Delicious sturgeon. How to cook sturgeon in various ways

Sturgeon - real delicacy, from which you can prepare many fine dining! find out interesting recipes and use them.

Some useful information

The sturgeon belongs to the sturgeon family and is found in the basins of many seas, such as the Caspian, Azov and Black. Also, these aquatic inhabitants can be found in freshwater reservoirs, for example, in large rivers: in the Volga, Ural, Kama. The sturgeon is difficult to confuse with other representatives, because it has pronounced external data, such as needle-like processes running along the ridge, as well as a rounded and flattened nasal part of the head, called the snout.

What is useful sturgeon? This fish is very much appreciated in cooking, and for good reason, because it contains protein, omega-3 and omega-6 polyunsaturated fatty acids, phosphorus, vitamins D, E and A, as well as others. nutrients. The calorie content of 100 grams of the product is about 110-130 calories.

Regular consumption of sturgeon will help strengthen hair, nails and bones, increase brain activity, ensure the proper functioning of muscles, stimulate the formation of new healthy cells, and improve skin condition.

The cost of 1 kilogram of fresh sturgeon varies from 600-700 rubles to 1-1.5 thousand, depending on the region.

How to make the right choice?

Sturgeon is sold in shops and official markets in frozen, chilled and fresh. It is better to purchase fresh or chilled fish, but it is not available in all regions. When buying, you should pay attention to the pulp: it should be quite elastic and have a pleasant pink-beige hue. There can be no damage, dents or stains on the surface. The smell is characteristic fishy, but fresh, not putrid.

Sturgeon preparation

How to clean a sturgeon? Its preparation is not as simple as Preliminary processing other fish, which is associated with some structural features of the body. To make the dish tasty and, most importantly, safe, proceed in stages:

First, wash the sturgeon well in cool water, then pour boiling water over it: this will remove the mucus from the surface.
Next, with a sharp knife, carefully cut off the needle growths running along the back.
Then you need to cut the carcass. To do this, open the fish's belly and carefully remove all the contents from it. It is important to be careful not to damage gallbladder otherwise the flesh will spoil and go rancid.
Now you need to remove the so-called screech - the vertebral chord, which can be poisonous without proper processing. To do this, at the base of the tail, make an incision to the bone, clean the vertebra and begin to twist the tail, as it were. When a white-transparent vein appears, pull on it: it should be easily removed from the ridge.
Next, scald the carcass with boiling water or place in a bowl for a couple of minutes. hot water. Having made an incision along the ridge, you can remove the skin, starting from the tail and moving towards the head.

Sturgeon dishes

How to cook dishes from such delicious fish as sturgeon at home? We offer you to consider interesting recipes.

Baked

Delicious sturgeon can be cooked in the oven. For this you will need:

1400-1500 g of sturgeon fillet or approximately two kilogram carcass;
three large heads of onions;
250-300 g of mayonnaise;
vegetable oil;
dill;
ground pepper (preferably black);
salt.

Cooking:

The sturgeon carcass should be cut and cut into fairly thin steaks. If you use fillet, then it is cut into pieces about one and a half centimeters thick.
Peel the onion, cut into half rings or rings.
Dry the dill greens after washing, chop.
Take a baking dish or a baking sheet, generously grease its walls and bottom with vegetable oil.
Lay a layer of onion half rings or rings on the bottom, put a thin layer of chopped sturgeon on them, sprinkle it with salt, chopped dill and pepper, and also brush with mayonnaise.
Next, lay the ingredients in layers, not forgetting to salt, sprinkle with dill and pepper the sturgeon. Mayonnaise should be the last, it forms on the surface of the dish appetizing crust and prevent burning.
Place the baking sheet in an oven preheated to 190 degrees for about an hour. To make the dish more juicy, the form can be covered with a lid or wrapped in foil.

Shashlik

Can be cooked on grill or charcoal fragrant barbecue from sturgeon. You will need the following ingredients:

1.5 kg of sturgeon;
2 large heads of onions;
2 bell peppers;
2 tomatoes;
2/3 cup white semi-sweet or dry wine;
fifth or fourth of a glass of olive or vegetable oil;
half a lemon;
ground pepper;
salt.

