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, sturgeon were royal dishes; dishes made 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 well with lemon juice. And it is very tasty in the ear and is 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
- Clean live large sturgeon and remove entrails.
- Rub inside and outside with butter room temperature.
- Add salt and pepper to taste.
- Place small cherry tomatoes or halves of regular tomatoes into the belly.
- Layer them with sprigs of dill and parsley.
- Place the sturgeon on a baking sheet. Coat the top with sour cream or light mayonnaise.
- Bake for about 1 hour.
- 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 various 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 herbs.
- Place the fish on a greased baking sheet and bake until done.
- When serving, cut into portions, place on a large dish, and 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
- ground black 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 with a small amount of 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 fully cooked. Just remember to be careful not to dry out the fish.
Place the finished sturgeon on a beautiful serving dish and garnish with thin slices of lemon, sprigs of fresh parsley and a couple of mint leaves. Sturgeon needs to be cut only very sharp knife and serve with your loved one 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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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, carefully 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 closer 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 mold should be coated with 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. Therefore, this recipe is charmingly suitable for those who want to quickly prepare an appetizing dish without worrying about it. 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.
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Helpful advice
This sturgeon can be served in the same portioned foil plates, garnished with a sprig of fresh dill on top.
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; each person will need 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.
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Helpful advice
To prepare this dish, use durum pasta.
Tender sturgeon has a delicate taste and moderate fat content. In order to preserve suitable properties and beautiful taste qualities 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 use 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. Instead of 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 should be served with a 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 milk; - a circle of onion; - a pinch of grated nutmeg;- 4 black peppercorns;- Bay leaf;- several sprigs of parsley;- 20 g butter;- 20 g flour;- 1 tablespoon 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. Serve the fish hot.
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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. Place cardamom seeds, cumin seeds, coriander seeds, cinnamon, cloves and black peppercorns in a dry cast iron frying pan. 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 frying 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 is a very suitable dish for a gala dinner. You can make the aspic into portions by pouring it into molds or 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 with 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 the eggs warm water, cook for 3-5 minutes, peel, 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.
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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 a small saucepan, combine mirin, a sweet rice cooking 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.
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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. Peel small potatoes and cut in half. Make a cut at the rounded parts of the potato halves to form 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 - be guided by 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. Sprinkle the finished dish with chopped herbs.
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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 with mayonnaise support, make a radish crown.
Sturgeon is an exquisite delicacy, highly valued in many countries around the world. In Russia, this magnificent fish has been called “royal” since time immemorial and was served on the table at imperial court. Today, many delicious dishes are prepared from sturgeon, suitable for both everyday and holiday menu. So, we offer you a few delicious recipes How to cook this fish in the oven.
How to cook whole sturgeon in the oven: recipe for a dish in foil
Sturgeon baked in the oven in this way turns out tender, crumbly and unusually aromatic.
Required Ingredients
- sturgeon - 1 piece large
- boiled yolks - 2 pcs.
- sour cream - 3 tbsp
- butter - 20 g
- balsamic vinegar - 1 tbsp
- mustard - 1 tsp
- nutmeg
- greenery
- rosemary
- spices
- lemon
- mayonnaise 75%
- black grapes
Step-by-step instruction
How to deliciously cook sturgeon in the oven in pieces: step-by-step instruction and photo
The uniqueness of this recipe lies in the original combination delicate taste baked sturgeon pieces and spicy citrus sweet and sour sauce.
Required Ingredients
- sturgeon fillet - 1.5 kg
- olive oil - 6 tbsp
- butter - 30 g
- lemon - 2 pcs
- lime - 2 pcs.
- bell pepper - 1 piece
- sugar - 1 tsp
- vinegar
- ground black pepper
- fish seasoning
- thyme
Step-by-step instruction
- Thaw the sturgeon and cut into portions.
- Sprinkle the fillets with a mixture of salt, fish seasoning and pepper.
- Squeeze the juice from one lemon, add vinegar and oil to it, mix everything very well.
- Using a pastry brush, brush the pieces of fish with the lemon-vinegar mixture and place them in a refractory dish lined with food foil.
- Place thyme sprigs around the sturgeon to enhance the aroma, cover with another layer of foil and place in the oven for 20 minutes, preheated to 175°C.
