How to cook sturgeon deliciously

This truly royal fish can cook different ways, and in any interpretation you get an impeccable dish. For example, you can cook from sturgeon rich soups, second courses and appetizers. This type of fish in itself has a fairly bright and specific taste that does not require additional spices Thanks to this, sturgeon in various variations turns out to be oily, juicy and fragrant. To enhance the taste, fish can be watered with lemon juice or rolled in salt. Today we will present some simple recipes for cooking sturgeon.

Sturgeon baked in the oven with sour cream

You will need: a kilogram of sturgeon, sour cream - 50 grams, butter - 20 grams, black pepper and salt. First of all, we preheat the oven to 200C and after that we proceed to prepare the dish. The fish must be cleaned of bones, then sprinkled with spices (optional). We generously coat the sturgeon with sour cream - if desired, you can squeeze the garlic. Top with butter and put on a baking sheet, pouring a little water into it. Place the mold in the oven for half an hour. In the process of cooking, water the fish with the juice that stands out. Garnish the finished fish with slices of orange and lemon. Sturgeon baked in the oven goes well with any vegetables, herbs and potatoes.

royal recipe for festive table

Necessary components for a sturgeon dish in the oven: 200 grams of fish fillet, garlic (2 cloves), 300 grams of mushrooms, 200 grams of oyster mushrooms, broth 50 ml, white wine - 30 ml., butter- 5 grams, onion(head), salt, fresh thyme, pepper - a small spoon each. Mix ½ of the spices and sprinkle them on the fish. We spread the sturgeon in a form, greased with oil, and bake until tender. After a few minutes, pour the fish with white wine and broth - continue to bake until all the liquid has evaporated, while reducing the heat by half. Make mushroom sauce: fry chopped mushrooms with onions, add butter, fresh thyme, pepper and salt. We form the dish: the finished baked sturgeon is poured with mushroom sauce. Bon appetit!

"Royal fish" baked with potatoes

Ingredients: one sturgeon, cheese - 200 grams, potatoes - 300 grams, mayonnaise or sour cream (20 ml), onion, 1/2 lemon, parsley, pepper, salt. In order for the sturgeon baked in the oven with potatoes to turn out juicy and fragrant, the fish must first be peeled, the spine removed from it, cut into portioned steaks and marinated in lemon juice with pepper and salt - leave for 15 minutes. Lay the sliced onion on a greased baking sheet. Place ½ of the peeled and sliced potato on top of the onion. Lubricate with a specially prepared gravy of mayonnaise, pepper and parsley. Then comes half of the pickled sturgeon. We cover everything with onions. Lay out the potatoes. We close the whole mass with grated cheese and send it to the oven for 50 minutes. The end result is amazingly delicious. fragrant dish, which will decorate any festive table.

Real jam

Such sturgeon, baked in the oven with potatoes and cheese, will delight you with its amazing taste, softness and tenderness.

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Photo gallery: How to cook whole sturgeon in the oven - recipes with photos

The sturgeon rightfully belongs to the "elite" varieties of fish with a high nutritional value. Sturgeon meat contains a whole complex of essential amino acids, proteins, vitamins and microelements. Especially appreciated in sturgeon is glutamic acid, which gives the fish a truly “royal” taste. Besides, high content omega three acids beneficial effect on metabolism, improves brain and heart function.

Sturgeon dishes are a delicacy that gives the festive table a rich and sophisticated look. There are many recipes for preparing this rare and tasty fish - and from any part of the sturgeon you can cook a real cooking masterpiece. How to cook whole sturgeon in the oven? Sturgeon recipes in the oven are quite easy to perform and even "beginner" cooks can do it.

Whole sturgeon baked in the oven: a classic recipe with a photo

For cooking this amazing delicious dish you will need a set of available products. Of course, the main highlight of the program"will be fresh sturgeon, and the rest of the ingredients can be found in the "bins" of every housewife. Everything ingenious is simple! The recipe is for 5-6 servings.

List of required ingredients:

sturgeon - weighing 1 kg
eggs - 4 pcs.
breadcrumbs - 100 g
vegetables and greens - lettuce, cucumber, bell pepper, parsley, dill
sour cream - 150 ml
butter and olive oil - 2 tbsp. l.
balsamic or rosemary vinegar - 1.5 tbsp.
lemon - 1 pc.
ground nutmeg - 10 g
salt and pepper

How to cook sturgeon baked in the oven - cooking steps:

Sturgeon baked in the oven with cherry tomatoes and oranges: a step by step recipe with a photo

This dish, worthy of real gourmets, will conquer with its exquisitely aristocratic taste. Sturgeon meat itself is very tender, and with spices and vegetables it turns out just an amazing combination. Our recipe is designed for 15 - 20 servings - based on the weight of the sturgeon. If you have a smaller fish, then reduce the amount of ingredients.

