2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
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 useful properties of sturgeon as much as possible, it is best to bake it.
Its meat is dense, fat enough and does not dry out in the oven. You can cook fish by cutting into portions. On the festive table, the whole carcass, decorated with aspic vegetables and cranberries, will look very impressive. Here we will look at how and how much to bake sturgeon, and also reveal some of the secrets of cutting this delicious fish.
At first glance, this inhabitant of the Caspian Sea looks threatening and impregnable. Huge sharp spikes can cut any mittens. We don't panic. We rub the carcass with s alt, and after five minutes we scald it with boiling water. Now let's touch the spikes. If they did not crawl from the back, then the scalding operation should be repeated. So what's on our agenda? Wholebaked sturgeon? The recipe involves first gutting the carcass. After we have removed the insides, we rub the fish inside and out with spices and s alt, three tablespoons of sour cream and juice squeezed from half a lemon.
Cut the second half of the citrus into circles. We spread the fish on foil, decorate with lemon circles on top. We wrap the aluminum sheets with an envelope so that the juice released during heat treatment does not run anywhere. We bake the sturgeon in the oven, heated to 180 degrees, for about 20 minutes. After that, we take out the baking sheet, unfold the foil on top. Lubricate the fish with butter and send to bake for another 10-15 minutes. Such a handsome man is served with mustard sauce, sprinkled with chopped dill and parsley.
Here's another recipe. Here we cut the carcass of the sturgeon into portions, remove the cartilage. S alt them, sprinkle with spices for fish and put them in a pan, which can be put in the oven later. For 600 g of sturgeon, we need only two tablespoons of sour cream. We grease the sides of our fish with it. We also put 50 g of oil among the pieces and pour 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 secreted juice from time to time.
Main course and side dish in one package! This valuable fish can be baked with vegetables and potatoes. But first, we fillet the sturgeon carcass. S alt and pepper the meat, peeled from the skin and cartilage. If the fillet turned out to be 500-600 g, a kilogram is enoughpotatoes. We clean it and cut it into circles. Grease the bottom and sides of the mold with butter. Put in half of the potatoes. Also season with spices and s alt. We put sturgeon on it. Cut five tomatoes into circles. We place them on top of the fish. Close with the rest of the potatoes. Pour everything generously with mayonnaise and sprinkle with grated large chips of cheese. Bake the sturgeon in the oven for thirty-five minutes at 180 C.
For originality, you can stuff the fish. We rub it with mayonnaise, and inside we put a few slices of lemon, chopped dill with parsley, peppercorns, 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). On this "bed" we lay the fish. We also grease the top with oil so that it does not dry out. Bake the sturgeon in the oven for 20 minutes. After that, s alt the onion, and grease the fish with butter. We send to bake for another quarter of an hour.
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