Step 1: Clean the fish.
I have moved a little away from the classic recipe, or rather brought something new and tasty to the old one. So, first of all, we need to defrost the sterlet at room temperature. Then we cut across the abdomen and remove all the insides. Wash the fish well under cold running water, salt and pepper it inside and out.Step 2: Prepare the filling.
Now let's actually prepare the filling, with which we will stuff the fish. So, first we put rice on medium heat. To do this, pour into the pan two glasses of cold water and put it on the fire to boil. As soon as the water boils, salt it to taste ( about 1/4 tablespoon), and then pour out to cook one glass of long rice, stirring occasionally. Cook until it is fully cooked without a lid ( about 15 minutes).
While the rice is cooking, let's take care of the mushrooms. Wash porcini mushrooms or champignons thoroughly under cold running water. Then cut them into 4 parts and finely chop. By the way, we need mushrooms here gram 600-700. Onions are peeled, washed and finely chopped. 
We put on medium heat to heat the pan, grease with vegetable oil and spread the onion to fry first, and as soon as it becomes transparent, add the mushrooms. Fry within 5 minutes, stirring occasionally. 
Then we add ready-made rice to the mushrooms, salt and pepper the filling and in this form we continue to simmer about about 2 minutes.
Step 3: Cooking sterlet "royally".
Set the oven to preheat to 180 degrees. We take the fish and stuff its belly with rice stuffing. Now we take a baking sheet, cover it with foil and put the fish on it with the belly down. Just make sure to do it carefully so that all the rice does not crumble. 
From above, grease the back with a thin layer of mayonnaise and send the fish to bake in the oven until it is completely cooked ( within 25-35 minutes).
At this time, we will prepare the side dish. The remaining mushrooms are also finely chopped and fried in a pan. As soon as they are a little browned, add to them. one onion
, cut into half rings, salt and pepper to taste and mix. Simmer over low heat covered about 10 minutes.
Step 4: Serve the sterlet "royally".
We carefully transfer the finished fish to portioned plates and decorate on the sides with our garnish, lemon slices and parsley leaves. Open a bottle of white wine and you can invite guests to the table. Bon Appetit! When cooking sterlet in a royal way, you can, and in principle, you need to use fresh fish.
Lightly drizzle the fish before baking. lemon juice.
IN classic recipe the fish is not stuffed with rice, but simply wrapped in foil and baked in the oven. But first it must be poured with sauce: a mixture of sugar, wine vinegar, lemon juice and coarsely chopped onions.
Sterlet is good because no matter how you cook it: skillfully or not skillfully, with seasonings or without seasonings, following the recipe or as you have to, it still turns out delicious. That is, inept cooking cannot spoil it.
I don’t remember any exclusively “Vyatka” recipes, but see some of the cookbook below. But if someone has their own recipes, or others are known that are not listed here, I will be grateful if you send them to me for publication on this site. Of course with reference to you. Write [email protected] labeled "recipes".
First meal
Makarievskaya clerk's ear:
- burbot - 1 pc.
- sterlet - 2 pcs.
- parsley and celery (roots) - 2 pcs.
- onion - 2 pcs.
- cinnamon, cloves - to taste
- Madeira - 1/2 cup
- salt
- water - 2 l
- wheat bread - a few slices
- lemon - 1 pc.
Cooking Instructions:
Stuff the onions with cinnamon and cloves, finely chop the parsley and celery roots, put in a saucepan and pour cold water over. Bring water to a boil and dip pieces of sterlet and burbot into it.
Boil well until the fish is cooked and remove from heat. Pour 1/2 cup Madeira (or less to taste) into the pan, crumble wheat bread and sliced \u200b\u200blemon in circles. In the old days, a bottle of Madeira was placed in the pan where this fish soup was boiled, which was heated in this way during the entire cooking process. The fish soup was served on the table along with Madeira.
Ear from sterlet
Ingredients used in the recipe:
Small fish (ruffs, perches, etc.) - 800g
- parsley root, celery - 1 pc.
- leek - 1 stalk
- onion - 2 onions
- black pepper - 10 peas
- bay leaf - 7 pcs.
- water - 3l
- sterlet - 1.2kg
- lemon - 1/2 fruit
- dill or parsley, salt - to taste
Cooking Instructions:
Peel small fish, gut, rinse well, put in a saucepan with roots, pour cold water and cook for about an hour. After an hour, strain the broth into another saucepan. Cut the prepared sterlet into pieces, dip into the strained broth and cook first on a strong, and after boiling on a low fire, not forgetting to remove the foam.
