Sterlet recipes are classics of traditional Russian cuisine. Sterlet Dishes

Sturgeon species of fish are especially valued for their taste. And even among them, the sterlet stands apart - the king's and general's fish. It is also good for ease of processing, since even a person who feels insecure in the kitchen can cook a sterlet in the oven. There are many culinary recipes on this topic, and any of them guarantees a successful result.

Juicy sterlet in white wine and spices

Before that, it must be cleaned, cut out the gills and fins. The fish is quite slippery, so it must be scraped. This is usually done with a stiff brush. After washing the carcass several times under running water, it is dried, cut into proportionate pieces, salted and seasoned with paprika, coriander and thyme. You can do without spices, the taste will not deteriorate from this, although you will lose in aroma. The larger onion is peeled, thinly cut into rings and placed in a pan, on a baking sheet or in a mold - depending on what you use for baking. Pieces of sterlet are laid out on onions and poured with white wine. For a kilo of fish, two glasses of it will go. The slices are lightly sprinkled with grated chilled butter on top and sprinkled with the juice of half a lemon. The second half is cut into circles (or their halves, if the citrus is large). Lemon slices are laid out around the fish and on top of it. From above, the sterlet is wrapped in foil and sent to the oven for half an hour. The cabinet must be heated to 200 degrees.

Gourmet fish and potatoes

An interesting way is how to cook a sterlet in the oven with tubers so beloved by all. For a kilo and a half fish, you need two large potatoes. The prepared carcass is rubbed from the inside and from above with salt and again sprinkled with lemon. The potatoes are cut finely, like a salad, peppered and salted. A chopped bunch of dill joins it. You can supplement it with other greens - it will only be fragrant. It is also good to add dry seasonings, for example, half a teaspoon of paprika and rosemary. Prepared sterlet is filled with such minced meat. Recipes (in the oven if cooked) offer other fillings, but with this fish it turns out especially fragrant and juicy. To prevent the “minced meat” from falling out of the abdomen, it should be fixed with wooden skewers or toothpicks. The carcass is placed cut down on a baking sheet greased with butter, sprinkled with selected spices and poured with cream - 350 ml is enough for a kilogram or one and a half fish. Bake in the oven at 200 degrees, your sterlet will be about half an hour. Then it should be beautifully laid out on a dish, sprinkled with lemon and start eating.

Sterlet baked in foil

The process begins in the same way as described in the very first recipe: the onion (it is better to take more of it) is cut into rings or halves and laid out on a sheet covered with foil. Nuance: it must be mixed or shifted with semicircles of lemon and chopped parsley. Moreover, a similar amount of such a mixture is set aside. Prepared fish is laid out on such a “pillow” belly up; the second half of the mixture is put into the cut. The edges of the foil are tightly wrapped. The fish is placed in an oven heated to 200 degrees. For 40 minutes if the fish weighed a kilogram, and for 50 if more. As a result of all these manipulations, you will eat a cooked sterlet in foil in the oven, which also looks chic if you decorate it with mayonnaise patterns and vegetable flowers.

Clarification: the remaining fish (if the guests did not eat it right away) must be rid of the lemon. Otherwise, the next day you may find a not too pleasant bitterness in the taste.

royal dish

Here is another great recipe for how to cook sterlet in the oven! And the whole highlight is in the filling. The most delicious is obtained with porcini mushrooms, a little worse - with other forest mushrooms, and even with champignons, the dish practically loses its charm. Mushrooms are fried together with onions, and butter is taken for this. Salt and season the “roast” before the carcasses are stuffed with it. Ready vegetables are combined with cooked rice. Since such a sterlet is cooked in foil in the oven, a baking sheet greased with lean (and preferably olive) oil is lined with this material. The fish is rubbed on all sides with pepper and salt, stuffed with stuffing and turned upside down. The foil is wrapped, and the sterlet is baked for half an hour at medium temperature. Then the edges open, and the backs are smeared with mayonnaise - a thin layer, you can use drawings, but quite plentifully. The grill turns on for 7-10 minutes, and you can start decorating. The fish laid out on a dish is covered with greens, lemon, forest berries, juniper - anything, if only artistically. And invite the king to the table!

