How to cook sterlet at home: step-by-step recipe with photos

It is believed that sterlet is so tasty that it is impossible to spoil dishes with it. However, you still need to gut it correctly:

The sterlet has lateral and dorsal bugs, special growths on the body, which must be cut off first during gutting.
You should not remove the tough skin, because it comes off on its own when the fish is already cooked.
A white vein stretches along the spine of the sterlet - the viziga; it must be removed. And to do this, you should cut the fish at the head and tail and carefully pull out the vein.
After gutting, the sterlet must be thoroughly washed.

Recipes for sterlet dishes include boiling, steaming, stewing, frying and baking. It can also be eaten raw, seasoned with salt and spices. But a traditional, one might say, ancient dish is considered to be fish soup, which was served to the Russian tsars.

Sterlet soup

Ingredients: 1 kg of sterlet, 1 onion, 20 g of celery root and parsley root, salt, pepper, herbs - to taste.

Cooking method step by step:

Clean the fish, gut it, remove the gills and rinse thoroughly.
Grind the parsley and celery roots in a blender, chop the greens and also grind in a blender. Peel the onion.
Place the fish in a deep pan, cover with cold water, add a whole onion, add herbs and parsley and celery root powder. If you wish, you can add bay leaves and black peppercorns, but for classic fish soup it is recommended to use seasonings to a minimum so that they do not drown out the taste of the fish itself.
Wait for the soup to boil, skim off the foam, add salt and pepper, and cook for another hour over low heat.
When it is cooked, you need to leave the soup on the stove so that it infuses for at least another quarter of an hour.

After this you can serve. And lemon slices are good for decorating fish soup.

Video recipe

We present to your attention a master class on step-by-step preparation of oven-baked sterlet with aromatic stewed vegetables in creamy sauce.
The chef demonstrates the simple cooking process and the original decoration of a truly royal dish before serving. Thank you for paying attention to the recipe for a truly royal dish, cooking sterlet with stewed vegetables in cream sauce. What new, and most importantly, useful, did you learn from the published step-by-step guide? Share your impressions of what you saw, not forgetting to express your opinion about the recipe for making sterlet. How do you cook delicious fish? Maybe you have special secrets for baking white fish in the oven? Entrust your knowledge of preparing fish dishes to the readership, and many of the site visitors will be at least grateful to you. Bon appetit!

Other fish recipes

Crucian carp in sour cream in the oven Marinated mackerel Mackerel with vegetables in the oven Salmon steaks in the oven Royal salmon in foil Bon appetit!

Reader reviews

Nobody has written anything yet. Be the first!

Sterlet stuffed

Ingredients:

3 medium sized sterlets;
1 kg of fresh porcini mushrooms;
3 onions;
1 cup rice;
1 tbsp. spoon of olive oil;
2 tbsp. spoons of mayonnaise;
salt, pepper, herbs - to taste.

This amount of ingredients is enough for 6 servings. Before cooking, the fish must be washed, gutted, and fins and gills removed. After this, cover the baking sheet with foil, grease the sterlet with olive oil, rub with pepper and salt, and place on the baking sheet.

Chop the porcini mushrooms and fry with onions for no longer than 4-5 minutes. Boil the rice, add mushrooms, add pepper and salt, mix thoroughly and taste.

Stuff the fish with the resulting rice mixture, carefully turn it over so that the belly is on the bottom, and grease the top with mayonnaise. Place the baking sheet in the oven for 40 minutes and bake the sterlet at 180 degrees.

When the fish is ready, you can decorate it with herbs and lemon.

A side dish is not required for this dish, since it already contains the filling.

Fried sterlet

Ingredients: 0.5 fresh sterlet, 50 g butter, 30 g ground crackers, salt and pepper - to taste. This amount is enough to prepare 5 servings.

The fish must be washed well, gutted, removed mucus, films, gills and fins, then cut into pieces and sprinkled with lemon juice. Melt the butter, grease the sterlet, sprinkle it with salt, pepper and breadcrumbs.

Heat vegetable oil in a frying pan, add pieces of fish and fry until golden brown - about a quarter of an hour. When ready, sprinkle with lemon juice again, garnish with herbs and add basil.

Balyk from sterlet

To prepare 10 servings you will need:

1 piece sterlet fillet;
sea salt - to taste.

