Boiled sturgeon. Cooking boiled sturgeon: step by step instructions

How to cook sturgeon properly? and got the best answer

Answer from Natalya Korneeva[guru]
Sturgeon in Krasnodar
1.5 kg of sturgeon (carcass without head and tail)
4 onions
300 g mayonnaise
bay leaf, black pepper
vegetable oil
greens to taste
Cut the sturgeon into 1.5 cm layers, salt, pepper and put in a saucepan. Cut onion into rings. Grease a deep frying pan with vegetable oil, put a layer of onion, then a layer of sturgeon, a little bay leaf, herbs and again a layer of onion. Lubricate generously with mayonnaise. Thus, spread in layers until the sturgeon runs out. Cover with a lid and put in an oven preheated to 250 degrees. Cooking time 35 minutes.
STURGEON MARECHAL
100 g butter
10 peppercorns,
3-4 eggs
2-3 bay leaves,
2 dry buns,
1 kg of sturgeon,
1 onion
1 carrot
salt to taste.
Sauce milking:
300 g mayonnaise,
100 g horseradish
3 art. spoons of sugar
salt to taste.
Dip the sturgeon for 5-6 minutes in boiling water, not letting it boil, then cleanse the skin of bone plates. From onions, carrots and spices, cook the broth, salt to taste. Put the cooked sturgeon into the boiling broth, boil over high heat and cook over low heat for 15 minutes. Cool the boiled sturgeon in the broth, remove, dry and cut across the fibers into portions. Dip each piece in crushed salted eggs, then roll in grated white bread, dip in melted butter and roll again in grated bread. Roast in the oven, placing the fish on the grill. Serve the sauce separately. Any raw vegetable salad can be offered with this fish. Preparation of the sauce: grate horseradish on a fine grater, mix with sugar and leave open for 40 minutes, then mix with mayonnaise.
STURGEON IN ITALIAN
Products for one serving: Sturgeon - 350 g, onion - 10 g, butter - 30 g, tomatoes - 30 g, white wine - 30 g, pasta - 50 g, cheese - 15 g, tomato sauce - 5 g, lemon - 20 g, salt. Sturgeon fillet without skin and cartilage is cut into portions and stewed in white wine with finely chopped onions, finely chopped and lightly fried tomatoes. Macaroni is boiled, poached in oil and sprinkled with grated cheese. When serving, the fish is poured over with the juice in which it was stewed, adding oil, lemon and spicy tomato sauce to it. Place pasta next to it.
STURGEON BAKED UNDER ONION SAUCE WITH MUSHROOMS
700-800 g of sturgeon,
1 parsley root
1 celery root
1 leek
2 bulbs
200 g champignons,
1 bay leaf,
1/2 teaspoon of peppercorns,
1 st. a spoonful of wheat flour
1-2 tbsp. butter spoons,
parsley or dill,
salt and pepper to taste.
Boil the prepared pieces of sturgeon in a small amount of water with the addition of parsley, celery and leek. On the strained broth left over from cooking the sturgeon, prepare the onion sauce with mushrooms. To do this, finely chop the onion and sauté it together with thinly sliced ​​champignons, then add the fish broth, bay leaf, peppercorns and boil for 8-10 minutes. Spasser the flour in butter until a light cream color. Add browned flour to boiling broth. Add salt, pepper there, mix thoroughly and boil for 15 minutes. Pour a little cooked sauce into the bottom of a low saucepan, put the fish there, pour the remaining sauce on top, sprinkle with melted butter and bake in an oven at 250 - 280 "C until golden brown.
We put the finished fish on a dish, place a side dish next to it, decorate with parsley or dill.
Garnish with halves of fried tomatoes.
Roasted Sturgeon with Tomatoes
750 g of fish (or 500 g of finished fillet),
1/2 cup milk
4 tomatoes,
1 head of onion
2 tbsp. tablespoons of flour and 3 tbsp. tablespoons of oil.
Dip prepared pieces of fish for 15-20 minutes in cold unboiled milk mixed with salt and pepper, roll in flour and fry. Separately fry fresh or canned tomatoes in oil, cut

Answer from Ludmila[guru]
barbecue:))