When the sterlet is ready, remove the pan from the heat, keep it under a closed lid for about 5 minutes, take out the pieces of fish, put them in a bowl, add mugs of lemon, and you can pour wine into the ear, stir and pour the sterlet in a bowl. Serve sprinkled with herbs.
They also cook fish soup from sturgeon fish.
Ear in a bishop's way
Ingredients used in the recipe:
Water - 5l
- turkey - half a small carcass or chicken
- small fish - 2.5 kg
- sterlet - 3.5 kg
- bay leaf - 1 pc.
- salt, peppercorns - to taste
Cooking Instructions:
To start, cook a strong turkey or chicken bouillon and strain. river fish different breeds(minnow, crucian carp, carp) wrap in a cloth napkin, dip in broth, boil to a mushy state and remove. After straining the broth, lower the sterlet into it. For 15-20 minutes, dip onions and black peppercorns and bay leaves into the broth, also wrapped in a napkin. When the sterlet is cooked, take it out, then add 1-2 glasses of vodka to the broth. Serve an ear decorated with greens.
Ear from burbot and sterlet
Ingredients used in the recipe:
Sterlet, burbot - 400g
- butter - 1 tsp
- carrots - 1 pc.
- lemon - 1/4 part
- parsley and dill - to taste
- fish broth - 2l
Cooking Instructions:
Bouillon is made from small fish. Prepared portioned pieces large fish are boiled in a small amount of strained fish broth, periodically removing the foam. The broth obtained by boiling the fish is added to the ear. Carrots cut into strips are sautéed in butter and added to the finished ear. Lemon and finely chopped greens are served separately.
Sterlet ear with champagne
Ingredients used in the recipe:
Ruffs - 1kg
- sterlet - 1-1.5 kg
- onion - 2 pcs.
- parsley, celery (roots) - 3-4 pcs.
- greens (dill, parsley) - 1 bunch
- caviar from chopped fish (ruffs, perches) - 1/2 cup
- onion (chopped) - 3-4 tbsp. l.
- lemon - 1/2 pc.
- champagne - 1 glass.
Cooking Instructions:
The fish soup is cooked from ruffs with roots, filtered and clarified with caviar. Sturgeon or sturgeon links are cut into pieces, wiped dry with a towel, put in a hot transparent ear and cook the fish over low heat until cooked (about 15 minutes after boiling). Pieces of ready-made sterlet or sturgeon are laid out in a soup plate (or bowl), sprinkled with dill and carefully poured over with strained fish soup.
Champagne is served either separately, or, if desired, it is poured into the ear for a sharp taste. Peeled and seeded lemons and finely chopped green onions are also served to the ear.
Main courses
Fried sterlet with walnut-tomato sauce
Ingredients used in the recipe:
Sterlet - 500g
- flour
- tomato puree - 1/2 cup
- vegetable oil or ghee - 2-3 tbsp. l.
- walnuts (peeled) - 3/4 cup
- wine vinegar - to taste
- capsicum - to taste
- garlic, green cilantro - to taste
- Imeretian saffron and salt - to taste.
Cooking Instructions:
Roll the cleaned and cut into pieces fish in flour and fry on both sides in vegetable or ghee. Pour fried fish with tomato puree. let it boil, then pour in the peanut sauce, boil for 2-3 minutes. remove from heat, transfer to a dish and sprinkle with finely chopped parsley. Preparation of nut sauce: well crushed walnuts, capsicum, garlic, herbs or dry cilantro seeds, Imeretian saffron, salt, dilute in boiled cold water with the addition of wine vinegar.
Sterlet steam
sterlet fillet 1 kg, parsley root 1, carrot 1, onion 1, white wine 1 cup, broth or water 1/2 cup, salt to taste, potatoes for garnish, dill or parsley bunch greens.
Put the sterlet fillet skin down on the grill of the fish boiler, pour in white wine, add 1/2 cup of water or broth, put randomly chopped onions, carrots, parsley, salt and simmer under a lid over low heat.
Put the finished fish on a dish. Place boiled potatoes around and pour over the sauce in which the fish was cooked.
Sprinkle with dill or parsley on top.
