Sterlet dishes

Sterlet is a noble royal fish. Only experienced cooks know how long to cook it. Sterlet usually takes about 15-25 minutes to cook. First you need to gut it, cut off the head and tail, then put it in boiled water and lightly salt it.

Sterlet has been valued at all times. Not a single royal reception was complete without this noble and healthy snack. This is a symbol of wealth and luxury. According to popular belief, serving sterlet on the table means wishing your guest health and prosperity. This fish is so good that it is used almost entirely, except for the entrails. The sterlet chord can be used as a filling for pies and kulebyaki. There are many recipes for this fish.

Royal baked sterlet

Ingredients:

Fish – 1 piece;
Onions – 1 pc.;
Lemon – 1 piece;
Olive oil;
Greens to taste (dill, parsley, cilantro);
Spices to taste.

Cooking sterlet in the oven is not only tasty, but also healthy.

Preparation:

Before starting cooking, you need to select the ingredients for stuffing the fish royally. They can be varied and depending on taste and preferences.
The basic recipe can be modified at your discretion.
Wash and gut the fish. Salt, rub with spices and brush the back and belly of the fish with olive oil.
Chop onions and lemon. Stuff the sterlet with half of this mixture.
Take a large baking sheet, place baking foil on it, the remaining lemon and onion mixture, add finely chopped herbs and wrap the fish in seasonings. Wait five minutes for the fish to soak and place it in the oven.
Cook in a preheated oven at 200 degrees for about an hour, depending on the size of the fish. Cooking time can vary within 15 minutes.
10 minutes before the end of the cooking time, open the foil from the back of the fish and let it brown. The dish will look more appetizing.

Sterlet is usually served on a large platter with lettuce, tomatoes, lemon and olives. And for a side dish you can make baked potatoes or vegetables in the oven.

Bon appetit!

Another good recipe is baking sterlet in the oven on a baking sheet.

Fried sterlet with cheese

This fried sterlet recipe is simple and perfect for a family dinner. And if you didn’t know what to do with the caught sterlet, we’ll give you a hint: fry it and then simmer in the oven. And to cook such fried sterlet in a frying pan, we need:

sterlet - 1 kilogram;
breadcrumbs - 3 tablespoons;
butter - 1 tablespoon;
vegetable oil for frying;
salt, black pepper to taste;
hard cheese - 200 grams;

Number of servings: 5 pieces;

Cooking time: 1 hour.

Preparation:

We start with painstaking work: the fish needs to be cleaned, the mucus washed off, gutted, the head cut off and then cut into portions. Don't forget to remove the fins and remove the rib bones from the meat with tweezers. Then salt and pepper the sterlet steaks.
Melt butter in a bowl. We coat each piece of fish with it inside and out, and then sprinkle with breadcrumbs.
Pour vegetable oil into a frying pan and fry each piece of sterlet on both sides over medium heat.
After this, turn on the oven at 180 degrees. Grate the cheese. Place the fish pieces in a heat-resistant dish, sprinkle cheese on top and bake for 4 minutes. Decorate the finished dish with lettuce leaves and serve hot. In the meantime, while your household members are trying delicious sterlet fried under a cheese crust, you can calmly look at the latest photos offered by visitors to the “Fishing Everyone!” website.

Baked sterlet in the oven with potatoes and mushrooms

Sterlet baked with potatoes and mushrooms will become a real decoration of the festive table. A very tasty and beautiful dish.

Ingredients:

Sterlet – 900 grams
Lemon – 1 piece
Thyme – 4-5 sprigs
Garlic – 1 head
Champignons – 250 grams
Greens (green onions, parsley, dill) - half a bunch
Potatoes – 1 kilogram
Onion – 2 onions
Sour cream – 150 grams
Olive oil – 50 milliliters
Black pepper - to taste
Salt - to taste
Paprika - to taste

Cooking method:

