Sturgeon baked in the oven, incredible tasty dish perfect for your holiday table. Recipes for its preparation are passed down, as a rule, from generation to generation, so each housewife can boast of her own, unique version. Despite this, there are some general rules that cannot be neglected, otherwise the fish of such a noble breed will turn out to be dry and tasteless.

1. First of all, it should be remembered that it is not advisable to overload the fish with spices and seasonings, because in this case the taste and aroma of the sturgeon itself are lost. However, even without them, the dish will be fresh, so everything should be in moderation.
2. So that the sturgeon baked in the oven does not turn out dry, it is better to cook it in foil or a baking sleeve.
3. An adult sturgeon has tender but fatty meat, so it does not require the addition of oil, but if a young individual is baked, then you can’t do without it, since the fish can turn out to be dryish.
4. To prepare a delicious dish, you should know about the features temperature regime. The duration of cooking fish depends on the oven and the size of the fish. A large carcass can be baked in portions.

Sturgeon cooking recipes involve decorating the finished dish, which allows you to make it truly royal. As a rule, thin slices of lemon, herbs, olives or black olives, creamy or mustard sauce are used for this purpose.

Whole sturgeon baked in the oven

This cooking option involves baking fish in foil. You will get a magnificent sturgeon baked in an oven.

Whole fish can be cooked in the oven.

• sturgeon - 1 pc.;
• mustard - 1 tsp;
• mayonnaise - 2-3 tbsp. l.;
• lemon - 1 pc.;
• vegetable oil - 1 tbsp;
• butter - 10-15 g;
• fresh herbs - 1 small bunch;
• pepper, salt, rosemary, oregano - to taste.

Whole, gutted fish is washed, then put in a strong cold salt solution for 15-20 minutes and rinsed with clean water, which will get rid of the specific smell of mud. Next, the carcass is placed in a colander and scalded several times with boiling water, so the scales will be easier to move away and not scatter. Cleaned, gutted fish is washed again with clean cold water.

Selected spices are mixed with salt and rubbed with fish. Mayonnaise and mustard are mixed in a separate container and the sturgeon is smeared inside and out with the resulting sauce. Inside the carcass put a few rings of lemon, sprigs of greenery, bay leaf and fasten the abdomen using toothpicks.

The baking dish is covered with foil, greased with oil, prepared sturgeon is placed on top, sprinkled with lemon juice and covered with another piece of foil. Put in an oven preheated to 180 ° C and bake for 15-20 minutes.

After the set time, the container is taken out of the oven and the top layer of foil is removed. Almost ready-made fish is poured over with the secreted juice and greased with a piece butter. After that, the sturgeon is placed in the oven for another 5-7 minutes so that the top is browned, it is no longer necessary to cover with foil. The finished dish is decorated with vegetables, herbs. Boiled potatoes are perfect as a side dish.

Sturgeon baked in the oven

You can bake sturgeon not only whole in foil, but also in pieces, add mushrooms and vegetables. You can use steaks.

• sturgeon - 1 pc.;
• vegetable oil - 1 tbsp. l.;
• onions - 2 heads;
• bell pepper - 2 pcs.;
• cherry tomatoes - 200 g;
• champignons - 200 g;
• dry white wine - 100 ml;
• lemon - 1 pc.;
• salt, spices.

Sturgeon baked in the oven can be made from ready-made sturgeon steaks, then the time for preparing the fish will be significantly reduced. If a whole carcass is bought, it should be soaked in a strong saline solution before cooking, just as in the previous recipe, and only then gutted and cut into portioned pieces about 3-4 cm thick.

The dishes in which the fish will be baked are lightly greased vegetable oil, prepared steaks are laid out on top. Onion heads are peeled, cut into thin rings and spread on top of the fish. Then sprinkle with pepper, put 2 bay leaves, pour over wine and sprinkle with lemon juice.

Washed and dried champignons are cut into large plates, if the mushrooms are not very large, you can simply divide them into halves. The pepper is de-seeded and cut into large pieces. Peppers and mushrooms are randomly laid out on a layer of onions, cherry tomatoes cut into halves are placed on top in a chaotic manner.

The oven is heated to 180 ° C and a container with sturgeon is placed in it. Bake for 10 minutes, then take out, sprinkle with wine and set for another 5-10 minutes. The readiness of the dish is checked with a fork. If it easily enters the largest piece, then the dish is ready.

The main thing is not to overdo the sturgeon in the oven, otherwise the fish will become dry and lose most of its amazing taste. It is recommended to serve fish prepared according to this recipe with dry white wine and vegetables, with which it was baked.

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Sturgeon in the oven

Need a fancy dish for your holiday table? The best option is whole sturgeon in the oven. The fish is not bony, will not cause inconvenience when eating. Eaters receive valuable fish protein, vitamins, iodine, sodium, fluorine and other useful trace elements. Plus taste and aesthetic pleasure.

