Dishes from king fish are not only an incredible unusual taste, but also good for the body. Sturgeon is a reliable supplier of vitamin B6, B12, as well as selenium and phosphorus. What dishes of sturgeon can be prepared and how to do it right?
How to choose a sturgeon?
Sturgeon is an expensive product, so you should choose fish wisely. It’s best to buy live fish, but it’s worth it most of all. Quite good and chilled products, but its price is not affordable for everyone.
The average buyer most often chooses frozen fish. Which carcass to choose?
- It should be large (at least 3 kg). Small fish are very bony and not oily.
- The carcass should be intact, with whole fins and tail, without bruising and with clean gills.
- The fish should not have excess snow and a thick glaze of ice.
If the carcass is intact, it means that it was frozen only once. Dishes from sturgeon in this case come out delicious and aesthetic.
Baked sturgeon in Russian: preparation of carcass for cooking
Sturgeon is a very tasty fish, which can be cooked in different ways. But the sturgeon baked in sour cream according to the old Russian tradition is considered a traditional recipe.
First you need to cut the fish. It is best to handle rubber gloves. Rinse the fish with cool running water, lay on a cutting board and firmly fix the tail. Scrape the skin of the sturgeon thoroughly away from the tail in the head. Then remove the gills and, opening the belly from the head, remove all the insides. Now you need to remove the skin from the carcass. To do this, boil water in a large pan and, taking the carcass by the tail, lower it in boiling water for a couple of seconds. Then sharply douse it with cold water and immediately remove the skin and spikes on the back and sides.
Now the brushed sturgeon should be rubbed with salt and left for an hour. The fish should give juice, so that the sturgeon dish in the oven turns out even juicier and tastier.
Baked sturgeon in Russian: recipe
While the carcass is soaked with salt and lets the juice out, you can start cooking traditional sauce. To do this, boil 4 eggs and separate the yolks from them. In a deep bowl, grind the yolks with a fork, add 200 grams of sour cream, half a teaspoon of nutmeg, 4 tablespoons of melted butter and 2 tablespoons of rosemary vinegar. Mix the sauce thoroughly.
This sturgeon dish is cooked in the oven, so heat it to 190 ° C. Put baking paper on a baking sheet and transfer the sturgeon carcass inside. Pour over the fish with egg-cream sauce and sprinkle with breading. You can use breadcrumbs familiar to everyone or corn grits as its quality. Then lightly sprinkle the sturgeon dish with olive oil and pour over lemon juice. Use half the citrus for this. Send the fish to the oven for half an hour.
Carefully transfer the finished fish to a flat dish and garnish with lettuce, parsley and fresh vegetables. Boiled potatoes are perfect for garnish.
How to cook sturgeon in Rockefeller style?
Rockefeller sturgeon is a dish of American cuisine, but it is perfect for our festive table.
First you need to cook a vegetable broth. To do this, dip coarsely chopped carrots and onions, allspice and bay leaves into boiling water. Cook for 15 minutes. Then in the broth you need to add the washed sturgeon fillet and cook on low heat for 20 minutes. Then remove the fillet and cut into portions.
In a bowl, beat 5 chicken eggs and dip in pieces of sturgeon. Then you need to roll the fish in breadcrumbs and put on the grill in the oven (it is better to sprinkle it with oil in advance. Fry a delicious dish of sturgeon for 20 minutes until golden and ruddy.
For the sauce, mix 3 tablespoons of sugar, 300 grams of mayonnaise, one grated horseradish root and salt. Serve the fish hot with rice or fresh vegetables and sauce in a separate bowl. Plates can be decorated with olives, corn or lemon.
Italian sturgeon recipe in Italian
Sturgeon in tomato sauce is an original Italian dish, popular not only in the homeland, but also in Asia, Russia, and the USA. Sturgeon is prepared according to this recipe quickly, but it turns out very tender and aromatic.
Sturgeon fillet should be well doused with boiling water, then cut into pieces and put in a pan, again pouring boiling water. Add salt, pepper, parsnip or parsley to the fish. Within 30 minutes, the fish must be stewed over medium heat.