- After the time has passed, remove the top foil and let the fish bake until golden brown.
- Squeeze the juice from one lime and one lemon into a small container, add sugar, salt and pepper to taste, add butter and bring to a boil over low heat. Boil for 5-7 minutes until thickened.
- Place the finished pieces of baked sturgeon on portion plates, garnish with finely chopped bell pepper, lemon and lime slices, pour over citrus sauce and serve.
How to cook whole sturgeon in the oven: “Monastic” recipe with photos
You can bake sturgeon in the oven for any celebration. This fish has an amazing taste and gives festive table special chic. The entire recipe explains how to cook sturgeon in the oven in great detail and every cook can easily cope with the task.
Required Ingredients
- sturgeon - 1 piece
- lemon - 2 pcs
- cherry tomatoes - 12 pcs
- pitted olives - 1 jar
- orange - 2 pcs
- cucumber - 3 pcs.
- fresh salad - 2 bunches
- dry white wine - 150 gr
- pepper
- spices
Step-by-step instruction
How to cook whole sterlet baked in the oven at home: photo recipe with instructions
Stuffed sterlet is very profitable to cook, if only because it does not need a side dish. It is replaced by a hearty and tasty rice and mushroom filling.
Required Ingredients
- sterlet – 4 pcs
- fresh mushrooms - 1 kg
- white onion - 3 pcs
- rice - 1 tbsp
- olive oil - 2 tbsp
- mayonnaise - 4 tbsp
- greens - 1 bunch
- pepper
- lemon
Step-by-step instruction
If you are planning big celebration If you intend to serve a very impressive and expensive dish, we recommend preparing the whole sturgeon. Sturgeon can be stuffed and baked, and beautifully decorated when served. So, how to cook whole sturgeon? Not everything is so simple, but it is quite possible, even at home.
Recipes for baking whole sturgeon in the oven
Whole sturgeon in the oven recipe No. 1
In order to cook the whole sturgeon, you will need:
- sturgeon carcass;
- salt;
- black pepper;
- white pepper;
- thyme;
- dried parsley;
- one lemon;
- sunflower oil;
- wine (white dry);
- fresh parsley.
- To cook a whole sturgeon, you need to take one large carcass, pour it over with boiling water and clean it. Next, remove the entrails, rinse the fish well under cold water and dry. Rub the sturgeon with salt and various peppers. Sprinkle with thyme and dried parsley, but do not overdo it so that the spices do not overwhelm the taste of the sturgeon.
- Sprinkle the sturgeon inside and out with lemon juice and coat with a brush. sunflower oil. Select a deep baking tray of suitable size, cover it with foil (folded in two layers) and coated with vegetable oil, and then place the sturgeon.
- Pour ½ cup of dry white wine over the sturgeon. Regular table wine without any aromatic nuances is best. Seal the whole sturgeon well in foil and place the baking sheet in an oven heated to 2000C for seven minutes. Then unfold the foil so that top part the sturgeon remained open, and grease again with sunflower oil.
- Close the oven and continue baking the whole sturgeon, lowering the temperature to 1800C until fully cooked. Carefully transfer the finished sturgeon to a serving dish and garnish with thin lemon slices and beautiful sprigs of fresh parsley.
Whole sturgeon in the oven - recipe with salmon
Ingredients:
- sturgeon carcass;
- one egg;
- cream;
- a pinch of salt;
- black pepper;
- salmon fillet;
- sunflower oil.
How to cook whole sturgeon in the oven?
- To prepare a whole stuffed sturgeon, clean one fish on the belly and sides, remove all the entrails. For the filling, mix one egg with ten grams of cream, a teaspoon of salt and pepper.
- Using a blender, mix three hundred grams of salmon fillet with the prepared egg mixture until smooth.
- Next, stuff the whole sturgeon with the filling and sew it up. Place the sturgeon on a large baking sheet, pre-greased with vegetable oil, and place in the oven for 60 minutes at 2000C. Decorate the finished sturgeon to your liking.
Whole sturgeon in the oven - recipe with dry wine
Are you planning to big celebration, but you don’t know how to cook a whole sturgeon? We will help you with this! This dish looks very impressive on the holiday table. No one will remain indifferent to this rich-looking dish.
