Popular sturgeon recipes: delicious sturgeon fish dishes with photos

Sturgeon is a common name for a group of species of large but rare fish from the sturgeon family. Fish has found application in cooking and dietetics due to its rich composition and nutritional value. Eating it helps stimulate the immune state, normalize lipid metabolism, psycho-emotional background, improve blood characteristics and increase vitality.

Sturgeon is a product whose recipes will help decorate the holiday table. It is considered a delicacy fish. The beauty is that the entire carcass is used for food, leaving virtually no waste. Caviar, meat, elm (chord from the spine) and cartilage will be used.

The balance of fat content, vitamins, and minerals not only contributes to the proper development of the entire body, but also does not cause a feeling of heaviness after consumption.

How to choose sturgeon

You can buy the carcass both in the supermarket and at fishmongers, markets and specialized stores. The price will be very different if the choice falls on already cleaned and dressed fish.

It is easy to determine the freshness of sturgeon by the following features:

When alive, the fish should be actively moving in the aquarium and should not have red and white spots on the skin that indicate the presence of disease. In the wounds that sometimes occur, infection develops. Therefore, it is worth discarding such a specimen, or cutting off all damage during cutting.
In the refrigerated version, the presence of an unpleasant odor, green or gray gills, and cloudy eyes will directly indicate the end of the shelf life. You should pay attention to the meat of a gutted carcass, which in practice fits tightly to the skin and takes on its previous appearance after pressing with a finger.
with frozen sturgeon , since it is easier to hide signs of spoiled product under the ice. The crust should be transparent, and stains will warn that it was re-frozen and transportation rules were violated.

It is imperative to ask for a quality certificate from the seller, which contains all the information of interest.

Sturgeon in the oven - 4 simple recipes

Ksenia Garastyuk • 03/31/2019

Sturgeon is a royal decoration for any table. It is not customary to cook this fish for every day, but its presence among ceremonial dishes speaks of the breadth of hospitality of the owner. Sturgeon in the oven is a delicacy that everyone will enjoy.

This fish is not cheap, so it will be a shame if you can’t cook it. The selected recipes describe in detail all the culinary subtleties of this tricky business, but it is also important to observe the proportions of added spices and herbs so that they do not overwhelm the taste of expensive fish.

You must select and prepare the fish correctly for cooking. Here are some tips for those who decide to try fresh sturgeon:

Choose fresh or chilled fish. Frozen sturgeon may not be tender enough. There is a high probability that the fish has been stored in this form for a long time.
A good sturgeon should weigh at least 2 kg.
Pay attention to the color of the gills (if they are gray, then this is a stale fish) and the belly (it should be pinkish).
Sturgeon is difficult to clean. Its steel scales are resistant to any tricks. Fish should always be rinsed with boiling water before cleaning. The scales will come off much easier.
Even if the fish is gutted, clean it again. Sturgeon are a known carrier of intestinal parasites.
Cleaning a sturgeon involves the mandatory removal of gills and a gland running along the ridge - the vizier. She's poisonous.

Features of preparing sturgeon

The uniqueness of the fish is that it completely lacks bones, the skeleton consists only of cartilage, and instead of a spine there is a notochord (dorsal string or vizier). There are no scales, but the skin is hard, like sandpaper, and on it there are bone growths (“bugs”) in 5 rows.

Therefore, cutting has its differences:

If the sturgeon is still alive, then you need to “put it to sleep” by putting it in the freezer for a few minutes. A frozen carcass should be kept at room temperature until it thaws.
Transfer the fish to a large container or sink and pour boiling water over it. This will speed up the cleaning process.
Use a knife or special scissors to cut off the growths that are located on the back. The “bugs” on the sides are easily removed by moving the tip from the tail to the head.
There are 3 ways to gut a carcass: make a cut on the belly, removing the head, make 2 cuts (the first deep near the head, through which you can get the tripe, the second near the tail to hook the vizig). The latter option is used more often when baking with filling and planning to leave the integrity of the fish.
It is necessary to remove all the entrails without damaging the gall bladder, the contents of which will impart bitterness to the meat. If you come across black caviar, you should put it in a separate plate for further salting.
Now you need to remove the vizig. To do this, if there is no head, you should find a white chord in place of the spine. It must be hooked and pulled out carefully so as not to tear it.
The entire ridge can be removed. This makes it easier to cut the fish and you don’t have to pull out the cartilage during the meal.
Rinse the sturgeon thoroughly under the tap.

