Attention to the sight. How to cook sturgeon

Sturgeon fish is considered one of the most ancient fish on earth. There is confirmed evidence of the existence of sturgeon in the time of the dinosaurs. Today, fish is considered one of the most delicious delicacies on the table.

In ancient Rus', sturgeon was called red fish, although its meat is absolutely white. And the secret of this name lies in the fact that the word "red" was not used to indicate the color of the fish. The well-deserved adjective "red" sturgeon received for its excellent taste. Let's remember together: "the girl is red", "the sun is red" and the like, so the sturgeon deservedly received the award to be called red. Unfortunately, due to illiterate commercial production today, sturgeon is considered a rather rare fish and quite expensive. But if you have already had the opportunity to cook and treat your guests with the taste of magnificent fish, do not deny yourself this.

The average length of a sturgeon is within 1.5-2 meters, there are also giants over 3 meters. Now, very often, artificially grown live sturgeon is on sale with a length of 45-50 cm and a little higher, this length is great for cooking a whole fish carcass.

Initially, before cooking, you need to approach the choice of the fish itself. Experts recommend buying fresh sturgeon, after all, frozen fish has a slightly different taste. In extreme cases, buy chilled sturgeon. And here, when buying, be careful, do not forget to ask the seller for a certificate for fish and clarify the timing of the sale.

When buying, you need to pay attention to the color of the gills of the fish - in fresh fish they are dark in color with a brownish tint. If greens appear, and there are incomprehensible white or reddish spots on the carcass, then this means only one thing: too long and possibly improper storage with a violation of the temperature regime. Do not be lazy and carefully inspect the fish so as not to completely spoil your mood with an unsuccessful purchase.

Before you start cooking, the fish, of course, must be cleaned. The sturgeon has rather hard scales, it can even be compared with a shell. But not everything is so dramatic, after you have doused the sturgeon with boiling water, you can cope with hard scales with an ordinary knife. This type of fish has another extra part that needs to be removed. This is such a dense cord that runs along the ridge or is otherwise called a screech. To pull it out, you need to make a circular incision at the base of the tail, and holding the fish vertically, pull the screech down. And now, after all the procedures carried out, we can proceed directly to cooking.

You can cook many different dishes from sturgeon. This is everyone's favorite fish soup and all kinds of fish hodgepodges. Barbecue and grilling. Sturgeon can also be fried, baked and smoked. The fish can be stuffed and made as filler. All famous fish dishes from sturgeon come out just fine. An interesting feature is that sturgeon meat practically does not lose weight during heat treatments, that is, it does not “fried”. Some people compare sturgeon meat with pork, and the reason is the content of glutamic acid, which is found in this delicious fish.

The most common recipe for cooking sturgeon is boiled sturgeon. It does not require much skill, and the result is a great diet dish. The fish can be boiled whole or pre-cut. Take a pan of the required volume, pour water in such an amount that it will cover all the fish. To boil water. Gently put the sturgeon in boiling water. Cook for approximately 10 minutes. Next, put 2-3 bay leaves, add allspice peas and salt to taste. Cook for about 10 more minutes and switch off. All is ready. Trying sturgeon and treating friends is better when the fish is cold. It is desirable to cool in the same water where it was boiled. It will be useful for everyone to eat a piece of boiled delicious fish, and even drink it with fragrant rich broth. As an elderly person, so a child.

Sturgeon is considered a real panacea for such an insidious disease as atherosclerosis. Its meat is rich in fatty and other acids that lower blood cholesterol levels. With the constant and moderate use of sturgeon, you can adjust the pressure and metabolic processes in your body. Sturgeon has a positive effect even on the renewal of the skin.

Sturgeon skewers are very tasty. When preparing them no need use vinegar or mayonnaise as ingredients for the marinade. They will spoil the flavor of this delicious fish. For marinade, it is best to use dry white wine. For a fish weighing 1 kg, you need 1 glass of wine, 2 tablespoons of vegetable oil, lemon juice, salt, pepper to taste. You can also add chopped onions, bell peppers or tomatoes to the marinade. Marinated for 2 hours.

