Sturgeon with potatoes in sour cream sauce. Cooking sturgeon in the oven.

How to choose the right sturgeon

To choose the right sturgeon, you need to give preference to the whole carcass. Sturgeon is rarely cut into pieces, with the exception of only the largest carcasses.

If the sturgeon has not been frozen before, the skin will shine and the fins will retain a dense, elastic structure.

The scales should be in place, and at the same time fit tightly to the skin.

All mature specimens are sold without entrails. Carcasses weighing about a kilogram can be whole.

The gills should have a bright red tint.

Sometimes you can see sturgeon for sale swimming in an aquarium. Such fish is more expensive, but this is a guarantee of its freshness and quality.

How to detect fake sturgeon

Not long ago, a fish called Murmansk sturgeon appeared on sale. It has a more affordable price. Considering the fact that all sturgeons are heat-loving creatures. Most likely, the sturgeon is being passed off as a fake - one of the varieties of trout that can be found in the cold sea.

Before making a purchase, you should carefully inspect the carcass, smell it and ask the seller for accompanying documents for the goods. It usually contains information about the time of catch, as well as the results of various types of control. A low quality product can lead to poisoning or other diseases. This also applies to fish that has been stored incorrectly or has been in the freezer for too long.

How to cook sturgeon in the oven

The peculiarity of this fish is that its skin has a kind of “armor”, or simply spikes. To get rid of them, sometimes you have to get creative. The easiest way is to pour boiling water over the carcass and only after this procedure remove the shell from the fish using a knife.

Usually, sturgeon is sold already gutted. But, before cooking sturgeon in the oven, you should remove all films and other inedible parts. This stage is very important, since botulism bacteria can often be found in the intestines of sturgeon.

It is also necessary to remove the vizigu, a dense cord that runs along the ridge. This part of the carcass may contain toxins. For this purpose, an incision is made at the very base of the tail. Then the carcass is installed in a vertical position. The viziga should slide out on its own. If necessary, a longitudinal cut is made along the entire ridge and the cord is pulled out using a knife.

It is also very important to cut out the gills.

After this, you should put any filling that goes with this fish inside the sturgeon. Also at this point salt and spices are added.

To prevent the sturgeon from losing its shape during baking, it can be tied with special laces.

Wrap the prepared carcass so that the juice does not leak onto the baking sheet during baking and place in an already preheated oven. The fish is baked at a temperature of +200°C. It will take about 50 minutes to cook a medium-sized carcass, but this depends on the features of the oven.

Remove the finished fish from foil and laces and place on a plate. Garnish with chopped herbs and lemon slices.

Marinade for sturgeon in the oven

Most often, marinade for sturgeon in the oven is used when the fish is not cooked whole, but in pieces. All hard parts are removed from the sturgeon. The fish is cut into pieces of the required size and placed in a glass, stainless steel or ceramic container.

Sprinkle the sturgeon with a mixture of salt, a mixture of peppers, turmeric, dry garlic and herbs.

Ingredients:

• 50 ml vegetable oil;
• 2-3 tbsp. l. tomato or paprika paste;
• 30 ml balsamic vinegar;
• freshly squeezed juice from 1 lemon;
• 150 ml red wine.

Cooking method:

1. Mix all ingredients until smooth.
2. Pour the sturgeon pieces so that the liquid covers the contents of the container completely.
3. Keep the fish in the marinade for 2-3 hours, and then start cooking.

Whole sturgeon baked in the oven

The recipe for whole sturgeon baked in the oven involves the use of dry white wine. The result is a very unusual and tasty dish.

Ingredients:

• 2 kg of fish;
• 100 ml dry white wine;
• 2 lemons;
• 1 leek stalk;
• 30 g butter;
• 100 ml fish broth;
• 1 chicken egg;
• 1 tbsp. l. flour;
• salt, pepper, herbs.

Cooking method:

1. Rub the cleaned fish with plenty of salt (100 g) and set aside for 5 minutes. Rinse under running water, dry, grease with pepper. Place lemon slices inside. Set aside half of one fruit for juice.
2. Pour oil, lemon juice and half the wine onto a baking sheet. Cover the top with foil. Place in an oven preheated to 200°C. After a quarter of an hour, remove the foil and continue baking until fully cooked.
3. Sauté 10 g of butter and leeks in a frying pan. 5 minutes before readiness add 50 ml of wine.
4. Heat the remaining oil in a saucepan with flour. After the formation of a homogeneous mass, add broth. Add the onion and wine to the saucepan and wait until it boils. Add a beaten chicken egg to the mixture. Cook at 80°C for several minutes.
5. Then grind the sauce using a blender.
6. Serve the finished fish with sauce.

