Sturgeon recipes in the oven. Sturgeon baked in the oven in pieces in foil. The process of cooking sturgeon in the oven

Already read: 133410 times

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 great with lemon juice. And it’s very tasty in the ear and easy to dry.

But today we are preparing baked sturgeon in the best traditions of 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 the inside and outside with butter at 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 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, see some useful tips and recipes for cooking sturgeon.

Video recipe "Sturgeon in Moscow"

RELATED ARTICLES:

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 with cold water and dry (you can use a paper towel). Next, salt the fish again and pepper to taste. It’s very tasty if you put onions, herbs, a slice of lemon, and a bay leaf inside the fish. 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, or sprinkle with 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:

A strong tasty aroma, like from other types of fish, 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.

Sturgeon rightfully belongs to the “elite” varieties of fish with high nutritional value. Sturgeon meat contains a whole complex of 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 a beneficial effect on metabolism and 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 tasty fish - but 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

To prepare this amazingly tasty dish you will need a set of available products. Of course, the main “highlight” of the program will be fresh sturgeon, and the remaining ingredients will be found in the “bins” of every housewife. 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 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 with green salad, lemons, cherry tomatoes and cucumbers.

Sturgeon with champignons in sour cream, baked in the oven - recipe with photo

Thanks to the ideal combination of products, the fish acquires a 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, aromatic herbs and a couple of drops of vinegar. Lubricate the sturgeon with the resulting marinade and place it 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!

Baked with spices, boiled or fried, sturgeon is good in any form. Of course, today you no longer see seven-meter giants even on the market. But working with a half-meter fish is much easier. In addition, a small sturgeon fits entirely on a baking sheet.

The absence of scales and bones is another plus when choosing sturgeon for dinner. Soft cartilage crunches well and is not dangerous for children.

We offer the best options for preparing sturgeon, characterized by simplicity and exquisite taste. The average calorie content of the proposed options is 141 kcal per 100 grams.

How to cook sturgeon in the oven in foil - step-by-step photo recipe

Despite the fact that sturgeon is classified as a red fish species, a good fresh sturgeon should have white meat. You can bake it with or without the head.

If the fish is large enough, it is better to cut off the head so that the dish fits in the oven. Later you can cook a delicious fish soup from it.

Your mark:

Cooking time: 1 hour 0 minutes

Quantity: 3 servings

Ingredients

Sturgeon: 1-1.3 kg
Spices: a large handful
Lemon: half

Cooking instructions

Whole sturgeon recipe in the oven (without foil)

A real delicacy is a whole sturgeon cooked in the oven. This dish will not leave anyone indifferent and will delight you with its amazing taste.

Required Products:

sturgeon – about 2.5 kg;
lettuce leaves;
mayonnaise;
lemon juice – 40 ml;
vegetables;
salt;
garlic – 7 cloves.

How to cook:

Pour boiling water over the fish, then remove the sharp spines on the back and scales.
There is no need to cut off the head. Cut out the gills and entrails. Rinse with ice water.
Sprinkle with lemon juice.
Peel the garlic cloves and pass them through a press. Mix with salt and grate the fish.
Grease a baking sheet with any oil and place the carcass belly down.
Place in the oven and leave for half an hour at 190°.
Cover the dish with lettuce leaves. Place sturgeon on top. Decorate around with vegetables and mayonnaise.

How to cook delicious sturgeon in pieces

Delight your family with a delicious and satisfying dish that is suitable for a regular dinner or holiday table. Tender steaks under a delicious crust will amaze everyone with their amazing taste.

You will need:

sturgeon – 1 kg;
vegetable oil – 25 ml;
black pepper;
onion – 280 g;
salt;
Dutch cheese – 170 g;
light sour cream – 50 ml;
lemon – 75 g.

What to do:

Cut open the belly and remove the entrails. Remove the skin along with the scales.
Cut off the tail and head. Cut the carcass. The pieces should be medium.
Sprinkle with lemon juice. Sprinkle with pepper and salt. Place in the refrigerator to marinate for an hour.
Grease a baking dish with oil and arrange the onion, cut into large rings. Lightly salt it.
Place fish steaks on top of the onion bed.
Grease with sour cream and sprinkle with cheese grated on a medium grater.
Place in an oven preheated to 190°. Leave for 35-40 minutes.

Sturgeon steaks in a frying pan

We suggest preparing a quick, healthy and simple dish on a grill pan.

You can also fry pieces of sturgeon in a regular frying pan, after pouring a little vegetable fat into it.

Ingredients:

sturgeon – 2 kg;
aromatic herbs – 8 g;
mayonnaise;
vegetable oil – 45 ml;
black pepper – 7 g;
salt – 8 g.

How to cook:

Wash the fish and trim the spines. Cut into steaks no thicker than three centimeters thick.
Coat each piece with olive oil. Sprinkle with salt, herbs and pepper. Leave for half an hour.
To make the fish juicy, secure the edges of the belly of each steak tightly with toothpicks.
Heat the grill pan and add the steaks. Fry on each side for a minute.

On the grill or barbecue

A very tasty dish - charcoal sturgeon. This is an ideal option for a chic picnic in nature. Fish kebab goes well with white wine and vegetables.

