Whole sterlet in the oven - quick, easy and very tasty

How to cook whole sterlet in the oven (classic recipe)

This is perhaps the simplest fish recipe. Any housewife can handle it.

We will need:

1 sterlet
1 PC. – small lemon
5 grams – black pepper
15 grams – salt
2-3 pcs. – bulbs
5 grams – nutmeg
50 milliliters – olive oil
Greens - to taste

How to cook:

1. First, you need to remove the gills from the fish. The sterlet is washed, placed in a deep container and doused with boiling water several times. Thanks to this procedure, you can easily remove the scales further. The fish is thoroughly cleaned and freed from entrails.

2. Mix nutmeg, pepper, salt, olive oil. Rub the carcass inside and out with this mixture. The fish is left for half an hour. It should be saturated with spices.

Bake sturgeon in foil

sturgeon – 1 carcass weighing about 3 kilograms,
white wine – 150 ml,
vegetable oil – 2-3 tablespoons,
thyme - to taste,
thyme - to taste,
parsley - to taste,
salt - to taste.

We cut the carcass using the method indicated in the recipe above.
Mix the prepared spices.
Lubricate the fish with vegetable oil and rub with spices, not forgetting to add them inside the carcass.
Transfer the fish to foil. Pour over white wine. Let's wrap it up. Place in an oven preheated to 180 degrees.
After 10 minutes, open the foil, grease the fish with vegetable oil again and let it brown for 20-25 minutes. After this, you can take a sample!

Sterlet in the oven with potatoes

The dish is very filling and beautiful. It is often served at the holiday table. This delicacy is guaranteed to not go unnoticed.

You will need:

1 sterlet
5-6 pcs. – potatoes
1 lemon
20 grams – a mixture of Provencal herbs
300 milliliters - cream
15 grams – salt
Dill - to taste

How to cook:

1. First you need to prepare the fish. Be sure to remove the eyes and gills. To quickly and easily remove scales, the fish should be scalded. Then it is cleaned of its entrails and washed. Mucus is completely removed.

2. Next, the carcass is rubbed with lemon juice. This will remove the specific smell from the fish.

3. Allow to marinate for 20 minutes, then rub it with Provençal herbs. Leave for about 10 minutes. After this, the meat will become more tender.

4. Much attention is paid to the potato variety. It is optimal to take with medium or low starch content. This can include varieties - Yukon, yellow Finns, purple, red. The potatoes are peeled and cut into slices. Add finely chopped dill, salt and pepper. The fish is stuffed with potatoes. The remaining potatoes can be placed next to them directly on the baking sheet.

5. Carefully place the fish belly down. Pour cream over ingredients. It is advisable to choose a product with low fat content. Add spices - parsley, dried garlic, bergamot.

6. Set the baking temperature to 180-200 degrees. Approximate cooking time in the oven is 30-40 minutes. You can serve the dish garnished with herbs or assorted fresh vegetables.

Calorie content per 100 g. – 128 kcal

Bon appetit!

Royally with rice and mushrooms

Ear

Sterlet belongs to the sturgeon family, so you can cook a very rich, tasty and aromatic fish soup from it.

To prepare this soup you will need the following set of products:

1 kg of prepared fish;
20 g parsley and celery roots;
150 g onions;
1 small bunch of fresh parsley and dill;
300 g potatoes.

The spices you will need are salt, ground black pepper and lemon slices.

You can prepare delicious fish soup according to the following instructions.

Rinse the prepared carcass well and dry with paper towels. Set aside for a moment.
Wash, peel and chop the celery and parsley roots on a grater or in a blender.
Peel the onion and rinse, but do not chop.
Peel, rinse and cut the potatoes into cubes.
Cut the carcass into medium-sized portions and place in a saucepan. Fill them with cold water and place on the burner. Bring to a boil.
2 minutes after boiling, place the celery and parsley pulp, as well as the whole onion and potatoes, into the pan. Season and cook until done.
After cooking, remove the pan from the burner, remove the onion (if desired, you can chop it and put it back in the soup) and put a piece of butter in the dish.

The fish soup is served in portioned plates, decorated with fresh chopped herbs. It is best to eat it with black bread and low-fat sour cream.

When cooking fish broth, it is necessary to constantly skim off the foam, this will prevent the soup from becoming cloudy in the future.

How to cook sterlet royally

Thanks to this dish you can become the most hospitable hostess. It is so tasty that every taster will definitely ask for more. Sterlet baked in this way looks appetizing.

You will need:

1 sterlet
30 grams – rice
100 milliliters – olive oil
400 grams – porcini mushrooms
5 grams – mustard
1 lemon
Salt, pepper - to taste
2 yolks
2 onions
Greens - to taste

How to cook:

1. Begin preparing the dish by removing the entrails and fins. The fish is thoroughly washed with cold water.

2. Next, it should be greased with a mixture prepared from 25 milliliters of olive oil, lemon juice and salt and pepper. Leave to marinate for half an hour.

3. Place rice on the fire. It is optimal to soak the cereal for 10 minutes after the water boils. Otherwise, the rice will boil over. Clean and wash the mushrooms. Then cut them into thin slices.

4. Chop the onion and fry with mushrooms in olive oil. Do this until a golden color appears. Rice is combined with mushrooms. Salt, add spices.

5. Now the carcass needs to be stuffed with the prepared mixture, after which you can sew it up with food thread. Grease a baking sheet with butter and place the fish belly down on it.