Answer from Yamara Safronova[guru]
Sturgeon marechal
1 kg of sturgeon, 1 onion, 1 carrot, 10 pcs. peppercorns, 2-3 bay leaves, 3-4 eggs, salt to taste, 2 dry city rolls, 100 g butter. For the sauce: l, 5 cans of mayonnaise, 100 g of horseradish, 3 tbsp. sugar, salt to taste.
Dip the sturgeon for 5-6 minutes in boiling water, not letting it boil. Then clean the skin from bone plates. From onions, carrots and spices, cook the broth, salt to taste. Put the cooked sturgeon into the boiling broth, boil over high heat and cook over low heat. Cool the boiled sturgeon in the broth, remove, dry and cut across the fibers into portions. Dip each piece in crushed salted eggs, then roll in grated white bread, then dip in melted butter and roll again in grated bread. Roast in the oven, placing the fish on the grill. Serve the sauce separately with the fish. This fish can be served with any raw vegetable salad. Sauce preparation. Grate horseradish on a fine grater, mix with sugar, leave open for 40 minutes, then mix with mayonnaise.

Cook whole sturgeon. Portioned pieces of sturgeon are cooked - minutes.

In a double boiler, cook whole sturgeon, pieces -.

In a slow cooker, cook sturgeon in pieces for minutes in the "Extinguishing" mode.

How to cook sturgeon

You will need - sturgeon, water, salt, herbs and spices to taste

1. Sturgeon, if bought alive, put to sleep: to do this, put it in the freezer for 1 hour.
2. Boil a kettle of water to make cleaning the fish easier. If there is a lot of sturgeon (more than 1 kilogram), it is recommended to boil a pot of water.
3. Rinse the sturgeon, pour boiling water over the skin to remove the mucus, and start scraping off the skin with a sharp knife, moving from tail to head. Where it is difficult to clean off - pour boiling water over and try again.
4. Make an incision along the belly of the sturgeon, not going too deep with a knife, so as not to open the fish gallbladder, which can make the sturgeon taste bitter.
5. Move the insides of the sturgeon to the head and cut with a knife.
6. Cut off the head, and if the fish is not large, pull out the screech (spinal cartilage). If the sturgeon is large (more than 2 kilograms), then cut out the dorsal cartilage, moving along the cartilage on both sides.
7. Cut off the fins with a sharp knife, chop off, saw off or remove the head and tail with pruners (it is convenient to hold the fish by the head when cleaning, so it is removed at the very end).
8. If the sturgeon is served at the table after cooking, it should be cut into pieces 2-3 cm thick before cooking, because. whole fish will fall apart when cut.
9. Heat water in a saucepan, put the sturgeon in pieces or whole, cook for 5-10 minutes from the start of boiling.

By the way, in the old days they prepared stuffing for pies from screeching, so rumors about its toxicity can be considered false.

Sturgeon with horseradish sauce

How to cook sturgeon with sauce
1. Peel and finely chop onions and carrots, cook in a saucepan with 2 liters of water.
2. Pour boiling water over sturgeon on all sides, peel, gut and put to vegetables and cook for 20 minutes.
3. Boil 2 chicken eggs in a separate saucepan.
4. While sturgeon and eggs are cooking, mix flour and butter, add fish broth and grated horseradish (or ready-made horseradish, but then less broth), salt, sugar and lemon juice.
5. Put on fire, bring to a boil, put in a bowl, add sour cream and finely chopped boiled chicken eggs.
6. Serve the fish sliced, poured with sauce and generously sprinkled with herbs.

Recipe for steam sturgeon with champignons

How to cook steam sturgeon
1. Rinse the sturgeon, peel, scald with boiling water, cut into portions and put in a small saucepan - a layer of fish, then chopped fresh champignons on top, can be in several layers. 2. Salt and pepper each layer of food.
3. Add water and cook for 10 minutes after boiling over low heat under the lid.
4. Pour the broth into a bowl, put on fire, bring to a boil. Add a tablespoon of flour, a tablespoon of vegetable oil to the sauce, and while stirring, cook for another 3-4 minutes, remove from heat.
5. Salt the sturgeon broth sauce, add butter and strain.
6. Serve steamed sturgeon with fresh vegetables and sauce. Author/Editor - Lydia Ivanova

Reading time - 4 min.

In Russian cuisine, sturgeon is considered one of the most valuable varieties of fish. There are many recipes for sturgeon: you can fry or bake, or just boil it - in all cases, it will retain its delicate taste. However, boiled fish has its advantages: it cooks quickly enough, while not being soaked with excess fat.