Sterlet with olives
500 gr. fresh fish, onion, 2 tbsp olive oil, 5-7 olives, 2 lemon slices, 2 tbsp fish broth, grated horseradish, herbs, spices
Sliced and salted fish lightly fried in olive oil, put in a saucepan, pour fish broth. Add olives, lemon slices without zest and grains and boil.
Serve with boiled potatoes.
Sterlet in a pot
1 kg sterlet,
1 kg of onion
2 glasses of milk
2 cups of vinegar
1 can of mayonnaise, salt.
Cut the sterlet into pieces and soak in milk for 1 hour. Cut the onion into rings, soak in vinegar, put sterlet and onion in layers in pots, pour each layer with mayonnaise and put in the oven.
Sterlet baked with vegetables and thyme
Ingredients:
500 g whole sterlet, better alive,
100 ml vegetable oil,
salt pepper,
1 stalk of petiole celery,
3 sprigs of fresh thyme,
2 lemon slices
1 white onion
1 red onion
half sweet pepper 3 different colors,
50 ml dry white wine
Cooking method:
Stun the sterlet. Remove the skin, leaving 2 cm from the tail; remove gills. Grate with oil, salt and pepper. Coarsely chop the celery and white onion, salt, add 2 sprigs of thyme and a slice of lemon. Stuff the fish with vegetables, roll into a ring, passing the tail through the gills. Put in a pan, pour wine in the center.
Bake in the oven for 20 minutes at 170 degrees. Bell pepper cut into large pieces, fry in vegetable oil, 2 minutes. Add coarsely chopped red onion and cook for another 4 minutes. 5 minutes before the fish is ready, put fried vegetables in the middle of the ring. Serve with lemon wedges.
Sterlet steam "ring"
Ingredients:
155 g fish
- 100 g of broth
- 10 g of white wine
- 30 g of white mushrooms or champignons
- 1 lemon
- 10 g crabs
- 75 g white main sauce
- 8 g lemon juice
- 10 g butter
- 100 g garnish
- pepper
- greenery
From a small sterlet (up to 400 g), clean off the bone plates located on the sides and on the abdomen, then gut the fish, remove the elm, gills and wash thoroughly in cold water. Sprinkle the treated fish with salt and pepper on the inside and roll it into a ring, for which purpose cut the flesh at the tail fin and insert the nose of the fish into the cut. Let the sterlet in the broth with the addition of white wine. Transfer the finished fish to a dish, remove bone bugs from the back, put fresh boiled mushrooms, crabs on the fish. Boil the broth by half, add white sauce to it, boil, season with lemon juice, salt, pepper, butter and feed them fish. Put a slice of lemon and parsley on top. Garnish - boiled potatoes.
Snacks
Sterlet jelly
Ingredients used in the recipe:
Sterlet - 1kg
- gelatin - 15-20g (for 4 cups of jelly)
- caviar - 2 tablespoons
- parsley root, carrots - 1 pc.
- onion - 1 onion
Cooking Instructions:
Wipe the cleaned, washed sterlet dry with a napkin, cut into pieces and cook. After cooking, place the pieces of sterlet in a deep dish and cover with a napkin. Put the soaked gelatin into the broth and stir it until dissolved. In order to get a transparent jelly, it is necessary to draw (lighten) with pressed or granular caviar. For this, 2 tbsp. Caviar grind in a mortar, gradually adding a spoonful of cold water, until a doughy mass is obtained. Dilute the crushed caviar with a glass of cold water, add a glass of hot fish soup and, after stirring, pour in two doses into a saucepan with hot jelly. After the first part is poured in, the jelly should boil, after which it will be possible to pour in the rest of the guy. After the secondary boil, strain it, cool and pour over the sterlet. Before pouring, decorate the pieces of sterlet with parsley leaves, crayfish necks or pieces of crab.
Banquet dish
Recipe for 8 servings. Cooking time - 50 minutes.
Salt the prepared fish, pour hot water, add mushrooms, salt and bay leaves, parsley root, carrots. Cook until ready. Put the chilled fish on a dish, cut into even pieces, decorating the edges of each with a pattern of butter. Remove the prepared mushrooms from the broth, cut into thin slices and place along the edges of the fish. Decorate with slices of lemon, carrots, parsley, berries, onion lily.
Jellied sterlet with caviar
Pour jelly into a deep dish with a layer of about 1 cm. Place boiled peeled pieces of sterlet skin down in rows on the frozen jelly, and granular caviar in heaps (3-4 g each). On both sides of the caviar, place along the cancerous neck.
