The most delicious sturgeon recipe in the oven. Sturgeon in the oven

To meet beautifully and brightly New Year, holiday menu is thought out in advance, and a special place is given to the fish on the table. You can make a variety of dishes from it, but sturgeon baked whole is especially tasty. This option is often also called royal, and appearance an appetizing snack fits this perfectly. You can see this for yourself just by looking at the photo. However taste qualities This luxurious delicacy is beyond all praise. Try to prepare this elegant and spectacular dish and be prepared for the fact that your guests will remember this dish for a long time. cooking masterpiece!

Cooking time - 1 hour.

Number of servings – 6.

Ingredients

To decorate the festive table with luxurious fish appetizer, you will need to prepare a fairly extensive list of ingredients. After all, fish is complemented with a variety of products that emphasize and reveal its true taste. Since we don’t celebrate New Year every day, it’s quite possible to afford such a fantastic luxury one day. So these are the components:

sturgeon – 1 piece;
butter – 2 tbsp. l.;
lemon – 1 pc.;
olive oil – 2 tbsp. l.;
ground nutmeg– 10 g;
vegetables, berries and fruits - for decoration;
salt and pepper - to taste.

Note! The recipe indicates the amount of ingredients that go into 1 kg of fish. As for vegetables, you can take cucumbers, salad, sweet bell pepper and all kinds of greens. All this will be useful for decorating the finished dish.

How to cook sturgeon in the oven

Luxurious sturgeon baked in the oven is being prepared for New Year's table not fast. You will, of course, have to tinker. But the result definitely deserves it, and you definitely won’t regret the time spent. After all, sturgeon turns out to be tender, aromatic, juicy, and extremely tasty. Despite the fact that all fish are good and healthy in some way, it was not without reason that this particular variety often ended up on the imperial and royal menus. Why not feel like a real king on this holiday?

So, if you decide to make the whole sturgeon in the oven, first of all deal with the fish itself. The carcass will need to be thoroughly rinsed by placing it directly in the sink. Let running water wash away everything unnecessary.

On a note! When cutting this fish, it costs mandatory Use gloves to avoid injuring your hands.

Then the sturgeon will need to be transferred to a cutting surface. The carcass will need to be cleaned of scales. It is recommended to do this in the direction opposite to the location of the scales. The knife should be moved from the tail to the head of the fish. You will also need to be sure to cut the sturgeon’s belly and remove all the giblets from the inside of the carcass. The peritoneum itself will need to be thoroughly cleaned and rinsed several times. It is very important to do this! Otherwise, the fish flesh may become very bitter. The gills should also be removed.

Next, you must definitely remove the vizig, which is located in the ridge. If this is not done, then during the baking process the sturgeon will simply “tear”, which will ruin the appearance of the fish. To do this, you will definitely need to cut the head a little.

Then you will need to cut the carcass near the tail. In this case, a light flagellum will be visible. This is viziga. You just need to pull it out completely. It is very important to do this whole without breaking it.

The next stage of preparation is preparing the sturgeon itself. It is best to twist the carcass into a ring and cut into portions. The top of the fish should be salted to taste and seasoned with spices. It is also very important to sprinkle sturgeon with lemon juice before baking in the oven. This will give the fish pulp a particularly rich taste and expressiveness. Even at this stage, the carcass must be poured with olive oil.

Note! It is optimal to sprinkle the sturgeon with black pepper and ground nutmeg.

Next you will need to take a baking sheet. Foil is laid out on it, which is best generously greased with butter - this will definitely not spoil the taste of sturgeon baked in the oven. Using foil you need to adjust the shape of the fish preparation. It is also recommended to cover each cut piece of fish with food foil. The top of the workpiece must also be covered with it, after which the sturgeon is baked in the oven for 20 minutes at a temperature of 220 degrees. After the specified amount of time, the foil is opened slightly and the fish is placed in hot oven for another 10 minutes.

