Because of their considerable cost and the limited sturgeon fishing is quite a rare guest on our table. This fish at all times was considered a delicacy worthy of kings, and the reason is not only her excellent taste, but a huge benefit that sturgeon brings to the human body. Sturgeon recipes which we present here, is tenderness, softness of meat and the maximum retain all the useful properties given to him by nature.
For the first recipe sturgeon in the oven we will choose the following — sturgeon with dried apricots, baked slices in foil. Due to the fact that the foil will not allow the fish to burn and speed up the cooking process, it will also help the meat absorb the flavor of herbs and spices and make the meat especially juicy and tender.
For cooking sturgeon in this way, we need the following products — sturgeon weighing about 3 kilograms, olive oil, 200 grams of dried apricots (better suited to a home that can sometimes be found in the market, or done in the dryer from the apricot itself — the smell and taste in the example above the apricots, which we offer in supermarkets), spices — thyme sprigs, Basil, coriander, peas, salt and white pepper, a little honey to coat the pieces of fish before wrapping in foil.
Before cooking the fish to clean, wash thoroughly and dry. Cut into pieces across — do not make too thin slices, so 2 -3 piece was designed for one serving. Next, in a preheated pan, lay the sturgeon and fry on both sides to form a crust light Golden brown. While the fish is fried, it’s time to preheat the oven to 200 degrees. Every piece of fried fish spread on a bed of dried apricots, on a separate square sheet of foil, sprinkle with olive oil, add all spices to taste, sprinkle with salt, and top and sides with the brush, apply a thin layer of honey. Wrap it in foil, and our sturgeon are ready to bake.
Lay out all the pieces of fish in foil on a baking sheet, and place in already preheated oven for 40 minutes — 50. Sturgeon, prepared according this recipe, will be juicy at the same time, having an attractive light crust and be filled with unique aroma of dried apricots.
Another great recipe sturgeon in the oven is to bake it, too pieces, in a small portion of clay pot with vegetables. We would get a full meal, with side dish of roasted vegetables, and in addition, it is attractive and original look both casual and festive table.
For cooking sturgeon in the pot with the vegetables we will need the following products — sturgeon — three pounds, one large eggplant, 3 to 4 sweet bell peppers, many tomatoes, one medium size zucchini and a few potatoes, one large onion, a small chili pepper, spices — Bay leaf, garlic, pepper mix, Basil, salt, sunflower oil, sour cream — it is better suited to oily and thick, rustic, but you can store, and if time allows year and there is where to get one cherry leaf to each pot, just makes one serving.
In principle, for vegetables accurate dosage does not exist — every chef can pick up their quantitative ratio according to his own taste. So, from the pre-treated and washed fish bones are carefully removed, trying to leave the meat as possible holistic. Cut sturgeon into slices of average size, and quickly fry in a hot pan until soft, adding salt and spices. The same is done with all vegetables, potatoes have browned in butter. At the bottom of each pot and add one Bay leaf and a cherry, put the mixed vegetables on vegetables on top — fried pieces of sturgeon, pour a little sour cream, cover with a lid and put in the oven at 200 degrees for about 1 hour.
Very nice to serve this delicious dish straight from the oven, in pots, sprinkled on top of chopped greens. Sturgeon, saturated with aromas of vegetables, will sparkle with new flavor, and cherry leaf adds a very unusual and incomparable aroma and flavor.
The main feature baked sturgeon is that we need to correctly use spices that in any case not to interrupt the taste of the sturgeon. In this case we offer you to cook the sturgeon whole with a minimum of herbs and spices, and any celebration that will be unforgettable and impressive dish.
For cooking whole, select not a young fish, since the meat of young animals is not yet a sufficient amount of fat and there is a risk that it might turn out dry. Better stock up on sturgeon weighing about 4 — 5 pounds, fresh parsley and dill, fresh porcini mushrooms — but it is quite suitable and conventional mushrooms, lemon or, even better, fresh or frozen cranberries, salt and pepper, and oregano.
Sturgeon clean, gutting, RUB with salt, carefully this should be done inside, and leave so for some time. Meanwhile you can start preparing the mushrooms — they should be clean, washed, white mushrooms boil in salted water, mushrooms don’t need and cut into plates on a bed of mushrooms we will put our fish before baking.
Further, sturgeon stuffed with finely chopped greens, mix it with a little cranberry or a few slices of peeled lemon and oregano. This filling will serve as only a light aroma, so don’t overdo it and put inside a fish’s abdomen too much greenery. So the filling is in the process of roasting has not come out, the fastening of the cut toothpicks. Coat the baking pan with parchment paper or foil, grease with oil, lay the sliced mushrooms on top and sturgeon.
The baking temperature is 180 — 200 degrees, bake our dish is approx 50 minutes. From time to time, you can check the readiness of dishes, piercing the back of the fish with a toothpick — if you see that the hole oozing clear juice — our whole baked sturgeon can be considered ready. Before serving, a little cool fish. An excellent side dish to cooked this way the sturgeon will fit the potatoes — medium size potatoes in half lengthwise each into 8 pieces, and fry in melted lard until tender. Then put in the pot, on top of squeezing a few cloves of garlic, sprinkle fresh dill and closing the lid, shake to mix the potatoes with spices.
Sturgeon, roasted whole, will perfectly look on a large plate, laid out in the middle of a side and being decorated with fresh and colourful vegetables — tomatoes and colored bell peppers.
Sturgeon. Cooking recipes in the oven entirely
If you want to cook the sturgeon whole, you can also try to bake it whole wrapped in foil. Fish baked whole in foil, will very fragrant, and add in a capsule of foil fruit, with sour taste, give the sturgeon a zesty acidity.
Describe one of the recipes sturgeon entirely in foil with quince. The dish is very simple, quick to prepare and will not only please the taste of the guests, but also will become a very useful variety in the diet. We need 2 small sturgeon at 2 pounds each, butter, quinces from a particularly fragrant varieties, Basil, thyme, turmeric, salt and sweet bell pepper.
Cleaned, washed and grated salt fish, season the inside with fresh Basil leaves and sprigs of thyme, sprinkle a lot turmeric and spread on a sheet of foil, forming it into something like a boat. From all sides the sturgeon round large slices of quince, but using this fruit, be careful — too sour and put in a large amount, it can saturate the fish excessive abundance of acid.
Wrap foil on top and put in oven on 200 degrees, and after 20 minutes of cooking the fish you have to remove, open the foil top and put it in the oven for a further 20 minutes to brown the back. Garnish grilled vegetables or the classic potato.
Another way to cook the sturgeon whole in the oven can be baking it in a cast iron oblong vessel. Take the prepared fish, a few peeled mandarins, 100 grams white wine, tomatoes from varieties with dense pulp, salt and spices to taste. The fish in the pot for roasting to lay out slices of Mandarin, to impose on all the parties to the quarter-cut tomatoes, add spices — is best suited turmeric and white pepper and pour in the white wine.
In a preheated 180 degree oven place the sturgeon on the half hour, the fish should simmer at a low temperature, so the result is tender, add tomatoes with tomato flavor. On a garnish submit boiled rice with spices.