Instruction:

Cut the sturgeon into medium-sized cubes. Immerse them in the marinade, which is a mixture of vegetable oil, pepper, lemon juice, salt and white wine. Leave the fish to marinate for a couple of hours.
Prepare vegetables. Cut the tomatoes into circles, onions and bell peppers into rather large rings. Salt all this and pepper if desired.
Thread vegetables and fish onto skewers or skewers.
Next, cook the kebab on charcoal or grill until a crust appears.

Sturgeon in sauce

Try to make juicy and fragrant sturgeon. For this you will need the following ingredients:

1 kg sturgeon fillet;
half a pack of butter;
two eggs;
half a glass of sour cream;
two tablespoons of flour;
a small amount of broth (preferably fish);
breadcrumbs;
dill;
pepper;
salt.

Process description:

Sturgeon must be cut into portioned pieces. Next, rub them with salt and pepper and leave for a while. Break the eggs into a bowl, shake them.
Heat up in a frying pan butter. Dip the fish pieces first into the flour, then into the egg mixture, and then into the breadcrumbs. Fry sturgeon on each side until golden brown.
Next, place all the fried pieces in a refractory container, previously lubricated with oil.
Make the sauce from the remaining oil in the pan. To do this, bring it to a boil again, then pour in the broth. When the composition boils, reduce the heat to a minimum and add sour cream, as well as chopped dill, pepper and salt.
Pour the sturgeon with the prepared sauce. Send the container, uncovered, to an oven preheated to 170 degrees for fifteen minutes.
Ready!

Now you can cook some interesting and delicious dishes from sturgeon and please your family or guests.

Sturgeon is one of the most gourmet delicacies. In the old days, it was considered the royal fish, and even today not everyone can afford to eat this fish often. But many people can cook it for the holiday, and any sturgeon dish will become the main decoration of the table. In addition, sturgeon meat is very healthy and not too high in calories. If you know how to cook sturgeon in the oven so that it is juicy and appetizing, you will not have a question how to surprise your guests.

Cooking features

Sturgeon is quite expensive, and it would be extremely unpleasant to spoil it during cooking. Therefore, before baking sturgeon in the oven in pieces or whole, it makes sense to get acquainted with the recommendations of experienced chefs.

If you bake a fresh sturgeon, it will turn out juicier than a frozen one. To reduce this difference to a minimum will allow compliance with the rules for defrosting products. If the fish is thawed in the refrigerator, it is highly likely that it will not be dry after cooking.
For baking in the oven, choose not too much big fish. If the sturgeon weighs more than 3 kg, it will either not be baked to the end, or it will dry out.
In order not to overdry the sturgeon, do not exceed the cooking time indicated in the recipe.
Lemon will pleasantly shade the taste of sturgeon, however, use lemon juice in too in large numbers also not possible.
When cutting a sturgeon, it should be borne in mind that it has sharp formations along its back. Despite the fact that they visually decorate the fish, they must be disposed of, otherwise, during lunch, these spikes can get hurt.
If you want the sturgeon to turn out especially tender and juicy, you need to bake it in foil, opening it only 10-20 minutes before the end of cooking, so that the dish is browned.

Sturgeon should be served solemnly, sparing no effort and time to decorate the dish. Believe me royal fish deserves such attention.

Whole sturgeon baked in the oven

sturgeon - 2.5 kg;
lemon - 1 pc.;
white dry wine- 80 ml;
fresh parsley - 50 g;
dried parsley - 10 g;
dried thyme - 5 g;
black pepper - 5 g;
white pepper - 5 g;
salt - to taste;

Cooking method:

Carefully wash the sturgeon, cut off the spikes, leaving the cartilage intact. Pour boiling water over and clean. Gut, rinse well. Pat dry with paper towels.
Mix two types of pepper, dried herbs, salt. Rub the fish with this mixture. Spray her inside and out lemon juice squeezed out of half a fruit. Brush the sturgeon with vegetable oil using a cooking brush. Place a few sprigs of parsley inside.
Fold the foil several times and grease it with oil. Lay it out on a baking sheet. The edges of the foil should be much longer than the width of the pan.
Put the sturgeon on a baking sheet, rolling it into a ring. Pour white wine over fish.
Lift up the edges of the foil and seal the fish.
Preheat the oven to 200 degrees and place a baking sheet with sturgeon in it. After half an hour, unfold the foil and continue to cook the sturgeon for another 15-20 minutes until cooked. The fish is ready when clear juice comes out of it when pierced.

