People brought up on the example of literary heroes have probably more than once swallowed saliva while reading about sturgeon and, in particular, sterlet, which were eaten both in the lines and between them. How delicious it was written by Gogol! And Aksakov, Sholokhov, Saltykov-Shchedrin! What our ancestors didn’t come from sterlet: both the famous ear, and pies with elm, and ... no, it seems that the classics have not described how to bake sterlet in the oven . It makes sense to fill this tangible gap. Begin!
How to cook sterlet in the oven
You will need : sterlet, lemon juice, olive oil, salt, sugar, pepper, white wine or champagne.
How to do it . Clean the sterlet like an ordinary fish, but in no case remove the tail or head. Along the way, warm the oven to two hundred degrees. If the bugs (the so-called solid bone growths on the ridge of the sterlet and on the sides) are not removed, they need to be doused with boiling water. In extreme cases - remove with skin. Gills must be removed. The insides too. Get the vyazig from the chord, cutting the spine. Vyaziga - such a very edible white rope, like cartilage. King of delicacy.
Lubricate the whole washed carcass with olive oil first, then the sauce, which must be pre-cooked. Lemon juice, half a glass of wine, a spoonful of sugar and olive oil, a quarter teaspoon of salt, a little ground white pepper, grind well in a blender. Bake the sterlet in the oven, pouring the remaining sauce, to a beautiful crust. This process is not too long. Orient your oven. Place the prepared sterlet on a dish on top of salad leaves, garnish with lemon, tomatoes, olives, lingonberries or cranberries, a mesh of mayonnaise imitating scales, and so on - apply all your imagination, surpass the literary characters!
How to cook sterlet in the oven - another option
For those who prefer everything at once: sterlet with a side dish! As in the first recipe, clean the fish and take out the gills, get the vyazig, wash the carcass and dry. Take small - with plum - young potatoes and peel it (or rather, scrape it). Peel the onion, cut into very thin half rings, mash it with your hands with a small amount of salt. Chop the dill too. We have to bake the sterlet in the oven, so be sure to grate it with a mixture of salt, white pepper and sugar, grease the inside and outside with olive oil and pour lemon juice on it. Inside, put onions and dill, with the remaining onions, cover generously greased baking sheet. Place the sterlet on the onion, overlay it with potatoes, sprinkled with salt and dill and sprinkled with olive oil.
It's time to bake the sterlet in the oven, if it has already been heated to two hundred degrees. It will take about forty to fifty minutes, depending on how big the fish is and how good the oven is. When the potato becomes rosy, and the sterlet - fragrant - probably ready. You can serve directly on a baking sheet - this is a very beautiful dish with ardor and heat.
You can prepare the sauce - both fish and potatoes are wonderful. Heat a glass of white wine to a boil, evaporate alcohol (it takes about three to five minutes), pour half a glass of fat cream and add a tablespoon of dried porcini mushrooms crushed into flour with a blender. On a very small fire, boil this ingenious mixture for about twenty minutes. Cool a little and mix in the grams of fifty good butter, carefully rubbing the mass. Serve separately in a sauce boat.