Sturgeon dishes in the oven. Sturgeon baked in the oven - a royal dish
- Sturgeon up to one and a half kilograms;
- One hundred grams of breadcrumbs;
- Ground nutmeg ten grams;
- Chicken eggs, four pieces;
- Fresh medium lemon;
- Butter, olive oil, two tablespoons;
- Balsamic vinegar a tablespoon;
- Salt and pepper to taste.
- Complexity: light
Preparation
Rub the finished carcass with salt and pepper. Leave for forty minutes.
Sauce. Remove the yolks from boiled eggs. Grind, add methane, vinegar, nutmeg. Mix well.
Cover the baking tray with baking paper and grease with butter.
Place the sturgeon on the belly.
Rub with sauce, sprinkle with lemon juice and olive oil.
Bake in a preheated oven for half an hour at 190 C.
Carefully transfer to a tray and decorate.
Sturgeon is a delicious fish. A very tasty dish, the meat is tender and melts in your mouth. Whole baked sturgeon in the oven on a platter in the center of the table creates a holiday, a good mood, and anticipation of the unusual.
Wild sturgeon is listed in the Red Book. In nature, an individual grows up to fifty kilograms in weight.
Recipes for preparing sturgeon require strict adherence to the amount of spices added. Otherwise, the seasonings will overwhelm the taste of the fish. It is necessary to pour lemon juice over the fillets. The acid will reveal the exquisite taste of sturgeon. You can preserve the juiciness of the fish using foil or a baking sleeve.
Correct cutting of a sturgeon carcass
Before you start cooking, the fish must be properly cleaned and cut.
- Rinse well. Cut open the belly and remove the entrails. Rinse again.
- Cut out the viziga - soft chord. Without a chord, the fish will not burst along the back when baking.
- Scald or keep in boiling water for a couple of seconds. Rinse with cold water. This action makes it easier to remove scales and fins.
- Clean scales, gills, and bugs with a sharp knife. Bugs are sharp fins. If bugs get caught in food, they can cut the tongue and esophagus.
- Rinse the finished carcass well under running water.
Stuffed sturgeon recipe
Will be needed.
To prepare this dish, it is best to use only fresh sturgeon. There should be no cuts or bruises on it. If you don’t have the opportunity to buy fresh fish, then take frozen fish. But it is important to defrost it in the fresh air.
Necessary ingredients for cooking
To bake sturgeon in the oven in the best traditions of Russian cuisine, you need to prepare the following set of ingredients:
- sour cream – 200 g;
- butter – 20 g;
- fresh sturgeon – 1 pc.;
- lemon – ½ part;
- olive oil – 10 ml;
- chicken eggs – 4 pcs.;
- table vinegar – 2 tbsp. l.;
- corn flour – 100 g;
- vegetable oil – 10 ml;
- nutmeg (ground) – 10 g;
- pepper and salt - to taste.
The process of cooking sturgeon in the oven
You need to start preparing this dish by cutting up the fish. This must be done exclusively with gloves so as not to injure your hands. First, rinse the sturgeon under running water, then place it on a cutting board and scrape off the mucus from it with a sharp knife, starting from the tail and moving towards the head. Then remove the gills, cut the abdomen and remove the giblets. Then rinse the fish again, paying special attention to the peritoneum.
Take a large saucepan, fill it to the handles with water and bring to a boil. Lower the sturgeon there for literally 2-3 seconds, holding it by the tail. Then immediately pour cold water over the fish. Then skin it, remove the fins on the sides, belly and back. Rub the prepared sturgeon thoroughly with pepper and salt. Transfer it to a container and leave to marinate for 50-60 minutes at room temperature. During this time, the fish will have time to give juice.
Start preparing the sturgeon sauce. Hard boil the eggs, cool, peel and separate the yolk. Mash it thoroughly with a fork and transfer to a bowl. Add sour cream, melted butter, table vinegar and nutmeg there. Mix everything thoroughly to obtain a homogeneous consistency. Please note that you can use rosemary vinegar instead of table vinegar. It will make the fish meat more tender.
Preheat the oven to 190 degrees. Grease a baking sheet with vegetable oil, line it with parchment paper, and place the prepared sturgeon on it. Pour the sauce over the fish and sprinkle with cornmeal. Then take half a lemon and squeeze the juice out of it. Drizzle it over the fish and then pour olive oil over it. Send everything to bake for 20 minutes.
Carefully transfer the finished sturgeon to a plate using wide spatulas. You can decorate the fish with fresh vegetables or sprigs of herbs. It is served with a side dish, which can be boiled potatoes, buckwheat or rice.
Step-by-step recipe for sturgeon in the oven in pieces with photo.
- National cuisine: home kitchen
- Type of dish: Hot dishes, Whole dishes
- Recipe difficulty: An easy recipe
- Preparation time: 16 minutes
- Cooking time: 1 hour 20 minutes
- Number of servings: 4 servings
- Calorie Amount: 169 kilocalories
- Occasion: For lunch
Do you want to make an incredibly delicious dish for lunch, dinner or a holiday table? I offer you a recipe for cooking sturgeon in the oven in pieces with delicious potatoes and a delicate cheese crust.