In order to cook a whole sturgeon, you need the following products:
- Whole sturgeon;
- Salt and black pepper;
- White pepper;
- Thyme;
- Lemon;
- Dried parsley;
- Fresh parsley;
- Dry white wine;
How to cook whole sturgeon in the oven?
- Let's take a large whole sturgeon. We scald with boiling water and begin to peel the scales. If the scales are difficult to clean, scald the sturgeon with boiling water again. Clean the insides and rinse the carcass thoroughly under cold water. Dry with paper towels. Mix salt, black and white pepper. Apply the resulting mixture to the cleaned and dried sturgeon.
- Add some dried parsley and thyme, but do not overdo it, otherwise the taste of the seasonings may overwhelm the taste of the fish.
- Squeeze the juice from the lemon and pour this juice completely over the whole sturgeon. Don't forget to pour lemon juice over the inside of the fish. Using a brush, coat the whole sturgeon with olive or sunflower oil. Line a large baking sheet with high walls with food foil in two layers and coat the foil with vegetable oil. Place the prepared sturgeon on a baking sheet prepared in this way.
- Pour 100 grams onto a whole sturgeon. dry white wine, without any flavoring or aromatic additives (so as not to interrupt the taste of the fish). We completely cover the carcass of a whole sturgeon with foil and place it in a preheated container at 190-210 degrees. oven. Bake a whole sturgeon for 6-8 minutes. Remove the foil from the top of the whole sturgeon and coat it again with vegetable oil.
- Return the whole sturgeon to the oven and continue baking, reducing the oven temperature by 10-15 degrees until fully cooked. Place the whole sturgeon on a large oblong dish and garnish with sprigs of herbs and thin slices of lemon.
Whole sturgeon in the oven - recipe with filling
In order to cook a whole sturgeon, we will need:
- Whole sturgeon;
- 1 egg;
- Salt;
- Pepper;
- Cream;
- Salmon fillet;
- Olive or sunflower oil.
How to cook whole sturgeon in the oven?
- To prepare a whole sturgeon, grind 250-350g in a blender until smooth. salmon meat without bones, add an egg beaten with cream.
- Rub the whole sturgeon with salt and pepper and stuff with the prepared filling.
- To prevent the filling from spilling out, sew up the sturgeon's belly.
- Place the stuffed fish on a deep baking sheet greased with vegetable oil and bake for an hour at a temperature of 190-210 degrees. After the whole sturgeon is baked, carefully remove the threads and place on a large plate. Garnish a whole sturgeon with herbs, lemon slices and vegetables.
Whole sturgeon in the oven - recipe for aspic
In order to bake a whole sturgeon you will need:
- sturgeon – two kilograms;
- carrots - two pieces;
- egg- one joke;
- onion - one piece;
- lemon - one piece;
- red pepper - one piece;
- red currant – three hundred grams;
- olives - one jar;
- gelatin - one pack;
- flour - one tablespoon;
- parsley - several sprigs;
- lettuce leaves - a few pieces;
- dill – 2-3 sprigs;
- ground black pepper and salt - to taste;
- sour cream – 50 grams.
How to cook whole sturgeon in the oven?
- Before baking sturgeon, first of all we prepare the fish aspic. We take a dish and place greens on it.
- Prepare the jelly for the sturgeon, pour it with green algae and put it in the refrigerator for thirty minutes.
- Next, wash the carrots and potatoes well, boil and cool, and then cut them out or sea stars, or seahorses, place them on a wide dish and pour another portion of sturgeon jelly, then put them in the refrigerator for half an hour.
- Now for the sturgeon we prepare the filling from onions and carrots. Peel the vegetables and wash them well. Then we grate the carrots, finely chop the onion and let it simmer with the addition of salt.
- Next, boil the peeled potatoes in salted water, knead them thoroughly and add flour, egg and finely chopped dill.
- To bake sturgeon, we peel the sturgeon and remove the entrails and gills, rinse well under running cold water, add salt inside. Then we put the filling inside the fish and sew up the belly.
- Next, place the sturgeon on a baking sheet and place in the oven to bake for fifty minutes at a temperature of 200 0 C.
- Cool the finished fish, place it on a beautiful dish with aspic and decorate with sour cream, olives and red currants.