Recipe for boiled stellate sturgeon with hollandaise sauce

Sevruga, boiled and served with a special sauce, may well become the highlight of the festive table.

stellate sturgeon (1 kg); carrots (1 pc); onions (1/2 part); parsley (2 – 3 sprigs); bay leaf (2 leaves); salt (to taste).

For the sauce you will need:

butter (150 g); eggs (3 pcs); water (tbsp); lemon juice (tbsp); salt (pinch). Place the fish, cut into portions, in a single layer on the bottom of a wide pan. Pour in cold water until it completely covers the product. Add chopped roots, bay leaves and salt. Boil the fish until fully cooked.

Sauce preparation technology:

The butter needs to be divided into three parts - two small pieces (15 g each) and one large piece (120 g). Melt a large piece of butter and set it aside. Separate the yolks from the whites. Beat the yolks thoroughly until thick. Add salt, lemon juice and water to them. Beat again. Place a water bath on the stove and heat the water until it becomes hot but does not boil. Keep heat to a minimum. Place the beaten yolks on it and add a small piece of butter. Whip the sauce until creamy. Remove the sauce and add another knob of butter. Beat the yolks again. Continuing to beat the yolks, add melted butter to them. The creamy mass should turn into a sauce that resembles the consistency of heavy cream.

If the dressing is thick, it can be diluted with hot milk, broth or water.

Serve the fish in portions, pour over hot hollandaise sauce and garnish with boiled potatoes.

It is best to buy stellate sturgeon bred in captivity. During preliminary preparation of the carcass, it is necessary to remove wound areas and tissue around them. You need to make sure that all the meat is fully cooked: half-raw fish can cause indigestion.

Beauty and Health Health Nutrition Fish

Sevruga has an attractive appearance. Therefore, it is often served whole, baked with vegetables and herbs and seasoned with all kinds of sauces. Its long nose is shaped like a dagger, and narrow, smooth antennae grow on either side of its bulbous head. Such an interesting view arouses the interest of guests. But the benefits of this fish deserve no less attention. Sevruga refers to sturgeon

.
And these sea inhabitants, as you know, are famous for their excellent meat, which contains a lot of useful substances. The stellate sturgeon fish is not inferior to its relatives .
This fish is found in the southern seas - the Caspian, Azov, Black, etc. Sometimes it can be found in the Adriatic, Aegean or Aral seas. Having learned about the value of stellate sturgeon meat, it was specially introduced into these seas in the early 90s.

The size of stellate sturgeon is significantly smaller than that of sturgeon. And the properties of its meat are rated lower. But it has a very affordable price and exquisite taste. The largest fish reaches approximately 5 meters in length and 50 kg in weight. But on average, the sturgeon weighs 5-6 kg and does not exceed 1.5 meters in length.

Sevruga caviar is small and has a dark gray color.

. The diameter of each egg is 1-2 mm. But its taste cannot be confused with anything else. It's a little intrusive and tastes like iodine. And the aroma of sturgeon caviar is very delicate, marine.

In stores, stellate sturgeon can be found frozen or smoked (it is smoked hot and cold), as well as in the form of balyk. The demand for this fish is always huge. In addition to its interesting appearance, which is often used to decorate the festive table, it is famous for its meat - tender in taste and very aromatic.

This fish is used for a variety of dishes. It is fried, boiled, and baked. Stevruga baked in the oven and smoked in a bitter way is especially tasty. This fish is also very appetizing when steamed with a mushroom or vegetable side dish. You can stew it in broth or wine. The taste of stellate sturgeon is universal; it can be served with either regular mayonnaise or exotic fruit sauce.

Sturgeon in foil in the oven

Sturgeon in foil baked in the oven can decorate any holiday table. Foil allows the fish to bake more evenly. Instead of greens, you can use fried champignons with onions, cream and carrots as a filling. To ensure that the sturgeon has a beautiful, golden crust, unwrap the foil 5-7 minutes before it is completely ready.

Ingredients:

• 1 sturgeon;
• 1 large lemon;
• 75 ml olive oil;
• 80 g fresh dill and parsley;
• salt;
• 100 g mayonnaise.

Cooking method:

1. Clean the fish, remove the viz and gills. Rinse the inside thoroughly. Add salt. Place chopped greens mixed with a small amount of mayonnaise inside.
2. The fish should be positioned belly down. In order for the carcass to retain its attractive appearance, it should be secured using wooden skewers.
3. Make small cuts on the back and insert lemon slices inside. Pour the remaining lemon juice and oil over the top.
4. Wrap the sturgeon in foil and bake at +200°C for 30 minutes. Cooking time depends on the size of the carcass. Before serving, decorate the fish with a mesh of mayonnaise and herbs.