Imagine how the sturgeon will stately reclining on an oblong plate:

• garnished with swirls of colorful sauce,
• sprinkled with fresh herbs
• overlaid with gourmet fruits and vegetables.

And it will represent not only indescribable beauty, but also cause pleasure with its divine taste. Sturgeon in any form is a real delicacy.

Content:

Large fish that do not fit on a baking sheet as a whole, of course, will have to be divided into pieces, they can be baked, having previously been packed in several layers of foil. From carcasses weighing several kilograms, you can cook several dishes at once, including aspic or tasty fish soup.

A festive option, definitely, is a whole sturgeon in the oven, if it is placed at least diagonally (or folded into a ring) on ​​a baking sheet. The best option is carcasses weighing up to 3 kilograms. Larger fish are no longer so tasty, they can bake poorly. They are best used for jellied dishes.

The baking sheet must be greased with oil or covered with parchment, foil. This makes it easier to remove the fish and put it on a dish. And the leaf will remain clean, you won’t have to scrape off the stuck pieces of fish from it.

Sturgeon is baked, preheating the oven to 180 ° degrees, no more than an hour, depending on the size of the fish. In a slow cooker - 40 minutes, in an air grill - 20 minutes at an average fan speed and 200 ° heating.

Sturgeon cleaning

Sturgeons have peculiar scales in the form of tubercles - fused bone plates with protruding spikes. Some of them - abdominal and lateral - are removed with a knife, as when cleaning any river fish. Along the middle of the back, near the fins, these plates are more rigid, and are not easily removed from the body. The process of removing them can be facilitated by scalding the back of the sturgeon with boiling water.

The bellies are cut, the carcasses are cleaned of the insides, the film is removed. Cut out the gills. The heads and tail are not touched so that the finished fish flaunts on the dish “as if alive”, has a more picturesque look. The carcasses are washed to remove any remaining blood.

Make a deep notch near the head, notch near the tail. And carefully, trying not to break off, they pull out the screech.

The best seasonings for baking

Sturgeons are delicious on their own, do not require additional products to improve the taste. But they try to serve more than gourmet dish, use savory seasonings that give a delicate flavor and improve the already tasty fish meat.

Often the fish is sprinkled with lemon juice. Under its action, the fishy spirit disappears, and the fibers soften, become more tender in taste. Instead of lemon juice or together with it, sauces are used that grease the fish before baking. Or they preliminarily keep the sturgeon in the marinade for a couple of hours so that the baked fish is juicier.

Salt, pepper, garlic are common ingredients. They are almost always added. It is also always good to supplement herbs, dried or fresh. The most common herbs are used: dill and parsley, celery and cilantro.

Refined flavor give: basil, rosemary, marjoram, thyme, cumin, oregano. Nutmeg, ginger root, coriander seeds, zira, sesame seeds can serve as a good supplement.

Whole sturgeon in the oven - how to cook

For one fish you will need:

• butter - 2 tbsp. l.
• lemon - 1 pc.
• eggs - 4 pcs.
• sour cream - 3 tbsp. l.
• nutmeg - a pinch of 10 g
• breadcrumbs - 100 g
• fresh herbs for sauce - optional
• vegetables, fruits, herbs - to decorate the dish
• salt, white and black pepper - to taste
• vegetable oil (or butter) for greasing the pan
• mustard - 3 tbsp. l.

Prepare the fish carcass for baking, as described above. On the back, you can make transverse cuts so that the spices are better absorbed.

Mix salt with multi-colored peppers, rub the fish inside and out. Let it lie down for half an hour so that the fish juice stands out. Dry, brush with sauce.

Hard-boiled eggs, carefully cut into circles of the same thickness. Take out the yolks, grind them with sour cream, softened butter, half the juice squeezed from a lemon. Add nutmeg, finely chopped greens, your favorite spices.

Line a baking sheet with parchment or foil (optional), grease with oil. Put the carcass of the sturgeon back up, after putting sprigs of aromatic herbs inside. Coat the fish with sauce, sprinkle with the remnants of lemon juice. Insert slices of lemon or vegetables into the cuts on the back. Bake in a preheated oven at 180-190° for about 40-50 minutes.

Readiness is determined by piercing the thickness with a wooden stick. If clear juice does not appear, the fish is baked.

Sturgeon is an exquisite delicacy highly valued in many countries of the world. In Russia, this magnificent fish has been called “royal” since time immemorial and was served on the table at the imperial court. Today, many delicious dishes are prepared from sturgeon, suitable for both everyday and holiday menu. So, we offer you some delicious recipes on how to cook this fish in the oven.

How to cook whole sturgeon in the oven: recipe in foil

Sturgeon baked in the oven in this way is tender, crumbly and unusually fragrant.

