How to cook sturgeon? Recipes for delicious sturgeon dishes

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

In Russia, almost everyone is familiar with such phrases as Tsar Bell, Tsar Cannon. But there is another expression - the Tsar-fish, as sturgeons are called. During the reign of the state by royal people, such fish could only be seen on their table and among people close to them. Today in our article we will talk about how to cook sturgeon and present the most interesting recipes.

Important information

It must be remembered that fish of this species can only be butchered alive, because the causative agents of botulism are found in the intestines of these marine inhabitants. Currently, these fish are classified as an endangered species. But still, sturgeon can often be seen on store shelves due to the fact that they learned to grow it in captivity.

What to cook from sturgeon at home

Russian national cuisine has a huge number of sturgeon recipes. Dishes prepared from sturgeon are a real work of art and worthy of becoming a table decoration. The question arises, how to bake sturgeon inat home to get an unusually delicious dish? The answer is simple - cook it whole.

Princely baked sturgeon

When cooking this fish, it should be borne in mind that the use of various herbs and spices is allowed only in minimal quantities so as not to interrupt the natural taste and smell of this fish. For work we need:

• 1 large sturgeon;
• sea s alt;
• parsley and thyme;
• pepper;
• lemon juice (squeeze directly on the fish);
• 100 ml dry wine (white)
• p. oil.

For decoration:

• lemon slices or slices;
• parsley sprigs;
• mint leaves.

Step by step recipe:

1. First of all, you need to gut the sturgeon, rinse well.
2. Grate the carcass lightly with s alt inside and out and set aside for 5 minutes.
3. Rinse the fish again under running water, dry it with a napkin and let it dry well.
4. S alt and pepper again. Rub lightly with thyme and parsley, sprinkle with lemon juice.
5. Lubricate the outside of the fish with vegetable oil.
6. Cover the baking sheet with two layers of foil, sprinkle with oil. Spread the sturgeon, pour white wine and seal well.
7. Place the sturgeon in foil in the preheated oven for 10 minutes. After this period of time, we take out the baking sheet and carefully open the foil so that you can visually see all the fish. With the help of a bakerylubricate brushes with sturgeon juice. Put back to bake until fully cooked. It is necessary to ensure that the fish does not dry out.
8. Put the finished fish on a beautiful serving dish and decorate with parsley, lemon and mint. It is better to cut the sturgeon into portioned pieces with a thin sharp knife. You can serve any fish sauce or juice left over from baking to the dish.

BBQ

Sturgeon shish kebab can be both a picnic decoration and the main one on the festive table. This is a fairly light dish. Unlike lamb or pork skewers. It can be eaten even by those who are on a diet. How to cook sturgeon in this way you will learn from the recipe below. We took it from Georgian cuisine. Prepare food for 4 servings:

• 2 kg sturgeon;
• 4 onions;
• 4 bunches of herbs (dill and parsley);
• half a lemon;
• lettuce;
• spice to taste.

Cooking technology:

Sturgeon must be thoroughly washed, skin and all cartilage removed. Cut into large pieces 6x6 cm in size. Prepare the marinade in a separate bowl: chop the onion into rings, add chopped greens to it, squeeze the juice of half a lemon, season with s alt and pepper. Put the pieces of fish into the mixture and put in a cold place. A couple of hours is enough for marinating. Pieces of fish are carefully strung on a skewer and fried in the traditional way. During the process, we advise you to water the sturgeon barbecue with marinade. Delicious, fragrant, appetizing dish servedon lettuce leaves, with fresh herbs, vegetables, olives and lemon. Kebabs are served with dry white wine or stronger drinks.

How to cook salmon?

First of all, let's find out what is balyk? This delicacy is a fish back, which is prepared in a special way. Previously, the fish is s alted with the addition of various spices, after which it is dried. As a result, a pulp is obtained, which has a very delicate texture, with a pleasant aroma. By the way, it is recommended to use fish that do not have caviar for cooking balyk. It is believed that their meat is much fatter and more palatable. I would also like to note that it is better to use medium-sized carcasses.

Cutting fish

Before starting work, the fish must be cleaned well, remove all fins and rinse. After that, make an incision along the ridge, remove the screech and cut off the peritoneum. All parts that are intended for balyk are washed and dried with a towel. The carcass can be left whole, cut into several pieces or small pieces.

