Sturgeon is one of the most exquisite delicacies. In the old days, it was considered a royal fish, and even today not everyone can afford to eat this fish often. But on holiday, many can cook it, and any sturgeon dish will be the main decoration of the table. In addition, sturgeon meat is very useful and not too high in calories. If you know how to cook the sturgeon in the oven, so that it is juicy and appetizing, you will not have a question how to surprise the guests.
Cooking Features
Sturgeon is quite expensive, and it would be extremely unpleasant to spoil it when cooking. Therefore, before baking the sturgeon in the oven, in slices or in whole, it makes sense to get acquainted with the recommendations of experienced chefs.
- If you bake fresh sturgeon, it will turn out to be juicier than the former in the freeze. To keep this difference to a minimum will allow compliance with the rules for defrosting products. If the fish is thawed in the refrigerator, it is more likely that it will not be dry after cooking.
- For roasting in the oven, select whole fish that are not too large. If the sturgeon weighs more than 3 kg, it will either not bake to the end, or it will dry out.
- In order not to overdry sturgeon, do not exceed the cooking time indicated in the recipe.
- Lemon will pleasantly set off the taste of sturgeon, but it is also impossible to use lemon juice in too large quantities.
- When cutting a sturgeon, it should be borne in mind that it has sharp formations along its back. Despite the fact that they visually decorate the fish, it is necessary to get rid of them, otherwise during lunch these spikes can be hurt.
- If you want sturgeon to be especially tender and juicy, you need to bake it in foil, revealing it only 10-20 minutes before the end of cooking so that the dish will brown.
Sturgeon should be served solemnly, not sparing time and effort to decorate the dish. Believe me, the royal fish deserves such attention.
Sturgeon, baked in the oven entirely
Composition:
- sturgeon - 2, 5 kg;
- lemon - 1 pc .;
- dry white wine - 80 ml;
- fresh parsley - 50 g;
- dried parsley - 10 g;
- dried thyme - 5 g;
- black pepper - 5 g;
- white pepper - 5 g;
- salt - to taste;
- vegetable oil - how much will leave.
Method of preparation:
- Gently wash the sturgeon, cut the spikes, leaving the cartilage intact. Boil and clean. Gut, rinse well. Pat dry with paper napkins.
- Mix two types of pepper, dried herbs, and salt. Rub the fish with this mixture. Sprinkle it inside and out with lemon juice squeezed from half the fruit. Using a culinary brush, brush the sturgeon with vegetable oil. Inside, put a few sprigs of parsley.
- Fold the foil several times and grease it with oil. Put it on a baking sheet. The edges of the foil should be much longer than the width of the pan.
- Put the sturgeon on a baking sheet, turning it into a ring. Water the fish with white wine.
- Lift the edges of the foil and seal the fish.
- Preheat the oven to 200 degrees and place a pan with sturgeon in it. After half an hour, unfold the foil and continue cooking the sturgeon for another 15-20 minutes until cooked. The fish is ready when a clear juice is released when it is pierced.
Sturgeon, baked whole, is usually served to the table whole. For decoration, you can use the remaining parsley and lemon. It looks good baked whole sturgeon, laid out on lettuce leaves.
For the same recipe, you can bake the sturgeon in a mustard sauce by mixing 50 ml of mustard and sour cream and smearing the sturgeon with this mixture instead of vegetable oil. The rest of the recipe will be identical to the above.
Sturgeon stuffed with mushrooms
Composition:
- sturgeon - 2, 5 kg;
- sour cream - 0, 3 l;
- onions - 0, 2 kg;
- fresh champignons or porcini mushrooms - 0, 2 kg;
- salt, spices - to taste;
- lemon juice - 20 ml;
- hard cheese (optional) - 100 g;
- vegetable oil - how much will leave.
Method of preparation:
- Dry and clean the fish with a kitchen towel.
- Mix salt and spices with lemon juice and a tablespoon of vegetable oil. Cover the mixture with sturgeon from all sides, including inside. Temporarily set aside.
- Wash, dry mushrooms with napkins, cut into small pieces.
- Peel the onion, finely chop it with a knife.