Whole baked sturgeon is usually served whole at the table. For decoration, you can use the remaining parsley and lemon. Whole baked sturgeon laid out on lettuce leaves looks good.

According to the same recipe, you can bake sturgeon in mustard sauce, mixing 50 ml of mustard and sour cream each and smearing the sturgeon with this mixture instead of vegetable oil. The rest of the recipe will be identical to the one given.

Sturgeon stuffed with mushrooms

sturgeon - 2.5 kg;
sour cream - 0.3 l;
onion- 0.2 kg;
fresh champignons or porcini mushrooms - 0.2 kg;
salt, spices - to taste;
lemon juice - 20 ml;
hard cheese(optional) - 100 g;
vegetable oil - how much will it take.

Cooking method:

Dry the cleaned and washed fish with a kitchen towel.
Mix salt and spices with lemon juice and a tablespoon of vegetable oil. Cover the sturgeon with the resulting mixture on all sides, including the inside. Set aside temporarily.
Wash, dry the mushrooms with napkins, cut into small pieces.
Peel the onion, finely chop it with a knife.
Heat the oil in a frying pan and fry the onion and mushrooms in it. You need to fry until the liquid released from the mushrooms evaporates from the pan.
Add sour cream to the pan and the mixture remaining after rubbing the sturgeon. Simmer the mushrooms for 5 minutes.
Stuff the sturgeon with mushrooms, fasten the belly with toothpicks.
Place the sturgeon in the sleeve, tie it on both sides. Use toothpicks to make several small holes for steam to escape.
Put the sleeve with the fish on a baking sheet, put it in an oven preheated to 180 degrees for half an hour.
Remove from oven. Remove the fish from the sleeve, cool slightly and cut into portions.
Arrange the pieces on a baking sheet lined with foil or parchment.
Sprinkle the pieces of sturgeon with shredded cheese with small holes. Return the pan to the oven for 10 minutes.

If desired, the sturgeon can be left whole by slicing it before serving on plates. In this case, cheese is not needed, and it will take a little longer to bake the fish in the sleeve.

Sturgeon baked in the oven

sturgeon - 2 kg;
chicken egg - 5 pcs.;
sour cream - 100 ml;
nutmeg - 10 g;
balsamic vinegar - 10 ml;
lemon - 1 pc.;
salt, a mixture of peppers - to taste;
vegetable oil - 20 ml.

Cooking method:

Wash the sturgeon. Dip it for 3 minutes in boiling water. It is convenient to boil water for this in a basin.
Take the fish out of the boiling water, carefully cut off the spines and clean it.
Cut off the head and tail, take out the squeal. The easiest way to do this is to make a small incision near the tail so that the squeal is exposed, and pull it out, holding the fish by the tail part in weight.
Remove the skin from the sturgeon. Cut the fish into pieces about 2-3 cm wide.
Rub the fish with a mixture of salt and pepper, sprinkle with lemon juice squeezed from half a lemon.
Hard boil eggs, peel, remove yolks.
Mash the yolks thoroughly with a fork, mix with sour cream and nutmeg.
Lay the foil folded in several layers in a baking dish. Lubricate it with vegetable oil.
Put pieces of sturgeon on foil, cover them with sauce.
Squeeze the juice from the remaining half of the lemon, sprinkle it with pieces of fish.
Cover the pan with another piece of foil.
Put the mold in an oven preheated to 200 degrees for 30 minutes. 10 minutes before cooking, remove the top layer of foil so that the fish is browned.

As a side dish for sturgeon baked in the oven in slices, baked potatoes are ideal. The dish can also be garnished with slices of tomatoes, cucumbers, lemon wedges and olives.

Sturgeon baked in the oven with potatoes and cheese

sturgeon (fillet) - 0.5 kg;
potatoes - 0.3 kg;
onions - 0.3 kg;
cheese - 0.2 kg;
fresh parsley - 50 g;
lemon juice - 5 ml;
mayonnaise - 100 ml;
vegetable oil - 20 ml;
salt, seasoning for fish - to taste.