Volga recipe

Not only kings ate this tasty fish. The Volzhans have their own idea of ​​how to cook sterlet in the oven, and in such a way that even the kings would be envious. This time we will do without the filling. On all sides, the carcass is necessarily rubbed with a mixture of pepper and salt and put in the cold, where it should stay for about an hour. During this time, the onion rings are fried in butter, again, butter and deposited on a plate. To make the whole sterlet baked in the oven not only juicy, but also rosy, first you put it in the oven for 15 minutes, and then grease it with sour cream (half a glass is enough for a pound of fish), cover it with fried onions and bake until cooked. The Volzhans are ready to vouch: you have never tasted such a delicious fish!

The sterlet is the closest relative of the sturgeon. It has a cartilaginous skeleton and boneless meat. So, nothing prevents you from preparing delicious and varied dishes from it. For example, bake it whole or in portions, with various garnishes and sauces on baking sheets or pans.

Whole sterlet in the oven

Whole fresh sterlet cooked in the oven is especially delicious.

Recipe step by step:

Step 1

Clean a whole sterlet weighing 1.5 or 2 kilograms from abdominal and lateral growths, mucus.

Cut the abdomen along the entire length with a sharp knife, gut the fish, remove the films and pull out the squeal from the side of the abdomen with a fork or a cooking needle. Remove the gills from the head, do not touch the tail and fins.

Step 2

Rinse the fish thoroughly, sprinkle with pepper, salt on the inside and outside. Roll up the sterlet in the form of a ring, fasten the tail part under the gills with ordinary toothpicks.

You can do it differently: make an incision in the tail, put the fish upside down on the desktop and roll it into a ring, inserting the nose into the cut tail.

Step 3

Place the prepared fish semi-finished product in a deep form greased with oil. Add a little ordinary water, put a head of peeled onion, parsnip cut into two halves, peeled parsley root, dill stems, allspice peas and 2 bay leaves into the ring formed from the fish.

Step 4

Pour white wine into the mold, all the liquid should cover the sterlet halfway. If there is not enough wine, you can add water. Preheat the oven to about 170 degrees. Put the dish in the oven for 25 minutes. During cooking, pour wine from the mold over the fish.

Step 5

Wash potatoes thoroughly with a brush. I do not remove the peel, cut each tuber along the “crosswise”, season with salt and brush with oil. Cook in the oven for half an hour. Peel the head of garlic, chop together with dill, combine with butter.

Step 6

Prepare the sauce: pour out the broth in which the sterlet was cooked. Be sure to strain, bring to a boil in a saucepan, reduce by one third, add cream, reduce heat. Cook until sauce thickens. Salt, pepper add to the sauce to your liking.

Step 7

Put the sterlet on a round dish. Put a potato inside the ring, which must be pressed from the sides so that it opens. Put butter (with garlic and dill) on hot potatoes.

Overlay the fish around the edges with pieces of parsnips, decorate with herbs. Spread the skin of the sterlet on top and pour in the creamy sauce.

Fish baked in the oven in foil

When joining healthy food, it is important not to abuse fried foods. Therefore, fish wrapped in foil and cooked in the oven is what you need.

Products:

• sterlet weighing up to 1 kg;
• 1 small bunch of dill;
• 50 grams of olive oil with rosemary;
• 3 pinches of dry basil;
• 4 slices of lemon or lime;
• 15 grams of salt;
• pepper - to taste.

Cooking time will be 30 to 40 minutes. Each serving of fish contains 200 kcal.

Rinse, dry, rub with salt and pepper. Fill from the side of the belly with chopped herbs and slices of lemon or lime.

You can choose a different filling, such as chopped onion in half rings, a spoonful of sour cream and tomato slices. Lubricate the fish with vegetable oil, preferably olive oil with rosemary, sprinkle with dry basil and wrap in foil.

Do not close tightly so that the steam can circulate easily. Bake for 30 minutes at a temperature of +180 degrees.