Boiled sturgeon: recipe

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Sturgeon: recipe with mushrooms and spinach

You will need: - 200 g of champignons; - 1 kg of sturgeon; - vegetable oil; - Bay leaf; - 1 tbsp. l. balsamic vinegar; - 200 g fresh spinach; - 1/2 tbsp. curd cheese; - 30 g of butter; - salt and freshly ground black pepper.

Heat vegetable oil in a frying pan. Wash and cut the mushrooms, fry them in oil for 5 minutes. Remove from heat and add balsamic vinegar. Cut spinach, fry separately for 3 minutes and mix with mushrooms. Salt and pepper the mixture. Put the cottage cheese there when the filling has cooled down a bit. Mix all ingredients thoroughly.

If you do not have curd cheese, replace it with sour cream

Gut the sturgeon, remove the head and tail, as well as large bones. Cut the fish into 4-5 serving pieces, keeping the skin. Put the fish in boiling salted water with bay leaf and cook for 20 minutes. Remove the finished fish, dry and place on a greased baking sheet. Place a portion of the mushroom, cheese, and spinach mixture on each piece of fish, and a little butter on top. Preheat the oven to 180 degrees and bake the fish for 10 minutes according to the recipe. Serve with light white wine.

As a side dish for such sturgeon, potatoes fried in slices and sprinkled with herbs are suitable

Boiled sturgeon: recipe with vegetable stew

You will need: - 800 g of sturgeon fillet; - 4 tomatoes; - 4 medium potatoes; - 2 red bell peppers; - 4-5 cloves of garlic; - 1 onion; - olive oil; - 1 tbsp. sour cream; - 1 tbsp. dry white wine; - Bay leaf; - a sprig of cumin; - salt and freshly ground black pepper.

Divide the fish fillet into portions. Pour water into a saucepan, bring to a boil, salt, put bay leaves, cumin and sturgeon there. Boil for 15 minutes, then cut into small pieces.

Take care of vegetables. Peel and chop the onion and garlic. Remove the seeds from the pepper and cut into strips. Dip the tomatoes in boiling water, remove the skin from them, and chop the pulp. Heat the vegetable oil in a frying pan, fry the onion in it for a couple of minutes, then add the pepper to it and cook for another 3 minutes. Then put in the same garlic and tomatoes, salt and pepper. Peel the potatoes, cut into cubes and also add to the stew. Pour in the wine and simmer for half an hour over medium heat. At the very end of cooking, add sour cream and pieces of boiled fish to the stew. Serve the stew hot.

By cooking and the cooking process itself differ in some nuances. If you cut this fish incorrectly, then after cooking it may be bitter. There are parts that must be removed not only necessarily, but also with the maximum degree of accuracy. Sturgeon is valued not only because of the delicious meat, but also because of its quantity. This type of fish has practically no bones, and the amount of waste does not exceed 10% of the whole sturgeon.

The nuances of preparing sturgeon for cooking:

• before cooking, the sturgeon must be thoroughly washed in cold water;
• if the fish is frozen, then it is necessary to wait for its natural thawing;
• from the sturgeon, it is necessary to remove not only the insides, but also the screech (the sturgeon does not have a spine, but there is cartilage, which is called “screech”);
• you can remove the squeal by simply pulling it through the incisions in the head and tail;
• fins and tail must be cut off;
• instead of scales, the sturgeon has bone plates (it is also recommended to remove them before cooking);
• after butchering the sturgeon, it must be washed again.

Screech can spoil the taste of sturgeon during the cooking process. The cartilage can change the flavor of the fish and make it bitter. The screech is easily removed, so if you need to leave the fish whole, then this procedure will not affect its shape.

The nuances of the sturgeon cooking process:

• it is necessary to lay the sturgeon in boiling water, and during the cooking process, be sure to close the container with a lid and reduce the fire to a slow boil;
• before cooking sturgeon, it should be borne in mind that the cooking process depends on the size of the fish;
• sturgeon should be cooked over medium or low heat (the ideal option is to bring the water to a boil over medium heat, and then reduce it to a minimum level, but the cooking time may increase);
• as additional ingredients, it is recommended to use only salt, pepper and bay leaf;
• during the cooking process, foam may form (it must be removed);
• when cooking, the sturgeon must be completely immersed in water (otherwise it will cook unevenly and will not be so juicy);
• if, when cooking sturgeon, the liquid boils away in large quantities, then you can add it;
• you can add a small amount of vegetable oil to the water (the fish will be more juicy, boil well, and the broth will be more saturated and fragrant);
• if the sturgeon is cooked in a double boiler, then it is better to soak it in salt water first (or rub it with salt before putting it in a double boiler);
• in a slow cooker, it is better to cook sturgeon in the “Stew” mode (the timer must be set for at least 30 minutes and, if necessary, extend the cooking time);
• the readiness of the sturgeon is checked by the consistency of the meat (there should be no pink areas, and the meat itself should be soft and easily separated).