Pour salt in a thick layer (up to 1 cm) into a glass bowl, place sterlet fillet on top and sprinkle with salt. Place in the refrigerator for a week. And when the deadline is up, remove and wash the fillet thoroughly.

After this, the sterlet must be cut into large pieces, string the twine or thread in a dry room and hang the fish on it for two days. When the balyk is ready, it needs to be finely chopped and can be served.

Sterlet on the grill

Ingredients:

5 fresh fish;
100 g mayonnaise;
1 onion;
half a lemon;
1 bunch of dill and green onions;
salt and spices - to taste.

Wash, clean and gut the fish, then pat it dry with paper towels. Add mayonnaise, freshly squeezed lemon juice, onion cut into half rings, finely chopped herbs and spices to the sterlet. Mix everything thoroughly, making sure that it is coated with marinade on all sides. Leave the fish in this form in the refrigerator for an hour.

When the time comes and the coals in the grill are ready, you need to carefully put the fish on skewers and lay it out to fry. The sterlet will be ready quickly - no longer than half an hour, when the meat becomes white and matte.

Fkusnofacts

To simplify cleaning
the sterlet, you need to start cutting by cutting off large scales from the back and removing smaller ones by moving the knife from the tail to the head. Then you need to cut the abdomen, remove the vizig, entrails and gills. The viziga is the dorsal cartilage of sturgeons, which looks like a long cord along the fish's spine. To get it, you need to make an incision near the tail of the fish and carefully remove the vizig using a needle. After cleaning, the sterlet must be washed and dried.

Calorie content

sterlet - 88 kcal per 100 grams.

Price

sterlet - from 800 rub. per 1 kilogram (average price in Moscow for July 2021).

Shelf life

boiled sterlet - no more than 2 days in the refrigerator.

Sterlet is easy to digest and at the same time nutritious, so it is recommended for people with diseases of the gastrointestinal tract.

Sterlet contains a large number of health benefits

microelements: zinc (normalizes metabolism), chlorine (improves the functioning of gastric juice enzymes), molybdenum (participates in the production of hemoglobin), chromium (regulation of carbohydrate metabolism), fluorine (building bone tissue).

It will be easier to cut sterlet if you put the fish in the refrigerator for two hours, then wash and dry.

Royal sterlet

Ingredients:

2 kg sterlet;
200 ml white wine;
1 anise;
40 g lemongrass;
5 black peppercorns;
150 ml cream (33%);
30 g dill;
70 g red caviar;
30 g vegetable oil;
salt, white pepper - to taste.

Wash the fish, gut it, make small cuts around the head, then pour boiling water over it on all sides and carefully scrape off the scales with a knife. Large scales can simply be torn off. Rinse the fish again in cold water and rub it with salt and pepper.

Place in a baking dish, add black peppercorns, lemongrass, anise and 100 ml of wine. Pour vegetable oil on top and place in the oven, preheated to 140 degrees, bake for an hour. When the sterlet is ready, you need to wait until it cools down, carefully pry the skin in the cuts around the head of the fish and remove it.

To prepare the sauce, pour the remaining wine into a saucepan and evaporate, add cream, pepper and salt. And when the mixture boils, remove it from the heat, add red game, dill and stir. After this, the sauce will be ready.

Place the sterlet on a dish, pour over the sauce, garnish with fresh herbs, vegetables, lemon slices and mayonnaise. Can be served as a second course on a holiday table.

Recipe for whole sterlet baked in the oven

Using this recipe with photo, you can prepare sterlet stuffed with rice and baked in the oven with potatoes for a large company or for a holiday table. It's very tasty, try it!

Kitchen appliances and equipment: 2 bowls, baking sheet, oven mitts, cutting board, paper towels, saucepan, knife.

Ingredients

Sterlet	1 PC.
Potato	7-8 pcs.
Seasoning for vegetables	taste
Mayonnaise	30-40 g
Vegetable oil	60-70 ml
Salt	taste
Pepper (seasonings)	taste
Rice	½ cup

How to properly clean sterlet

The fish carcass has tough skin with growths on the back and sides . These growths - “bugs” - must be cut off with a sharp knife. To make it easier to remove growths, the fish can be scalded with boiling water for several minutes.
After this, you need to gut the fish by cutting the belly and removing all the entrails. Rinse the fish thoroughly under running water.
Sterlet, like other sturgeons, has a vizig - a thin cord located along its spine. Vizig definitely needs to be removed . To do this, cuts are made near the head and tail, and the “lace” is picked up and removed using a knitting needle or needle.