After opening the foil, the sterlet turns out to be juicy, soaked in herbs.

Garnish - as always with fish: potatoes in any form, vegetables and herbs. You can prepare a sauce for this dish: fry a spoonful of flour in butter, pour in fish broth, let it boil, sprinkle with herbs and pour over the finished dish, laid out on a plate.

Royal fish treat

Properly cooked sterlet will be tender and amazing in taste. This is simply a masterpiece of culinary art. And you will see for yourself.

You will need for 5 servings:

• 1 sterlet.

For 2 kg of fish:

• 500 g potatoes;
• 40 g lemongrass;
• 2 star anise;
• 4 peas of black and red pepper;
• 50 grams of butter and vegetable oil;
• 300 g of dry white wine;
• half a glass of cream;
• 70 grams of red caviar;
• dill greens, pepper - to taste;
• 8 g salt.

For decoration:

• 1 sprig of cherry tomatoes;
• 80 g arugula.

The dish takes about 50 minutes to prepare. Its calorie content is 300 kcal.

How to cook a whole sterlet with royal potatoes in the oven? Let's consider in detail. Gut the fish, remove the screech and gills. The head, tail and fins remain.

Insert the tail part into the gill slits and secure with a toothpick or skewer. Inside the fish, put lemongrass (stem), peas of black and red pepper, sprinkle with salt.

Line a baking sheet with baking parchment, grease it with oil and put the sterlet on it. Then pepper it, drizzle with oil and put anise on top.

Pour 100 grams of wine into the center of the fish rolled into a ring, cover everything with a sheet of parchment. It can also be secured with skewers. Cook at 150 degrees for 30 minutes.

In the meantime, prepare the sauce: pour 200 grams of wine into a frying pan, evaporate it by half the volume. Pour cream into another container, stirring, pour hot white wine into them.

Add red caviar and finely chopped dill to this sauce, mix well and warm a little. Add butter to the sauce and mix until smooth.

Peel potatoes, cut lengthwise. Insert a slice of butter inside, rub with salt, your favorite spices and wrap each potato in food foil. Cook with fish in the oven.

Sterlet with mushrooms in the oven

There are fish dishes that are very difficult to prepare, but hearty and healthy. Sterlet with mushrooms is probably the easiest of all the recipes for cooking this fish in the oven.

Required for 4 servings:

It will take 30 minutes to cook. The calorie content of one serving (100 g) is 230 kcal.

Preheat the oven to +180 degrees. Heat vegetable oil in a suitable frying pan with a removable handle, add finely chopped onion, sliced ​​\u200b\u200bmushrooms, fry everything until golden brown. Add chopped tomatoes there, season with spices to taste.

Rinse fish pieces with water, dry with paper towels. Before putting in the pan, you can roll the fish in breadcrumbs or flour. Put the fish skin side down on the prepared sauce, sprinkle with vegetable oil on top.

Cook in the oven, do not cover with a lid. The fish will be ready in about 15 minutes. Sprinkle with herbs to your liking and you can put it on the table. This sterlet is best served with deep fried potatoes or hot mashed potatoes.

If you want to cook quickly and tasty, choose an easy-to-prepare snack - sterlet under a cheese crust.

Required for 4 persons:

• 4 sterlet steaks (200 g each);
• 2 tomatoes;
• 1 glass of grated cheese;
• 4 tablespoons of white wine;
• 10 grams of salt;
• 5 grams of pepper;
• green cilantro - for decoration.

Cooking will take 75 minutes. The energy value of a portion will be 300 kcal.

Consider in detail the recipe for cooking sterlet steaks under a cheese coat in the oven. Preheat the oven to +190 degrees. Rinse the tomatoes with cold water and cut into thin circles.

Lay out four sheets of oiled cooking paper or foil on your worktop. Put prepared tomatoes on each of them, top with a piece of sterlet, sprinkle with any white wine and sprinkle with grated cheese. Season with spices to your liking.

