Sturgeon meat is distinguished not only by its delicate and pleasant taste, but also by its high content of nutrients. It contains easily digestible proteins, fats necessary for the body, and many vitamins and microelements. A large number of different dishes can be prepared from this fish, but whole baked sturgeon, which can become a real decoration for the holiday table, is especially useful.
Sturgeon in the oven
Sturgeon stuffed with salmon and eggs
Ingredients: - sturgeon weighing 1−1.5 kg; - 250 g of fresh salmon fillet; - 3 eggs; - 150 ml cream; - vegetable oil; - fresh herbs; - lemon; - salt and black pepper to taste.
Clean the fish, gut it, cut off all the fins and remove the gills. Then wash thoroughly under running water. Dry with a napkin and rub with a mixture of salt and black pepper. Pour the juice of half a lemon over the inside and outside and leave to soak in the spices for 20 minutes.
You can also remove the ridge. To do this, make a cut along it from the inside and carefully remove it using a sharp small knife
Meanwhile, make the filling. Boil the eggs hard, cool and chop. Mix with warm cream and finely chopped salmon fillet. Salt and pepper the mixture. Add the greens and mix everything thoroughly. Stuff the sturgeon with the prepared mixture and carefully sew up the belly with thread or pin it with toothpicks.
Transfer the fish to a baking sheet greased with a small amount of vegetable oil. Pour over the remaining lemon juice and place in the oven preheated to 200°C for 40 minutes. Place the finished sturgeon on a large dish and carefully remove the threads from it. Garnish with large lemon slices and serve with boiled potatoes.
Sturgeon with tomatoes and onions
Ingredients: - sturgeon; - 3−4 medium-sized tomatoes; - 1 onion; - lemon; - salt and ground black pepper.
Prepare the fish as described above. Also grate with salt and pepper and add the juice of half a lemon. Cut the onions and fresh tomatoes into slices, and the remaining half of the lemon into half rings. Place these ingredients into the sturgeon's belly. Wrap the fish in foil, place on a baking sheet and cook in the oven for 30-40 minutes.
Sturgeon baked whole in herbs and white wine
Ingredients: - sturgeon weighing 1.5−2 kg; - 1 glass of dry white wine; - 1/3 teaspoon each of thyme and parsley; - lemon; - olive oil; - ground black and white pepper; - salt to taste.
Prepare the fish as described above and dry it. Rub with salt, a mixture of black and white pepper, parsley and thyme. Let soak in spices for 15 minutes. Then pour lemon juice on the outside and inside, leave for another 5 minutes. Place thin slices of lemon into the belly.
Place the sturgeon on a large sheet of thick foil and fold in the edges. Pour dry white wine and a little olive oil inside. Press the edges of the foil together tightly so that there are no gaps. Place in the oven for 25 minutes. After the allotted time, open the foil, sprinkle the fish with a small amount of lemon juice and simmer for another 10 minutes. Carefully transfer the finished sturgeon to a plate decorated with herbs and lemon.
Sturgeon is truly a royal fish. White, tender meat, complete absence of bones, indescribable taste and aroma make it a delicacy. This fish can be boiled, stewed, fried. But if you want to preserve the beneficial properties of sturgeon as much as possible, it is best to bake it.
Its meat is dense, quite fatty and does not dry out in the oven. You can cook the fish by cutting it into portions. The whole carcass, decorated with jellied vegetables and cranberries, will look very impressive on the holiday table. Here we will look at how and how much to bake sturgeon, and also reveal some secrets of cutting this delicious fish.
At first glance, this inhabitant of the Caspian Sea looks threatening and unapproachable. Huge sharp spikes can cut any mittens. Let's not panic. Rub the carcass with salt, and after five minutes scald it with boiling water. Now let's touch the thorns. If they do not crawl from the back, then the scalding operation should be repeated. So what's on our agenda? Whole baked involves first gutting the carcass. After we have removed the insides, rub the fish outside and inside with spices and salt, three tablespoons of sour cream and juice squeezed from half a lemon.
Cut the other half of the citrus into slices. Place the fish on foil and decorate with lemon slices on top. We wrap the aluminum sheets in an envelope so that the juice released during heat treatment does not escape anywhere. Bake the sturgeon in an oven preheated to 180 degrees for about 20 minutes. After that, take out the baking sheet and unfold the foil on top. Lubricate the fish with butter and send it to bake for another 10-15 minutes. This beauty is served with mustard sauce, sprinkled with chopped dill and parsley.
