish on a greased baking sheet and bake until done.
• To serve, cut into portions and place on large dish, decorate with mayonnaise patterns. Place red or black caviar into the patterns.
• Serve the dish immediately.

Sturgeon baked princely style

Ingredients:

• Sturgeon, the bigger the better
• black ground pepper
• thyme and parsley - in very small quantities so as not to interrupt the natural taste and smell of sturgeon
• lemon juice (squeeze directly onto fish)
• vegetable oil
• 100 gr. dry white wine

For decoration: lemon slices, fresh parsley sprigs, mint leaves

Cooking method:

Carefully gut the sturgeon carcass, rinse it, lightly sprinkle salt on the outside and rub on the inside and leave for about five minutes.

Rinse the carcass thoroughly in cold running water under the tap, inside and out, dry with a towel and let dry a little more.

Once again, properly salt the sturgeon carcass outside and inside, pepper, if desired, grate a little with thyme and parsley, lightly sprinkle with lemon juice and grease the outside of the carcass a small amount vegetable oil.

Place two layers of foil in a suitable baking dish, grease with vegetable oil, place the sturgeon carcass on the foil, add dry white wine and carefully seal the foil.

Place the pan with the sturgeon in the preheated oven for 10 minutes, then remove it and carefully open the foil so that you can see the whole sturgeon.

Lubricate the carcass with a small amount of vegetable oil - this is convenient to do with a brush. Place the sturgeon in the oven to bake until full readiness. Just remember to be careful not to dry out the fish.

Place the finished sturgeon on a beautiful serving dish and decorate thin slices lemon, sprigs of fresh parsley and a couple of mint leaves. Sturgeon should be cut only with a very sharp knife and served with your favorite fish sauce or with the juice that was released when frying the sturgeon. The recipe is complicated, but it's worth it.

And there is a very simple recipe.

Sturgeon recipe, simply baked

Rinse the sturgeon well, rub with salt and vegetable oil, place on a greased sheet of foil, close the foil, and bake in the oven.

After 20-30 minutes, open the foil to evaporate the moisture.

Bake for another 15 minutes until done. Serve garnished to your liking.

Bon appetit and live beautifully!

And finally, look at a few useful tips and recipes for cooking sturgeon.

Video recipe "Sturgeon in Moscow"

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To prepare this dish, it is best to use only fresh sturgeon. There should be no cuts or bruises on it. If you don’t have the opportunity to buy fresh fish, then take frozen fish. But it is important to defrost it in the fresh air.

Necessary ingredients for cooking

To bake sturgeon in the oven in the best traditions of Russian cuisine, you need to prepare the following set of ingredients:
- sour cream – 200 g;
- butter – 20 g;
- fresh sturgeon – 1 pc.;
- lemon – ½ part;
- olive oil – 10 ml;
- chicken eggs- 4 things.;
- table vinegar – 2 tbsp. l.;
- corn flour – 100 g;
- vegetable oil – 10 ml;
- nutmeg (ground) – 10 g;
- pepper and salt - to taste.

The process of cooking sturgeon in the oven

You need to start preparing this dish by cutting up the fish. This must be done exclusively with gloves so as not to injure your hands. First, rinse the sturgeon under running water, then place it on cutting board and scrape off the mucus from it with a sharp knife, do this starting from the tail and moving towards the head. Then remove the gills, cut the abdomen and remove the giblets. Then rinse the fish again Special attention focusing on the peritoneum.

Take large saucepan, fill to the handles with water and bring to a boil. Lower the sturgeon there for literally 2-3 seconds, holding it by the tail. Then immediately pour cold water over the fish. Then skin it, remove the fins on the sides, belly and back. Rub the prepared sturgeon thoroughly with pepper and salt. Transfer it to a container and leave to marinate for 50-60 minutes at room temperature. During this time, the fish will have time to give juice.

Start preparing the sturgeon sauce. Hard boil the eggs, cool, peel and separate the yolk. Mash it thoroughly with a fork and transfer to a bowl. Add sour cream, melted butter, table vinegar and nutmeg there. Mix everything thoroughly to obtain a homogeneous consistency. Please note that instead of table vinegar you can use rosemary. It will make the fish meat more tender.

Preheat the oven to 190 degrees. Grease a baking sheet with vegetable oil and line parchment paper, and place the prepared sturgeon on it. Pour the sauce over the fish and sprinkle cornmeal. Then take half a lemon and squeeze the juice out of it. Drizzle it over the fish and then pour olive oil over it. Send everything to bake for 20 minutes.

Carefully transfer the finished sturgeon to a plate using wide spatulas. You can decorate the fish fresh vegetables or sprigs of greenery. It is served along with a side dish, which can be boiled potatoes, buckwheat or rice.