Connect the corners of the foil or parchment so that the fish is in a spacious envelope. Transfer them to a mold and put in a preheated oven. Bake until the sterlet is done, about 25 minutes. Serve the finished dish on the table, laying it on a plate along with foil (parchment), decorating with cilantro.

1. In order to beautifully serve the sterlet on the festive table, it is folded into a ringlet while still raw, sticking the tail part into the gills;
2. Put the finished dish on a serving plate, you can decorate with slices of lemon and boiled eggs, olives, plums and cherries;
3. Sterlet fillet can be cut into strips, tied into a pigtail and cooked in any way;
4. This fish is combined with different sauces - creamy, tomato, egg, as well as lemon or lime. The main thing is that the sauces are prepared on fish broth;
5. It is better to bake sterlet in a fragrant liquid, which is made from wine, fish broth with vegetables and a variety of herbs. Champagne can be used instead of wine.

The beauty of sterlet fish dishes is that this fish goes well with vegetables and spices. Therefore, every time you can cook a new dish from it both in the oven and on the stove, and, of course, in the slow cooker.

How unusual to cook boiled fish.
1) Boiling sterlet with vegetables (onions, carrots, potatoes) and white roots.
2) Boiling fish with barrel or pickled cucumbers in cucumber brine, serving with fresh dill.
3) Sterlet in a decoction of mushrooms, vegetables, dry wine.

Roasting sterlet in the oven.
1) Carcass, baked whole, with potato wedges in dill-sour cream filling. Sour cream can be replaced with cream. Insert lemon slices into the carcass cuts.
2) Fish in foil baked with onion rings, lemon and fresh herbs (basil, tarragon).

How best to fry sterlet in a pan and in the oven. Two interesting recipes for cooking fried fish.
1) Sterlet under a cheese crust of hard cheese.
2) Fried fish pieces in tomato sauce with garlic, cilantro, nuts and other spices. You can add some dry white wine.

This is the name of a fish baked whole in a special delicious marinade made from juice squeezed from an orange, wine, dry spices and herbs. Features of cutting fish for cooking royal sterlet dishes. Preparation of fish, marinating, baking. How to make a delicious signature sauce.

Cooking delicious hodgepodge in the "Extinguishing" and "Heating" modes. Features of cutting and bookmarking products. Fish cleaning and cutting. Ingredients for the combined hodgepodge: onion, pickled cucumbers and capers, carrots, potatoes, olives, tomato paste, lemon, eggs, spices, fresh herbs.

Dishes from sterlet, the belly of which is stuffed with minced meat. Preparation of the filling, wrapping the fish in foil, baking in the oven.
1) Sterlet stuffed with king prawns, cheese, cucumbers, bell peppers.
2) Fish with minced mushrooms fried with onions and mixed with boiled rice.

Stages of cooking barbecue - cutting fish, marinating, stringing pieces of fish on skewers, baking over coals. Two options for preparing the marinade:
1) from lemon, mayonnaise and spices,
2) a more complex marinade from a large number of components, including yogurt, garlic, ginger, Indian spices.

How to prepare fish broth. The sequence of laying products in the ear. The main ingredients for fish soup: chicken, white roots, green onion, spices, lemon, dry champagne, vegetables - potatoes, carrots. A caviar pull to clarify the broth. Champagne brut for fish soup royally.

Ukha prepared from the head of a sterlet and river trifles. For piquancy, a glass of white wine is poured into the ear. The second recipe is an ear from a sterlet head and a salmon head. In both recipes, onions, carrots, potatoes, spices are put in the broth. In the second recipe, cereals are added - millet, barley.

The sacraments of cooking tender airy minced meat. Adding bread soaked in cream or milk. Cutlet recipes.
1) With cream and blue cheese sauce.
2) With mushroom sauce, deep fried.
3) With semolina and herbs.
4) Cutlets stuffed with butter, dill and boiled eggs.

How to cook sterlet in the form of amber salmon. Preparing fish for salting - the correct cutting of carcasses. Special ambassador for balykovaniye of fish. Washing and drying fish to the desired condition. How not to overdry the balyk. How to properly pack, store, consume, serve it.