The dish can also be supplemented with spices.

Description of preparation:

I found a recipe for stuffed sturgeon on the Internet and at first I was a little worried whether it would work or not.
But everything turned out great - everyone at home was happy! It is very important not to skimp on spices, generously salt and pepper the filling, add as many spicy spices and herbs as possible. It would be a good idea to prepare a white sauce for sturgeon, which can be made from cream and white wine. Good luck! Purpose: For lunch / For dinner / For a holiday table / Birthday / New Year / Christmas / Wedding / Festive lunch / Anniversary Main ingredient: Fish and seafood / Sturgeon Dish: Hot dishes / Stuffed

Sturgeon in the oven pieces

The recipe for sturgeon cooked in the oven in pieces can be supplemented with potatoes or other vegetables if desired. The result is a tasty and satisfying dish that can be served for a regular dinner or decorate the table for a holiday. For cooking, you can use not a whole carcass, but several pieces.

Ingredients:

• 1 kg sturgeon;
• 200 g hard cheese;
• 30 ml lime juice;
• 2 medium onions;
• 2 tbsp. l. heavy cream;
• herbs, salt, spices;
• 5 potatoes (optional)

Cooking method:

1. Remove the skin from the fish. If difficulties arise, it must be kept under running hot water for some time.
2. Cut the sturgeon into small pieces. Squeeze the juice from the lime, add salt and herbs. Mix everything thoroughly and set aside in a cool place for half an hour.
3. Pour a little oil into the bottom of the baking container and place the onion ring. Place thin potato slices on top (optional), greased with mayonnaise, salt and seasonings. Place fish pieces on top of the vegetables. Sprinkle the contents with grated cheese.
4. Cook in the oven for 1 hour at 180°C.

Sturgeon with potatoes in the oven

When preparing sturgeon with potatoes in the oven, the fish should remain whole, and the vegetable should be cut into circles or slices.

Ingredients:

• 1 kg sturgeon;
• 6 medium potato tubers;
• 4 chicken eggs;
• 250 ml sour cream or heavy cream;
• 100 g butter;
• 2 tbsp. l. ground crackers;
• 4 tbsp. l. apple cider vinegar;
• 4 cloves of garlic;
• 50 ml vegetable oil;
• salt, spices.

Cooking method:

1. Grease the carcass with a mixture of pepper and salt. Set aside for an hour.
2. Remove the yolks from the boiled eggs and mix with sour cream until smooth. Add 50 g butter, ground nutmeg, vinegar and mix well. Use this mixture to lubricate the fish inside and out.
3. Place on a baking sheet with a thick bottom. Pour over lemon juice and any remaining melted butter. Sprinkle ground breadcrumbs on top.
4. Rub peeled potato slices with salt, pepper, oil, paprika, and garlic, passed through a press. Place the mixture next to the sturgeon.
5. Cover the container with foil and bake at 160°C for 40 minutes. Then remove the foil, increase the temperature to 220°C and continue cooking for another 30 minutes.

The finished dish can be decorated with a mesh of mayonnaise and herbs.

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Sturgeon head soup with royal potatoes - the simplest recipe

The cooking method is quite simple and inexpensive, but requires following a sequence of actions. You can cook it from the head or other parts of sturgeon with the addition of any other fish to taste. The ingredients are designed for a 3-liter pan - if the container is larger, increase the amount of products.

List of ingredients:

• 700 g sturgeon (head and fillet);
• 300 g crucian carp (you can take other fish);
• 1.8 liters of water;
• 12 small potatoes;
• 4 small onions;
• 2 pcs. carrots;
• 12 black peppercorns;
• 8 sweet peas;
• 3 bay leaves;
• 2 tsp salt.

How to cook:

1. Gut the carcasses and cut into pieces. Boil water with 1 carrot and 2 onions, add fish and half the spices (except salt). Cook for 10-12 minutes.

2. Remove the fish and bay leaf. Pour some of the broth into a cup or glass. Place the peeled potatoes and remaining vegetables into the pan. Increase heat to high and cook for 15 minutes.

3. Place the sturgeon head in the soup and cook for another 5 minutes. Then transfer the fish and potatoes to a separate plate. Strain all the broth, including the one you poured at the beginning, into one pan.

4. Add the remaining spices and bring to a boil. Add the rest of the sturgeon and cook for another 7 minutes over medium heat.

This soup can be served in different ways. Place all foods in one plate and add broth or eat separately.