- When the sturgeon dish is ready, you can put adjika on the dish with fish.
Whole sturgeon in the oven - recipe with mushrooms
In order to bake sturgeon, you will need:
- Sturgeon;
- spices;
- sour cream;
- mushrooms;
- vegetable oil;
- baking sleeve or foil.
How to cook whole sturgeon in the oven?
- Before baking sturgeon, it must be cleaned and washed, then it must be dried or wiped with a towel. You can bake sturgeon whole, or you can bake it in portions, but it bakes in pieces much faster. Therefore, this recipe is for those who don’t have a lot of time, but want to quickly and tasty prepare a wonderful dish without worrying about its appearance.
- Cut the sturgeon into big pieces. Then traditionally brush the steaks with a mixture of olive oil, lemon juice with a few drops of vinegar, spices, salt and herbs marjoram or thyme, or others to your taste. You can leave the fish to marinate in this mixture for a couple of hours in a cool place.
- You can make an envelope for each piece of sturgeon, or you can simply fold it compactly one to one, but so that they do not touch each other. The bottom of the foil needs to be greased with oil (you can use any vegetable oil), but if the sturgeon is fatty, then you shouldn’t do this, it won’t burn during the cooking process.
- First you need to wash the champignons and cut them into slices, then fry them together with onions, cut into half rings or chopped in a blender. There is no need to simmer the vegetables until they are fully cooked; you just need to lightly fry them until golden brown. This process will take a few minutes.
- We put a mixture of mushrooms and onions on the sturgeon. Then mix sour cream and a little lemon juice and pour on top. Bake the fish in a preheated cabinet at 180 degrees for 20 minutes. A couple of minutes before turning off, tear the foil so that a golden brown crust forms on the sturgeon. If you love cheese, sprinkle the steaks with grated hard cheese, it will make the steak more juicy and impressive, but you can do without it. When serving, decorate the sturgeon with herbs.
Whole sturgeon in the oven - recipe in cream
In order to cook sturgeon in the oven you will need:
- sturgeon carcass;
- 20% cream
- 20% sour cream;
- pepper, salt;
- Champignon.
How to cook whole sturgeon in the oven?
- When buying sturgeon, you must choose the fish very carefully so that it is fresh. You also need to calculate in advance how many guests you will have, and, based on this, buy required quantity sturgeon.
- We strongly recommend that you ask for the sturgeon to be chopped into the required pieces right in the store. It is difficult to do this at home, especially if the fish is large. Chopped sturgeon is easier to process and cook in the oven. However, control the cutting process in the store, since the fish may have caviar so that you get it.
- At home, wash each piece of sturgeon well and remove the skin. Perform this procedure with a very sharp knife. Leave the skin and fins on the tail and head, this will be a decoration for the finished dish. Particular care should be taken to rinse the head and remove the gills.
- Prepare a form for baking sturgeon in the oven. This may not be a flat baking sheet, but a large frying pan or casserole dish. The mold must be coated with sunflower oil. Preheat the oven to 180 0C.
- The sturgeon pieces must be salted and seasoned with pepper to your taste. Sturgeon has its own special taste, so it does not require any special spices. Place the piece of fish in the prepared pan. Remember about the tail and head - they also need to be placed on the baking sheet. To give sturgeon some piquancy in the oven, sprinkle the fish pieces with a small amount of cognac.
- Now make the sauce. Take cream and sour cream and mix them in a ratio of 3/1. Pour the prepared sauce over the sturgeon in the mold and place in a preheated oven for 15-20 minutes.
- Prepare the side dish. Stew the champignons (you can use other mushrooms).
- Once the sturgeon is ready in the oven, place it on a large platter. The finished sturgeon can be beautifully placed on lettuce leaves in the form of a whole fish.
Video with a recipe for making whole baked sturgeon
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Photo gallery: How to cook whole sturgeon in the oven - recipes with photos
Sturgeon rightfully belongs to the “elite” varieties of fish with high nutritional value. Sturgeon meat contains a whole complex essential amino acids, proteins, vitamins and microelements. Glutamic acid is especially valued in sturgeon, giving the fish a truly “royal” taste. In addition, the high content of omega-three acids has beneficial influence on metabolism, improves brain and heart function.