Dishes from sterlet in vinegar filling. Stages of cooking heh: cutting and slicing fish, marinating the fillet in vinegar essence until the fish pieces turn white and wrinkle. Mixing ingredients. Salad dressing with vegetable oil. Exposure of the dish so that it is infused and well soaked.

Secrets and tricks of cooking jellied dishes. Boiling an easily gelling broth, its main components. Using spices to enhance the taste. Assembly of jellied dishes, phased filling of fish pieces. Decoration with lemon slices, eggs, figured cut vegetables, fruits, herbs.

Options for salting fish before smoking. The time of keeping the fish in salt. Washing, drying until a dense crust appears. Smoking the product with cold smoke, optimal time. The importance of maintaining a certain smoke temperature. Airing, aging of fish before use.

How to cook sterlet by treating it with hot smoke. Preparation of firewood, sawdust, branches, smoking equipment. Salting fish with salt and pepper. Rinse, hang to dry. Laying in the smokehouse, heat treatment modes. The exposure time of sterlet in the smoking machine.

Hello dear readers, friends and visitors of ours. Today I will share with you the secrets of cooking fish dishes. But not an ordinary fish, but one that was called royal in Russia. Guess what it's about? If not, I will not torment you with riddles, but I confess that we will cook sterlet. It is so versatile that it can not only be baked in the oven, stewed in sour cream sauce, but also stuffed, and even boiled fish soup out of it. And how to cook sterlet so that dishes from it are tasty and dietary, you will learn from my recipes.

Sterlet with seafood and mushrooms stewed in white wine

Once I happened to try a delicious fish dish in a restaurant, but no matter how I tried, using all my charm, to beg the chef for his recipe, he was adamant and did not want to share his secrets. Then I rummaged through the entire Internet in search of this dish, and yet I found it. I changed some ingredients, and if you want to know what I ended up with, read the step-by-step recipe.

We will need:

• one sterlet (weighing about a kilogram);
• half a kilogram of shrimp;
• three hundred to four hundred grams of scallops;
• two hundred grams of champignons;
• half a bottle of dry white wine;
• one hundred grams of butter;
• one large lemon;
• seasoning mix.

Cooking method:

1. Let's take care of our fish first. The advantage of the sterlet is that it does not have scales, but you still have to tinker with cleaning it. Wash sterlet in several waters to get rid of mucus. Then we carefully cut off the horn shields from the carcass, which are also called bugs. And most importantly, we remove a special vein, called a screech, which is located along the spine, since it is not only bitter, but also poisonous.
2. After we cut the fish, we wash it thoroughly again. Cut off the tail and head, cut into thin slices. We shift them with slices of lemon for half an hour.
3. The fish is marinated, and we can prepare the rest of the ingredients. Wash seafood, clean shrimp, cut mushrooms thinly.
4. Melt the butter in a saucepan, fry the mushrooms a little on it, then pour in the wine and add the seasonings. We put fish pieces to the mushrooms and simmer under the lid for about twenty minutes. When the dish is almost ready, put the scallops and shrimp in the pan and simmer for another five to seven minutes, no more, otherwise the seafood will become rubbery.

Serving the dish to the table, pour it generously with the wine sauce in which it was prepared and sprinkle with chopped herbs.

The video shows how to clean a sterlet quickly and without hassle:

Sterlet, whole baked in the oven

In the old days, Russian chefs served a whole baked sterlet to the royal feast. And why are we worse than the ancient culinary specialists? True, we do not have an oven, but we have an oven! This royal dish can be prepared at home.

We will need:

• one large sterlet (one and a half to two kilograms);
• two hundred milligrams of low-fat cream;
• a teaspoon of flour;
• fifty milligrams of dry white wine;
• one large lemon;
• one hundred grams of butter;
• black olives for decoration;
• a mixture of seasonings (ground pepper, salt, dried herbs).