Basil, rosemary, mint, sage, and thyme go perfectly with tender sturgeon meat.

You will need:

spices;
sturgeon – 2 kg;
lemon juice – 170 ml;
salt;
garlic – 4 cloves.

Step-by-step preparation:

Remove the giblets from the sturgeon, remove scales, and thoroughly rinse off all mucus.
Cut the carcass into equal medallions.
Add salt and favorite spices to lemon juice. Add garlic cloves passed through a press. Mix.
Pour the resulting sauce generously over the fish pieces. Leave for two hours.
Prepare the coals. They should be well heated. Place fish steaks on the grill.
Bake for half an hour. Turn regularly for even cooking.

Sturgeon is a fatty fish, so it releases a lot of juice during the cooking process. Because of this, fire will periodically flare up. This will not harm the fish, but will only help make the pieces golden brown with a beautiful golden crust.

Before you begin the main stages of cooking, it’s worth learning some baking secrets:

Bake the fish directly on a baking sheet coated with oil or in foil. In the second version, the dish turns out juicier.
For whole roasting, it is better to take a carcass weighing from 2 to 3 kilograms. If it’s less, the meat will come out dry; if it’s more, it won’t cook well.
The baked sturgeon itself is very tasty. Therefore, you should not overuse spices. Lemon juice, thyme, black pepper, parsley, and thyme are best suited for fish.
Ideally, it is necessary to cook a carcass that has not been frozen. If you purchase a frozen product, the sturgeon should have an even color, dark brown gills and a normal fishy smell.

We look forward to your comments and ratings - this is very important to us!

Sturgeon is one of the most valuable fish species. The absence of small seeds, excellent taste and delicate aroma make sturgeon dishes suitable for the most formal dinners. Sturgeon baked in the oven is especially suitable for the festive table.

Sturgeon can be baked whole or divided into portions. We'll tell you how to cook both versions of the dish.

In order to bake the whole fish, the sturgeon must be gutted, washed thoroughly and lightly rubbed with salt on the outside and inside the belly. Let's leave our fish for five minutes, and then rinse it again under the tap, not forgetting to wash the inside well. Now dry it with a paper towel.

Now once again salt the sturgeon on all sides and pepper it. It is very good if white pepper is used along with black pepper. You can also rub the fish with dry thyme or parsley, just be careful not to overdo it so that the smell of the spices does not overwhelm the specific aroma of the fish.

Now pour a little lemon juice over the prepared sturgeon and brush the top with vegetable oil. You need to take a little juice and oil.

Now we take a form into which our fish will fit entirely. We put foil folded in two layers into it, put in the prepared sturgeon, pour in one hundred grams of white table wine (without flavorings), and wrap the foil so that there are no gaps. Bake the sturgeon for 10 minutes in a well-heated oven. Then remove the mold and unfold the foil so that the fish is completely open at the top. Once again, lubricate its surface with oil (using a silicone brush, since the fish is hot). Place the pan in the oven again and bake the sturgeon until fully cooked. It is extremely difficult to accurately determine the baking time, since it depends on the size of the fish and the characteristics of the oven. You can check the readiness with a fork; if the cloves easily enter the thickest part of the carcass, then the baked sturgeon is ready. But you can’t overcook the fish in the oven, otherwise it will turn out dry.

The finished baked sturgeon is placed on a large dish and garnished with lemon slices, parsley sprigs, cranberries or pomegranate seeds. The fish is cut directly on the table using a thin but very sharp knife. You can serve fish with a sauce based on fish broth and white wine.

Now let's look at how sturgeon is prepared, baked in the oven in portions. To prepare, you need to clean and prepare the fish as described in the first recipe. Now cut the carcass into pieces up to 2 cm thick. Lubricate the resulting steaks with vegetable oil, pour over lemon juice, sprinkle with salt, ground white pepper, and dry thyme or marjoram. If the dish is prepared in advance, the sturgeon can be left for several hours to marinate.

Portioned sturgeon baked in the oven is prepared in foil. To do this, you need to cut pieces of foil that will allow you to tightly wrap a piece of fish in two layers. Using folded foil, lifting the sides, we form something like cups into which we place pieces of sturgeon. Now let's cut the champignons into slices and fry them along with the onions. It is not necessary to sauté mushrooms and onions for a long time; frying for five minutes is enough; at the end of cooking, add a few tablespoons of sour cream to this mixture to make a thick sauce.

Place a piece of fish in a foil cup, put a spoonful of a mixture of mushrooms and onions on top of it and a slice of lemon without zest, which can add unnecessary bitterness to the dish.

Heat the oven to 180 degrees, place the prepared cups with fish on a baking sheet and cover the fish on top with another piece of foil. Bake for 20 minutes, then remove the top layer of foil and set the dish to brown for another five to seven minutes. Our portioned sturgeon baked in the oven is ready.

Of course, these are not all oven-baked sturgeon dishes that can be prepared for dinner or a holiday table. Sturgeon can be baked with tomatoes, potatoes or other vegetables. You can cook fish in a cheese crust or make it. There are many options, all you have to do is choose the most suitable recipe.