Required Ingredients

• sturgeon - 1 large
• boiled yolks - 2 pcs
• sour cream - 3 tbsp
• butter - 20 gr
• balsamic vinegar - 1 tbsp
• mustard - 1 tsp
• nutmeg
• greens
• rosemary
• spices
• lemon
• mayonnaise 75%
• grapes black

Step-by-step instruction

Clean the fish from scales, gut and wash, sprinkle with dry spices and salt.

Combine boiled egg yolks, mustard, sour cream, vinegar, butter and nutmeg powder. Grate the sturgeon inside and out with the resulting mixture. Put thin lemon slices, bay leaf, herbs and rosemary inside the carcass. Secure the belly with toothpicks or bamboo sticks.

Line a baking sheet with food foil, lay the fish on it with a crescent. Sprinkle lemon juice on top and brush with butter. Cover tightly with a second layer of foil and place in an oven preheated to 180°C.

After 20 minutes, take it out, remove the top foil, pour the carcass abundantly with the released juice and return to the oven for 5-7 minutes so that the fish is browned.

Put the finished baked sturgeon on a serving dish lined with fresh herbs. Decorate with mayonnaise and large grapes.

How to deliciously cook sturgeon in the oven in slices: step-by-step instruction and photo

The unusualness of this recipe lies in the original combination of the delicate taste of sturgeon baked in pieces and spicy citrus sweet and sour sauce.

Required Ingredients

• sturgeon fillet - 1.5 kg
• olive oil - 6 tbsp
• butter - 30 gr
• lemon - 2 pcs
• lime - 2 pcs
• bell pepper - 1 pc.
• sugar - 1 tsp
• vinegar
• ground black pepper
• fish seasoning
• thyme

Step-by-step instruction

• Defrost the sturgeon and cut into portions.
• Sprinkle the fillets with a mixture of salt, fish seasoning and peppers.
• Squeeze juice from one lemon, add vinegar and oil to it, mix everything very well.
• With a confectionery brush, grease the fish pieces with a lemon-vinegar mixture and put them in a refractory dish lined with food foil.
• Arrange sprigs of thyme around the sturgeon to enhance the flavor, cover with another layer of foil and send for 20 minutes in the oven, heated to 175 ° C.
• After the time has elapsed, remove the top foil and let the fish bake until golden brown.
• Squeeze juice from one lime and lemon into a small container, add sugar, salt and pepper to taste, add butter and bring to a boil over low heat. Boil for 5-7 minutes until thickened.
• Put ready-made pieces of baked sturgeon on portioned plates, garnish with finely chopped bell pepper, slices of lemon and lime, pour over with citrus sauce and serve.

How to cook whole sturgeon in the oven: Monastic recipe with photo

You can bake sturgeon in the oven for any celebration. This fish has an amazing taste and gives the festive table a special chic. The whole recipe tells how to cook sturgeon in the oven in great detail and every cook can easily cope with the task.

Required Ingredients

• sturgeon - 1 piece
• lemon - 2 pcs
• cherry tomatoes - 12 pcs
• pitted olives - 1 can
• orange - 2 pcs
• cucumber - 3 pcs
• fresh salad - 2 bunches
• dry white wine - 150 gr
• pepper
• spices

Step-by-step instruction

Gut the fish, wash, lightly sprinkle with salt and set aside for 5-7 minutes. Then rinse under water and pat dry.

Salt and pepper again, rub with spices and sprinkle with freshly squeezed lemon juice. Top with olive oil.

Cover the baking dish with foil, put the sturgeon and pour in the white wine. Pinch the foil very tightly and put in the oven for 10 minutes.

After the time has elapsed, remove, open the foil and in this form bring the fish to full readiness.

Before serving, put the sturgeon on a dish lined with lettuce leaves. Decorate with cherry tomatoes, citrus slices, cucumbers and olives and offer to guests.

How to cook whole sterlet baked in the oven at home: photo recipe with instructions

Stuffed sterlet is very profitable to cook, if only because it does not need a side dish. It is replaced by hearty and tasty rice-mushroom filling.

Required Ingredients

• sterlet - 4 pcs
• fresh mushrooms - 1 kg
• white onion - 3 pcs
• rice - 1 tbsp
• olive oil - 2 tbsp
• mayonnaise - 4 tbsp
• greens - 1 bunch
• pepper
• lemon

Step-by-step instruction

Gut the sterlet, wash and free from the fins. Brush the top with olive oil and then sprinkle with salt and pepper.

Finely chop the onion and mushrooms and fry in a pan until tender. Stir in pre-boiled rice, salt and pepper to taste.

Stuff the fish with rice and mushroom mass and place the carcasses on a baking sheet lined with foil, bellies down. With the help of a pastry brush, generously coat the sterlet with mayonnaise and send it to the oven preheated to 180 ° C for 40 minutes.