Cooking method:

1. Wash the fish carcass and cut it in the same way as in the previous recipe. Many housewives leave the head, but if the carcass does not fit in a baking sheet, it can be cut off, baked separately, and then attached to the finished fish.
2. Dry the sterlet a little with a paper towel or napkin, rub with seasonings both outside and inside. We leave to marinate.
3. Melt the butter and grease the fish well with it, otherwise it will be dry. We also grease the foil with oil, wrap the fish in it from all sides and put it on a baking sheet in the oven. Cooking for fifteen minutes.
4. In the meantime, let's get on with the sauce. We put the cream in a saucepan over low heat, add flour, stir and heat until the sauce begins to thicken. Pour in the wine, salt a little and add a pinch of nutmeg pepper, after a minute remove the sauce from the stove.
5. We take the sterlet out of the oven, unfold it, pour over the sauce and bake for another ten minutes. We decorate the finished fish with thin lemon slices, olives and serve our royal dish to the table.

If you want the fish to have a golden crust, just remove the foil from it five minutes before the end of cooking.

Sterlet stuffed with rice filling

I have always been wary of cooking stuffed fish, believing that this is a very complex and time-consuming process. But having made it once according to this recipe, I was pleasantly surprised by what, at first glance, a complex dish is prepared quickly and easily. Try and make stuffed sterlet in your kitchen.

We will need:

• two or three sterlet carcasses;
• half a kilogram of fresh white mushrooms (can be replaced with champignons);
• two heads of onions;
• one glass of unpolished rice;
• olive oil;
• fresh or dried herbs (basil, oregano, cilantro);
• salt pepper.

Cooking method:

1. Wash the fish thoroughly, cut out the horn shields, remove the screech and cut off the head. We rub the carcasses, both inside and out, with olive oil and sprinkle with herbs.
2. Cook rice until cooked. Fry the peeled and washed mushrooms with finely chopped onions for ten minutes. Then we combine them with rice, salt, pepper.
3. Stuff the sterlet with rice and mushroom filling and place it on a baking sheet lined with foil, belly down. Generously grease the fish carcasses with olive oil and bake in the oven for forty to fifty minutes. In the process of cooking, you can oil the fish a little more so that it does not turn out dry.

This delicious dish can become a complete dinner, as it is prepared along with a side dish.

Jellied sterlet

Remember the famous phrase of the hero from the film "The Irony of Fate" - "What a disgusting thing this is your aspic fish"? To be honest, I always agreed with him, and I never liked fish aspic. But it turns out that if it is cooked correctly, this dish can become a real delicacy.

We will need:

• two or three small sterlet carcasses;
• dried celery and parsley roots;
• two or three carrots;
• fresh green parsley;
• one sachet of gelatin;
• pepper, salt.

Cooking method

1. My sterlet, cut off the tail and head, but do not throw them away, they will be needed for the broth. Pour the fish with cold water and set to cook over low heat. As soon as the water boils, add the roots, salt and, removing the foam, boil the fish over very low heat for about two to two and a half hours.
2. We take out the fish from the finished broth, and filter the broth itself through a fine sieve.
3. Cook peeled and washed carrots until tender. We cut it into thin circles, you can use a curly knife for this purpose.
4. Gelatin is diluted in a glass of boiled hot water, cooled and poured into the cooled broth.
5. We pick the fish from the skin and bones, put it in deep plates and pour half the broth. Put in the cold to harden. When it hardens, put chopped carrots, parsley on top, pour the second half of the broth and take it out to the cold so that the aspic freezes.

Since we are adding diluted gelatin, the broth for aspic should be slightly salty, otherwise the finished dish will be tasteless.

Ear from sterlet

The ear from this wonderful fish turns out not only tasty, but also healthy. And she is dietary, does not harm the figure at all. Be sure to try!

We will need:

• two or three sterlet carcasses;
• dried parsley and celery roots;
• one head of onion;
• a third of a glass of rice;
• fresh green parsley;
• pepper, salt.

Cooking method:

1. My sterlet, clean, cut into thick pieces. We cut off the head and tail, but do not throw it away, but put it together with the rest of the pieces in the pan.
2. Pour cold clean water and set to boil. After boiling, add the roots, peeled whole onion head and salt to the pan. Cook for about an hour on low heat.
3. We take out the sterlet from the ear, discard the head and tail, and clean the pieces of fish from skin and bones. We filter the broth, add fish, rice to it and boil for another ten minutes.
4. We leave the finished ear under the lid to brew a little. Sprinkle generously with chopped fresh parsley when serving.