Take the dish to a cool place and pour over the jelly so that the pieces of sterlet are covered with it, and cool.
Separately, in a gravy boat, serve horseradish sauce with vinegar.
Bon Appetit!
Sterlet has been popular with Ukrainians since the days of Kievan Rus. Even then, this freshwater predatory fish was famous for its nutritional value and taste. Residents of cities and villages smoked sterlet for the winter (this way it was stored longer), and by Christmas they received a delicious dish. Mentions of the Dnieper sterlet are found even in the "Tale of Igor's Campaign"! This indicates the popularity of fish in Ukraine.
After a cascade of dams was built on the Dnieper, all types of sturgeon disappeared. But the sterlet remained, albeit in very small quantities - it was included in the Red Book of Ukraine. Therefore, for now, we have to be content with imports. However, some farms are working on breeding this delicious looking. So connoisseurs will have more chances to enjoy sturgeon fish.
Cooking sterlet tastes best in. The main efforts will need to be spent on cleaning and proper gutting of the fish. Those who are lucky enough to buy already prepared fish will be able to immediately cook it in the oven, and not waste time cutting it. This dish will decorate the festive table in a royal way.
Ingredients
- Fish carcass - up to 2 kg.
- Fatty cream 20-25% - a glass.
- Butter - 100 g.
- Flour - 1 teaspoon.
- One lemon.
- Dry wine (white) - 50 ml.
- Herbs, spices, sea salt.
Cooking in the oven
Before you cook whole fish deliciously, you need to prepare it:
- Frozen sterlet should be thawed as slowly as possible.
- To make the scales easier to remove, the unfinished fish should be scalded with boiling water, and then cleaned, the insides removed. It is convenient to do this directly in .
Important: You can not damage the gallbladder, otherwise the fish will become bitter.
- Next, you need to remove the screech - a kind of cord along the ridge. To do this, you need to cut the sterlet's tail and head from the back. After that, gently pry and pull out the chord.
- Dry the well-washed fish with paper towels.
Marinating is a necessary stage for the fish to come out tasty. Without spices, herbs, salt, even the most expensive type of fish will be tasteless. Spices that emphasize the taste of sterlet: black and white pepper, a drop of turmeric, a couple of pinches of coriander, dried dill and parsley. You can also use a ready-made set. But if it has not been used before, you should not take risks with a festive dish. This is especially true for mixtures that contain salt.
Good to know:On the package of spice mixtures there is a composition. Be sure to read it before buying. The closer to the top of the list is the salt, the greater its content. So, if it is listed first, then the bag will mostly consist of it, and not of fragrant herbs.
Spices should be mixed with crushed sea salt and gently rub them on the outside of the carcass. Melt the butter in a saucepan, let it cool down a bit. Lay out a sheet of foil of the desired length and width on a baking sheet. The fish will need to be completely wrapped in it. The sterlet is transferred to the middle of the leaf and watered ghee so as not to wash off the spices and salt. The fish should not be dry - this is important.
Sterlet should be wrapped in foil so that the fish is in oil and it does not leak out. For baking, 150 ° in the oven will be enough. Leave the fish in the oven for 10 minutes.
This time is just enough to prepare the filling. Cream will need to be poured into, adding a little flour. On very low heat, bring the sauce to a thickening, stirring, then pour in the wine and remove the finished filling from the stove. As an experiment, you can add spices and salt.
After taking the fish out of the oven, you need to carefully open the foil and pour over the sterlet with a creamy filling. Repack and keep in the oven for another 10 minutes. Those who like lean fish can bake a little longer.
Before serving, the sterlet is placed on a tray or a beautiful dish, decorated with thinly sliced lemon and herbs.
Sterlet baked with lemon and herbs
For a special occasion, you can bake sterlet with herbs and lemons in the oven.
Ingredients
- One and a half kilograms of sterlet.
- Two onions and the same amount of lemon.
- A bunch of dill.
- Olive or other vegetable oil without taste and smell - 1/3 cup.
- Seasonings, salt.
How to cook
Prepare fish as directed in recipe #1. Cut the lemons in half and cut each half into thin slices. A sharp knife like . Cut the peeled onions into half rings or rings, chop the dill. Divide the chopped lemons, onions and herbs into three parts.
One part should be stuffed with sterlet, grated with salt and spices. Line a baking sheet with foil and put the second part on it, smooth it out. Carefully transfer the fish to the pillow and garnish with the remaining herbs, lemon and onion. Bake in the oven for half an hour at a temperature of 180 °.