Sturgeon, the recipes for which are described below, is expensive, so it is better to take the advice of experienced chefs:

in order not to overdry the meat, it is better to bake it in foil or a baking sleeve, opening it 10 minutes in advance to obtain a golden brown crust, and strictly observe the temperature regime and time frame;
The meat of this fish is already quite tasty, so the use of seasonings should be minimized.

When hot, it is difficult to transfer the sturgeon from the baking sheet. Therefore, if possible, it is better to purchase heat-stable beautiful dishes. The royal treat should be served on a large platter, garnished with lime wedges and fresh herbs.

Roasting whole sturgeon

Large baked delicacy fish will add richness and sophistication to any set table.

Ingredients:

mustard – 50 g;
sturgeon carcass – no more than 3 kg;
mixture of peppers (white, black) – 10 g;
dry (white) wine – ½ cup;
dried thyme – 5 g;
vegetable oil – 25 ml;
sour cream – 50 g;
lemon – 1/2 pcs.;
dried parsley – 20 g;
coarse table salt.

Step-by-step recipe:

Cut the fish and rinse thoroughly, leaving no blood clots.
In a bowl, mix salt with herbs, a mixture of peppers and completely grate all the fish.
Sprinkle lemon juice inside and out.
Apply the sour cream and mustard mixture with a silicone brush.
Line a baking sheet with a double layer of foil, leaving an edge, and grease with oil.
Place a ring of sturgeon.
Pour white wine and wrap the fish.
Place in an oven preheated to 200 degrees for half an hour.
Uncover 10 minutes before ready.

You can check whether the fish is baked by piercing it with a toothpick. The meat should release clear juice.

Transfer the sturgeon to a large tray covered with lettuce leaves only after it has cooled completely.

Stuffed fish recipe

Cooking whole sturgeon with filling, the recipe for which is described below, does not include serving with a side dish.

Required set of products:

fresh fish – 1.5 kg;
large carrots – 1 pc.;
egg – 1 pc.;
potatoes - 5 medium-sized tubers;
lime – ½ piece;
green onion, dill - 1/2 bunch each;
onion – 1 pc.;
flour – 2 tbsp. l.;
olive oil – 6 tbsp. l.;
pepper;
salt.

Step-by-step instructions:

Rub the thawed sturgeon completely with a mixture of pepper and salt and sprinkle with lime juice. Place in the refrigerator while the filling is prepared.
Wash and peel the potatoes. Cut into small pieces into a prepared pan, add cool water and place on a preheated stove.
Check readiness with the tip of a knife. Drain the liquid, leaving a little at the bottom. Using a blender or a regular potato masher, bring to a puree consistency and cool.
Add flour, chopped green onions and egg. Mix everything thoroughly.
Sauté chopped onions and grated carrots with butter.
Take out the fish, rinse a little and dry with paper napkins.
Turn it over onto its back and add the mashed potatoes along the ridge first.
The next layer is vegetables, which should be sprinkled with chopped dill on top. The abdomen can be sewn up.
Line a baking sheet with aluminum foil. Carefully place the sturgeon with the back side up.
Brush the fish with the remaining olive oil and wrap.
At a temperature of 200 degrees, bake for 25 minutes in the oven, then remove the top part of the foil and simmer until a beautiful crust appears.

Leave the fish on the sheet to cool, then transfer to a plate, garnishing with lemon wedges.

Sturgeon pieces

To prepare you will need:

headless sturgeon – 1.5 kg;
cheese – 100 g;
orange – 1 pc.;
parsley – ½ bunch;
mayonnaise – 200 g;
onion – 1 pc.;
olive oil – 1 tbsp. l.;
favorite set of seasonings;
salt.

Step-by-step instruction:

Cut the prepared fish into portions and place in a cup.
Pour over orange juice, add salt and pepper. Leave in a cool place for 15 minutes.
Add mayonnaise, chopped herbs and mix with your hands.
Cover the sheet with foil, coat with oil and lay out the steaks. Under each of them there should be an onion cut into rings.
Sprinkle with grated cheese and bake for 40 minutes.

You can serve sturgeon with rice or baked potatoes, garnished with sprigs of fresh parsley.

Sturgeon baked with vegetables

The vegetable coat will give the fish juiciness and light sweetness, which does not interrupt the taste of the sturgeon, but only emphasizes it.

Ingredients:

Preparation:

Gut and clean the fish, cut into pieces.
Cut the onion into half rings and grate the carrots. Add mayonnaise and add a little salt.
Sprinkle fish pieces with lemon juice and salt.
Bake in the oven for 40 minutes at 180°C.

