Sturgeon is one of the most valuable fish species. The absence of small stones, excellent taste and delicate aroma make sturgeon dishes suitable for the most gala dinners. Especially suitable for the festive table sturgeon baked in the oven
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 needs to be gutted, properly washed and lightly rubbed with salt outside and inside the abdomen. Leave our fish for five minutes, and then wash it again under the tap, not forgetting to wash it well inside. Now dry it with a paper towel.
Now once again salt the sturgeon on all sides and pepper it. It is very good if, along with black pepper, white is used. You can also grate the fish with dry thyme or parsley, but do not overdo it so that the smell of spices does not interrupt the specific flavor of the fish.
Now prepare the prepared sturgeon with a little lemon juice and grease the vegetable oil on top. You need to take a little juice and oil.
Now we take the form in which our fish will fit entirely. We put foil folded in two layers into it, put the prepared sturgeon, pour one hundred grams of white table wine (without flavorings), and wrap the foil so that there are no gaps. Bake sturgeon for 10 minutes in a well-heated oven. Then we extract the form, unfold the foil so that the fish is completely open on top. Once again, grease its surface with oil (using a silicone brush, since the fish is hot). Put the mold in the oven again and bake the sturgeon until cooked. It’s extremely difficult to accurately determine the time of baking, as it depends on the size of the fish and the characteristics of the oven. You can check 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 overdo the fish in the oven, otherwise it will turn out dry.
The finished baked sturgeon is spread on a large dish, garnished with lemon slices, parsley branches, cranberry berries or pomegranate seeds. The fish is cut directly on the table with a thin, but very sharp knife. Fish can be served with a sauce based on fish stock and white wine.
Now consider how to cook sturgeon baked in the oven portionwise. For cooking, you need to clean and prepare the fish as described in the first recipe. Now we cut the carcass into pieces up to 2 cm thick. Lubricate the resulting steaks with vegetable oil, pour over lemon juice, sprinkle with salt, white pepper, and dry thyme or marjoram. If the dish is prepared in advance, then the sturgeon can be left for several hours for pickling.
Portion sturgeon baked in the oven is cooked in foil. To do this, cut off pieces of foil that will allow you to tightly wrap a piece of fish in two layers. From the foil folded in half, raising the sides, we form a likeness of the cups into which we place the pieces of sturgeon. Now chop the mushrooms with plates and fry them with the onion. Stuffing mushrooms and onions is not required for a long time, a five-minute frying is enough, at the end of cooking add a few tablespoons of sour cream to this mixture to make a thick sauce.
We spread a piece of fish in a foil cup, on top we put a spoonful of a mixture of mushrooms with onions and a slice of lemon without zest, which can give the dish unnecessary bitterness.
We heat the oven to 180 degrees, put 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, this is not all the sturgeon dishes in the oven that can be prepared for dinner or a festive table. Sturgeon can be baked with tomatoes, potatoes or other vegetables. You can cook fish in a cheese crust or make stuffed sturgeon. There are many options, it remains only to choose the most suitable recipe.