For decoration, you can use fresh vegetables and mayonnaise.
Sterlet baked with potatoes
What products to prepare:
- Sterlet - 1.5 kg;
- Potato - 1 kg;
- Tomatoes - 400 g;
- Sour cream - 250 ml;
- Onion - 450 g;
- Herbs, spices, salt, olive oil.
How to cook
Cut the fish, as described in recipe number 1, and cut into pieces across the ridge. Rub each part with salt and herbs. In, oiled, put the fish.
You need to boil the potatoes until half cooked in their uniforms, remove the skin and chop coarsely. Also coarsely chop the tomatoes, but the onions - finely chop. Transfer everything to a baking sheet with the fish, alternating. Salt, add pepper and other spices.
Separately, mix chopped herbs and sour cream into the sauce. Salt - to taste. Add this fill to the form. You can cover everything with a piece of foil.
For baking, you will need a heated oven (for example,) and half an hour of time.
Sterlet stuffed with mushrooms and salmon
A truly royal appetizer will turn out if you bake a sterlet in the oven, after stuffing it with red fish and porcini mushrooms. A luxurious combination of flavors, an extraordinary filling that is worth the time spent on it - you get a real gastronomic pleasure! However, this recipe is very difficult and beginners should start with the easier ones.
Ingredients
- Sterlet - 1 kg.
- Salmon fillet - 250 g.
- White mushrooms or champignons - 300 g.
- Eggs - 1 pc.
- Salt, spices.
Cooking
The process must be taken seriously. Prepare the salmon carcass as described in the first recipe. Grate inside and outside with salt and herbs, leave to marinate for an hour.
Next, boil and chop the egg. You can do it with a knife, or you can - on. Mushrooms are cut into small cubes and fried until golden in butter. Salmon should be chopped finely with a knife, like large minced meat. Gently knead the salted and peppered mixture of all ingredients with your hands.
The belly of the fish is stuffed with minced meat and carefully sewn up. Then it is transferred to a baking sheet covered with parchment (suitable), loosely covered with foil. You will need to heat the oven to 200 ° and bake the fish for 10 minutes. Then remove the foil and cook for another half an hour.
Before serving, carefully remove the thread and cut the dish into portioned pieces.
Interesting:Sterlet according to this recipe can be served cold. But first, the cooled fish must be covered with several layers of gelatin solution and allowed to stand for a while.
Sterlet- This is a fish from the sturgeon family, which has been considered the royal fish since ancient times, and recipes for its preparation have survived to this day. It was believed that serving the sterlet on the table, the owner thus shows respect for the guests and wishes them prosperity and good health. True, not all novice cooks know how to properly cook this fish and how much time it takes to cook dishes. Sterlet fish does not require special cooking, and it is enough just to gut and bake it. It is impossible to spoil the sterlet with inept actions, since even an inexperienced hostess will make the dish delicious.
Sterlet is an expensive fish, considered a delicacy. But for any holiday or celebration, you can fork out and please the guests and the household with your cooking. There are a large number of recipes for cooking sterlet dishes, but we suggest that you familiarize yourself with some of them.
Sterlet "Royal" in a creamy sauce, baked whole
We offer this luxurious fish to bake whole in the oven, using different ingredients that will give the dish sophistication, delicious taste and incomparable aroma. Before baking, the fish should be marinated. 
Products used:
- A carcass of a sterlet weighing about two kilograms.
- Butter "Peasant" - 100 g.
- Cream 20% - 1 glass.
- Flour - one pinch.
- One lemon.
- Pitted olives - to your taste.
- Dry white table wine - ¼ cup.
- Spices/salt/pepper.
How to cook sterlet properly:
- This fish does not need to be scaled, but it is necessary to remove the upper fin, which looks like a spiny backbone. Carefully cut it off, trying not to pierce your fingers. I will remove the gills from the head, and the insides from the belly. We thoroughly rinse the sterlet and dry it with paper towels.
- It was the turn of marinating the carcass. To do this, prepare the spices. You can make them yourself by grinding peppercorns and coarse salt in a blender. Some housewives take sea salt, but it can give the dish the smell of iodine. In order not to be mistaken, buy a special aromatic mixture for fish in the supermarket, which includes, in addition to pepper and salt, also ground greens.
- Coat the sterlet carcass on all sides with a fragrant mixture.
- Melt the butter, pour it on the foil on which the fish will be baked.