Cooking method:

Wash the sturgeon fillet, dry it, rub it with seasoning for fish, cut into medium-sized pieces, sprinkle them with lemon juice.
Onion cut into thin rings.
Finely chop the parsley with a knife.
Peel the potatoes and cut into thin circles.
Lubricate the baking dish with vegetable oil, put half the onion on the bottom.
Place a layer of potatoes on top. Lubricate it with mayonnaise.
Put on potatoes fish pieces, pour the marinade from the bowl over them (the juice that the fish gave when marinating). Sprinkle with parsley.
Put the remaining onion on the fish, the remaining potatoes on it. Lubricate with mayonnaise and this layer of potatoes.
Finely grate the cheese and sprinkle over the dish.
Put the mold in an oven preheated to 180 ° and cook the dish for 35 minutes.

It is better to use young potatoes for this dish, as the old one takes longer to cook and may not be baked in 35 minutes. No garnish is required for this dish.

As you can see, even an inexperienced cook can cook sturgeon in the oven in whole or in pieces. In this case, the dish will turn out tasty and appetizing. Sturgeon baked according to any of the above recipes will become a decoration holiday table no matter for what reason it is covered.

Soft and dense, but at the same time tender sturgeon meat is different incredible taste and almost complete absence small bones. Since ancient times, this has been one of the obligatory and favorite foods for royal table . Fortunately, such a delicacy is now available to us - simple lackeys. I offer you three options for cooking sturgeon - whole, in pieces and in the form of steaks fried in a pan.

Kitchenware: cutting board, garlic press, baking sheet, knife, thick thread or skewer, bowl.

Ingredients

Step by step cooking

On top of the dense skin, the sturgeon is covered with slippery mucus, which must be washed off. To do this, we wash it, without cutting it, under a tap with warm water and lightly rub with a brush or scouring pad with an abrasive surface.
We open the belly. We clean the insides and be sure to remove the gills. There is no need to remove the skin, because thanks to it and the spikes, the fish will look royally on the table. For the same reason, we leave the head and fins. The skin after baking will become soft, and it will not be difficult to remove it already in the plate.
Peel 4-5 medium onions and cut into arbitrary medium-sized pieces or half rings. Pass the peeled head of garlic through a garlic press or finely chop. We put everything in a bowl.
Cut the zest from three to four lemons, depending on the size. We also cut them into small pieces and send them to a bowl. Seasoned with black and white ground pepper and sprinkle a couple of teaspoons of salt.
We wash bunches of dill, green onions and parsley under the tap. Chop and put in a bowl. Pour about a third of a glass of vegetable or olive oil and mix well together.
Lightly rub the inside of the fish with salt. We put onion-lemon minced meat in it. We sew the belly with a thick thread or fasten it with a skewer. It can be fastened in several places with toothpicks, and to be sure, pull it off with a thread.
Cut the remaining lemons into rings. We make a pillow out of the part on a greased baking sheet and lay out the sturgeon. We add a little salt to the skin and put some of the lemons on top of the fish, and leave some for serving.
We send the baking sheet to the oven, heated to 180-190 °, for about 1.5 hours. When half the time has passed, we lubricate the skin with oil so that after baking it acquires a beautiful shine.
We take out our beauty, decorate with fresh herbs and the remaining lemon and put in the very center of the table.

video recipe

See how tasty and quick you can cook whole sturgeon in the oven in the video recipe.

cooking options

A very tasty sturgeon is obtained if it is stuffed with mushrooms and crackers. To do this, fry 700-800 g of mushrooms cut into pieces with two or three chopped onions and cool. Cut into three or four slices white bread small cubes, dry in a pan or in the oven and add to the mushrooms. Salt, pepper and stuff the gutted fish. Pull with threads, lay on a greased baking sheet and bake for 1-1.5 hours.

Cooking time: about an hour.
Servings: 4.
Kitchenware: foil, cutting board, baking dish or baking sheet, knife.

Ingredients

Step by step cooking

video recipe

How to cook sturgeon in the oven in slices, see step by step recipe on video.

cooking options

To get both tasty fish and a side dish at once, we take potatoes at the rate of two or three pieces per serving.
We clean and cut the tubers as you like. As a rule, it is a thick straw or slices.
Mix potatoes with mayonnaise or sour cream, as well as with salt and spices. You can even add some minced garlic.
Separately marinate pieces of sturgeon for 20 minutes in sour cream or mayonnaise sauce with fish spices, salt and squeezed lemon juice.
Put the potatoes on a baking sheet covered with foil or in a mold, and sturgeon on top.
Bake for 40 minutes at 180-190°.
Decorate with parsley sprigs and serve with vegetable salad.