The most interesting thing remains - the process of decorating the finished dish. It is recommended to place sturgeon on lettuce leaves. On top it can be decorated with berries and fruit slices. Vegetables, for example, carved figurines from boiled carrots. You can also decorate the fish with a mayonnaise mesh.

As you can see, making sturgeon in the oven for the holiday is not so difficult.

Video recipes

To make sturgeon in the oven even easier, you should check out the video recipes:

Sturgeon is one of the most valuable fish species. The absence of small seeds, excellent taste and delicate aroma make sturgeon dishes suitable for the most formal dinners. Particularly suitable for festive table sturgeon baked in the oven

Sturgeon can be baked whole or divided into portions. We'll tell you how to cook both versions of the dish.

In order to bake the whole fish, the sturgeon must be gutted, washed thoroughly and lightly rubbed with salt on the outside and inside the belly. Let's leave our fish for five minutes, and then rinse it again under the tap, not forgetting to wash the inside well. Now dry it with a paper towel.

Now once again salt the sturgeon on all sides and pepper it. It is very good if white pepper is used along with black pepper. You can also rub the fish with dry thyme or parsley, just be careful not to overdo it so that the smell of the spices does not overwhelm the specific aroma of the fish.

Now pour a little lemon juice over the prepared sturgeon and brush it on top vegetable oil. You need to take a little juice and oil.

Now we take a form into which our fish will fit entirely. We put foil folded in two layers into it, put the prepared sturgeon, pour in one hundred grams of white table wine(without flavorings), and wrap it in foil so that there are no gaps. Bake the sturgeon for 10 minutes in a well-heated oven. Then remove the mold and unfold the foil so that the fish is completely open at the top. Once again, lubricate its surface with oil (using a silicone brush, since the fish is hot). Place the pan in the oven again and bake the sturgeon until fully cooked. It is extremely difficult to accurately determine the baking time, since it depends on the size of the fish and the characteristics of the oven. You can check the readiness with a fork; if the cloves easily enter the thickest part of the carcass, then the baked sturgeon is ready. But you can’t overcook the fish in the oven, otherwise it will turn out dry.

The finished baked sturgeon is placed on large dish, garnish lemon slices, parsley sprigs, cranberries or pomegranate seeds. The fish is cut directly on the table using a thin but very sharp knife. You can serve fish with a sauce based on fish broth and white wine.

Now let's look at how sturgeon is prepared, baked in the oven in portions. To prepare, you need to clean and prepare the fish as described in the first recipe. Now cut the carcass into pieces up to 2 cm thick. Lubricate the resulting steaks with vegetable oil, pour over lemon juice, sprinkle with salt, ground white pepper, and dry thyme or marjoram. If the dish is prepared in advance, the sturgeon can be left for several hours to marinate.

Portioned sturgeon baked in the oven is prepared in foil. To do this, you need to cut pieces of foil that will allow you to tightly wrap a piece of fish in two layers. Using folded foil, lifting the sides, we form something like cups into which we place pieces of sturgeon. Now let's cut the champignons into slices and fry them along with the onions. It is not necessary to sauté mushrooms and onions for a long time; frying for five minutes is enough; at the end of cooking, add a few tablespoons of sour cream to this mixture to make thick sauce.

Place a piece of fish in a foil cup, put a spoonful of a mixture of mushrooms and onions on top of it and a slice of lemon without zest, which can add unnecessary bitterness to the dish.

Heat the oven to 180 degrees, place the prepared cups with fish on a baking sheet and cover the fish on top with another piece of foil. Bake for 20 minutes, then remove the top layer of foil and set the dish to brown for another five to seven minutes. Our portioned sturgeon baked in the oven is ready.

Of course, these are not all oven-baked sturgeon dishes that can be prepared for dinner or a holiday table. Sturgeon can be baked with tomatoes, potatoes or other vegetables. You can cook fish in a cheese crust or make it. There are many options, all you have to do is choose the most suitable recipe.