6. The sauce is easy to prepare. Using a blender, beat the remaining olive oil, lemon oil, yolks, mustard, and salt. Thickly coat the fish with the prepared sauce and place it in the oven, preheated to 180 degrees. After about an hour, the dish is ready and can be served, garnished with herbs and caviar.

Bon appetit!

Recipe for baked sterlet with mushrooms

Sterlet – 3 pcs.
White fresh mushrooms – 1 kg
Rice – 1 tbsp.
Onions – 3 pcs.
Mayonnaise – 3 tbsp. l.
Olive oil – 2 tbsp. l.
Greens - to taste
Salt and pepper - to taste

Rinse the fish and gut it under running water. Remove fins and entrails.
Brush the finished carcass with olive oil, rub with pepper and salt. Cover a baking sheet with foil and transfer the sterlet.
Fry porcini mushrooms with finely chopped onions in olive oil. Fry until golden brown. Boil the rice as usual. Mix fried mushrooms with rice. Salt and pepper.
Stuff the sterlet with the prepared rice-mushroom mixture. Place the prepared fish belly side down on a baking sheet. Spread a thin layer of mayonnaise on top (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.

Sterlet in champagne old recipe

The dish is suitable for a meal both on an ordinary day and on a special occasion. It is not difficult to prepare, and the result is simply incredibly tasty and appetizing.

You will need:

1 sterlet
1 onion
150 milliliters - cream
500 milliliters – champagne
1 clove – garlic
Celery root
Salt, pepper, bay leaf - to taste
Parsnip root
1 lemon
Parsley root

How to cook:

1. First you need to prepare the carcass - you need to remove the entrails, mucous membranes and gills. The carcass is salted and peppered.

2. Grease a baking tray with oil, preferably a deep one. The sterlet is laid out in a ring. Fix the tail with the gill area with toothpicks. Chopped spices, a clove of garlic, an onion, and a bay leaf are placed in the middle of the ring. Pour wine over the ingredients so that it covers the carcass to the middle. If necessary, you can add water.

3. Some cooks do not use champagne for baking, but dry or semi-sweet white wine. You can also add your preferred spices to the recipe.

4. The temperature is set within 160-170 degrees. Bake the fish for half an hour. Every 10 minutes the fish is poured with liquid from the baking sheet.

5. After this, take out the mold and pour the gravy into a small saucepan. Strain, put on low heat, cook with constant stirring until the volume is reduced by a third. Add cream and continue cooking until the sauce becomes thick. When cooking, you can add your favorite spices to the sauce if desired.

6. As a side dish, you can serve baked potatoes, celery, and any other vegetables. The finished fish is placed on a plate in a ring. Vegetables and chopped herbs are placed in the middle. Gently pull apart the skin of the carcass and pour the sauce inside. Serve the dish until it has cooled down.

Calorie content per 100 g. – 94 kcal

Bon appetit!

Recipe for baked sterlet with potatoes

Sterlet – 1 pc.
Onions – 1 pc.
Potatoes – 7 pcs.
Sour cream – 250 ml
Lemon juice – 2 tsp.
Garlic – 3 teeth.
Greens - to taste
Spices for fish - to taste
Salt - to taste

Wash and gut the sterlet. Rinse it under running water. Rub the carcass with salt and spices, pour lemon juice.
Place the fish on a baking sheet greased with vegetable oil.
Peel the potatoes and cut into thin slices. Peel the onion and cut into half rings.
Peel the garlic and pass it through a press, mix with sour cream. Add fish spices and salt to the mixture.
Brush the prepared sauce onto the fish. Place the potatoes on a baking sheet with the sterlet. Pour water mixed with sour cream on top. Sprinkle with salt.
Place the dish in an oven preheated to 200 degrees. Cooking time – about 1 hour.
Place the finished fish and potatoes on a plate. Sprinkle with chopped herbs.

Sterlet baked with cheese

Thanks to cheese, the dish becomes more tender and juicy. Sterlet baked with cheese cooks quickly and disappears from the plates just as quickly.

You will need:

1 sterlet
200 grams – cheese
800 grams – potatoes
4 tablespoons – mayonnaise
5 tomatoes
100 grams – breadcrumbs
200 grams – butter
Bunch of greenery
A pinch of pepper
A pinch of salt

How to cook:

1. The fish is washed, cleaned, the giblets are cut out, and the gills are removed. Rub the carcass on all sides with salt and pepper.

2. Peeled potato tubers are cut into cubes. Tomatoes are cut into slices. The cheese is grated on a coarse grater. Melt butter in a saucepan. They lubricate the fish with it.

3. On a separate plate you need to pour as many crackers as required to coat the sterlet. The carcass is placed on a baking sheet and covered with potato cubes. Top decorated with tomatoes.

4. Bake at 190 degrees for 40 minutes. The fish is taken out of the oven, sprinkled with cheese and put back into the oven until the cheese softens. Decorate the fish with herbs.

Calorie content per 100 g. – 143 kcal

Bon appetit!

Description of preparation:

You should definitely try this classic recipe for sterlet in the oven if you are planning any kind of celebration soon.
This is a truly chic dish that is very easy and quick to prepare, and all your guests will undoubtedly enjoy it. This fish has a very unusual and interesting taste, but at the same time the meat is incredibly tender and soft - it simply melts in your mouth. And all you need for this recipe for cooking sterlet in the oven is, of course, the fish itself, an onion and half a lemon - so few ingredients, and such an amazing result. And, if you know where you can buy good fresh sterlet, then go to the store, because such a recipe should not go to waste. Purpose: For lunch / For dinner / For a festive table / Festive lunch Main ingredient: Fish and seafood / Sterlet Dish: Hot dishes