It is easy to cook sturgeon in sour cream, baked in the oven. To do this, cut the prepared fish into portions, first salt and pepper to taste, then roll the pieces in flour and egg, fry on both sides and put in a separate bowl.

Now let's do the pouring: take a spoonful of flour and pour it into a frying pan (you can also fried sturgeon there), add 150-200 g of fish broth, stir and bring to a boil. Then you need to remove everything from the heat, add to the pepper, salt, 100-120 g of sour cream. We got a delicious sour cream sauce.

Now we heat the oven to 200 ° C, put the fried sturgeon in a baking dish, pour the prepared gravy and send it to the oven for 10 minutes. We take out, beautifully decorate with sprigs of greens and enjoy a tasty and healthy dish.

Who loves sturgeon sharper, we offer the following recipe for him:

The fish must be cut in layers. The width of one should not exceed 1.5 cm. Salt and pepper, you can squeeze lemon juice. Then we spread 1 layer in a deep form or a frying pan, pre-lubricated with vegetable oil, the next will be a layer of onion meadow, then grease with mayonnaise, you can add chopped greens. We lay out alternately - fish, onion, mayonnaise.

When everything is ready, cover the pan with a lid and send it to the oven preheated to 250 ° C. After 20-30 minutes, a wonderful baked dish is ready. Decorate and serve this dish well with fresh vegetables - bell peppers, tomatoes, olives and lemon.

Whole sturgeon recipe

If you cook a whole sturgeon, and then carefully put it on a special dish, decorate it beautifully with a lemon, garnish and sprigs of greens, it will be just the “king fish” among all snacks.

We take the prepared fish carcass, rub it with salt, pepper, squeeze the lemon juice both outside and inside (we should not forget about the sense of proportion and the tastes of those whom you will treat). Fill the belly of the fish with finely chopped herbs. We carefully tie the carcass with a special cord (thread does not look aesthetically pleasing).

After bandaging, pour 2 tablespoons of vegetable oil evenly over the fish. We spread foil on the prepared baking sheet, wrap our handsome man and send it to a preheated oven to 200 ° C.

Usually the fish does not need much time to reach readiness - 40-50 minutes is enough. While the sturgeon is baking, we are preparing a beautiful dish for it with a side dish laid out around the edges. We take the fish out of the oven, carefully unfold the foil, cut off the string and place it on the prepared bed. You can additionally decorate the cooked delicacy. Although, as usual, delicacies do not particularly need decorations. They are so good.

Whole sturgeon recipes in the oven

In general, sturgeon is unusually tasty when baked. Such recipes are very often used when serving it for a festive feast. And if the sturgeon carcass is also pre-stuffed with a delicious filling, and then baked, success is guaranteed.

So, we need: prepared sturgeon carcass. Cream - 50 g, salmon or salmon fillet 250-300 g, egg - 1 pc. Pepper, salt, lemon.

First, marinate the fish with salt and lemon juice. While the sturgeon is soaked in the marinade, let's prepare the stuffing for stuffing. Beat the egg, cream, pepper and salt with a mixer until fluffy. Grind the fillet of red fish with a blender. We mix everything. Gently fill the belly of the sturgeon with stuffing and sew it up. Grease a baking sheet with oil and send to the oven for about 1 hour. Sturgeon in this case, cook over medium heat. After the required time, we take out the sturgeon, take out the threads, put it on a dish and decorate it as our heart desires.

As you can see, cooking sturgeon is not at all difficult and no special skills are required. And the dish is excellent.

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Sturgeon in the oven - a dish that every fish lover must try - it's just something! This recipe does not require complex ingredients and manipulations during the preparation process, therefore, as a result, you will feel the taste of the sturgeon itself, and not some additional ingredients.

The fish turns out incredibly tender, soft and juicy - thanks to the fact that we will bake the sturgeon in the oven on an onion pillow under foil. In addition, the sturgeon will be covered with a golden crust - very tasty and simple! Recommend!