In a pressure cooker or in a slow cooker, sturgeon can be cooked with additional ingredients. This variety goes well with vegetables and even mushrooms. It is better to first boil the sturgeon separately and gradually add additional ingredients to it. Otherwise, the required consistency of the dish may be violated. For example, mushrooms, tomatoes or peppers will cook much faster than fish, and by the time the sturgeon is ready, these ingredients will boil.

How much to cook sturgeon

If you cook whole or in large pieces, then the cooking time will be approximately 30-40 minutes. Small pieces of sturgeon reach readiness in a maximum of 20-30 minutes. When using kitchen appliances, this time increases.

The cooking time of sturgeon can be:

• 30 minutes in a double boiler;
• at least 40 minutes in a slow cooker;
• at least 35-40 minutes in a pressure cooker.

The larger the piece of sturgeon, the longer it cooks. Sturgeon is difficult to digest, so the longer it cooks, the better. Undercooked sturgeon will be tasteless and spoil the impression of the dish. In addition, eating undercooked fish can cause eating disorders or even poisoning.

An ideal option for a hearty healthy dinner or a royal feast is baked sturgeon in the oven. This fish contains a large number of substances valuable for the human body. Sturgeon can be cooked in any way, but only baking allows you to save a maximum of useful elements in the fish. In addition, tender meat is quite fatty, so it does not dry out in the oven.

Fish Cooking Secrets

1. For cooking, it is better to use fresh or chilled fish. If the sturgeon was sold frozen, you should carefully examine it: the carcass should have an even color, dark brown gills, a moderate amount of mucus, and a usual fishy smell.
2. Before baking, the sturgeon is washed, cleaned, and the insides are removed. To cope with the hard scales of the fish, the carcass is first doused with boiling water. The screech (chord, spinal cord) is taken out through a circular incision at the base of the tail.
3. If the whole sturgeon is cooked in the oven, the head and tail are not removed, only the gills and fins are cut out.
4. You can mask the peculiar smell of fish by rubbing it with a mixture of dry parsley, thyme and black pepper.
5. In order for sturgeon meat to cook deliciously, bake and not turn out dry, you should use a carcass weighing up to 3 kg.
6. How long to bake fish? The cooking time depends on the size of the sturgeon: a small carcass will be baked in 25-30 minutes, a large one in 45-60 minutes.
7. Sturgeon is delicious on its own, so you don’t need to overuse spices. It is enough to season the baked dish with black pepper, garlic, lemon juice, thyme, thyme, fresh herbs.

Roasting whole sturgeon

Whole baked sturgeon in the oven This recipe will work even for a novice cook.

For 4-5 servings you will need the following ingredients:

• 2 kg of sturgeon;
• 1 lemon;
• 80 g low-fat mayonnaise;
• 50 g of greens: parsley, onion, dill;
• 50 ml of olive oil;
• salt and spices to taste.

Step by step recipe.

1. Gutted and washed fish is rubbed with salt and spices.
2. The greens are finely chopped and mixed with mayonnaise.
3. Sturgeon is stuffed with the resulting mixture, the walls of the abdomen are connected with toothpicks.
4. The fish is transferred to a sheet of foil with the back up.
5. Shallow transverse incisions are made along the spine of the sturgeon. Insert halves of lemon slices into the resulting holes.
6. The fish is drizzled with oil and lemon juice, then carefully wrapped in foil.
7. Sturgeon is placed in heated to 200°C for 30 minutes.
8. The finished fish is removed from the foil and transferred to a flat plate.

Whole sturgeon cooked in the oven looks appropriate on the festive table

Stuffed Fish Recipe

This delicacy symbolizes the wealth and generosity of the family. Any red fish can be used as a filling, and sturgeon can be replaced with sterlet.

Ingredients needed for 4 servings:

• 1 small sturgeon (up to 1 kg);
• 250 g salmon fillet;
• 1 onion;
• 1 carrot;
• 1 raw egg;
• salt and seasonings to taste;
• frying oil.

Cooking steps.