Garnish plays an important role in this dish. It is prepared on the basis of green peas, which need to be boiled. Then chop 100 grams of champignons and fry in vegetable oil. Also boil 15 crayfish necks and peel off the carapace. Mix the garnish ingredients.
Sauce is also needed. To cook it in a pan, add a little butter, melt it and pour 2 tablespoons of flour.
Passer, then pour in a little fish stock, tomatoes, salt and sugar. Boil the sauce. Put the fish in the center of the plate, serve a side dish around and pour everything with tomato sauce.
Oven sturgeon recipe in the oven
Rinse the sturgeon fillet under running water and cut into portions. Also, rinse with 150 grams of cauliflower and broccoli, dry them and divide into inflorescences.
Take a deep baking sheet and grease it with butter. Lay the pieces of sturgeon at the bottom, and around the cauliflower inflorescence. Then salt the dish, pepper, gently and evenly pour cream. Lay the frozen green peas on top. Place the pan in the preheated oven for half an hour, then remove and let stand a couple of minutes before serving.
The dish is served as the main one, it does not need a side dish, since baked vegetables serve as its quality. If desired, you can add mashed potatoes or rice to fish and vegetables.
How to cook steam sturgeon?
Steamed sturgeon retains a significant number of nutrients and is less caloric. It is very simple to make such a sturgeon dish at home.
Cut sturgeon into portions, it is better not to use fillets. Salt and pepper the fish, then place the steamers on the wire rack. Sturgeon skin should be on top. Cut the olives (use a whole jar) into rings and place on the fish. Steam the sturgeon until cooked, about 25 minutes.
The sauce is very important! To make it, take one tablespoon of flour and sift it. Then fry the flour in a pan with butter, pour 1.5 cups of fish broth from a double boiler and cook for 10 minutes. Strain the finished sauce, add another 10 grams of butter and lemon juice.
Arrange the finished dish on plates, garnishing with greens and red caviar. Fresh vegetables or mushrooms stewed with onions are great as a side dish.
Sturgeon salads
King fish can be served not only as a main dish, but also used to make salads. Very good salad "Azerbaijan".
Cut sturgeon by removing spikes and bones, and boil in salted water until tender. Then remove the skin from the fish, lightly salt and cool. Boil potatoes and carrots (one each), peel and cut into cubes. Peel and slice one apple. Finely chop the watercress. Mix all the components of the salad in a bowl, season with sour cream. When serving, garnish with greens and olives.
Sturgeon salad with persimmon is also popular. This unusual dish will surely surprise guests at the festive table.
Boil sturgeon fillet, cool and cut into small pieces. Peel persimmons (2 pieces) from peel and seeds, cut into cubes. Remove half the lemon from the zest and seeds, chop finely. Mix fish and persimmon, season with sour cream and paprika. Put chopped lemon on top. Before serving, the salad needs to be cooled.
How to cook sturgeon ear?
Dishes from sturgeon, photos of which you see in the article, are tasty and nutritious. But, of course, one cannot ignore the first dishes that can be prepared from this wonderful fish. The soup is especially good in that it does not leave waste, that is, there are no questions about where to put the head and fins. Everything goes to the broth!
Leave the main part of the carcass to prepare the second dish. Take the head, tail, fins, pieces of cut skin, a cut vertebra and a little fillet itself. Put everything (except fillet) in a saucepan and put on fire. Be sure to remove the resulting foam.
While preparing the broth, peel and dice the potatoes, carrot cubes. Cut the onion in half, chop the favorite greens.
When the broth boils and the foam will form much less, put onions and carrots in the pan. Then add salt, peppercorns and bay leaf. Cook the ear for 40 minutes, then strain it through a fine sieve and put it on the fire again. Add potatoes and chopped onions to your ear. Then add the sturgeon fillet and cook for another 20 minutes. The ear is ready! Serve it with half a boiled egg and fresh herbs.