Sturgeon dishes are a delicacy that gives the holiday table a rich and sophisticated look. There are many recipes for preparing this rare and delicious fish– at the same time, you can prepare a real culinary masterpiece from any part of the sturgeon. How to cook whole sturgeon in the oven? Recipes for sturgeon in the oven are quite easy to execute and even “novice” cooks can do it.
Whole sturgeon baked in the oven: classic recipe with photos
For cooking this is amazing delicious dish you will need a set available products. Of course, the main “highlight” of the program will be fresh sturgeon, and the remaining ingredients will be found in every housewife’s “bins”. Everything ingenious is simple! The recipe is for 5 – 6 servings.
List of required ingredients:
- sturgeon – weighing 1 kg
- eggs – 4 pcs.
- breadcrumbs – 100 g
- vegetables and greens – lettuce, cucumber, bell pepper, parsley, dill
- sour cream – 150 ml
- butter and olive oil - 2 tbsp each. l.
- balsamic or rosemary vinegar - 1.5 tbsp.
- lemon – 1 pc.
- ground nutmeg – 10 g
- salt and pepper
How to cook sturgeon baked in the oven - cooking steps:
Sturgeon baked in the oven with cherry tomatoes and oranges: step-by-step recipe with photos
This dish, worthy of true gourmets, will captivate you with its exquisite aristocratic taste. Sturgeon meat itself is very tender, and with spices and vegetables the combination is simply amazing. Our recipe is designed for 15 - 20 servings - based on the weight of the sturgeon. If you have a smaller fish, then reduce the amount of ingredients.
Recipe ingredients:
- sturgeon – fish weight 3 – 4 kg
- Cherry tomatoes – 10 pcs.
- cucumbers – 2 – 3 pcs.
- black olives – 10 pcs.
- lemon – 2 pcs.
- oranges – 2 pcs.
- lettuce leaves – 400 g
- dry white wine – up to 150 g
- vegetable oil
- salt and spices
How to cook sturgeon in the oven - step-by-step instructions:
- We clean and cut the fish, and then rinse thoroughly, especially the inside. Rub with salt and leave for a couple of minutes. Then you need to rinse with running water and dry with a napkin or towel.
- We prepare the sturgeon carcass for heat treatment - salt, pepper, rub with spices, sprinkle with lemon juice and spread with vegetable oil.
- At the bottom of the baking sheet you need to put foil (2-3 layers), which we also coat with oil. Place the prepared fish on foil, pour white wine over it and seal. To bake sturgeon in the oven, set the timer for 7 - 10 minutes. After the time has passed, we take out the fish, open the foil and set it to bake again - a delicious baked crust will appear.
- We decorate a serving dish with freshly prepared sturgeon green salad, lemons, cherry tomatoes and cucumbers.
Sturgeon with champignons in sour cream, baked in the oven - recipe with photo
Thanks to perfect combination fish buys products rich taste. And what a scent! The dish perfectly retains its healthy taste, since baking occurs in the sleeve. Using this recipe, you can quickly and deliciously prepare an amazing dish and delight your guests at the festive table.
Ingredients:
- medium-sized sturgeon
- sour cream – 300 g
- champignons – 200 g
- onions – 2 pcs.
- vegetable oil
- salt and spices
- baking sleeve
Step-by-step description of the recipe:
- Dry the pre-cleaned and washed fish with a towel.
- Mix vegetable oil, lemon juice, salt, spices, fragrant herbs and a couple of drops of vinegar. Lubricate the sturgeon with the resulting marinade and place in a cool place for 1 – 2 hours.
- We wash the champignons with water and cut them into pieces, and the onions into half rings. In a frying pan, lightly fry the mushrooms and onions until golden brown.
- Now we place the sturgeon, onion-mushroom mixture in the sleeve and fill it with sour cream with the addition of lemon juice. Cook the sturgeon in the oven, preheated to 180 degrees, for 20 - 30 minutes. When serving, you can sprinkle with grated cheese and garnish with herbs.
How to cook whole sturgeon in the oven, video
Baked sturgeon can be stuffed with a variety of fillings. Mushrooms, onions, carrots, pickled cucumbers - whatever your imagination tells you! Mix all the ingredients, add a little mayonnaise or sour cream and stuff the fish. Simple and delicious!
