Sterlet, the recipe for which we will describe in this article, is a fish from the sturgeon family. It has long been customary to call it royal fish, since it was very much enjoyed by representatives of the monarchy. A fact from history: Peter the Great and Ivan the Terrible demanded that this fish be served daily for dinner. Although it is customary to call a sterlet, the recipes for which are even somewhat similar, red fish, in fact, it has white meat.
To taste, it is somewhat reminiscent of young veal and has virtually no bones. By itself, this fish contains a lot of useful substances: omega-3 acids, amino acids and minerals. As you know, they contribute to the restoration of nerve cells in the human body, normalize blood circulation and brain activity.
Sterlet, the recipe for which involves many options and methods of pre-treatment, will be the real queen of the table, and it is almost impossible to spoil it. A wonderful ear comes out of it. It can be baked, smoked, stewed, grilled or fried in a pan. Also, this fish is suitable for those who follow a diet. For example, boiled or steamed with vegetables. Many recommend trying to cook this fish with champagne or wine. It turns out incredibly tasty if you add a little brut to your ear. In general, sterlet, the recipe for which you can choose for every taste, is very easy to make.
It itself has an incredible taste. The main thing is that the fish is fresh, has firmness and elasticity of tissues. Gills should have a dark red color.
So, now let's try to prepare a sterlet. Recipe in salt. We will need one carcass of fish, several lemons or limes, onions or shallots, spices to taste. The number of accompanying ingredients is not indicated, as this depends on the weight and size of the selected fish. In order to sterlet, recipes (photo attached), the preparation of which we will describe below, turned out to be juicy and fragrant, it should be pre-marinated in lemon or lime juice mixed with olive oil and spices. You can add herbs, such as tarragon, dill, thyme, parsley, basil. Onion cut into large rings. We also cut lemon into slices. Lining a suitable baking dish or baking sheet with foil, spread half the prepared onions and lemons, sprinkle with chopped herbs.
We can say that we make a kind of pillow for fish. We place the sterlet on top, which we stuff with the remaining lemons, onions and herbs. We wrap everything in foil and send it to the oven, preheated to two hundred degrees. Cooking time depends on the size and weight of the sterlet. On average, it will be from forty minutes to an hour. After about thirty minutes, carefully open the foil to check the condition (a golden crust should appear on the fish).
You can diversify the menu and try making sterlet, the recipe of which contains potatoes. We do the same thing as in the previous version, just add the potatoes, sliced into slices.