- Heat the oil in a pan and fry the onions and mushrooms in it. It is necessary to fry until the liquid released from the mushrooms evaporates from the pan.
- Add sour cream and the mixture remaining after rubbing the sturgeon into the pan. Stew mushrooms for 5 minutes.
- Stuff the sturgeon with mushrooms, fasten the belly with toothpicks.
- Put the sturgeon in the sleeve, tie it on both sides. Toothpicks make several small holes for steam to escape.
- Put the sleeve with the fish on a baking sheet, put it in a preheated 180 degree oven for half an hour.
- Remove from the oven. Remove the fish from the sleeve, cool slightly and cut into portions.
- Spread the pieces on a baking sheet covered with foil or parchment.
- Sprinkle grated sturgeon pieces on a grater with small holes of cheese. Return the pan to the oven for 10 minutes.
If you wish, you can leave the sturgeon whole, cut it before laying it out on plates. In this case, the cheese is not needed, and bake the fish in the sleeve will need a little longer.
Sturgeon baked in an oven
Composition:
- sturgeon - 2 kg;
- chicken egg - 5 pcs .;
- sour cream - 100 ml;
- nutmeg - 10 g;
- balsamic vinegar - 10 ml;
- lemon - 1 pc .;
- salt, pepper mixture - to taste;
- vegetable oil - 20 ml.
Method of preparation:
- Wash the sturgeon. Dip it for 3 minutes in boiling water. Water for this is convenient to boil in a basin.
- Remove the fish from the boiling water, carefully cut the spikes and clean it.
- Cut off the head and tail, take out the screech. The easiest way to do this is to make a small incision near the tail so that the screech is exposed and pull it out, holding the fish by the tail.
- Remove the pelt from the sturgeon. Cut the fish into pieces about 2-3 cm wide.
- Rub the fish with a mixture of salt and pepper, sprinkle with lemon juice squeezed from half a lemon.
- Cook hard boiled eggs, peel, remove the yolks.
- Yolks thoroughly mash with a fork, mix with sour cream and nutmeg.
- In the baking dish, lay a foil folded in several layers. Lubricate it with vegetable oil.
- Place pieces of sturgeon on the foil, cover them with sauce.
- Squeeze the juice out of the remaining half of the lemon, sprinkle the pieces of fish with it.
- Cover the shape with another piece of foil.
- Place the form in an oven preheated to 200 degrees for 30 minutes. 10 minutes before the readiness, remove the top layer of the foil so that the fish will brown.
As a garnish, baked potato is ideal for sturgeon baked in an oven with slices. The dish can also be decorated with slices of tomatoes, cucumbers, lemon slices and olives.
Sturgeon baked in the oven with potatoes and cheese
Composition:
- sturgeon (fillet) - 0.5 kg;
- potatoes - 0, 3 kg;
- onions - 0, 3 kg;
- cheese - 0, 2 kg;
- fresh parsley - 50 g;
- lemon juice - 5 ml;
- mayonnaise - 100 ml;
- vegetable oil - 20 ml;
- salt, seasoning for fish - to taste.
Method of preparation:
- Wash fillet of sturgeon, dry, rub with fish seasoning, cut into small pieces, sprinkle them with lemon juice.
- Cut onions into thin rings.
- Chop parsley finely.
- Peel potatoes and cut into thin circles.
- Grease the baking dish with vegetable oil, place half of the onion on the bottom.
- Put a layer of potatoes on top. Grease it with mayonnaise.
- Put the fish pieces on the potatoes, pour them with marinade from a bowl (the juice that the fish gave during pickling). Sprinkle with parsley.
- Place the rest of the onions on the fish and the remaining potatoes on it. Grease mayonnaise and this layer of potatoes.
- Finely rub the cheese and sprinkle the dish with it.
- Place the form in a preheated 180 ° oven and cook for 35 minutes.
It is better to use potato for this dish young, since the old cooks longer and in 35 minutes it may not be cooked. Garnish for this dish is not required.
As you can see, even an inexperienced cook will be able to cook the sturgeon in the oven in whole or in pieces. At the same time the dish will turn out tasty and appetizing. Baked according to any of the above recipes, sturgeon will decorate the festive table no matter what it is laid for.