Sturgeon is a tasty and healthy dish. You will not only delight your guests with a delicious delicacy, but will also benefit your body. Sturgeon meat improves immunity, improves skin condition and promotes brain activity.

Sturgeon in batter

Sturgeon, recipes for which require cooking in a frying pan, are rarely without batter. It is this that helps the pieces remain juicy and the meat becomes tender.

Ingredients:

fish fillet – 500 g;
lime – ½ piece;
fresh herbs – ½ bunch;
allspice;
salt.
chicken egg – 2 pcs.;
premium flour - 2 tbsp. l.;
potato starch – 100 g;
refined oil – 1 cup.

Algorithm of actions:

The fillet should be cut into cubes. Rinse it in a colander and let the liquid drain.
Make marinade from lemon juice, 2 tbsp. l. oil, salt and pepper. Pour into a cup with fish and stir. Leave in a cool place for 10 minutes, covering with a bag or cling film.
Meanwhile prepare the batter. To do this, beat the egg with milk in a bowl and mix with sifted flour and starch.
Take out the sturgeon pieces. Dipping each one into the batter, fry in a deep fryer or high-sided frying pan in a large volume of vegetable oil.

It is better to place the finished dish first on a wire rack or napkins to remove excess fat.

Grilled sturgeon steak

The semi-finished product for frying is easy to purchase in the store. But it’s more profitable to buy fresh fish and cut it into steaks yourself. One carcass will produce food for several dishes - the trimmings will be used for fish soup or aspic, the caviar will be salted for subsequent preparation of delicious sandwiches.

Experts do not recommend cleaning fish intended for steak in the usual way - immediately rip open the belly and remove its contents. This way the fat from the muscles will quickly flow out during frying. The insides should be removed when the fish is cut into pieces.

Sturgeon fried in a frying pan

Prepare:

sturgeon pulp – 1 kg;
juice (lemon) – 2 tbsp. l.;
semolina – 6 tbsp. l.;
salt;
ground pepper to taste;
any greenery for decoration.

Step by step recipe:

The fish will fry quite quickly. Therefore, you should first soak it in a marinade of salt, lemon juice and pepper. 15 minutes is enough.
Roll each portioned piece on all sides in semolina, which, like batter, protects the meat from drying out.
Pour oil into a heated frying pan and add sturgeon.
Fry the first side at high temperature until a crust forms.
Reduce the flame, turn the sturgeon over and simmer for 15 minutes, making sure to cover with a lid.

While the fish arrives, you can make the side dish.

Cold smoking of stellate sturgeon

To smoke stellate sturgeon using the cold method, you need to take at least 50 g of salt, beech or alder shavings per 1 kg of carcasses. For variety, you can add 10 g of cumin and white pepper per 1 kg.

The note

Vladimir Kuznetsov

Professional smoker

Before smoking, the fish is cut into portions, salted, and placed in a container to marinate for 4 days.

If the pieces are very large, the time may be increased. When the juice appears, the fish is taken out and washed, then ventilated. Only after this they begin to prepare cold-smoked stellate sturgeon:

Sawdust soaked in water is poured into the smokehouse.
Make a fire, when it burns out a little, place the fish on the grill.
Place the grill in the unit, cover with a lid, and smoke for 2 days at temperatures up to 27-30 degrees.

After the process is completed, the fish is ventilated by opening the smokehouse for at least 3 hours.

Sturgeon “royally”

Sturgeon, the preparation of which takes a lot of time, is always original for serving on the holiday table. It all depends not only on the decoration, but also on the filling.

Ingredients:

defrosted carcass with head – 1 pc. (approximately 700 g);
lemon – 2 pcs.;
ketchup – 50 g;
mushrooms (preferably champignons) – 400 g;
mayonnaise – 100 g;
onion – 1 pc.;
cheese – 130 g;
carrots – 1 pc.;
fresh herbs – 1 bunch;
small young potatoes – 600 g;
salt;
a mixture of peppers (red, white, black);
vegetable oil.