Cooking time: 40 minutes.
Servings: 2-3.
Kitchenware: frying pan, knife, spatula, cutting board, bowl or vessel, plate, paper towels.

Ingredients

Sturgeon	1 PC.
Lemon	1 PC.
Salt	of necessity
Parsley, green onion	for filing
Vegetable oil	for frying
Ground pepper (black and white)	taste
Flour	1 stack
Butter	30-40 g

Step by step cooking

First of all, the sturgeon needs to be gutted. To do this, open the belly and take out all the insides. Cut off the fins, head and tail. But we do it in such a way that a little pulp remains on them, because then it will be possible to cook an ear out of them. Don't forget to remove the gills from the head.
We wash the carcass under the tap. Dry with paper towels and cut into steaks 2-3 centimeters thick.
Salt all the pieces on each side, season with white and black pepper and mix with your hands to distribute the spices over the entire surface. You can add a few other seasonings: dried garlic, white mustard, marjoram, thyme. Let marinate for about 20 minutes.
A couple of minutes before frying, sprinkle with juice squeezed from half a lemon.
Pour a glass of flour into a deep bowl. Roll each piece in it on all sides. You can also add some spices to the flour.
Warm up the pan well. Pour vegetable oil to the bottom and melt 30-40 g of butter in it. From this mixture Fried fish it will be much tastier.
We spread the fish in a well-heated oil so that the crust immediately grabs. Cook over medium heat for about 4 minutes until golden brown and turn over to the other side. The second side will take a little less time, so after 2-3 minutes it will form beautiful crust, and you can put the steaks on a plate.

What to serve with

The most correct, in my opinion, side dish for fried sturgeon and other fish is mashed potatoes. But you can just cut into slices a couple fresh tomatoes , season with pepper and salt, drizzle with oil and sprinkle with finely chopped dill. And sprinkle the steaks themselves with chopped green onion and garnish with parsley leaves.

Sturgeon fish is considered one of the most ancient fish on earth. There is confirmed evidence of the existence of sturgeon in the time of the dinosaurs. Today, fish is considered one of the delicious delicacies on the table.

IN Ancient Rus' sturgeon was called red fish, although its meat is absolutely white. And the secret of this name lies in the fact that the word "red" was not used to indicate the color of the fish. The well-deserved adjective "red", the sturgeon received for its excellent taste qualities. Let's remember together: "the girl is red", "the sun is red" and the like, so the sturgeon deservedly received the award to be called red. Unfortunately, due to illiterate commercial production today, sturgeon is considered a rather rare fish and quite expensive. But if you have already had the opportunity to cook and treat your guests with the taste of magnificent fish, do not deny yourself this.

The average length of a sturgeon is within 1.5-2 meters, there are also giants over 3 meters. Now, very often, artificially grown live sturgeon is on sale with a length of 45-50 cm and a little higher, this length is great for cooking a whole fish carcass.

Initially, before cooking, you need to approach the choice of the fish itself. Experts recommend buying fresh sturgeon, after all, frozen fish has a slightly different taste. In extreme cases, buy chilled sturgeon. And here, when buying, be careful, do not forget to ask the seller for a certificate for fish and clarify the timing of the sale.

When buying, you need to pay attention to the color of the gills of the fish - in fresh fish they are dark in color with a brownish tint. If greenery appears, and there are incomprehensible white or reddish spots on the carcass, then this means only one thing: too long and possibly improper storage with violation temperature regime. Do not be lazy and carefully inspect the fish so as not to completely spoil your mood with an unsuccessful purchase.

Before you start cooking, the fish, of course, must be cleaned. The sturgeon has rather hard scales, it can even be compared with a shell. But not everything is so dramatic, after you have doused the sturgeon with boiling water, you can cope with hard scales with an ordinary knife. This type of fish has another extra part that needs to be removed. This is such a dense cord that runs along the ridge or is otherwise called a screech. To pull it out, you need to make a circular incision at the base of the tail, and holding the fish vertically, pull the screech down. And now, after all the procedures carried out, we can proceed directly to cooking.