Ideal hearty option healthy dinner or a royal feast - baked sturgeon in the oven. This fish contains a large number 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 carcass 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. Insert halves of lemon slices 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 under delicious cheese crust- very tasty and hearty dish for 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 sturgeon, but also in correct delivery: 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.
Fish stuffed mushroom filling, 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, decorated fresh vegetables, greens, berries, olives, 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.
The potatoes are cut into medium-thick slices and boiled 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.

Due to its appearance and taste delicious snack sturgeon is a real culinary masterpiece. A selection of recipes will help you quickly and satisfyingly feed your family and surprise your guests.

In Rus', from time immemorial, sturgeon was strictly present at the feasts of princes and kings. This dish not only serves as a table decoration, but is also very appetizing and extremely useful. Sturgeon is both boiled and fried. Baked sturgeon is also very tasty.

You will need

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

Instructions

1. When purchasing, carefully select the fish 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 pieces you need right in the store. It will be difficult for you to do this at home, only if the sturgeon is very huge. Pre-chopped fish is much easier to process. But control the gutting process in the store, because the fish may contain caviar, so that you get it.

3. When you get home, thoroughly 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 ready-made dish. You should wash your head extremely thoroughly and remove the gills from it.

4. Prepare a baking dish. This may be a not too flat baking sheet, a huge frying pan or a casserole dish. The mold should be coated 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 additional spices she doesn't demand it. Place them in the prepared pan. Don't forget about the tail and head - place them on the baking sheet too. To add some spice to the fish, sprinkle the slices with a small amount of cognac.

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

7. Pour the prepared sauce over the sturgeon pieces in the mold and place in a preheated oven for 15-20 minutes.

8. Prepare the side dish. Stew champignons or other mushrooms.

9. Once the fish is ready, remove it from the oven and place it on a plate. You can perfectly arrange it on lettuce leaves in the form of a whole fish.

Baked sturgeon is one of the delicious dishes that will decorate any table. The useful properties of this fish are enormous, but despite its belonging to prestigious varieties, preparing it is not so difficult. 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.

Instructions

1. Before baking sturgeon, peel and rinse it. It is not forbidden to place the whole fish on a baking sheet, but in pieces it bakes much faster and is immediately ready for serving in portions. Therefore, this recipe is delightfully suitable for those who want to quickly cook delicious dish, without fear for his appearance.

2. Cut the fish into pieces no thicker than 2 cm, otherwise it will not be able to bake evenly. After this, 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, placing it in the refrigerator for a couple of hours.

3. For each piece of fish, make an envelope out of foil. 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. There is no need to additionally lubricate the bottom of the foil with oil inside; the fish is initially saturated with it and will not burn during the cooking process.

4. Cut the champignons into slices a couple of millimeters thick, fry them together with onions, cut into half rings. There is no need to bring the vegetables to readiness; you just need to lightly fry them, obtaining a crust. A few minutes are enough for this.

5. Place a piece of fish, place a tablespoon of a mixture of mushrooms and onions on it, and a slice of zested lemon. Add a teaspoon of sour cream; on the contrary, the dish may turn out a little dry. Cover the top of the fish with a piece of foil to preserve its appearance, and place it 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 to form a crust on the fish. If you wish, sprinkle the steaks with grated cheese, which will make the steak more impressive, but you can do without it.

Video on the topic

Helpful advice
This sturgeon can be served in the same portioned foil plates, garnished with a branch on top fresh dill.

Sturgeon is a decent fish, a real decoration for a festive table, and sturgeon in Italian with pasta as a side dish is not very difficult to prepare and quite quickly, it will take everyone about 30 minutes to prepare the dish.

You will need

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

Instructions

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

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

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

4. Remove the fish from the heat and immediately place on plates. Drain off the juice remaining after the fish has been stewed. Mix it with lemon juice, add butter and tomato sauce. Stir everything thoroughly until smooth. Garnish the dish with macaroni and cheese and pour over tomato sauce.