Prepare in the following order:

Clean the fish head, rinse and rub with coarse salt.
Prepare the marinade: using a juicer or simply using your hands, squeeze the juice from half a lemon, add tomato paste and mayonnaise. Apply it to the entire surface, not forgetting the sturgeon’s belly, and leave in the refrigerator for 20 minutes.
Without wasting time, prepare the filling. To do this, washed champignons are cut into medium-sized pieces and fried in oil until the liquid has completely evaporated.
Add chopped 1 onion and grated carrots. Sauté over low heat until done, covered. Cool completely.
Place the mushroom dressing into the belly of the sturgeon and sew it up if desired.
Large transparent fireproof dishes will be required, since the dish is not transferred when serving.
Grease the bottom with oil and cover with onion, cut into rings. Place the fish on one edge.
Fill the second half with potatoes, which must first be peeled and fried over high heat until a crust forms.
Sprinkle the entire contents generously with herbs, cover the top with a piece of foil, sealing the edges.
Place in the oven for 25 minutes, then tear off the top and cover with a layer of cheese.

It takes a quarter of an hour for the fish and potatoes to be covered with a golden crust and completely baked. Cut the rest of the lemon into half circles, make small cuts along the ridge and insert pieces of citrus.

Sturgeon shashlik

Don't think that only animal meat tastes good with smoke. Fish kebab fried over charcoal gives an unusual taste.

Product set:

clean fish fillet – 2 kg;
grapefruit juice – ½ cup;
fresh honey - 2 tbsp. l.;
refined oil – 3 tbsp. l.;
ginger powder – 1 tsp;
dry mint;
black peppercorns;
salt to taste.

Step by step guide:

You need a fillet of fish without skin, which can be easily removed if you pour boiling water over it and use a very sharp knife.
Dry the washed meat with kitchen paper and cut into pieces. Transfer to a large container in which the kebab will be marinated.
Prepare the necessary composition. If the honey is thick, then heat it in a water bath. Pour grapefruit juice into it, add pepper, mint and ginger.
Add the marinade to the sturgeon pieces and stir.
Place in a cool place for 2 hours, shaking the dishes occasionally.
It is better to salt 20 minutes before frying.
Place the fish on the grill and place on skewers. Top with onions if desired.
Grill the kebab on coals, constantly turning and pouring the remaining juice in the pan so that the fish does not burn.

The beauty is that you can use any sour marinade. It is prepared from pomegranate juice, beer, sparkling water, kefir, sour cream and mayonnaise. The heat treatment method can be changed. So, some have adapted to bake shish kebab in the oven, adding “liquid smoke” for the smell.

Sturgeon baked in the oven

Whole cooked fish is a royal delicacy that will create a festive atmosphere. Serve the sturgeon with a simple side dish. Potatoes or vegetables are best. To make the meat tender, the fish is sprinkled with dry wine.

Ingredients:

sturgeon;
50 ml. dry white wine;
1 tsp salt;
½ lemon;
a bunch of parsley.

Preparation:

Gut the fish, cut off the fins.
Tie with thread.
Sprinkle lemon juice on top. Sprinkle with salt.
Wrap in foil.
Bake for 50 minutes at 200°C.
Cut the lemon into thin slices. Finely chop the parsley.
Place the lemon on top of the finished fish and sprinkle with herbs.

Sturgeon Rockefeller style

Sturgeon, the recipes for which are passed down from generation to generation, are always modified. But the essence of the process remains. This is one of the versions of the famous dish.

You will need:

sturgeon fillet – 1.5 kg;
chicken eggs – 4 pcs.;
medium-sized carrots – 1 pc.;
onion – 1 pc.;
breadcrumbs - ½ cup;
olive oil – 100 ml;
bay leaf – 3 pcs.;
salt;
black peppercorns.

For the hot sauce:

granulated sugar - 3 tbsp. l.;
light mayonnaise – 300 g;
horseradish root – 1 pc.;
salt.

Detailed recipe:

First of all, defrost the fillet, remove the skin if necessary.
Set the vegetable broth to cook. To do this, pour water into the pan. Place carrots and onions cut into large pieces in boiling water. Cook with black pepper and bay leaf for a quarter of an hour.
Place the fish fillets in the pan and cook until fully cooked for another 25 minutes.
Then remove, cool and cut into portions.
Dip each one first into eggs beaten with salt, and then roll in breadcrumbs.
Place on a sheet covered with baking paper and bake at 180 degrees for 20 minutes.
There is time to prepare the side dish and sauce, which is made by mixing mayonnaise at room temperature with sugar and finely grated horseradish root.

Serve each piece on a leaf of fresh lettuce with a side dish. There should be a full gravy boat on the plate.

Recipe from Ilya Lazerson

This famous chef teaches you how to cook the legendary Finnish fish soup.

