Sturgeon is truly a royal fish. White, tender meat, complete absence of bones, indescribable taste and aroma make it a delicacy. This fish can be cooked, stewed, fried. But if you want to preserve the useful properties of sturgeon as much as possible, it is best to bake it.
Its meat is dense, rather fat and does not overdry in the oven. You can cook the fish by cutting into portions. The whole carcass decorated with aspic vegetables and cranberries will look very impressive on the festive table. Here we will look at how and how much to bake sturgeon, as well as reveal some secrets of cutting this delicious fish.
At first glance, this inhabitant of the Caspian Sea looks threatening and impregnable. Huge sharp spikes are able to cut any mittens. Do not panic. Rub the carcass with salt, and five minutes later scald it with boiling water. Now touch the spikes. If they did not crawl from the back, then the scalding operation should be repeated. So what is on our agenda? Whole baked sturgeon? The recipe involves first gutting the carcass. After we removed the insides, we rub the fish inside and out with spices and salt, three tablespoons of sour cream and juice squeezed from half a lemon.
We cut the second half of citrus into circles. We spread the fish on foil, decorate with lemon circles on top. We wrap aluminum sheets with a envelope so that the juice released during heat treatment does not run away. We bake sturgeon in the oven, heated to 180 degrees, for about 20 minutes. After that we take out the baking sheet, unfold the foil on top. Lubricate the fish with butter and send to rest for another 10-15 minutes. Serve such a handsome man in mustard sauce, sprinkled with chopped herbs dill and parsley.
And here’s another recipe. Here we cut the sturgeon carcass into portions, remove the cartilage. Salted them, sprinkled with spices for fish and put in a pan, which can later be put in the oven. For 600 g of sturgeon, we need only two tablespoons of sour cream. With it we lubricate the sides of our fish. We also put 50 g of oil among the pieces and fill it with half a glass of water. We bake sturgeon in the oven for about half an hour, as in the previous recipe, at 180 C. We must not forget to water the fish with the allocated juice from time to time.
Main course and side dish in one package! This valuable fish can be baked with vegetables and potatoes. But first, we mill the sturgeon carcass. The meat cleared of skin and cartilage we add salt, pepper. If the fillet turned out 500-600 g, a kilogram of potatoes is enough. We clean and cut it in circles. Lubricate the bottom and walls of the mold with butter. Stack half the potatoes. We also season with spices and salt. We put sturgeon on it. Five tomatoes cut into circles. Place them on top of the fish. Close the remaining potatoes. Pour everything abundantly with mayonnaise and sprinkle with grated large chips of cheese. Bake sturgeon in the oven for thirty-five minutes at 180 C.
For originality, you can stuff fish. We rub it with mayonnaise, and inside we put several slices of lemon, dill with parsley, peppercorns, spices to taste. Fasten the edges of the abdomen with toothpicks. Grease a baking sheet with sunflower oil and sprinkle with onion rings (about a pound). We put a fish on this "bed". We also grease its top with oil so as not to dry out. Bake sturgeon in the oven for 20 minutes. After that, salt the onions, and grease the fish with butter. We’ll send another quarter of an hour.