2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
People brought up on the example of literary heroes must have swallowed more than once when reading about sturgeon and, in particular, sterlet, which were eaten both in lines and between them. How deliciously Gogol writes about this! And Aksakov, Sholokhov, S altykov-Shchedrin! What our ancestors didn’t eat from sterlet: the famous fish soup, and pies with elm, and … no, how to bake sterlet in the oven, the classics, it seems, is not described. It makes sense to fill this tangible gap. Let's get started!
How to cook sterlet in the oven
You will need: sterlet, lemon juice, olive oil, s alt, sugar, pepper, white wine or champagne.
How to do it. Clean the sterlet as you would a normal fish, but in any case do not remove either the tail or the head. At the same time, heat the oven to 200 degrees. If bugs (the so-called hard bone growths onsterlet ridge and on the sides) are not removed, they need to be doused with boiling water. As a last resort - to remove with a skin. Gills must be removed. Internals too. Get the vyaziga from the chord by cutting the spine. Vyaziga is such a very edible white rope, like cartilage. The king of delicacy.
Grease the whole washed carcass first with olive oil, then with the sauce that needs to be pre-cooked. Lemon juice, half a glass of wine, a spoonful of sugar and olive oil, a quarter teaspoon of s alt, a little ground white pepper, grind well in a blender. Bake the sterlet in the oven, pouring the remaining sauce, until a beautiful crust. This process is not too long. Focus on your oven. Place the finished sterlet on a dish on top of lettuce leaves, garnish with lemon, tomatoes, olives, lingonberries or cranberries, a mayonnaise net imitating scales, and so on - use all your imagination, surpass literary heroes!
How to cook sterlet in the oven - another option
For those who prefer everything at once: sterlet with garnish! Just like in the first recipe, clean the fish and remove the gills, take out the elm, wash the carcass and dry it. Take a small - from a plum - young potatoes and peel it (or rather, scrape it). Peel the onion, cut into very thin half rings, mash it with your hands with a little s alt. Chop the dill too. We have to bake the sterlet in the oven, so be sure to rub it with a mixture of s alt, whitepepper and sugar, brush inside and out with olive oil and pour over lemon juice. Put onions and dill inside, cover a generously greased baking sheet with the remaining onions. Lay the sterlet on the onion, cover it with potatoes sprinkled with s alt and dill and sprinkled with olive oil.
It's time to bake the sterlet in the oven, if it is already heated to two hundred degrees. This will take about forty to fifty minutes, depending on how big the fish is and how good the oven is. When the potatoes become ruddy, and the sterlet - fragrant - it is probably ready. Serve directly on a baking sheet - this is a very beautiful dish with heat and heat.
You can make a sauce - great for fish and potatoes. Heat a glass of white wine to a boil, evaporate the alcohol (it takes three to five minutes), pour in half a glass of heavy cream and add a tablespoon of dry porcini mushrooms crushed into flour with a blender. On a very low heat, boil this ingenious mixture for about twenty minutes. Cool a little and stir in fifty grams of good butter, carefully grinding the mass. Serve separately in a gravy boat.
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