Here's another recipe. Here we cut the sturgeon carcass into portioned pieces and remove the cartilage. Salt them, sprinkle them and place them in a frying pan, which you can later put in the oven. For 600 g of sturgeon we only need two spoons of sour cream. We lubricate the sides of our fish with it. We also put 50 g of butter among the pieces and pour in half a glass of water. We bake the sturgeon in the oven for about half an hour, as in the previous recipe, at 180 C. We must not forget to water the fish with the released juice from time to time.
Main dish and side dish in one package! This valuable fish can be baked with vegetables and potatoes. But first we fillet the sturgeon carcass. Salt and pepper the meat, cleared of skin and cartilage. If the fillet turns out to be 500-600 g, a kilogram of potatoes will be enough. We clean it and cut it into slices. Grease the bottom and walls of the mold with butter. Place half of the potatoes. We also season with spices and salt. We put sturgeon on it. Cut five tomatoes into circles. Place them on top of the fish. Cover with the remaining potatoes. Pour plenty of mayonnaise over everything and sprinkle with grated cheese. Bake the sturgeon in the oven for thirty-five minutes at 180 C.
For originality, you can stuff fish. Rub it with mayonnaise, and inside put a few slices of lemon, chopped dill and parsley, a peppercorn, and spices to taste. We fasten the edges of the abdomen with toothpicks. Grease a baking sheet with sunflower oil and sprinkle with onion rings (about half a kilo). We place the fish on this “bed”. We also grease the top with oil so that it does not dry out. Bake the sturgeon in the oven for 20 minutes. After this, salt the onion and grease the fish with butter. We send it to bake for another quarter of an hour.
The ideal option for a hearty, healthy dinner or royal feast is baked sturgeon in the oven. This fish contains a large amount of substances valuable for the human body. Sturgeon can be prepared in any way, but only baking allows you to preserve the maximum useful elements in the fish. In addition, the tender meat is quite fatty, so it does not dry out in the oven.
Secrets of cooking fish
- 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 normal fishy smell.
- Before baking, the sturgeon is washed, cleaned, and the entrails are removed. To cope with the hard scales of the fish, the carcass is first doused with boiling water. The vizig (chord, dorsal cord) is removed through a circular incision at the base of the tail.
- If the whole sturgeon is cooked in the oven, the head and tail are not removed, only the gills and fins are cut out.
- You can mask the peculiar smell of fish by rubbing it with a mixture of dry parsley, thyme and black pepper.
- In order for the sturgeon meat to be cooked tasty, baked and not dry, you should use a carcass weighing up to 3 kg.
- How long should I bake fish? Cooking time depends on the size of the sturgeon: a small carcass will bake in 25–30 minutes, a large one in 45–60 minutes.
- Sturgeon is delicious on its own, so there is no need to overuse spices. It is enough to season the baked dish with black pepper, garlic, lemon juice, thyme, thyme, and 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 sturgeon;
- 1 lemon;
- 80 g low-fat mayonnaise;
- 50 g of greens: parsley, onion, dill;
- 50 ml olive oil;
- salt and spices to taste.
Step by step recipe.
- Gutted and washed fish are rubbed with salt and spices.
- The greens are finely chopped and mixed with mayonnaise.
- Sturgeon is stuffed with the resulting mixture; the abdominal walls are connected with toothpicks.
- The fish is transferred to a sheet of foil with its back facing up.
- Shallow transverse cuts are made along the sturgeon's spine. The halves of lemon slices are inserted into the resulting holes.
- The fish is poured with oil and juice from the remaining lemon, then carefully wrapped in foil.
- The sturgeon is placed in a preheated oven at 200°C for 30 minutes.
- The finished fish is removed from the foil and transferred to a flat plate.
Sturgeon cooked whole in the oven looks appropriate on a holiday 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 required 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;
- oil for frying.
Cooking steps.
- Chop carrots and onions and sauté in oil until soft.
- The salmon is cut into wide slices and sprinkled with spices.
- Mix fried vegetables, egg and salmon.
- The sturgeon is cleaned and washed. Several shallow cuts are made in the pulp. The carcass is salted and seasoned.
- Fish and vegetable filling is evenly laid out inside the sturgeon.
- Both parts of the fish are connected with small skewers.
- The sturgeon is placed 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 covered with a delicious cheese crust are a very tasty and satisfying dish for your everyday diet and holiday menu.