Sprinkle the finished dish with finely chopped herbs, decorate with lemon rings and serve.

In Russia, from time immemorial, sturgeon has been rigorously present at the feasts of princes and kings. This dish not only serves as a table decoration, but also very appetizing and extraordinarily suitable. Sturgeon is both boiled and fried. The baked sturgeon is also very appetizing.

You will need

• sturgeon;
• cream 20%;
• sour cream 20%;
• pepper;
• champignons or other mushrooms.

Instruction

1. When buying, select the fish carefully so that it is fresh. Calculate in advance how many guests you will have, based on this, take the required number of fish.

2. Ask for the fish to be chopped into the right pieces right in the store. At home, it will be difficult for you to do this, only if the sturgeon is hefty huge. Pre-cut fish is much easier to process. But control the process of gutting in the store, because there may be caviar in the fish, so that you get it.

3. When you get home, carefully wash each slice and remove the skin from it. The procedure should be performed strictly with a sharp knife. Leave the skin and fins on the tail and head, this will serve original decoration for a more prepared meal. Exceptionally scrupulously, you should wash your head and remove the gills from it.

4. Prepare a baking dish. It may not be too flat a baking sheet, a large frying pan or a goose. The form should be smeared with vegetable oil. Heat the oven to 180 degrees.

5. Salt and pepper the sturgeon slices to your taste. This fish has its own special taste, therefore it does not require any additional spices. Lay them out in the prepared form. Do not forget about the tail and head - place them on the baking sheet too. To spice up the fish, sprinkle the slices with a small amount of cognac.

6. Prepare the sauce. Take 20% cream and 20% sour cream and mix them in a ratio of three to one.

7. Pour the pieces of sturgeon in the form with the prepared sauce and place in a preheated oven for 15-20 minutes.

8. Prepare the garnish. Stew champignons or other mushrooms.

9. As soon as the fish has reached readiness, take it out of the oven and put it on a dish. It is allowed to perfectly arrange it on lettuce leaves in the form of a whole fish.

Baked sturgeon is one of the delicacy dishes that will decorate any table. The useful properties of this fish are enormous, but, despite its belonging to prestigious varieties, it is not so difficult to cook it. For the most part, sturgeon can be baked according to the same recipes as other decent fish.

You will need

• Sturgeon;
• spices;
• sour cream;
• mushrooms;
• vegetable oil;
• foil.

Instruction

1. Before baking sturgeon, clean and rinse it. It is not forbidden to lay the fish on a baking sheet as a whole, but in pieces it is baked much faster and is immediately ready for serving in portions. Consequently this recipe charmingly suitable for those who want to quickly prepare an appetizing dish, without fear for its appearance.

2. Cut the fish into pieces no more than 2 cm thick, on the contrary, it will not be able to bake evenly. After that, brush the steaks with a mixture of lemon juice with a few drops of vinegar, vegetable oil, black pepper, salt, and marjoram or thyme herbs. If time permits, leave the fish to marinate in this mixture, putting it in the refrigerator for a couple of hours.

3. For each piece of fish, make a foil envelope. To do this, cut out a fragment twice the size of the steak itself, taking into account the height of the sides. Fold the foil in two layers, making a small semblance of a small saucer. Inside, it is not necessary to additionally lubricate the bottom of the foil with oil, the fish is initially saturated with it and will not burn during cooking.

4. Cut the mushrooms into slices a couple of millimeters thick, fry them together with onions, cut into half rings. It is not required to bring the vegetables to readiness, you just need to lightly fry them, getting a crust. It takes just a few minutes to do this.

5. Put a piece of fish on it, put a tablespoon of a mixture of mushrooms and onions, a slice of lemon, peeled. Add a teaspoon of sour cream, on the contrary, the dish may turn out to be slightly dry. Cover the fish on top with a piece of foil so that it preserves its appearance, and place in the oven, preheated to 180 degrees. Sturgeon baked in the oven will be ready within 20 minutes. 5 minutes before turning off, remove the foil so that a crust forms on the fish. If you wish, sprinkle the steaks with grated cheese, the one that will make the steak more spectacular, but you can do without it.

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Useful advice
It is allowed to serve such sturgeon on the table in the same portioned foil plates, decorating the top with a branch of fresh dill.

Sturgeon is a decent fish, a real decoration of the festive table, and Italian sturgeon with pasta for garnish is not difficult to cook and fast enough, it will take each about 30 minutes to cook the dish.

You will need

• - sturgeon fillet - 700 g;
• - bow - 1 pc.;
• - butter - 3 tablespoons;
• - tomatoes - 2 pcs. medium size;
• - dry white wine - 60 g;
• - pasta - 100 g;
• - grated cheese - 30 g;
• – tomato sauce- 1 tablespoon;
• - lemon juice - 40 ml;
• - salt - to taste.