Ingredients:

head and gills from one sturgeon carcass – about 300 g;
bacon – 130 g;
heavy cream – 180 ml;
potatoes – 3 pcs.;
carrots – 1 pc.;
bulb;
vegetable oil – 60 ml;
celery root – 1/5 part;
bay leaf – 2 pcs.;
salt and white pepper;
dill.

Step-by-step preparation:

Pour 3 liters of cold water into a saucepan, immerse the head, gills and fins, previously washed and scalded with boiling water.
Put on fire and cook for 20 minutes, constantly removing any foam that has formed.
Strain the broth and put it back on the hot burner.
Peel the potatoes, cut into cubes, and cut the carrots and celery into large cubes. Place everything into the pan. Lastly add the chopped onion.
Separate the fish fillet from the bones, immerse it in sweet-salty cold water for a few minutes to prevent it from boiling, and rinse. Throw into the broth along with bay leaf and white pepper. Add salt.
As soon as the potatoes are cooked, pour in a glass of cream and bring to a boil.
Fry the bacon strips over low heat.
Chop dill and green onions.

Pour the sturgeon fish soup into plates, sprinkling bacon and herbs on top.

There is advice for lovers of thick soups. To do this, just fry 1 tbsp in a dry frying pan. l. premium flour.

Sturgeon steak

A popular dish for a picnic, for a family feast, and just for variety is sturgeon steak.
The recipe with photos will be presented later in the text. Fish steaks are pieces of fillet 1.5–3 cm wide, prepared in a special way. For steak, a certain part of the carcass is taken - the middle. The flesh next to the head and tail is less suitable for steak, but is excellent for cooking fish soup. Meat from the middle is low in calories, but juicier and more pleasant to taste.

There are exceptions to any rule: steaks can be cut together with the backbone, in slightly thicker pieces.

in a frying pan, grill grate, grill and convection oven;
in a roasting pan, slow cooker, oven (in foil, sleeve), in a steaming pan.

Steaks are often made from valuable and expensive varieties of fish. In order not to spoil the product, it is necessary to strictly follow the preparation technology.

Recipe from Yulia Vysotskaya

The famous TV presenter suggests using a minimum of low-fat products. The dish is ideal for people watching their figure.

Required set of products:

sturgeon fillet – 1000 g;
large lemon – 1 pc.;
cheese (parmesan) – 50 g;
parsley;
ground black pepper - on the tip of a knife;
olive oil – 1 tbsp. l.

Cooking method:

Wash the lemon thoroughly with a brush. Carefully remove the zest and chop finely.
Add chopped parsley and finely grated parmesan.
Mix everything in a flat cup with the addition of olive oil.
Thaw fish fillets at room temperature. Check that there is no cartilage or skin left.
Rinse under running water and dry with paper towels, cut if necessary.
The cheese already contains salt, so there is no need to add this product anymore.
Roll each piece in the mixture until it remains in an even layer on the surface.
Heat a frying pan over medium heat without adding oil.
Place the pieces and fry on one side only for about 10 minutes.
Without turning over, place in the oven for a quarter of an hour. The temperature inside the stove is 180 degrees.

After transferring the fish to a plate, sprinkle it with lemon juice.

Recipes for cooking dishes using sturgeon are not very original, but almost every housewife can boast of her own version. Some people use additional components, some prefer to use a double boiler. Without neglecting all the tips in this article and with a little imagination, you may end up with a new culinary masterpiece.

Author: Larkina Tatyana

Article design: Oksana Grivina

Composition and beneficial properties of stellate sturgeon

Sevruga has a lot of protein

. Its connective tissues are rich in collagen, which quickly dissolves and turns into gelatin. Therefore, stellate sturgeon meat is absorbed perfectly, saturating the body with a mass of useful substances. Among the micro- and macroelements in this fish there is quite a lot of iodine, fluorine, magnesium, phosphorus, potassium, and zinc. It is also rich in vitamins A, D, E and B vitamins.

Sevruga is also valuable because its meat contains polyunsaturated fatty acids Omega-3 and Omega-6. Everyone has heard about their benefits. They have an anti-inflammatory effect, help with weight loss and reduce the risk of heart and vascular diseases.

Among other representatives of sturgeon, stellate sturgeon is distinguished by the fact that its meat has the best dietary properties. It contains very little fat and a lot of protein fibers, which are quickly absorbed by the body. And although all sturgeon are fatty seafood, per 100 grams of sturgeon meat there are only 136 kcal. The lowest calorie meat can be obtained by steaming the fish or over an open fire.