Stuffed baked sturgeon in the oven is able to become the most spectacular decoration of any holiday table. This fish has a rather fatty, tasty white meat that literally melts in your mouth. The main advantages of sturgeons include high utility, lack of bones and versatility in cooking. By the way, creating culinary masterpieces from this fish is a real pleasure.
Armed with some recommendations and a good recipe, even an inexperienced mistress will be able to cook a delicious stuffed sturgeon.
If you still decide to please yourself and your family with an extraordinary, refined dish, feel free to go for fresh fish, which can often be found in supermarket aquariums. If you want to buy frozen sturgeon, make sure that it has no unpleasant odor, excess mucus and darkened gills.
Fish preparation
The recipe for a delicious stuffed sturgeon in the oven begins with the competent processing of the product. First of all, the fish must be washed, gutted and cleaned of scales. This can be done with the most ordinary knife: you just need to rip open the belly and extract all the insides from it. To make your task easier, you need to pour the fish over with boiling water or lower it for 5 minutes in hot water. It is also necessary to remove the eyes and gills of the sturgeon.
Rinse the carcass thoroughly again both inside and out. Remove excess fluid with a paper towel. Then grate the carcass with salt and leave for half an hour so that the fish gives juice. After this time, rinse the sturgeon again and pat it dry with a towel. And to get rid of a specific smell, rub the carcass with seasonings: black pepper, thyme, thyme or parsley. You can use a mixture of these ingredients as a marinade. Only one thing is important - do not overdo it, so as not to deprive the sturgeon of its natural rich taste.
As a rule, stuffed sturgeon is baked whole. After cooking, the fish is laid out on a large dish and decorated with slices of vegetables, sprigs of greens and patterns of mayonnaise.
There are many ways to prepare a royal culinary masterpiece - the choice is yours.
Stuffed Salmon Sturgeon
To cook fish according to this recipe you will need:
- sturgeon weighing up to 3 kg;
- 50 ml of heavy cream;
- 300 g salmon fillet;
- 2 eggs;
- a teaspoon of salt and pepper;
- vegetable oil for greasing a baking sheet.
Cooking
To begin with, in a small bowl, whip the cream with eggs, salt and pepper with a mixer until a thick, lush consistency is obtained. In a separate container, grind the red fish with a blender and mix it with the creamy mass.
Carefully place the prepared stuffing in the abdomen of a previously prepared, pickled sturgeon. Then sew the abdomen with thick thread or fishing line.
Grease a baking sheet with vegetable oil or simply cover it with parchment, and lay the fish on top. Stuffed sturgeon should be cooked for about an hour in an oven heated to 180 ° C.
Then take out the cooked fish, pull the threads from the abdomen and transfer the fish to a dish. You can decorate your culinary work as you like: for example, with the help of olives, olives, potatoes, various vegetables and bunches of greens.
Royal sturgeon
Components:
- fish weighing up to 3 kg;
- 80 g pitted olives or olives;
- 3 quail eggs;
- 300 g of salmon or pink salmon;
- large onion;
- greens;
- a teaspoon of pepper and salt;
- half a liter of wine;
- 100 g mayonnaise or sour cream;
- 40 g of caviar;
- a tablespoon of vinegar.
A dish prepared according to this recipe is truly royal, as it is baked with various ingredients and served with caviar. Cut carcass must be marinated in white wine or champagne for 20 minutes, and then grate pepper on all sides and grease with sour cream or mayonnaise.
Prepare pickled onions: to do this, cut it into half rings, cover with water, add a pinch of salt, vinegar, finely chopped greens and gently crush. After 10 minutes, it can be used.
Put boiled eggs, olives, pickled onions, slices of salmon or pink salmon into the sturgeon’s abdomen. The carcass should be baked until cooked at a temperature of 180 ° C.
Stuffed baked sturgeon in the oven, decorate with patterns of mayonnaise and red caviar. In the design, it is advisable to use thin circles of lemon, which will give a refined acidity and a pleasant aroma. Serve your guests a meal with the heat!