Whole stuffed sturgeon in the oven

Thick and rough skin makes this fish ideal for stuffing. To bake whole stuffed sturgeon in the oven, it is best to use a specimen up to two and a half kilograms. This volume is enough to prepare a dish, and the fish can fit in the oven.

Ingredients:

• 1 sturgeon carcass up to 2.5 kg in size;
• 100 ml cream;
• 1 chicken egg;
• 400 g salmon belly;
• 1 onion;
• 3 cloves of garlic;
• 100 g white bread;
• 0.5 lemon;
• 30 g vegetable oil;
• 2 tbsp. l. semolina;
• mayonnaise (optional);
• salt, spices.

Cooking method:

1. Salt the cleaned fish, rub with spices and lemon juice. Leave for a while to marinate the meat.
2. Soak the bread crumb in cream.
3. Grind the sturgeon belly thoroughly with a blender, add egg, ground nutmeg, salt, bread, chopped onion, pepper and other spices to the mixture at your discretion.
4. If the mass is too liquid, you should add a couple of tablespoons of semolina and wait about 10 minutes. During this time, it will swell and take away all the excess moisture.
5. The filling should be placed in the belly of the fish and sewn up. You need to start from the very tail. Pull the end of the thread over your head to make it easier to remove later.
6. The stuffed sturgeon is wrapped in several layers and placed in the oven. The fish is cooked for 40 minutes at a temperature of 180°C. After this, the top part of the foil is removed, the fish is greased with vegetable oil and sent to the oven for another 20 minutes.
7. If desired, the finished dish can be decorated with a mesh of mayonnaise.

Fresh herbs, lemons, tomatoes, cucumbers, black olives or black olives are used for decoration.

Stuffed sturgeon

It will take 1 hour and 45 minutes to prepare.

How many calories - 96.

How to cook:

1. Peel the carrots, wash them and grate them. Peel the onion and remove the roots; then you can chop it with a knife or grater.
2. Pour a little oil into the pan and add both ingredients. Simmer them, stirring, until soft, then add salt.
3. Peel the potatoes, wash and cut into cubes. Place in a saucepan and rinse to remove starch under running water.
4. Then pour again and put on the stove, boil until tender. Drain the water from the finished slices and mash the potatoes.
5. Add flour and carefully fold in the egg so that it does not curdle. Rinse and finely chop the green onions and add to the puree.
6. Mix everything and let cool. Place the filling in layers on the work surface: potatoes, carrots and onions, dill.
7. Wash the fish thoroughly, remove scales and entrails.
8. Cut off the fins and wash the inside of the carcass. Salt it and sprinkle with black pepper not only outside, but also inside.
9. Now carefully place the prepared filling in layers into the belly of the fish. After this, you can sew it up if you wish. Cover the pan with foil and place the fish in it belly down.
10. Cover with foil and put in the oven for half an hour. When time has passed, remove the top foil and return the fish to the oven for another twenty minutes.

The video shows a simple and tasty recipe for stuffed sturgeon:

Royal sturgeon in the oven

There are several options for preparing royal sturgeon in the oven. Mushrooms, vegetables, salmon or trout fillets can be used as additional ingredients. For decoration, pomegranate seeds, red or black caviar, olives, fresh lettuce, cranberries, and cherry tomatoes are used.

Ingredients:

• 1 sturgeon carcass;
• 200 g peeled potatoes;
• 50 g hard cheese;
• 70 g mayonnaise;
• 50 ml vegetable oil;
• 100 g onions;
• 50 ml tomato paste.

Cooking method:

1. Prepare a marinade from mayonnaise, butter, tomato paste, salt and spices. Carefully coat the sturgeon and leave for several hours.
2. Cut the potatoes into slices, fry along with the onion in a small amount of butter (can be replaced with cream). The liquid should completely evaporate.
3. Place the finished potatoes on a baking sheet. Place the fish carcass on top. Sprinkle with hard cheese and bake at 200°C until fully cooked.

When serving, garnish with mayonnaise, herbs, caviar and other ingredients at your discretion.

Preparation

To begin, in a small bowl, use a mixer to beat the cream with the eggs, salt and pepper until it reaches a thick, fluffy consistency. In a separate container, grind the red fish with a blender and mix it with the creamy mixture.

Carefully place the prepared filling into the belly of the pre-prepared, marinated sturgeon. Then sew up the belly with thick threads or fishing line.

Grease a baking sheet with vegetable oil or simply cover it with parchment and place the fish on top. Stuffed sturgeon should be cooked for about an hour in an oven heated to 180 °C.

Then remove the cooked fish, remove the strings from the belly and place the fish on a plate. You can decorate your culinary work in any way you like: for example, using black olives, potatoes, various vegetables and bunches of herbs.