Instruction

1. Clean the fillet from skin and cartilage. Cut into slices and lightly salt. Peel the onion and cut into small slices. Wash the tomatoes, remove the stalks and cut into cubes.

2. Pour wine into a saucepan, put pieces of sturgeon, onion and tomatoes on it. Salt everything to taste and simmer for 10-15 minutes over medium heat.

3. Boil pasta in boiling salted water. Put a slice of butter in them and sprinkle with grated cheese.

4. Remove fish from heat and immediately place on plates. Drain the juice remaining after stewing the fish. Mix it with lemon juice, add butter and tomato sauce. Stir everything thoroughly until smooth. Serve with macaroni and cheese and top with tomato sauce.

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Useful advice
Use firm pasta for this dish.

Delicate sturgeon has a delicate taste and moderate fat content. In order to preserve the useful properties and beautiful taste of this fish, bake it in the oven. Do not overload sturgeon with spices and difficult side dishes. Complement it with a sauce based on wine, tomatoes or cream, perfectly in harmony with this delicious fish.

Sturgeon with tomato sauce

For this recipe, you can take a whole fish or portioned pieces. The final option is more comfortable - the dish will be ready faster. Bake fish in bags parchment paper, this helps to keep it juicy. You will need: - 1 kg of sturgeon; - 1 lemon; - olive oil; - 1 glass of cream; - 1 glass of dry white wine; - 6 ripe tomatoes; - 3 cloves of garlic; - salt; - white pepper; - 2 tablespoons of chopped parsley. Wash, gut, clean the sturgeon. Cut the fish into portions, put in a bowl, sprinkle with lemon juice, sprinkle with pepper and put in the refrigerator for 2 hours. After that, blot it with a paper towel and lay it on squares of parchment paper. Drizzle the sturgeon with olive oil, wrap tightly with paper and place the bundles on a baking sheet. Bake the fish in the oven at 130°C for about half an hour. While the sturgeon is baking, prepare the sauce. Heat the olive oil in a frying pan, chop the garlic and brown it without burning it. Pour the wine into the pan and boil it down until half of the volume remains. Pour in the cream, add salt and white pepper. Simmer the mixture over a slow fire for 5 minutes. Pour boiling water over the tomatoes, remove the skin, chop the pulp. Pour the tomatoes into the sauce, add the finely chopped parsley and cook until thickened. Instead of fresh tomatoes, it is allowed to use tomatoes canned in their own juice. Remove the sturgeon from the oven, carefully unfold the paper and pour each portion with hot sauce. Serve immediately. Serve perfectly chilled dry white wine with sturgeon.

Sturgeon baked with bechamel sauce

Try to cook a dish suitable for a gala dinner - sturgeon baked with bechamel sauce. It is worth submitting green salad with fresh cucumbers and a dressing of eggs, mustard and sour cream. You will need: - 1 kg of sturgeon; - 200 g of hard cheese; - 2 tablespoons of flour; - salt; - 2 tablespoons of breadcrumbs; : - 300 ml of milk; - a circle of onions; - a pinch of grated nutmeg; - 4 black peppercorns; - bay leaf; - several sprigs of parsley; - 20 g butter; - 20 g flour; - 1 tablespoon of cream; - salt ;- ground black pepper. Prepare bechamel sauce. Pour the milk into a saucepan, add the onion circle, nutmeg, parsley, bay leaf and black peppercorns. Bring the mixture to a boil, lower the heat and let the milk simmer for 8-10 minutes. Strain the mixture. In a heavy-bottomed pan, melt the butter, add the flour and stir-fry for 1 minute. Remove the pan from the heat and pour in the milk in small portions, rubbing the sauce scrupulously. Place the pan on the stove and whisk the mixture until it comes to a boil. Cook for 2-3 minutes, pour in the cream, add salt and pepper. Peel the sturgeon from the skin and cut into pieces. Roll each in flour and fry in hot oil until tender. Lay the fish in a refractory form, sprinkling with breadcrumbs and grated cheese. Pour the bechamel sauce over the sturgeon, sprinkle with the remaining cheese and breadcrumbs, place in the oven, heated to 200 ° C, and bake until golden brown. Serve spicy fish.

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Overseas cuisine - appeared at the junction of many cultures. If initially it was formed mainly only from the culinary preferences of the European colonialists of America, then in the 19-20th century, immigrants from countries such as China, India, Cuba, etc. made their contribution to it. Boasting such a variety of special technologies, a mixture of spices and products, few gastronomic traditions can do.