Ingredients for the recipe:

sturgeon - fish weight 3 - 4 kg
cherry tomatoes - 10 pcs.
cucumbers - 2 - 3 pcs.
black olives - 10 pcs.
lemon - 2 pcs.
oranges - 2 pcs.
lettuce leaves– 400 g
dry white wine - up to 150 g
vegetable oil
salt and spices

How to cook sturgeon in the oven - step by step instructions:

We clean and cut the fish, and then rinse thoroughly, especially the inside. Rub with salt and leave for a couple of minutes. Then you need to rinse with running water and dry with a napkin or towel.
We prepare the sturgeon carcass for heat treatment - salt, pepper, rub with spices, sprinkle with lemon juice and spread vegetable oil.
At the bottom of the baking sheet you need to put foil (2-3 layers), which we also smear with oil. We put the prepared fish on foil, “douse” it with white wine and seal it. To bake sturgeon in the oven, set a timer for 7 to 10 minutes. After the time has passed, we take out the fish, open the foil and set it to bake again - a delicious baked crust will appear.
Decorating a serving dish with freshly prepared sturgeon green salad, lemons, cherry tomatoes and cucumbers.

Sturgeon with champignons in sour cream, baked in the oven - recipe with photo

Thanks to perfect match products, the fish acquires a rich taste. And what a scent! The dish perfectly retains its useful taste qualities, since baking takes place in the sleeve. According to this recipe, you can quickly and tasty cook an amazing dish and delight guests at the festive table.

Ingredients:

medium size sturgeon
sour cream - 300 g
champignons - 200 g
onion - 2 pcs.
vegetable oil
salt and spices
culinary sleeve for baking

Step by step description of the recipe:

We wipe the pre-cleaned and washed fish with a towel.
Mix vegetable oil, lemon juice, salt, spices, fragrant herbs and a couple of drops of vinegar. Lubricate the sturgeon with the resulting marinade and put in a cool place for 1 - 2 hours.
We wash the champignons with water and cut into pieces, and the onion into half rings. Lightly sauté mushrooms and onions in a skillet until tender. golden brown.
Now we put the sturgeon, onion-mushroom mixture in the sleeve and pour sour cream with the addition of lemon juice. We cook the sturgeon in the oven, heated to 180 degrees, for 20 - 30 minutes. When serving, you can sprinkle with grated cheese and garnish with herbs.

How to cook whole sturgeon in the oven, video

Baked sturgeon can be stuffed yourself different stuffing. Mushrooms, onions, carrots, pickled cucumbers - whatever your imagination tells you! We mix all the components, add a little mayonnaise or sour cream and stuff the fish. Simple and delicious!

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Sturgeon in the oven

Need a fancy dish for your holiday table? The best option- 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 others 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 a more refined dish for the festive table, they use savory condiments, which give a delicate aroma 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. Supplements are always good too. 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. Can be a good supplement nutmeg, ginger root, coriander seeds, zira, sesame seeds.

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 the 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 lie down for half an hour to stand out fish juice. 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.

Soft and dense, but at the same time, tender sturgeon meat has an incredible taste and almost complete absence of small bones. Since ancient times, this has been one of the obligatory and favorite dishes on the royal table. Fortunately, such a delicacy is now available to us - simple lackeys. I offer you three options for cooking sturgeon - whole, in pieces and in the form of steaks fried in a pan.

Kitchenware: cutting board, garlic press, baking sheet, knife, thick thread or skewer, bowl.

