Sturgeon dishes: cooking recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

King fish dishes 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 sturgeon dishes 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 is best to buy live fish, but this pleasure is the most expensive. Chilled products are also good, but not everyone can afford their price.

The average buyer most often chooses frozen fish. Which carcass to choose?

• It must be large (at least 3 kg). Small fish are very bony and not oily.
• The carcass must be intact, with intact fins and tail, no bruising and clean gills.
• The fish should not have excess snow and thick ice glaze.

If the carcass is intact, it means that it was frozen only once. Sturgeon dishes in this case will come out delicious and aesthetic.

Sturgeon baked in Russian style: preparing the carcass for cooking

Sturgeon is very tastyfish, which can be cooked in different ways. But the traditional recipe is sturgeon baked in sour cream according to the old Russian tradition.

First, the fish must be butchered. It is best to carry out the manipulation with rubber gloves. Rinse the fish with cool running water, place on a cutting board and secure the tail tightly. Carefully scrape the skin of the sturgeon in the direction from the tail to 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 saucepan and, taking the carcass by the tail, lower it into boiling water for a couple of seconds. Then splash cold water over her and immediately remove the skin and spikes on her back and sides.

Now the cleaned sturgeon must be rubbed with s alt and left for an hour. The fish should give juice to make the sturgeon dish in the oven even juicier and tastier.

Russian baked sturgeon: recipe

While the carcass is saturated with s alt and lets out juice, you can start preparing the traditional sauce. To do this, boil 4 eggs and separate the yolks from them. In a deep plate, rub 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 to them. Mix the sauce thoroughly.

This sturgeon dish is cooked in the oven, so preheat it to 190°C. Put baking paper on a baking sheet and put the sturgeon carcass inside. Pour the egg-sour cream sauce over the fish and sprinkle with breadcrumbs. As it can be used familiar to everyonebreadcrumbs or corn grits. Then lightly drizzle the sturgeon dish with olive oil and pour over the lemon juice. Use half a citrus for this. Put the fish in 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 Rockefeller-style sturgeon?

Rockefeller-style sturgeon is an American dish, but it would also be perfect for our holiday table.

First you need to prepare vegetable broth. To do this, dip coarsely chopped carrots and onions, allspice and bay leaf into boiling water. Boil 15 minutes. Then you need to add the washed sturgeon fillet to the broth and cook over low heat for 20 minutes. Then remove the fillet and cut into portions.

Beat 5 chicken eggs in a bowl and dip the sturgeon pieces in them. Then the fish needs to be rolled in breadcrumbs and put on a wire rack in the oven (it is better to sprinkle it with oil in advance. Fry a delicious sturgeon dish for 20 minutes until golden and ruddy.

For the sauce, mix 3 tablespoons of sugar, 300 grams of mayonnaise, one grated horseradish root and s alt. Fish should be served hot with rice or fresh vegetables and sauce in a separate bowl. Plates can be garnished with olives, corn or lemon.

Italian sturgeon recipe

Sturgeon in tomato sauce is an original Italian dish, popular not only at home, but also in Asia, Russia, and the USA. Sturgeon is being preparedthis recipe quickly, but it comes out very tender and fragrant.

Sturgeon fillet should be well poured over with boiling water, then cut into pieces and put into a pan, again filled with boiling water. Add s alt, pepper, parsnip root or parsley to the fish. Within 30 minutes, the fish must be stewed over medium heat.

The garnish plays an important role in this dish. It is prepared on the basis of green peas, which must be boiled. Then chop 100 grams of champignons and fry in vegetable oil. Also boil 15 crayfish necks and remove the shell. Mix garnish ingredients.

Needs the sauce too. To prepare it, add a little butter to the pan, melt it and add 2 tablespoons of flour.

Sauté it, then pour in a little fish broth, tomatoes, s alt and sugar. Boil the sauce. Put the fish in the center of the plate, serve a side dish around and pour over everything with tomato sauce.

Recipe for sturgeon in the oven

Rinse the sturgeon fillet under running water and cut into portions. Also rinse 150 grams of cauliflower and broccoli, dry them and separate into florets.

Take a deep baking sheet and grease it with butter. Place pieces of sturgeon on the bottom, and around the cauliflower inflorescence. Then s alt the dish, pepper, gently and evenly pour the cream. Top with frozen green peas. Place the baking sheet in the preheated oven for half an hour, then remove and let stand for a couple of minutes before serving.

The dish is served as a main dish, it does not need a side dish, soas in its quality are baked vegetables. If desired, you can add mashed potatoes or rice to fish and vegetables.

How to cook steam sturgeon?

Steamed sturgeon retains a significant amount of nutrients and has a lower calorie content. It is very easy to prepare such a sturgeon dish at home.

Cut the sturgeon into portions, it is better to use non-fillet. S alt and pepper the fish, then place on the steamer rack. Sturgeon skin should be on top. Cut the olives (use a whole jar) into rings and place on top of the fish. Steam sturgeon until tender, about 25 minutes.

Very important sauce! To prepare it, take one tablespoon of flour and sift it. Then fry the flour in a pan with butter, pour in 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, garnish with greens and red caviar. Fresh vegetables or stewed mushrooms with onions are perfect as a side dish.

Sturgeon salads

Tsar-fish can be served not only as a main dish, but also used for salads. Very good salad "Azerbaijan".

Cut the sturgeon, removing the thorns and bones, and boil in s alted water until tender. Then remove the skin from the fish, lightly s alt and refrigerate. Boil potatoes and carrots (one each), peel and cut into cubes. Peel one applecut into slices. Finely chop the watercress. Mix all salad ingredients in a bowl, season with sour cream. Garnish with herbs and olives when serving.

Sturgeon salad with persimmon is also popular. This unusual dish is sure to surprise guests at the festive table.

Boil the sturgeon fillet, cool and cut into small pieces. Persimmon (2 pieces), peel and seeds, cut into cubes. Remove the rind and seeds from half a lemon and chop finely. Mix fish and persimmon, season with sour cream and paprika. Place chopped lemon on top. Refrigerate the salad before serving.

How to cook sturgeon fish soup?

Sturgeon dishes, the photos of which you see in the article, are tasty and nutritious. But, of course, one cannot ignore the first courses that can be prepared from this wonderful fish. The soup is especially good because it leaves no 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 for the second course. Take the head, tail, fins, pieces of cut skin, carved vertebrae and some of the fillet itself. Put everything (except the fillet) in a saucepan and put on fire. Be sure to skim off the resulting foam.

While the broth is being prepared, peel and cut into cubes potatoes, carrots into cubes. Cut the onion in half, chop your favorite greens.

When the broth boils and the foam will form much less, put the onions and carrots in the pan. Then add s alt, peppercorns and bay leafsheet. Boil the ear for 40 minutes, then strain it through a fine sieve and put it back on the fire. Add potatoes and chopped onion to the ear. Then add the sturgeon fillet and cook for another 20 minutes. Ear is ready! It should be served with half a boiled egg and fresh herbs.