Sterlet is the smallest commercial fish of the sturgeon family. Its uniqueness lies in the fact that it is found in fresh water. By popularity, fish can be compared, perhaps, only with red caviar. Sterlet ear and other dishes from this fish are classics of Russian national cuisine. The delicate and delicate taste of fish, its various culinary advantages have found widespread application.
Prescription Guide
Cooking sterlet can be the most diverse. For example, a wonderful steamed fish is obtained . To do this, you must first cook the broth from the heads (without gills), tails and bones. Then cut the fish (half a kilogram) into pieces, rinse and put in a pan, transferring porcini mushrooms or mushrooms (200-300 g). Salt, pepper, add spices, 5-6 tablespoons of white table wine, a glass of broth, cover and simmer over low heat for 20 minutes. Next, the broth is drained, filtered and boiled until it is half full. After that, add a tablespoon of flour and the same butter, boil for 4 minutes. The finished sauce is removed from the heat, you need to add 2 tablespoons of butter to it, mix, salt, strain. You can add a little lemon juice. When serving pieces of fish put on a dish, mushrooms on top, pour sauce. Here is one example of what to cook from a delicious sterlet.
Fish first courses
The first sterlet dishes are no worse. They are fragrant, rich, nutritious. In any prestigious Russian restaurant, an ear from a sterlet is always served, the recipe of which is considered to be the pride of the institution. But how to cook it? Firstly, fish is needed for a good fish soup only fresh. Sometimes even alive. Secondly, any real ear, including sterlet ear, whatever the recipe, is prepared from only one kind of fish. Thirdly, when cooking for each
a liter of liquid is poured over a tablespoon of vodka. And finally, to make the ear “sweet”, from the very beginning of preparation, the roots and stalks of parsley, celery, peas, allspice, a twig with several bay leaves must be laid in the water along with the meat. You can put a whole onion. If you want to add potatoes, then they are put in a small amount and only when the broth is almost ready.
But let's continue: the ear from the sterlet, the recipe does not matter, should be cooked over high heat and for a very short time, literally 20 minutes from the start of the boil. And one more subtlety. When the fish is put in the ear, the scales remain on the skin. Heat the pan slowly, about half an hour. During this time, the flakes open in the ear, and the remaining husks are thrown out during filtering. These features are inherent in this wonderful dish - sterlet ear. The recipe for one of the options we will now consider.
Champagne Sterlet Ear
Preparing a dish using chicken stock. Therefore, in cold water you need to put gutted chicken,
parsley root, parsnip and celery, allspice. Let it boil and cook over low heat for 40-45 minutes; foam must be removed. When 5-10 minutes remain until the end of cooking, put salt and bay leaves. After that, remove from heat and let stand for 15 minutes under the lid. The meat has not yet been removed. Then pull out the chicken, and the broth should be clarified with caviar. And do not forget to strain. Prepare the sterlet meat (peel the fish, rinse), cut into portions and put in the broth, which is previously boiled. Additionally put some more parsley, celery and dill. When almost ready, the fish fillet should come up. After that, boil for another 10-15 minutes on low heat. Then pour half a bottle of champagne, heat to 70 degrees and remove from heat. Let it brew. Serve with saucers, on which dill and chopped lemon are finely chopped.
Eat to health!