You will need

• Sturgeon with parsnips and bok choy
• 2 sturgeon steaks, 150 g each
• 1 teaspoon ground cinnamon
• 1/2 tsp cumin seeds
• 1/2 tsp coriander seed
• 2 cloves
• 2 cardamom pods
• 5 black peppercorns
• a pinch of sea salt
• 1 fork Chinese cabbage bok choy
• 3 medium parsnip roots
• butter
• olive oil
• 1 garlic clove
• juice of 1/2 lemon
• bunch of fresh parsley

Instruction

1. Preheat oven to 220°C. Rinse the parsnip roots, peel and cut into lengthwise quarters. Place a large pot of water on a high heat, bring to a boil. Dip the parsnips in boiling water and cook for 5 minutes or until almost done. Drain the water through a colander, and put the roots themselves under a stream of cold water in order to stop cooking.

2. Prepare a heat-resistant dish suitable for the oven, hold it over the fire or heat it in the oven so that it is allowed to melt the butter in it. Melt the butter and put the parsnip roots in it, add a pinch of salt. Carefully tossing the brazier, coat the vegetable with melted butter on all sides. Place in the oven and bake for about 35 minutes until the parsnips are golden and crispy.

3. Remove the seeds from the cardamom pod. Place cardamom, cumin, coriander, cinnamon, cloves, and black peppercorns in a dry cast iron skillet. Gently warm over medium heat. Put in a coffee grinder or mortar, add a pinch of salt and grind the spices into a powder. Spread them out on a flat plate. Lubricate the sturgeon fillet with vegetable oil and roll one side in ground spices.

4. Pour olive oil into a frying pan, heat it up and place the sturgeon with the spice side down. Roast for about 5 minutes until the spices are golden. Turn the sturgeon steak over to the other side and put the roaster in the oven, heated to 190 ° C. Bake sturgeon for about 15 minutes.

5. In a large saucepan, melt a tablespoon of butter with a little olive oil. Add crushed garlic clove and saute for 30 seconds. Add cabbage, stripped into sheets and a pinch of salt. Roast until the bok choy is wilted but still firm enough to be crunchy. Pour lemon juice over cabbage and sprinkle with chopped parsley. Stir.

Useful advice
Such sturgeon is served garnished as follows: first, a dumb cabbage is placed on a wide plate, then parsnips, and on top, spices up, sturgeon.

Sea fish is a very suitable dish for a gala dinner. It is allowed to make the aspic portioned, pouring it into molds or into glasses. The jellied sturgeon is prepared for quite a long time, but the result will exceed your expectations.

You will need

• – 800-900 ml fish broth
• - 25-35 g of powdered gelatin
• - 140-150 g carrots
• – 1 lemon
• – 5 quail eggs
• - 50-80 g parsley
• - salt
• - 10-15 g white ground pepper
• – 850-950 g sturgeon fillet

Instruction

1. Salt the sturgeon fillet a little and season with pepper, then cut into medium-sized slices. Put the fillet in a mold, cover cling film and leave for 8-9 minutes. Remove the film, close the mold with foil and put in an oven preheated to 100-110 degrees for 45-55 minutes. After that take out and cool.

2. Pour gelatin with a glass of cold broth, leave for 15-17 minutes. Boil the rest of the broth and immediately remove it from the stove, add the swollen gelatin, mix and strain with the help of a strainer, cool to room temperature. Pour a little broth with gelatin into a cup for aspic and refrigerate.

3. Prepare for jellied decoration. Throw carrots into boiling water and cook for 8-9 minutes. Cool, peel well, make several longitudinal cuts on it, then cut into circles. Pour eggs with warm water, boil for 3-5 minutes, peel, cut in half. Rinse the lemon perfectly with boiling water and cut into thin circles, divide the parsley into leaves.

4. Add slices of sturgeon to a bowl with frozen jelly and diligently pour them with 3-4 ladles of broth, cool. Then lay out the decorations, slightly pressing them into the jelly. Pour in the remaining broth and refrigerate for a couple of hours. Serve the dish cold.

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Trout is a close relative of the salmon. Its meat is rich in omega-3 fats, easily separated from the bones and extremely appetizing. Trout can be fried, poached, grilled, but the most primitive and famous way to cook this fish is to bake it whole.

You will need

• Trout with lemon
• - trout;
• - lemons or limes;
• - butter;
• - dill;
• - salt pepper;
• - baking paper or a form and white wine.
• Trout with teriyaki sauce and sesame
• - trout;
• - 1/2 tablespoon of sesame oil;
• - 1.3 cups of mirin;
• - 1/3 cup teriyaki sauce
• - salt;
• - 2 teaspoons of sesame seeds.

Instruction

1. Lemon Trout Buy whole or gutted trout. Gut a whole fish. You can cut off the fish's head, or you can cook it with the head.

2. Rinse the trout inside and out under cool running water. Pat thoroughly with a dry paper towel.

3. One or two lemons, depending on the size and number of fish, cut into circles. Lightly salt and pepper the cavity of the fish, and put a few sprigs of fresh dill and lemon slices into it.