S alting

Consider the following recipe for sturgeon balyk. The s alting technology can be of three types: wet, dry or mixed. At the bottom of the container provided for s alting fish, 1 kg of s alt is poured. A fish is laid on it in several rows crosswise with the skin down, each layer is sprinkled with s alt. The container is placed in a cool place. You can use oppression. A day later, brine is poured in, the amount of which directly depends on the number of fish. The solution should have the following concentration: 1l of water take 1 tbsp. l. s alt, brine should be enough to hide all the fish. It is aged in it for 4 to 7 days, after which it is taken out and washed. After that, the soaking process begins. With its help, excess s alt is removed, and the fibers are saturated with moisture, which makes the fish more tender and juicy. Soaking lasts as many hours as s alting lasted for a day.

Drying and withering

To equalize the salinity, the fish is hung out in the open air for two or three days, after being protected from insects. During this process, it slightly withers and its taste improves significantly. If the weather is warm, the process can be completed after two days, with cool weather - after four. Balyk prepared using all technologies can be stored for about one and a half months at zero temperature. It should be noted that when frozen, its taste deteriorates. The ratio of products during s alting is as follows:

• 1 kg sturgeon;
• 120-150g s alt;
• 1 tsp pepper;
• spices.

Smoked salmon

We offer another way to cook sturgeon. S alted balyk can be made even tastier if it is smoked. For 1 kg of sturgeon, the following components are needed:

• ground pepper - ½ tsp;
• s alt (at least 100 g);
• bay leaf - 2 pieces;
• cinnamon - 1/3 tsp;
• white wine - 200 ml;
• carnation - 2 buds.

All dry ingredientscrushed and mixed. The resulting mixture is rubbed with pieces of fish and cleaned in a cold place for 24 hours. A day later, the sturgeon is poured with wine and left for another day. After that, the pieces are removed from the wine brine and hung out in the fresh air for several hours. You can start smoking. Balychki are placed in a smokehouse and subjected to heat treatment at a temperature of 70-80 ° C. This procedure should not exceed more than 2 hours, otherwise the product is overdried and less tasty. If you want to get a fish with a more pronounced smoked taste, you need to increase smoking up to 2-3 days, or even 5-7 days. But at the same time, the temperature must be lowered: during the first day it should be no more than 25, and at the end of the process it should reach a maximum of 30 ° C.

Cooking fish soup

What kind of fish soup does not exist: double, triple, Rostov-style, fishing, Cossack, rural. Today we will talk about royal sturgeon ear. Our recipe is closest to the old version of cooking fish soup. Interestingly, chicken broth is used to make fish soup. The main purpose of making a double or triple broth is to cover up most of the fishy smell by replacing it with chicken flavor. To prepare 3 liters of fish soup you will need:

• ½ piece of chicken;
• fish trifle;
• 500 g each of small pike and sturgeon;
• glass of vodka;
• 1 pc. onions and carrots;
• four potatoes;
• 2 chicken proteins;
• 60 g sl. oil;
• garlic clove;
• 300 ml milk;
• 1 tbsp flour;
• 30 ml r. oil;
• 20g sugar;
• sea s alt and spices;
• 2 eggs;
• greens.

Step by step recipe:

1. How to cook fish soup from sturgeon? On the basis of chicken, we cook a strong rich broth with spices.
2. Remove the meat from the broth, remove the skin and bones, and leave the meat for pancakes.
3. Strain the broth. We put all the fish trifles in a cloth bag and cook in chicken broth until the fish is completely boiled. We remove the trifle, we will not need it to prepare the dish.
4. Carcasses of pike and sturgeon are cleaned, washed, cut into large pieces. We leave part of the fillet for pancakes, cook the rest of the fish until cooked all in the same broth.
5. The next step is to clarify the broth with chicken protein. This is done as follows: strongly beaten chicken protein interferes with 100 ml of warm broth and mixes.
6. The triple broth is clarified with a protein mixture and strained again.
7. The potatoes are cut into large cubes and put into the prepared broth.
8. Onions with carrots are sautéed in butter and released into the broth.
9. After the potatoes are fully cooked, pour vodka into the soup and, without closing the lid, let it brew.

This dish is usually served with extraordinarily delicious pancakes stuffed with chicken and fish. Thin pancakes are baked, stuffed and baked in the oven. An ear is poured into a deep serving plate, on topsprinkle with herbs. A plate with pancakes cut into halves is placed nearby.