- We put the sterlet on a baking sheet; it already has foil with oil on it.
- Pour the remaining melted butter over the fish so that the spices do not wash off. If necessary, grease the carcass with your hands: it should not remain dry.
- Carefully wrap the sterlet in foil: put it in the middle of the sheet and make tucks on all sides with your hands. There shouldn't be voids!
- The oven should be heated to medium temperature, approximately 150 degrees.
- We put the fish in the oven and bake for 10 - 12 minutes. That's not all.
- During this time we have time to prepare cream sauce. Dilute flour with cream and put on low heat. Stirring constantly, wait until the sauce thickens. Switch off, salt and pepper.
- After ten minutes, we take the fish out of the oven, turn the carcass on its back, and pour the creamy sauce into the abdomen. We shift to a new sheet of foil, wrap it in the same way as in the first case and send it to the oven for another 10-15 minutes. If you want the fish to be slightly dried, leave it to bake in open foil for five minutes.
- We take out the finished sterlet, decorate it with lemon slices and olives. Time to table!
Sterlet with mushrooms and rice
This cooking recipe is that the fish carcasses need to be stuffed and sent to bake in the oven. Any food can serve as a filling, but mushrooms and vegetables are the most common. We offer you a recipe for sterlet with mushrooms and rice. 
Composition of products:
- Sterlet carcass - 2 pieces, small.
- One glass of rice.
- White yogurt "Classic" - 100 g.
- Fresh champignons - 800 g.
- Melted butter - 15 g.
- Onion meadow - 150 g.
- Salt / spices for fish / pepper / herbs.
Sequence of cooking:
- We rub the cleaned and gutted fish from above and from the inside with salt and spices and leave it unattended for a while.
- Cut the mushrooms lengthwise to make plates.
- Attention! Mushrooms do not need to be washed, otherwise they will absorb water and turn into porridge when frying. Take a kitchen towel and wipe them down if you see dirty spots.
- Rice needs to be washed, pour water so that it covers the rice up to half a teaspoon. Cook until rice is cooked.
- We clean the onion and cut it very finely. Pour the onion into the oil heated in a pan until it becomes transparent, and then pour the mushrooms. At the end of frying, add salt and pepper.
- Mix the cooled rice with onions and mushrooms. This will be the filling.
- We put a sheet of foil on a baking sheet, carefully lay the sterlets on it with the belly up. We stuff each fish and cut off the belly of each fish with toothpicks. Try not to smear the stuffing on the foil.
- Now you need to contrive and turn the sterlets upside down. We send the fish to the oven, heated to one hundred and eighty degrees. Sterlet will be ready in half an hour.
Ear from sterlet
This recipe for sterlet soup is quite simple and quick to prepare. After all, as you know, the ear is different from fish soup that vegetables do not need to be fried, and potatoes added - "spoil the ear." 
The composition of the necessary products:
- Sterlet fish - about 1 kg.
- Parsley and celery roots - 20 g each.
- Dill - at your discretion.
- Onion - 150 g.
- Spices, salt, pepper - to taste.
How to cook:
- Rinse the prepared fish carcasses well, dry and leave for the time being, for the time being.
- We clean the roots of celery and parsley and grind them in a blender.
- We clean the onion from the husk, but do not cut it: it will be cooked entirely in the broth.
- We cut the fish into portioned pieces, fill it with cold water and let the water boil. During cooking, constantly remove the foam so that the broth is transparent.
- Two to three minutes after the fish boils, we send chopped parsley and celery, onions into the broth and continue to cook until tender.
- Then we turn off the pan with the fish soup and put a piece of butter for a spicy aroma.
- Before serving, sprinkle the fish soup with chopped dill. Incredible tasty dish, try it!
Sterlet dishes were considered the main attributes of the royal table back in Ancient Russia. Sterlet baked in the oven will decorate any holiday menu. Fish contain many useful properties that have a beneficial effect on human health. In order to cook sterlet in the oven, it is not necessary to have special culinary skills, it is enough to get acquainted with some cooking secrets.
Composition:
- Sterlet - 1 pc.
- Mayonnaise - 5 tbsp. l.
- Potato - 1 kg
- Tomato - 5 pcs.
- Hard cheese - 200 g
- Butter - 250 g
- Breadcrumbs - 100 g
- Greenery
- Salt and pepper - to taste
Cooking:
- Rinse the fish under running water. Clean it from the ventral, lateral and dorsal fins. Scrape off the mucus and rinse again. Remove the entrails, films, cartilage from the spine and gills. Rinse the sterlet again under water. Rub the fish with salt and pepper inside and out.