Video on the topic

Helpful advice
To prepare this dish, use durum pasta.

Tender sturgeon has a delicate taste and moderate fat content. In order to preserve the suitable properties and beautiful taste of this fish, bake it in the oven. Do not overload sturgeon with spices and complex side dishes. Complete it with a sauce based on wine, tomatoes or cream, which perfectly harmonizes with this delicious fish.

Sturgeon with tomato sauce

For this recipe you can take whole fish or portioned pieces. The final option is more comfortable - the dish will be ready faster. Bake fish in bags from parchment paper, this helps 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 the sturgeon, gut it, peel it. Cut the fish into portions, place in a bowl, sprinkle with lemon juice, sprinkle with pepper and put in the refrigerator for 2 hours. After this, pat it dry with a paper towel and place it on squares of parchment paper. Drizzle the sturgeon with olive oil, wrap tightly in paper and place the parcels 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 olive oil in a frying pan, chop the garlic and brown it, avoiding burning. Pour wine into the pan and evaporate it until half the volume remains. Pour in the cream, add salt and white pepper. Simmer the mixture over low heat for 5 minutes. Pour boiling water over the tomatoes, remove the skin, and chop the pulp. Add the tomatoes to the sauce, add finely chopped parsley and cook until thickened. In return fresh tomatoes You can use tomatoes canned in their own juice. Remove the sturgeon from the oven, carefully unfold the paper and pour hot sauce over each portion. Serve immediately. Serve well-chilled dry white wine with the sturgeon.

Sturgeon baked with bechamel sauce

Try preparing a dish suitable for a gala dinner - sturgeon baked with bechamel sauce. It's worth applying to her 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; - melted butter for frying. For the sauce: - 300 ml of milk; - a circle of onion; - a pinch of grated nutmeg; - 4 black peppercorns; - Bay leaf;- several sprigs of parsley;- 20 g butter;- 20 g flour; - 1 tablespoon cream; - salt; - ground black pepper. Prepare bechamel sauce. Pour the milk into a saucepan, add a slice of onion, nutmeg, parsley, bay leaf and black peppercorns. Bring the mixture to a boil, reduce heat and leave the milk to simmer for 8-10 minutes. Strain the mixture. Melt the butter in a thick-bottomed frying pan, add the flour and, stirring, fry it for 1 minute. Remove the pan from the heat and pour in the milk in small portions, thoroughly mashing the sauce. 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 and cut into pieces. Dip each in flour and fry in hot oil until cooked. Place the fish in a refractory dish, sprinkle with breadcrumbs and grated cheese. Pour bechamel sauce over the sturgeon, sprinkle with the remaining cheese and breadcrumbs, place in the oven preheated to 200°C and bake until golden brown crust. Serve the fish hot.

Video on the topic

Overseas cuisine appeared at the intersection of many cultures. If initially it consisted mainly only of the culinary preferences of the European colonizers of America, then in the 19th and 20th centuries immigrants from countries such as China, India, Cuba, etc. made their contribution to it. Not many gastronomic traditions can boast of such a variety of special technologies, mixing of spices and products.

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 seeds
2 cloves cloves
2 cardamom pods
5 black peppercorns
pinch of sea salt
1 fork bok choy
3 medium parsnip roots
butter
olive oil
1 clove of garlic
juice of 1/2 lemon
bunch of fresh parsley

Instructions

1. Preheat the oven to 220°C. Wash the parsnip roots, peel and cut into lengthwise quarters. Place a large saucepan of water over high heat and bring to a boil. Place parsnips in boiling water and cook for 5 minutes or until approximately tender. Drain the water through a colander and place the roots under the stream cold water 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 you can melt the butter in it. Melt the butter and add the parsnip roots and a pinch of salt. Carefully toss the roasting pan and coat the vegetable on all sides with melted butter. Place in the oven and bake for about 35 minutes until the parsnips are golden and crisp.