To make the ear more satisfying, you can add two or three potatoes cut into cubes.

As you yourself have seen, dear girls, the sterlet dishes I have proposed are easy and simple to cook in your own kitchen. Subscribe to our blog, share recipes on social networks and cook with pleasure! With that, I say goodbye to you for a moment. All the best and see you soon!

Sterlet is a commercial fish that belongs to the sturgeon family and is valued for its taste, high protein content and absence of carbohydrates. The meat of this fish is easily digestible, moreover, it contains a lot of omega-3 and omega-6 fatty acids that promote the removal of cholesterol from the body. If you are thinking about what kind of fish to choose for the festive table, of course, choose the sterlet! Dishes from it will please not only the taste buds, but also the eyes, especially if you bake this whole fish according to my recipe.

Oven baked whole sterlet recipe

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

2 bowls, baking sheet, potholders, kitchen board, paper towels, saucepan, knife.

Ingredients

• The carcass of the fish has a tough skin with growths on the back and sides. These growths - "bugs" - must be cut with a sharp knife. In order to make it easier to remove the growths, the fish can be scalded with boiling water for several minutes.
• Thereafter need to gut the fish by cutting open the belly and removing all the insides. Rinse the fish thoroughly under running water.
• The sterlet, like other sturgeons, has a screech - a thin cord that runs along its spine. Vision must be removed. To do this, incisions are made near the head and tail, with the help of a knitting needle or a needle, the “lace” is picked up and removed.

• If the prescription requires remove the skin from the sterlet, it will be easier to do after scalding fish. After that, it is necessary to carefully remove the skin from the fish, starting from the tail, cutting it with a knife.
• To bake a whole fish, be sure to remove the eyes and gills from the head.

Step by step cooking

1. Potatoes (7-8 pieces) peeled and washed.
   
2. Cut it into fairly large pieces (cubes or halves of circles).
   
3. Pour the potatoes with vegetable oil (50 ml), mayonnaise (30-40 g) and sprinkle with spices for vegetables (to taste).
   
4. Mix everything thoroughly.
   
5. Spread the potatoes on a baking sheet lightly greased with oil.
   
6. We level it over the entire surface.
   
7. Boil half a cup of rice in salted water until tender. We take 1 glass of water for cooking. Season the finished cooled rice with your favorite spices (to taste).
   
8. We mix.
   
9. Lubricate the cleaned and washed sterlet inside with the sauce left over from the potatoes (a mixture of mayonnaise, vegetable oil and seasonings).
   
10. Stuff it with rice.
    
11. Coat fish with sauce on all sides.
    
12. We put it on the potatoes, back up.
    

Serving fish

The finished sterlet is served whole along with the potatoes with which it was baked. This is a great option for a dish for a festive table, and the fish needs to be cut after serving, not hot, but slightly cold so it doesn't 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 appetizing the finished dish looks!

• So that the fish does not fall apart during cooking and the rice didn’t stick out of it, you can wrap it with cooking thread before baking, and remove the thread after cooking.
• You can add pre-cut mushrooms (200-300 grams) to the potatoes, as well as other vegetables, such as onions, zucchini or bell peppers. The dish will become even brighter, more beautiful and more appetizing.
• Experiment with rice- you can add peas or corn (frozen or canned), mushrooms fried with onions, tomato slices to it. Also try to cook this dish using various seasonings - allspice, Provence herbs, ground coriander.

An old recipe for sterlet soup

If desired, you can also add other vegetables to this ear - potatoes, tomatoes and even eggplants.

Time for preparing: 50 min.
Servings: 4-5.
Calories: 126-164 kcal.
Kitchen appliances and inventory: 2 bowls, barbecue, deep frying pan (cauldron) with a lid, kitchen board, paper towels, grill for barbecue, grater, knife.