4. Rub the outside of the fish with salt and pepper and drizzle with vegetable oil.

5. Preheat oven to 220°C. Place the trout on a baking sheet lined with baking paper or in a mold with a little white wine poured into the bottom in advance. Bake the fish for 15 to 20 minutes, depending on its size.

6. Before serving, garnish the fish with lemon slices and sprinkle with chopped dill. Baked trout is traditionally served on a platter as a whole and is already divided into shares on the table.

7. Trout with Teriyaki Sauce and Sesame Cut the trout into fillets, removing the bones, but leaving the skin. Rub the fillets with salt and place on a baking sheet lined with parchment paper or foil. The fish should be skin down.

8. In a small saucepan, combine mirin, a sugary rice cooking wine, sesame oil, and teriyaki sauce. Cook over medium heat for 5-10 minutes until the mixture has reduced by 1/3 and becomes thick like syrup.

9. Take a culinary brush and grease the trout fillet with the resulting sauce. It is not necessary to make a layer too thick, because then it will burn and, instead of a nice aroma, it will give the fish a burning smell. Sprinkle the trout fillets with sesame seeds.

10. Place the trout in a preheated oven at 175°C on the middle shelf. Bake for 5-10 minutes.

11. Bring the remaining mirin and teriyaki syrup to a boil and pour over the cooked fish.

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Dishes made from potatoes can be listed hefty long, tea is a lot of them. This vegetable has a stunning property to harmonize with different products, therefore it is allowed to create new masterpieces from potatoes at least every day and delight loved ones.

You will need

• Potato "boats":
• potato;
• salo;
• toothpicks (not flavored with mint).
• Potatoes with mushrooms:
• 600 g potatoes;
• 400 g of champignons;
• 200 g cheese (ex.
• "Russian");
• 2 cloves of garlic;
• 50 g butter;
• olive oil;
• salt;
• ground black pepper;
• greens.
• Potatoes with pork:
• 700-800 g potatoes;
• 0.5 kg of pork;
• 0.5 l. milk;
• 1 sugary pepper;
• 150 g of cheese;
• butter;
• spices (pepper
• nutmeg
• salt);
• greens (parsley
• green onions).

Instruction

1. Recipe number 1. Peel small potatoes and cut in half. Make a cut at the rounded parts of the potato halves so that a small flat surface is formed. Grease a baking sheet lightly with oil and place on it. potatoes middle up. Insert a toothpick into the center of the whole half. Cut the fat into thin slices and string on toothpicks in the form of a sail. Get the original "boats". If the fat is salted, then it is allowed to do without seasonings - be guided by your taste preferences. bake in oven until potatoes can be easily pierced with a toothpick. Pickled cucumbers will be the perfect companion for such a dish!

2. Recipe number 2. Rinse and boil the potatoes "in their uniforms", then peel and cut into circles. Peel and cut the mushrooms, fry in olive oil, adding chopped garlic. Finely chop the parsley. Lubricate a baking sheet with butter and lay out layers of potatoes (pepper), mushrooms, herbs and cheese, cut into thin slices. Spread the remaining butter on top. Pour everything with water, dissolving the right amount of salt in it in advance. Cover with foil and bake oven at 180-200°C for 20 minutes. After that, remove the foil and bake until golden brown.

3. Recipe number 3. Peel potatoes, cut into circles and boil in boiling milk for 5 minutes, adding pepper and nutmeg. Take out the potatoes with a slotted spoon. Pork meat cut into cubes and fry in butter, adding spices. Lubricate the form with oil and lay out layers of meat, potatoes, chopped sugary peppers. Grate the cheese on a huge grater and add to the milk in which the potatoes were boiled, pour into a mold. Bake 30 min. oven heated to a temperature of 200-220°C. Sprinkle the finished dish with chopped herbs.

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Note!
The main thing is not to overdo the fish, it is rapidly preparing, make sure that it does not dry out. You hold small slices for a shorter amount of time, and large ones, on the contrary, longer.

Useful advice
In order to make the dish look more exciting, it is allowed to decorate it. To do this, lay slices of sturgeon with slices of tomatoes and cucumbers. On the head, draw a mesh with mayonnaise support, make a crown of radishes.

If you bake fish in the oven, you can get an incredibly tasty, rich and fragrant dinner. According to our recipes, you will definitely succeed, because everything is very simple and, by the way, quite quickly!

Whole sturgeon baked in the oven

How to cook:

Method of cooking in foil

It will take 2 hours and 30 minutes to prepare.

How many calories - 249.