1. Carrots and onions are chopped and sautéed in oil until soft.
2. Salmon is cut into wide slices and sprinkled with spices.
3. Mix fried vegetables, egg and salmon.
4. Sturgeon is cleaned, washed. Several shallow cuts are made in the pulp. The carcass is salted and seasoned.
5. Inside the sturgeon, the fish and vegetable filling is evenly laid out.
6. Both parts of the fish are connected with small skewers.
7. The sturgeon is laid out on a baking sheet with foil and cooked at 160 ° C for 50 minutes.

Stuffed sturgeon is served cold, cut into portions and garnished with olives and lemon

Sturgeon pieces

Tender sturgeon steaks under a delicious cheese crust is a very tasty and satisfying dish for everyday diet and holiday menu.

List of products for 4-6 servings:

• 1 medium sturgeon;
• 2 onions;
• 150 g of Dutch cheese;
• half a lemon;
• 20 ml of vegetable oil;
• 40 g of thin sour cream;
• salt and black ground pepper.

How to cook sturgeon in the oven in slices?

1. They clean the belly of the sturgeon, remove the skin from the scales, cut off the head and tail.
2. The carcass is cut into medium pieces.
3. Sliced ​​fish is salted, peppered, poured with freshly squeezed lemon juice. In this form, the sturgeon is left to marinate in the refrigerator for 25 minutes.
4. The baking dish is greased with oil.
5. The peeled onion is cut into large rings and laid out at the bottom of the mold. A little salty.
6. Spread fish pieces evenly on top. Each is smeared with sour cream and sprinkled with grated cheese.
7. The dish is sent to preheated to 190 ° C for 35 minutes.

Sturgeon, cooked in the oven in pieces, served hot, sprinkled with chopped herbs

Sturgeon "royally"

The secret lies not only in the taste of sturgeon, but also in the correct presentation: a large number of various ingredients are used for decoration.
For 6-8 servings you will need:

• 2.5 g of sturgeon carcass;
• 600 g fresh champignons;
• 2 carrots;
• 2 onion heads;
• 1 lemon;
• 120 ml of olive oil;
• 100 ml cream 20% fat;
• salt;
• 3 g dried coriander.

For registration:

• fresh vegetables: radishes, cherry tomatoes, cucumbers;
• boiled crayfish;
• lemon;
• cranberries;
• olives;
• lettuce leaves;
• fresh parsley.

Stages of cooking.

1. Mushrooms are coarsely chopped and fried in oil until the liquid has completely evaporated.
2. Chopped onions are added to the reddened mushrooms, and after 2 minutes, grated carrots.
3. The contents of the pan are salted, peppered and cooked for 5 minutes. At the end, add cream, mix.
4. The lemon is cut into half rings.
5. Sturgeon is cleaned, gutted, washed. The head and tail are not cut off.
6. Inside the carcass, several cuts are made and slices of lemon are put into them.
7. The fish is stuffed with mushroom stuffing, seasoned with coriander. The abdomen is "sewn up" with toothpicks.
8. Stuffed sturgeon is wrapped in 2 layers of foil and cooked in an oven at 180°C for 30 minutes. Then the foil is unfolded and the fish is baked until browned (about 15 minutes).

Sturgeon "royally" served on a beautiful tray, garnished with fresh vegetables, herbs, berries, olives, crayfish

Sturgeon in vegetables

Fish cooked in this way is tasty and very juicy. The sturgeon recipe can be changed at will by adding new vegetables.

Ingredients for 5 servings:

• 500 g of sturgeon (fillet);
• 500 g potatoes;
• 4 onion heads;
• 2 carrots;
• 1 bell pepper;
• 200 ml of tomato juice;
• salt;
• seasonings to taste;
• vegetable oil.

Cooking steps.

1. The fillet is cut into pieces, sprinkled with salt, spices and left for 30 minutes.
2. The potatoes are cut into slices of medium thickness and boiled for 10 minutes.
3. Onions are cut into half-rings, peppers and carrots - into strips. Vegetables are fried in oil until golden brown.
4. Half of the boiled potatoes are laid out on a baking sheet, salted.
5. Pieces of sturgeon are placed on top.
6. Next, put the fried vegetables and leftover potatoes.
7. The contents of the pan are poured with tomato juice.
8. The dish is baked at 220°C for 40 minutes.

Thanks to its appearance and taste, the appetizing sturgeon appetizer is a real culinary masterpiece. A selection of recipes will help you quickly and satisfyingly feed the family and surprise guests.