You can cook a lot of sturgeon various dishes. This is everyone's favorite fish soup and all kinds of fish hodgepodges. Barbecue and grilling. Sturgeon can also be fried, baked and smoked. The fish can be stuffed and made as filler. All known fish dishes sturgeon come out just fine. An interesting feature it is believed that sturgeon meat during heat treatments practically does not lose weight, that is, it does not “fried”. Some people compare sturgeon meat with pork, and the reason is the content of glutamic acid, which is found in this delicious fish.

Most regular recipe cooking sturgeon, consider boiled sturgeon. It does not require a lot of skills, and the result is a great diet dish. The fish can be boiled whole or pre-cut. Take a pan of the required volume, pour water in such an amount that it will cover all the fish. To boil water. Gently put the sturgeon in boiling water. Cook for approximately 10 minutes. Next, put 2-3 sheets bay leaf, add allspice peas and salt to taste. Cook for about 10 more minutes and switch off. All is ready. Trying sturgeon and treating friends is better when the fish is cold. It is desirable to cool in the same water where it was boiled. Eat a piece of boiled delicious fish, and even drinking a fragrant rich broth will be useful for everyone. As an elderly person, so a child.

Sturgeon is considered a real panacea for such an insidious disease as atherosclerosis. Its meat is rich in fatty and other acids that lower blood cholesterol levels. With constant and moderate use sturgeon, you can adjust the pressure and metabolic processes in your body. Sturgeon has a positive effect even on the renewal of the skin.

Sturgeon skewers are very tasty. When preparing them no need use vinegar or mayonnaise as ingredients for the marinade. They will spoil the flavor of this delicious fish. For marinade, it is best to use dry white wine. For a fish weighing 1 kg, you need 1 glass of wine, 2 tablespoons of vegetable oil, lemon juice, salt, pepper to taste. You can also add chopped onions, bell peppers or tomatoes to the marinade. Marinated for 2 hours.

It is easy to cook sturgeon in sour cream, baked in the oven. To do this, cut the prepared fish into portioned pieces, pre-salt and pepper to taste, then roll the pieces in flour and egg, fry on both sides and put in a separate bowl.

Now let's do the pouring: take a spoonful of flour and pour it into a frying pan (you can also fried sturgeon there), add 150-200 g fish broth, stir and bring to a boil. Then you need to remove everything from the heat, add to the pepper, salt, 100-120 g of sour cream. We got a delicious sour cream sauce.

Now we heat the oven to 200 ° C, put the fried sturgeon in a baking dish, pour the prepared gravy and send it to the oven for 10 minutes. We take out, beautifully decorate with sprigs of greens and enjoy a tasty and healthy dish.

Who loves sturgeon sharper, we offer the following recipe for him:

The fish must be cut in layers. The width of one should not exceed 1.5 cm. Salt and pepper, you can squeeze lemon juice. Then we spread 1 layer in a deep form or a frying pan, pre-lubricated with vegetable oil, the next will be a layer of onion meadow, then grease with mayonnaise, you can add chopped greens. We lay out alternately - fish, onion, mayonnaise.

When everything is ready, cover the pan with a lid and send it to the oven preheated to 250 ° C. After 20-30 minutes, a beautiful baked dish is ready. Decorate and serve. this dish well with fresh vegetables – bell pepper, Tomatoes, Olives And Lemon.

Whole sturgeon recipe

If you cook the whole sturgeon, and then carefully put it on special dish, beautifully decorate with a lemon, a side dish and sprigs of greens - it will be just a “king fish” among all snacks.

We take the prepared fish carcass, rub it with salt, pepper, squeeze the lemon juice both outside and inside (we should not forget about the sense of proportion and the tastes of those whom you will treat). Fill the belly of the fish with finely chopped herbs. We carefully tie the carcass with a special cord (thread does not look aesthetically pleasing).

After bandaging, pour 2 tablespoons of vegetable oil evenly over the fish. We spread foil on the prepared baking sheet, wrap our handsome man and send it to a preheated oven to 200 ° C.

Usually the fish does not need much time to reach readiness - 40-50 minutes is enough. While the sturgeon is baking, we cook for it beautiful dish with a garnish spread around the edges. We take the fish out of the oven, carefully unfold the foil, cut off the string and place it on the prepared bed. You can additionally decorate the cooked delicacy. Although, as usual, delicacies do not particularly need decorations. They are so good.