How to cook:

1. Wash sturgeon in cold water, clear of scales.
2. Remove the innards by cutting through the belly, head, tail and fins.
3. Pour boiling water over it and peel off the skin.
4. Cut the sturgeon into portions.
5. Cut the lemon in half and squeeze all the juice out of it.
6. Remove the bones from the juice, combine with soy sauce and oil.
7. Add some salt and stir.
8. Put fish slices in it, mix and place washed rosemary on top.
9. Let it brew for at least two hours, stirring occasionally.
10. When the time has passed, cover the form or baking sheet with a sheet of foil.
11. Arrange fish pieces on top and place rosemary sprigs on them, save the marinade.
12. Cover the fish with foil and top, put in the oven for twenty minutes.
13. Pour the rest of the oil into a saucepan and put on the stove.
14. Add flour and stir quickly to avoid lumps.
15. Pour in the marinade left over from the fish.
16. Cook until thick, stirring occasionally.
17. At the end, add spices to taste and you can get the fish, serve with sauce.

On the video - delicious sturgeon baked in pieces in foil:

How to bake sturgeon with potato slices

It will take 1 hour and 50 minutes to prepare.

How many calories - 146.

How to cook:

1. Rinse the fish thoroughly and remove the scales.
2. Cut open her belly and take out the insides.
3. Rinse the carcass from the inside, then remove the tail, head and cut off the fins.
4. Put the sturgeon in a colander and pour over the hottest water from the tap. After that, pull off the skin and cut into portions.
5. Place the slices in a small bowl and sprinkle with salt and pepper.
6. Drizzle all this with lemon juice and mix.
7. Let her sit for about half an hour.
8. At this time, you can prepare the form and for this you need to grease it with oil with a brush.
9. Peel the onion, wash it and cut into half rings.
10. Place it all on the bottom of the mold, distributing it in an even layer.
11. Peel and wash the potatoes, cut into rings.
12. Place in a bowl, add mayonnaise and chopped herbs.
13. Mix it all up and spread evenly over the onions.
14. Next - fish and grated cheese in an even layer.
15. Put in the oven for one hour at medium temperature.

Stuffed sturgeon

It will take 1 hour and 45 minutes to prepare.

How many calories - 96.

How to cook:

1. Peel the carrots, wash them and grate them. Remove the husk from the onion and remove the roots, then you can chop with a knife or grater.
2. Pour a little oil into the pan, add both components. Simmer them, stirring, until soft, then salt.
3. Peel potatoes, wash and cut into cubes. Pour into a saucepan and rinse in running water from starch.
4. Then pour again and put on the stove, boil until tender. Drain the water from the prepared slices, mash the potatoes into a puree.
5. Add flour and gently fold in the egg so it doesn't curdle. Rinse green onions and finely chop, pour into mashed potatoes.
6. Mix everything and let cool. Put the filling on the work surface in layers: potatoes, carrots with onions, dill.
7. Wash the fish thoroughly, remove scales and entrails.
8. Cut the fins, wash the carcass from the inside. Salt it and sprinkle with black pepper, not only outside, but also inside.
9. Now carefully transfer the stuffing prepared in layers into the belly of the fish. After that, if desired, you can sew it up. Cover the form with foil and put the fish in it, belly down.
10. Cover with foil and put in the oven for half an hour. When the time has passed, remove the top foil and return the fish to the oven for another twenty minutes.

On the video - simple and delicious recipe cooking stuffed sturgeon:

Recipe with mushrooms

It will take 1 hour and 30 minutes to prepare.

How many calories - 93.

How to cook:

1. Wash the sturgeon with cold water, clean off its scales. Next, open the belly and remove all the insides from there.
2. Rinse the carcass very thoroughly both inside and out. Grate with salt and black pepper on all sides (including the inside), sprinkle with lemon juice.
3. Mushrooms pull off the film and trim the legs.
4. Cut them into sticks and set aside. Peel the onion, rinse and cut into small cubes.
5. Put a slice of butter in a frying pan, let it disperse.
6. Add onions and mushrooms, simmer until fully cooked. At the end, pour in the cream and add spices to taste.
7. Cool the finished filling, then fill the fish belly with it. Heat the oven to 200 degrees, put the fish in a baking dish.
8. Brush with the rest of the oil and put in the oven. Periodically pour wine and the resulting juice from the mold.
9. Bake for about 45-50 minutes until done.

While you are cleaning the fish from the insides, pay attention to the black film that separates these very insides from the meat. It must be removed, otherwise it will make the fish bitter.

If you want to bake sturgeon with lemon rings, then before serving, they will definitely need to be replaced with fresh ones. This is necessary in order for the dish to have the most fresh and appetizing appearance.

In the belly of a fish, you can put not only various vegetables. For the same purpose, you can use fresh herbs (dill will be advantageous) or spicy herbs (very tasty with rosemary and thyme).

Serve fish with your favorite side dish for a perfect dinner (or lunch). It could be rice mashed potatoes, grilled vegetables, buckwheat, pearl barley, etc.

After watching the video, you will learn how to quickly cook sturgeon with mushrooms:

Sturgeon is a delicious fish with insanely tender and light meat. Be sure to cook it if you've never tried it before. Enjoy your meal!