If the recipe requires you to remove the skin from the sterlet, it will be easier to do this after scalding the fish. After this, you need to carefully remove the skin from the fish, starting from the tail, cutting it with a knife.
To bake the whole fish, be sure to remove the eyes and gills from the head.

Step-by-step preparation

Peel and wash potatoes (7-8 pieces).
Cut it into fairly large pieces (cubes or halves of circles).
Pour vegetable oil (50 ml), mayonnaise (30-40 g) over the potatoes and sprinkle with vegetable spices (to taste).
Mix everything thoroughly.
Place the potatoes on a baking sheet lightly greased with oil.
We level it over the entire surface.
Boil half a glass of rice in salted water until tender. Take 1 glass of water for cooking. Season the finished cooled rice with your favorite spices (to taste).
Mix.
Lubricate the inside of the cleaned and washed sterlet with the sauce left over from the potatoes (a mixture of mayonnaise, vegetable oil and seasonings).
Stuff it with rice.
Coat the fish with sauce on all sides.
Place it on top of the potatoes, back up.
Bake the dish at 180-200 degrees for about an hour.

Serving fish

Serve the finished sterlet whole along with the potatoes with which it was baked. This is an excellent dish for a holiday table, and the fish should be cut after serving, not hot, but slightly cooled , so that it does not fall apart. Separately, serve the sauce - mayonnaise or its derivatives - with garlic, pickles or finely chopped olives.

Recipe video

The recipe for cooking sterlet in the oven is quite simple, but watching this video will make this process even easier for you. Notice how delicious the finished dish looks!

Sterlet in champagne

Ingredients: 1.5 kg fish fillet, 200 ml cream (10%), 350 ml semi-sweet champagne (dry, brut), 50 gr. butter (82.5%), 1 tbsp. a spoonful of wheat flour, salt and pepper - to taste.

Sterlet baked with cheese

Ingredients:

1 large fish;
1 kg of potatoes;
200 gr. cheese;
250 gr. oils;
5 medium tomatoes;
5 tbsp. spoons of mayonnaise;
100 gr. breadcrumbs;
salt, pepper and spices - to taste.

The whole fish carcass will be needed. It needs to be washed, gutted, and all unnecessary things removed - gills, fins. After this, the sterlet must be rubbed with spices outside and inside, and left to marinate for about 15 minutes. During this time, the potatoes must be washed, peeled and cut into circles. Grate the cheese into shavings on a coarse grater, melt the butter in a steam bath, and cut the tomatoes into slices.

When the fish is marinated, rub it with oil and sprinkle with breadcrumbs. Cover a baking sheet with foil, grease with oil, place the fish in the middle, cover it with potatoes on all sides, and place tomato slices on top of the sterlet.

Place the pan in the oven for 45 minutes and bake the dish at 190 degrees. 10 minutes before the end of cooking, remove the baking sheet, sprinkle the fish with cheese shavings and return to the oven. When ready to sterilize, serve garnished with herbs or lemon.

Side dishes for red fish

As a side dish for a unique dish, it is permissible to prepare the following:

Take 1 kg of quality potatoes.
And also 250 ml of sour cream, preferably low-fat.
About 7 cloves of garlic.
About 700 g eggplants.
Within 30 ml of vegetable oil.
A small bunch of fresh herbs.
Salt and spices to taste.

Preparation of the side dish consists of the following steps:

The potatoes are peeled, washed and cut into cubes.
The eggplants are also cleaned, washed and cut into cubes.
The garlic is also peeled and passed through a garlic press.
Take a frying pan and put it on the fire with oil poured into it. After heating, potatoes, eggplants, garlic, salt and spices are added here.
The vegetables are lightly fried until an appetizing crust appears, after which water is added to the dish and simmered until cooked.

After preparing the side dish, you should add the rest of the ingredients, such as sour cream and herbs, which must be chopped beforehand.

THREE SIDE DISHES OF RICE. Unreal Tasty and Simple!

Sterlet soup in chicken broth

Ingredients: 500 g fresh sterlet, 500 g chicken, 20 g parsley root, 80 g onions, 2 bay leaves, 5 black peppercorns, 400 g potatoes, 800 g carrots, 50 ml vodka, 20 g dill, salt to taste.

Wash the chicken, place in a saucepan, cover with cold water and cook for 2 hours, remembering to skim off the foam from the broth. Peel the onion and add whole to the pan. After this, add bay leaf, black peppercorns, as well as washed and peeled parsley root.