3. Remove the seeds from the cardamom pod. Dry cast iron frying pan add cardamom seeds, cumin seeds, coriander seeds, cinnamon, cloves and black peppercorns. Warm gently over medium heat. Place in a coffee grinder or mortar, add a pinch of salt and grind the spices into powder. Pour them onto a flat plate. Brush the sturgeon fillet with vegetable oil and roll one side in ground spices.

4. Pour olive oil into a roasting pan, heat it and place the sturgeon, spice side down. Cook for about 5 minutes until the spices are golden. Turn the sturgeon steak over to the other side and remove the roasting pan to the oven, preheated to 190°C. Bake the sturgeon for about 15 minutes.

5. In a large saucepan, melt a tablespoon of butter with a little olive oil. Add the crushed garlic clove and fry it for 30 seconds. Add cabbage, disassembled into sheets and a pinch of salt. Cook until the bok choy has wilted but is still firm enough to have a crunch. Pour lemon juice into the cabbage and sprinkle with chopped parsley. Stir.

Helpful advice
This sturgeon is served garnished like this: first, put some cabbage on a wide plate, then parsnips, and on top, with the spices facing up, sturgeon.

Jellied fish is a very suitable dish for a gala dinner. You can make the aspic into portions by pouring it into molds or wine glasses. Jellied sturgeon takes quite a long time to prepare, 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

Instructions

1. Lightly salt and season the sturgeon fillet with pepper, then cut into medium-sized slices. Place the fillet in a mold, cover cling film and leave for 8-9 minutes. Remove the film, cover the mold with foil and place in an oven preheated to 100-110 degrees for 45-55 minutes. After this, remove and cool.

2. Pour a glass of cold broth over the gelatin and leave for 15-17 minutes. Boil the rest of the broth and immediately remove from the stove, add the swollen gelatin, stir and strain using a strainer, cool until room temperature. Pour a little broth with gelatin into the aspic cup and put it in the refrigerator.

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

4. Add sturgeon slices to the bowl with the frozen jelly and carefully pour 3-4 ladles of broth over them, cool. Then arrange the decorations, lightly 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- a close relative of salmon. Its meat is rich in omega-3 fats, easily separates from the bones and is extremely tasty. Trout can be fried, poached, or filleted on the grill, but the most primitive and famous method of preparing this fish is to bake it whole.

You will need

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

Instructions

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

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

3. Cut one or two lemons, depending on the size and number of fish, into slices. Lightly salt and pepper the cavity of the fish, and put several sprigs of fresh dill and lemon slices into it.

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

5. Preheat the 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 whole and then divided into portions on the table.

7. Trout with teriyaki sauce and sesame Cut the trout into fillets, removing the bones but leaving the skin on. Rub the fillet with salt and place on a baking sheet lined with baking paper or foil. The fish should lie skin side down.

8. IN small saucepan Combine mirin, a sweet rice cook's wine, sesame oil and teriyaki sauce. Cook over medium heat for 5-10 minutes until the mixture has reduced by 1/3 and is thick like syrup.

9. Take a pastry brush and brush the trout fillet with the resulting sauce. There is no need to make the layer too thick, as then it will burn and instead of a nice aroma, it will give the fish a burning smell. Sprinkle trout fillets with sesame seeds.

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

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

Video on the topic

The list of dishes made from potatoes can be very long, and there are a lot of them. This vegetable has the amazing ability to harmonize with different products, so you can create new masterpieces from potatoes every day and delight your loved ones.

You will need

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

Instructions

1. Recipe No. 1. Peel small potatoes and cut in half. Cut the rounded parts of the potato halves to create a small flat surface. Lightly grease a baking tray with oil and place on it potatoes middles up. Insert a toothpick into the center of the entire half. Cut the lard into thin slices and string them onto toothpicks in the shape of a sail. You will get original “boats”. If the lard is salted, then you can do without seasonings - be guided by your taste preferences. Bake in oven until the potatoes can be easily pierced with a toothpick. Pickled cucumbers are the perfect accompaniment to this dish!