This option for making sturgeon in the oven in pieces can be prepared either with a side dish (not only potatoes, but also other vegetables to taste) or without it. The fish turns out very tender and literally melts in your mouth. An appetizing and quite filling dish for the whole family.
Number of servings: 4-6
Ingredients for 4 servings
- Sturgeon - 1 piece
- Onion - 1-2 pieces
- Vegetable oil - 1 tbsp. spoon
- Cheese - 150 Grams
- Lemon juice - 2 tbsp. spoons
- Salt - To taste
- Pepper - To taste
- Potatoes - 4-5 pieces (optional)
- Mayonnaise - 2 tbsp. spoons (or sour cream)
- Greens - 1 Pinch
Step by step
- Wash the fish, remove the entrails. To make it easier to remove the skin, pour boiling water over the fish or hold it under running very hot water. Remove the head.
- Cut the cleaned carcass into medium pieces.
- Add a little salt, pepper and sprinkle with lemon juice. If desired, you can use pieces of aromatic herbs or other favorite spices in the recipe for preparing sturgeon in the oven.
- After the fish is thoroughly mixed, it should stand for 15-25 minutes in the refrigerator and soak.
- At the same time, you can prepare a baking dish and pour vegetable oil into the bottom.
- Peel the onion and cut it into fairly large rings.
- Place them on the bottom of the mold. You can add a little salt on top.
- Peel the potatoes (which are used in this simple recipe for sturgeon in the oven) peel, wash and cut into slices. Salt, add a little mayonnaise and a pinch of herbs. Place potatoes on onions.
- And distribute the fish pieces on top. You can divide the ingredients in half and make 4 layers, alternating potatoes and sturgeon.
- Grate the cheese on a medium grater and sprinkle on the dish. Place in a preheated oven.
- Sturgeon in the oven in pieces at home is baked for about 1 hour at medium temperature. Very nourishing, tasty and incredibly beautiful.
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 boiled, stewed, fried. But if you want to preserve the beneficial properties of sturgeon as much as possible, it is best to bake it.
Its meat is dense, quite fatty and does not dry out in the oven. You can cook the fish by cutting it into portions. The whole carcass, decorated with jellied vegetables and cranberries, will look very impressive on the holiday table. Here we will look at how and how much to bake sturgeon, and also reveal some secrets of cutting this delicious fish.
At first glance, this inhabitant of the Caspian Sea looks threatening and unapproachable. Huge sharp spikes can cut any mittens. Let's not panic. Rub the carcass with salt, and after five minutes scald it with boiling water. Now let's touch the thorns. If they do not crawl from the back, then the scalding operation should be repeated. So what's on our agenda? Whole baked involves first gutting the carcass. After we have removed the insides, rub the fish outside and inside with spices and salt, three tablespoons of sour cream and juice squeezed from half a lemon.
Cut the other half of the citrus into slices. Place the fish on foil and decorate with lemon slices on top. We wrap the aluminum sheets in an envelope so that the juice released during heat treatment does not escape anywhere. Bake the sturgeon in an oven preheated to 180 degrees for about 20 minutes. After that, take out the baking sheet and unfold the foil on top. Lubricate the fish with butter and send it to bake for another 10-15 minutes. This beauty is served with mustard sauce, sprinkled with chopped dill and parsley.
Here's another recipe. Here we cut the sturgeon carcass into portioned pieces and remove the cartilage. Salt them, sprinkle them and place them in a frying pan, which you can later put in the oven. For 600 g of sturgeon we only need two spoons of sour cream. We lubricate the sides of our fish with it. We also put 50 g of butter among the pieces and pour in half a glass of water. We bake the 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 released juice from time to time.
Main dish and side dish in one package! This valuable fish can be baked with vegetables and potatoes. But first we fillet the sturgeon carcass. Salt and pepper the meat, peeled from skin and cartilage. If the fillet turns out to be 500-600 g, a kilogram of potatoes will be enough. We clean it and cut it into slices. Grease the bottom and walls of the mold with butter. Place half of the potatoes. We also season with spices and salt. We put sturgeon on it. Cut five tomatoes into circles. Place them on top of the fish. Cover with the remaining potatoes. Pour plenty of mayonnaise over everything and sprinkle with grated cheese. Bake the sturgeon in the oven for thirty-five minutes at 180 C.
For originality, you can stuff fish. Rub it with mayonnaise, and inside put a few slices of lemon, chopped dill and parsley, a peppercorn, and spices to taste. We fasten the edges of the abdomen with toothpicks. Grease a baking sheet with sunflower oil and sprinkle with onion rings (about half a kilo). We place the fish on this “bed”. We also grease the top with oil so that it does not dry out. Bake the sturgeon in the oven for 20 minutes. After this, salt the onion and grease the fish with butter. We send it to bake for another quarter of an hour.