Whole sturgeon recipes in the oven

In general, sturgeon is unusually tasty when baked. Such recipes are very often used when serving it on festive feast. And if the sturgeon carcass is also pre-stuffed delicious stuffing, and then bake - success is guaranteed.

So, we need: prepared sturgeon carcass. Cream - 50 g, salmon or salmon fillet 250-300 g, egg - 1 pc. Pepper, salt, lemon.

First, marinate the fish with salt and lemon juice. While the sturgeon is soaked in the marinade, let's prepare the stuffing for stuffing. Beat the egg, cream, pepper and salt with a mixer until fluffy. Grind the fillet of red fish with a blender. We mix everything. Gently fill the belly of the sturgeon with stuffing and sew it up. Grease a baking sheet with oil and send to the oven for about 1 hour. Sturgeon in this case, cook over medium heat. After the required time, we take out the sturgeon, take out the threads, put it on a dish and decorate it as our heart desires.

As you can see, cooking sturgeon is not at all difficult and no special skills are required. And the dish is excellent.

In Rus', from time immemorial, sturgeon has always been present at all celebrations. This dish not only served as a table decoration, but it turned out to be indescribably tasty and very healthy. Let's learn how to cook sturgeon at home.

How to cook whole sturgeon?

Ingredients:

sturgeon - 1 pc.;
spices;
thyme;
dried parsley;
lemon - 1 pc.;
dry white wine - 1 tbsp.;
vegetable oil;
parsley.

Cooking

Let's take a look at how to cook sturgeon in foil. To do this, take a large carcass, pour boiling water over it and clean it from scales. Then we remove all the insides, wash the fish and wipe it with a towel. Now we rub the fish with spices, sprinkle with thyme and dried parsley.

Pour the sturgeon with lemon juice and grease with vegetable oil. After that we take deep pan, cover it with foil, spread the sturgeon and pour it with dry white wine.

Next, we seal the fish well in foil and send it for 7 minutes to hot oven heated up to 200 degrees. After that, unfold the foil, grease the sturgeon a small amount oil and continue to bake the dish, reducing the heat, until fully prepared. Then put the fish on a serving dish, decorate with lemon slices and parsley sprigs.

How to cook sturgeon in the oven?

Ingredients:

sturgeon - 1 pc.;
cognac - 2 tbsp. spoons;
spices.

For sauce:

sour cream 20% - 5 tbsp. spoons;
cream 20% - 1 tbsp.

For garnish:

fresh mushrooms.

Cooking

We wash the fish, process, gut, remove the skin and cut into pieces. Then add salt to each, pepper to your taste and transfer to the prepared form. To spice up the fish, sprinkle the pieces with a small amount of cognac and proceed to cooking. To do this, take the cream, add sour cream and mix. Prepared creamy mixture pour the pieces of sturgeon and send them for 15-20 minutes in a preheated oven. And this time we are preparing a side dish. Mushrooms are processed, cut into plates and stewed in a frying pan in vegetable oil.

How to cook sturgeon in a slow cooker?

Ingredients:

sturgeon meat - 700 g;
apples - 700 g;
sour cream - 250 ml;
hard cheese - 100 g;
vegetable oil;
spices.

Cooking

We wash the sturgeon, pour boiling water over it, remove the skin, remove the bones, cut into fillets and cut into small cubes. We do the same with green apples.

Pour a little oil into the bottom of the multicooker pan, put the fish, pour apples on top, pour everything with sour cream, salt, pepper to taste and mix well. Now turn on the appliance, set the "Baking" mode and cook for 45 minutes.

And this time we rub the cheese on a large grater. 10-15 minutes before the end of the selected program, open the lid of the multicooker and sprinkle our dish with it. Instead of cheese, you can use homemade. It melts beautifully, but does not crust like cheese, but penetrates the dish and gives it a little piquancy.

How to cook sturgeon with herbs?

Ingredients:

Cooking

Salt the sturgeon, pepper to taste and sprinkle with lemon juice. Then we make a deep cut in the fish and fill it with chopped dill, parsley and lemon slices. We coat the fish with vegetable oil, put it in foil and wrap it tightly. We bake the sturgeon in the oven at a temperature of 180 degrees for 35 minutes.