2. Recipe No. 2. Wash the potatoes and boil them in their skins, then peel them and cut them into slices. Clean and cut the champignons, fry on olive oil by adding chopped garlic. Finely chop the parsley. Grease a baking sheet with butter and lay out layers of potatoes (pepper), mushrooms, herbs and cheese, cut into thin slices. Place the remaining butter on top. Pour water over everything, dissolving the required amount of salt in it in advance. Cover with foil and bake in oven at 180-200°C for 20 minutes. After this, remove the foil and bake until golden brown.

3. Recipe No. 3. Peel the potatoes, cut into slices and boil in boiling milk for 5 minutes, adding pepper and nutmeg. Remove potatoes with a slotted spoon. Cut the pork into cubes and fry in butter, adding spices. Grease the mold with oil and lay out layers of meat, potatoes, and sweet peppers cut into strips. Grate the cheese on a huge grater and add to the milk in which the potatoes were boiled, pour into the mold. Bake for 30 minutes oven, heated to a temperature of 200-220°C. Ready dish sprinkle with chopped herbs.

Video on the topic

Note!
The main thing is not to overcook the fish, it cooks quickly, make sure it doesn’t dry out. You hold small slices for less time, and large ones, on the contrary, longer.

Helpful advice
To make the dish look more interesting, you can decorate it. To do this, layer the sturgeon slices with tomato and cucumber slices. Draw a mesh on your head with mayonnaise support, make a radish crown.

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

First of all, it should be remembered that it is not advisable to overload the fish with spices and seasonings, since in this case the taste and aroma of the sturgeon itself are lost. However, even without them, the dish will be a little bland, so everything should be in moderation.
To prevent sturgeon baked in the oven from turning out dry, it is better to cook it in foil or a baking sleeve.
An adult sturgeon has tender but fatty meat, so it does not require the addition of oil, but if you are baking a young sturgeon, you cannot do without it, as the fish may turn out a little dry.
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.

Recipes for preparing sturgeon 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.

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

The whole fish can be cooked in the oven.

Ingredients:

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, uneviscerated fish are washed, then placed 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, this way the scales will come off easier and will not fly apart. Cleaned and gutted fish are washed again with clean cold water.

The selected spices are mixed with salt and rubbed on the fish. Mayonnaise and mustard are mixed in a separate container and the resulting sauce is smeared on the sturgeon inside and out. Place several lemon rings, sprigs of herbs, and a bay leaf inside the carcass and fasten the belly using toothpicks.

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

Later allotted time Remove the container from the oven and remove the top layer of foil. The almost finished fish is poured with the released juice and greased with a piece of butter. After this, the sturgeon is placed in the oven for another 5-7 minutes so that the top is browned; there is no need to cover it with foil. The finished dish is decorated with vegetables and herbs. Boiled potatoes are perfect as a side dish.

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

Ingredients:

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 preparation time for the fish will be significantly reduced. If purchased whole carcass, before cooking it should be, in the same way as in the previous recipe, first soaked in a strong salty solution, and only then gutted and cut into portions approximately 3-4 cm thick.

The dish in which the fish will be baked is lightly greased with vegetable oil, and the prepared steaks are placed on top. The onion heads are peeled, cut into thin rings and placed on top of the fish. Then sprinkle with pepper, add 2 bay leaves, pour over wine and sprinkle with lemon juice.

The washed and dried champignons are cut into large slices; if the mushrooms are not very large, you can simply cut them into halves. The pepper is peeled from seeds and cut into large pieces. Peppers and mushrooms are randomly placed on the onion layer, and cherry tomatoes cut into halves are placed on top in a chaotic manner.

Preheat the oven to 180°C and place a container with sturgeon in it. Bake for 10 minutes, then take out, sprinkle with wine and leave for another 5-10 minutes. Check the readiness of the dish with a fork. If she easily enters the most large piece, then the dish is ready.

The main thing is not to overcook 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 the vegetables with which it was baked.