Wash the sterlet, gut it, cut off the head and tail. Then add them to the chicken broth. After two hours of cooking, strain the broth, remove the chicken, bay leaves, onion, parsley root and peppercorns, as well as the fish head and tail.

Wash the potatoes and carrots, peel and cut them: potatoes into medium bars, and carrots into circles. Return the strained broth to the stove, add vegetables, salt and stir.

Cut the cleaned and gutted sterlet carcass into large portions and add them to the fish soup. Then cook for another quarter of an hour, not forgetting to remove the foam from the broth.

5 minutes before the end of cooking, add vodka and stir. When the soup is cooked, serve it hot and garnished with herbs.

From fish head with millet

We suggest preparing a rich first course based on the fish soup that the Cossacks of Alexander Sergeevich Pushkin himself enjoyed. The Cossacks had a lot of millet and sturgeon fish at their disposal. We will prepare fish soup from the head of sterlet with millet.

For 2 liters of water take:

sterlet head and tail – 300 g;
millet – 100 g;
carrots – 70 g;
potatoes – 100 g;
onion – 30 g;
allspice peas – 5 pcs.;
dill (dried) – tbsp. l.;
greens (fresh) - to taste;
butter – 50 g;
salt - to taste.

To cook sterlet soup with millet, you need to follow these steps:

Place the fish in cold water and, adding spices, including pepper and dried dill, cook the broth. When ready, strain.
Put it back on the stove. Place the millet, thoroughly rinsed until clear water, into the pan. Cook the millet in splendid isolation for at least 30 minutes. At the same time, do not forget about the foam.
The next ingredients to add are onions and carrots. They can be fried in oil.
After boiling the vegetables in the broth for 10 minutes, add the potato cubes there.
After adding the potatoes, you can add whole pieces of fish to the fish soup. They cook quickly.
5 minutes before turning off, add chopped herbs to the soup.
After turning off the soup, season it with butter.

Let the fish soup brew, after which we enjoy the excellent taste and rich aroma.

Sterlet soup with river fish

Ingredients: 500 g of small river fish, 1.5 kg of sterlet, 1 celery and 1 parsley root, salt to taste and 3 liters of water.

Clean the river fish, gut it, put it in a saucepan, add parsley and celery roots, then add water, put it on the stove and cook for an hour. And when it’s cooked, pour the resulting broth through a colander into another pan.

Gut the sterlet, remove scales, wash, remove mucus with a knife and dry the carcass with a towel. Cut into portions, add them to the resulting broth and put on high heat. After boiling, cook over medium heat until tender. Leave the cooked fish soup on the stove for about 5 minutes, after which you can eat it.

3 dinners for two with free delivery for RUB 1,990.

View menu

Sterlet soup: a recipe as close as possible to the classic version

If you want to try traditional sterlet fish soup, we suggest using this recipe. The fish soup recipe is quite simple, but the finished dish turns out excellent!

The number of servings at the exit is 6.

Cooking time: 60 minutes.

Ingredients

Required ingredients:

sterlet – 2 kg;
potatoes – 300 g;
carrots – 200 g;
onion – 300 g;
tomatoes – 300 g;
salt;
spices.

For a rich broth, you can add parsley root and celery.

How to cook rich fish soup

The process of preparing fish soup consists of the following steps:

We cut up the fish. We divide it into two parts: the first will include heads, tails and skeleton; the second is pure fillet or steaks.
We send the first part of the fish, consisting of heads and tails, to cook on the fire. Immediately follow with root vegetables: 1 carrot and half an onion without slicing. Add some salt.
While the broth is cooking, cut the potatoes, tomatoes and sirloin into steaks.
After boiling the broth, we remove from the cauldron for an hour everything that is in it: fish, vegetables. If desired and possible, you can strain.
Place potatoes, second carrots (now cut), and onions into the boiling broth.
Cook for 15 minutes. At this time we try the broth. If there is not enough salt, add it.
Read also: How to make ships out of paper with your own hands, with a sail. Step-by-step instruction
We send the fish into the vat. Sterlet cooks in 15-20 minutes.
7-10 minutes before removing from heat, add chopped tomatoes and bay leaves to the soup. If desired, you can remove the skin from the tomato.

Sterlet soup is ready.

The recipe can be implemented both in the field and in the home kitchen.