- Prepare the rest of the food. Peel the potatoes and cut them into cubes, the tomatoes into circles. Cheese grate on a coarse grater. Melt the butter in a saucepan.
- Lubricate the sterlet with melted butter and roll in breadcrumbs. Transfer the fish to a baking sheet. Spread the potatoes around, on top of the carcass - mugs of tomatoes.
- Put the baking sheet in the oven preheated to 190 degrees for 40 - 45 minutes. 5 minutes before cooking, remove the fish and sprinkle it with grated cheese.
- The finished dish is laid out on a plate and sprinkled with chopped herbs.
Composition:
- Sterlet - 1 pc.
- Onion - 2 pcs.
- Lemon - 2 pcs.
- Olive oil
- Fragrant herbs - to taste
- Salt and pepper - to taste
- Greenery
Cooking:
- Rinse the sterlet, pour boiling water over it 3 times and remove the scales. Take out the insides of the fish.
- Rub the carcass with salt and pepper inside and out.
- Peel the onion and cut into rings. Wash the lemon and cut into half rings.
- Place foil on a baking sheet and brush with oil. Lay a layer of onion and lemon on the foil. Put the fish on top, and on it - the rest of the onion and lemon. Wrap the foil so that the sterlet is sealed tightly.
- Put the baking sheet in the oven, preheated to 200 degrees for 40 - 50 minutes. After, unfold the foil and put the dish in the oven for another 10 minutes to brown the fish.
Composition:
- Sterlet - 1 pc.
- Cream - 300 mils
- Potatoes - 3 pcs.
- Greens - to taste
- Lemon - 1 pc.
- Spicy herbs - to taste
- Salt - to taste
Cooking:
- Clean the fish, free from the insides. Rinse in running water and pat dry with paper towels.
- Peel potatoes and cut into medium cubes. Finely chop the greens.
- Rub the sterlet with salt and pepper inside and out. Drizzle with lemon juice, stuff with potatoes and dill.
- Place the fish on a greased baking sheet, belly down and pour over the spiced cream.
- Put a baking sheet with fish in an oven preheated to 200 degrees for half an hour. When the fish is ready, transfer it to a dish and decorate as desired.
Composition:
- Sterlet - 3 pcs.
- White fresh mushrooms - 1 kg
- Rice - 1 tbsp.
- Onion - 3 pcs.
- Mayonnaise - 3 tbsp. l.
- Olive oil - 2 tbsp. l.
- Greens - to taste
- Salt and pepper - to taste
Cooking:
- Rinse and gut the fish under running water. Remove fins and entrails.
- Lubricate the finished carcass with olive oil, rub with pepper and salt. Cover a baking sheet with foil and transfer the sterlet.
- Saute porcini mushrooms with finely chopped onion in olive oil. Fry until golden brown. Boil the rice in the usual way. Mix fried mushrooms with rice. Salt, pepper.
- Stuff the sterlet with the prepared rice-mushroom mixture. Place the prepared fish on a baking sheet, belly down. Top with a thin layer of mayonnaise (you can use sour cream).
- Place the baking sheet in an oven preheated to 190 degrees. Bake for about 40 - 50 minutes.
- Sprinkle the finished dish with herbs, garnish with tomatoes and serve.
Composition:
- Sterlet - 1 pc.
- Onion - 1 pc.
- Potatoes - 7 pcs.
- Sour cream - 250 ml
- Lemon juice - 2 tsp
- Garlic - 3 tooth.
- Greens - to taste
- Spices for fish - to taste
- Salt - to taste
Cooking:
- Rinse and gut the sterlet. Rinse it under running water. Rub the carcass with salt and spices, pour over lemon juice.
- Put the fish on a baking sheet greased with vegetable oil.
- Peel potatoes and cut into thin circles. Peel the onion and cut into half rings.
- Peel the garlic and pass it through a press, mix with sour cream. Add spices for fish and salt to the mass.
- Brush the fish with the prepared sauce. Put potatoes on a baking sheet to the sterlet. Top with water mixed with sour cream. Sprinkle with salt.
- Put the dish in an oven preheated to 200 degrees. Cooking time - about 1 hour.
- Put the finished fish and potatoes on a dish. Sprinkle with chopped herbs.