List of products for 4-6 servings:
- 1 medium sturgeon;
- 2 onions;
- 150 g Dutch cheese;
- half a lemon;
- 20 ml vegetable oil;
- 40 g light sour cream;
- salt and ground black pepper.
How to cook sturgeon in the oven in pieces?
- The belly of the sturgeon is cleaned, the skin and scales are removed, and the head and tail are cut off.
- The carcass is cut into medium pieces.
- The chopped fish is salted, peppered, and sprinkled with freshly squeezed lemon juice. In this form, the sturgeon is left to marinate in the refrigerator for 25 minutes.
- The baking dish is greased with oil.
- The peeled onion is cut into large rings and laid out on the bottom of the mold. Add a little salt.
- Pieces of fish are evenly distributed on top. Each is smeared with sour cream and sprinkled with grated cheese.
- The dish is heated 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 the 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 sturgeon carcass;
- 600 g fresh champignons;
- 2 carrots;
- 2 onions;
- 1 lemon;
- 120 ml 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.
Cooking stages.
- The champignons are coarsely chopped and fried in oil until the liquid has completely evaporated.
- Add chopped onions to the browned mushrooms, and after 2 minutes, grated carrots.
- The contents of the pan are salted, peppered and cooked for 5 minutes. At the end, add cream and mix.
- Lemon is cut into half rings.
- The sturgeon is cleaned, gutted and washed. The head and tail are not cut off.
- Several cuts are made inside the carcass and lemon slices are inserted into them.
- The fish is stuffed with mushroom filling and seasoned with coriander. The abdomen is “sutured up” with toothpicks.
- The stuffed sturgeon is wrapped in 2 layers of foil and cooked in the oven at 180°C for 30 minutes. Then unfold the foil and bake the fish until browned (about 15 minutes).
Sturgeon “royally” is served on a beautiful tray, garnished with fresh vegetables, herbs, berries, olives, and crayfish
Sturgeon in vegetables
Fish prepared this way turns out tasty and very juicy. The sturgeon recipe can be changed at will by adding new vegetables.
Ingredients for 5 servings:
- 500 g sturgeon (fillet);
- 500 g potatoes;
- 4 onions;
- 2 carrots;
- 1 bell pepper;
- 200 ml tomato juice;
- salt;
- seasonings to taste;
- vegetable oil.
Cooking steps.
- The fillet is cut into pieces, sprinkled with salt and spices and left for 30 minutes.
- Cut the potatoes into medium-thick slices and boil for 10 minutes.
- Onions are cut into half rings, peppers and carrots into strips. Vegetables are fried in oil until golden.
- Place half of the boiled potatoes on a baking sheet and salt.
- Pieces of sturgeon are placed on top.
- Next add fried vegetables and leftover potatoes.
- The contents of the baking sheet are poured with tomato juice.
- 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 your family and surprise your guests.
To prepare this dish, it is best to use only fresh sturgeon. There should be no cuts or bruises on it. If you don’t have the opportunity to buy fresh fish, then take frozen fish. But it is important to defrost it in the fresh air.
Necessary ingredients for cooking
To bake sturgeon in the oven in the best traditions of Russian cuisine, you need to prepare the following set of ingredients:
- sour cream – 200 g;
- butter – 20 g;
- fresh sturgeon – 1 pc.;
- lemon – ½ part;
- olive oil – 10 ml;
- chicken eggs – 4 pcs.;
- table vinegar – 2 tbsp. l.;
- corn flour – 100 g;
- vegetable oil – 10 ml;
- nutmeg (ground) – 10 g;
- pepper and salt - to taste.
The process of cooking sturgeon in the oven
You need to start preparing this dish by cutting up the fish. This must be done exclusively with gloves so as not to injure your hands. First, rinse the sturgeon under running water, then place it on a cutting board and scrape off the mucus from it with a sharp knife, starting from the tail and moving towards the head. Then remove the gills, cut the abdomen and remove the giblets. Then rinse the fish again, paying special attention to the peritoneum.
Take a large saucepan, fill it to the handles with water and bring to a boil. Lower the sturgeon there for literally 2-3 seconds, holding it by the tail. Then immediately pour cold water over the fish. Then skin it, remove the fins on the sides, belly and back. Rub the prepared sturgeon thoroughly with pepper and salt. Transfer it to a container and leave to marinate for 50-60 minutes at room temperature. During this time, the fish will have time to give juice.