Ingredients:

• Sturgeon (mine was 1.200)
• 2 onions (for the pillow on which we will bake)
• Dill and parsley greens to taste
• ½ lemon (for stuffing and garnish)
• mayonnaise for decoration
• Vegetable oil (for greasing the fish)
• Salt, black pepper to taste
• Fresh vegetables and lettuce for serving

Cooking:

1. We take fresh sturgeon. Mine even managed to swim in the bathroom 🙂

• In order for the sturgeon to be cleaned well, it must be scalded with boiling water. We open the abdomen and clean out the contents. Rinse well with water.
• From the inside, we make an incision under the head itself and as much as possible under the tail to the ridge and cut it. We draw out the squeal (white tube).
• We rub our sturgeon with pepper and salt and cut off the upper fins.
• In the abdomen of the sturgeon we put slices of lemon with dill and parsley.
• Gently pinch with toothpicks (the skin is dense, so grab a little further from the edge - it’s easier to pierce there).
• Wash and cut the onion into rings.
• Line a baking sheet with foil. We spread the onion rings in the shape of our sturgeon. We need onions so that the sturgeon does not stick to the foil - this is how we get an “onion pillow”.
• We put the sturgeon on top of the onion. Lubricate with vegetable oil.
• We cover the sturgeon with foil and send it to the oven at 170 C for 40 minutes. Then, remove the upper part of the foil and let the sturgeon in the oven get a little golden - 10-15 minutes, after brushing it with vegetable oil again. (You can turn on the grill program if you have one).
• Be sure to let the finished sturgeon cool down.
• Arrange lettuce leaves on a platter. Put the sturgeon on top.
• We decorate the sturgeon with mayonnaise, literally painting it. And at our discretion, we decorate our dish with vegetables.
• This is how my sturgeon turned out in the oven! I recommend to try!
• Now you know how to cook sturgeon in the oven. Enjoy your meal!

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.

Sturgeon is an expensive fish. Its price can range from 700 to more than 1500 rubles. And that's per kilo. A whole fish weighs more. Therefore, it is impossible to allow the fish bought for such money to turn out to be tasteless, bitter. With sturgeon, this can happen, because when cutting it, there are subtleties that need to be taken into account. About how to cook sturgeon properly, AiF-Kuhna told Victor Beley, chef of the Modus restaurant.

Butchering

If you got a whole fish, then you need to properly cut it: remove the gills, eyes and screech (vein that runs along the spine of sturgeons). Screech gives bitterness when cooking. To remove it, you need to make an incision near the head and tail and draw out the squeal. Don't worry, it's not very difficult.

The fish still needs to be washed very well. However, it is necessary for any fish. I wash the fish for 20 minutes in running water. I just put the fish in a pan, turn on the water and leave it for 20 minutes.

The second point: you need to remove the skin from the fish and remove the fat. The same applies to fillets on the skin and just fillets. Fat must be removed, because it can also give bitterness. Especially if the fish is old. If you cook a well-cut and cleaned fillet, everything will be fine.

Cooking

When cooking sturgeon, be sure to add spices: bay leaf, allspice, dill, and other aromatic herbs. All this will impart its taste and aroma to the broth, and through it to the fish.

You can't cook fish for a long time. The broth is cooked for no more than 40 minutes, unless, of course, you are preparing aspic. And it is best to separate the bones from the fillet, cook the fish meat quickly - 10 minutes is enough for him - remove and cook the bones and heads already.

Lemon is often used to make broth. I would recommend taking some zest. It will give not bitterness, but a pleasant aroma. Sometimes vodka is added to fish broth or soup.

Bake

The easiest and most successful way to cook sturgeon is roasting. Now in the market you can ask for the fish to be butchered in front of you, to remove the fillet from it. But do not forget the bones-heads-fins too. From the ridge you will cook the broth, and the fillet can be baked in the oven at a temperature of 160 degrees. It is best to wrap it in foil. You need to bake for 10-15 minutes. It can be marinated beforehand. I usually use soy-based sauces for marinade, it turns out fish with an Asian mood. You can take a simpler marinade - salt, pepper and thyme. You can add olives there, you can add celery. The result is an excellent fish with broth.

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.