Ingredients

Step by step cooking

On top of the dense skin, the sturgeon is covered with slippery mucus, which must be washed off. To do this, we wash it, without cutting it, under a tap with warm water and lightly rub with a brush or scouring pad with an abrasive surface.
We open the belly. We clean the insides and be sure to remove the gills. There is no need to remove the skin, because thanks to it and the spikes, the fish will look royally on the table. For the same reason, we leave the head and fins. The skin after baking will become soft, and it will not be difficult to remove it already in the plate.
Peel 4-5 medium onions and cut into arbitrary medium-sized pieces or half rings. Pass the peeled head of garlic through a garlic press or finely chop. We put everything in a bowl.
Cut the zest from three to four lemons, depending on the size. We also cut them into small pieces and send them to a bowl. Seasoned with black and white ground pepper and sprinkle a couple of teaspoons of salt.
We wash bunches of dill, green onions and parsley under the tap. Chop and put in a bowl. Pour about a third of a glass of vegetable or olive oil and mix well together.
Lightly rub the inside of the fish with salt. We put onion-lemon minced meat in it. We sew the belly with a thick thread or fasten it with a skewer. It can be fastened in several places with toothpicks, and to be sure, pull it off with a thread.
Cut the remaining lemons into rings. We make a pillow out of the part on a greased baking sheet and lay out the sturgeon. We add a little salt to the skin and put some of the lemons on top of the fish, and leave some for serving.
We send the baking sheet to the oven, heated to 180-190 °, for about 1.5 hours. When half the time has passed, we lubricate the skin with oil so that after baking it acquires a beautiful shine.
We take out our beauty, decorate with fresh herbs and the remaining lemon and put in the very center of the table.

video recipe

See how tasty and quick you can cook whole sturgeon in the oven in the video recipe.

cooking options

Very delicious sturgeon it turns out if it is stuffed with mushrooms and crackers. To do this, fry 700-800 g of mushrooms cut into pieces with two or three chopped onions and cool. Cut into three or four slices white bread small cubes, dry in a pan or in the oven and add to the mushrooms. Salt, pepper and stuff the gutted fish. Pull with threads, lay on a greased baking sheet and bake for 1-1.5 hours.

Cooking time: about an hour.
Servings: 4.
Kitchenware: foil, cutting board, baking dish or baking sheet, knife.

Ingredients

Step by step cooking

video recipe

How to cook sturgeon in the oven in slices, see step by step recipe on video.

cooking options

To receive immediately delicious fish, and garnish, we take potatoes at the rate of two or three pieces per serving.
We clean and cut the tubers as you like. As a rule, it is a thick straw or slices.
Mix potatoes with mayonnaise or sour cream, as well as with salt and spices. You can even add some minced garlic.
Separately marinate pieces of sturgeon for 20 minutes in sour cream or mayonnaise sauce with fish spices, salt and squeezed lemon juice.
Put the potatoes on a baking sheet covered with foil or in a mold, and sturgeon on top.
Bake for 40 minutes at 180-190°.
Decorate with parsley sprigs and serve with vegetable salad.

Cooking time: 40 minutes.
Servings: 2-3.
Kitchenware: frying pan, knife, spatula, cutting board, bowl or vessel, plate, paper towels.

Ingredients

Sturgeon	1 PC.
Lemon	1 PC.
Salt	of necessity
Parsley, green onion	for filing
Vegetable oil	for frying
Ground pepper (black and white)	taste
Flour	1 stack
Butter	30-40 g

Step by step cooking

First of all, the sturgeon needs to be gutted. To do this, open the belly and take out all the insides. Cut off the fins, head and tail. But we do it in such a way that a little pulp remains on them, because then it will be possible to cook an ear out of them. Don't forget to remove the gills from the head.
We wash the carcass under the tap. Dry with paper towels and cut into steaks 2-3 centimeters thick.
Salt all the pieces on each side, season with white and black pepper and mix with your hands to distribute the spices over the entire surface. You can add a few other seasonings: dried garlic, white mustard, marjoram, thyme. Let marinate for about 20 minutes.
A couple of minutes before frying, sprinkle with juice squeezed from half a lemon.
Pour a glass of flour into a deep bowl. Roll each piece in it on all sides. You can also add some spices to the flour.
Warm up the pan well. Pour vegetable oil to the bottom and melt 30-40 g of butter in it. From this mixture Fried fish it will be much tastier.
We spread the fish in a well-heated oil so that the crust immediately grabs. Fry over medium heat for about 4 minutes until golden brown and turn over to the other side. The second side will take a little less time, so after 2-3 minutes a beautiful crust forms on it, and you can put the steaks on a plate.

What to serve with

The most correct, in my opinion, side dish for fried sturgeon and other fish is mashed potatoes. But you can just cut into slices a couple fresh tomatoes , season with pepper and salt, drizzle with oil and sprinkle with finely chopped dill. And sprinkle the steaks themselves with chopped green onions and garnish with parsley leaves.