Start preparing the sturgeon sauce. Hard boil the eggs, cool, peel and separate the yolk. Mash it thoroughly with a fork and transfer to a bowl. Add sour cream, melted butter, table vinegar and nutmeg there. Mix everything thoroughly to obtain a homogeneous consistency. Please note that you can use rosemary vinegar instead of table vinegar. It will make the fish meat more tender.
Preheat the oven to 190 degrees. Grease a baking sheet with vegetable oil, line it with parchment paper, and place the prepared sturgeon on it. Pour the sauce over the fish and sprinkle with cornmeal. Then take half a lemon and squeeze the juice out of it. Drizzle it over the fish and then pour olive oil over it. Send everything to bake for 20 minutes.
Carefully transfer the finished sturgeon to a plate using wide spatulas. You can decorate the fish with fresh vegetables or sprigs of herbs. It is served with a side dish, which can be boiled potatoes, buckwheat or rice.
Today, sturgeon baked in the oven is a real delicacy that gives the holiday table an elegant and rich look. There are a huge number of culinary methods and methods for preparing this tasty and rare fish, and any part of it is suitable for preparing a culinary masterpiece. However, nothing can compare with sturgeon baked whole in the oven.
Baked sturgeon in foil
Ingredients:
- Sturgeon – 1 piece;
- Mustard – 10 g;
- Mayonnaise – 50 g;
- Fresh herbs – 30 g;
- Spices (salt, bay, oregano, rosemary, nutmeg, allspice and black pepper) - to taste;
- For decoration - greens, tomato, cucumber and lemon.
Cooking method:
We take ungutted, unpeeled and whole sturgeon which we wash, treat with salt, and then rinse under running water. It also needs to be doused with boiling water. To do this, place the fish in a colander and scald it with boiling water. Further clean from scales, gut it and wash it well again. There is no need to cut off the fins, but we do remove the cartilage.
Mix dry spices with salt, which rub the fish, then grease it outside and inside with mayonnaise mixed with mustard. By the way, some housewives use sour cream instead of mayonnaise - it will also turn out delicious. Inside the sturgeon we put a sprig of rosemary, bay, dill, parsley and lemon slices. We fasten the belly with toothpicks.
Cover the baking sheet with foil and place it on the fish in a semicircle, sprinkle it with lemon, grease it with oil, salt and pepper. Since our sturgeon should be baked completely in foil, it needs to be covered with the second part of it, and the edges of the two halves should be pressed well together. Place the dish in the oven for 20 minutes at 180 degrees. After 15 minutes, you need to remove the baking sheet from the oven with the sturgeon, remove the top part of the foil and pour the juice over the fish, which should have already come out of it and greased with butter. Place the pan in the oven again for 5 minutes, but this time without the top foil. This is necessary so that the fish browns.
And at this time we must prepare all the vegetables to decorate the sturgeon. You can, for example, take the advice and decorate the fish using the carving technique, that is, first lettuce leaves are ironed onto the dish, then vegetables, and baked sturgeon on top. It is decorated with a pattern that is drawn with the sauce using a culinary syringe. You can also serve fish with potatoes, which will serve as a side dish for our main dish.
Sturgeon stuffed with mushrooms
Ingredients:
- Sour cream – 300 g;
- Sturgeon – medium size;
- Onions – 2 pcs.;
- Champignons – 200 g;
- Vegetable oil;
- Spices and salt - to taste.
Recipe:
Pre-cleaned and well-washed fish must be dried with a towel. Next, mix aromatic herbs, spices, salt, a few drops of vinegar, lemon juice and vegetable oil. Ready coat the fish with marinade and put it in a cool place for a couple of hours. We wash the champignons with water and cut them into four parts, and the onion into half rings. Lightly fry the onion and mushrooms until a uniform golden brown crust is obtained.
Onion and mushroom filling pour sour cream and add lemon juice. This Stuff the sturgeon with the mixture and secure its belly with a toothpick. Preheat the oven to 180 degrees, but before baking the fish, place it in a sleeve. The dish is prepared in 30 minutes. Before serving the dish, the sturgeon is decorated with herbs and sprinkled with grated cheese, preferably hard cheese, you can add tomatoes cut into circles - it all depends on your desire and taste preferences. Potatoes, rice, buckwheat and a variety of vegetable salads can serve as a side dish for this dish.