To prepare baked sterlet, first prepare a dressing (marinade) for the fish. Grate the lemon zest on a fine grater. Transfer the zest to a deep bowl. Add 2 teaspoons salt, black pepper, olive oil. Mix until a paste forms. Leave for 15-20 minutes.
We take champignons. Mushrooms washed and dried. Squeeze 1-2 cloves of garlic into the mushrooms. Fill with olive oil. Salt 2-3 pinches. Add 2 teaspoons of paprika. Mix.
Fill the potatoes with water and put on the fire; when it boils, cook for no more than 5 minutes. Then drain the water and let it cool a little.
Take sour cream and squeeze a clove of garlic into it. Add 2 pinches of salt. A little black pepper. Mix well.
Let's take a sterlet. The fish is quite “snotty”, so you need to stock up on paper towels to remove the mucus from it. Thinly cut off the bone scutes (bugs) from the ridge and sides of the fish. Gut the fish (cut the fish along the belly). We remove the insides. The chord (visig) can be left or cut out, as you prefer. We clean the gills.
Transfer the fish to a baking sheet. Spread the sterlet outside and inside with a dressing (marinade) made from lemon zest. Leave the fish to marinate for 30 minutes.
While the sterlet is marinating, prepare the remaining ingredients. Cut one onion into circles to use as a base for fish. We cut the second onion into 2 parts, cut the first part into thin half rings, which we will use for stuffing the fish, and the second part into thicker ones, which we will use for the lining. Place thin half rings into a bowl.
Chop the garlic clove and add it to the bowl with the onion.
Chop the dill for sprinkling the final dish.
Finely chop the remaining greens; they will go inside the sterlet. Add the greens to the bowl with the onions and garlic. Cut the remaining lemon into 2 parts and squeeze the juice of one half into a bowl with herbs and onions for stuffing the sterlet. Mix.
Assembling the final dish for baking. Place thickly chopped onion on the very bottom of the baking sheet, which will serve as a base for the sterlet. Place the sterlet on the base. Place a sprig of thyme inside the fish. Stuff the fish with herbs, onions and garlic. Add the remaining thyme sprigs. Turn the sterlet belly down onto the onion bed. Place champignons on one side of the fish and slightly boiled potatoes on the other. Coat the potatoes with previously prepared sour cream. Pour the lemon juice of the other half of the lemon over the mushrooms and sterlet.
Place the fish in an oven preheated to 200 degrees for 40-45 minutes.
Sprinkle the finished potatoes with dill. Squeeze the remaining juice from the lemon onto the finished fish.
You can serve baked sterlet with potatoes and champignons directly on a baking sheet.

Ear

Sterlet belongs to the sturgeon family, so you can cook a very rich, tasty and aromatic fish soup from it.

To prepare this soup you will need the following set of products:

1 kg prepared fish,
20 g parsley and celery roots,
150 g onions,
1 small bunch of fresh parsley and dill,
300 g potatoes.

The spices you will need are salt, ground black pepper and lemon slices.

You can prepare delicious fish soup according to the following instructions.

Rinse the prepared carcass well and dry with paper towels. Set aside for a moment.
Wash, peel and chop the celery and parsley roots on a grater or in a blender.
Peel the onion and rinse, but do not chop.
Peel, rinse and cut the potatoes into cubes.
Cut the carcass into medium-sized portions and place in a saucepan. Fill them with cold water and place on the burner. Bring to a boil.
2 minutes after boiling, place the celery and parsley pulp, as well as the whole onion and potatoes, into the pan. Season and cook until done.
After cooking, remove the pan from the burner, remove the onion (if desired, you can chop it and put it back in the soup) and put a piece of butter in the dish.

The fish soup is served in portioned plates, decorated with fresh chopped herbs. It is best to eat it with black bread and low-fat sour cream.

When cooking fish broth, it is necessary to constantly skim off the foam, this will prevent the soup from becoming cloudy in the future.

Sterlet stuffed

Sterlet stuffed is a tasty and easy to prepare dish. Suitable for beginner cooks.

Ingredients:

Fish - 3 pcs.;
Fresh mushrooms – 1 kg;
Rice - 200 g;
Onions - 2 pcs.;
Mayonnaise - 50 g;
Olive oil - 1 tbsp. l.;
Herbs and spices to taste.

Preparations:

First you need to gut, wash, and clean the insides of the fish. This will improve the taste of the dish.
Gutted sterlet should be greased with oil (it is better to use olive oil), rubbed with salt and pepper. Place the fish on a baking sheet.
Mushrooms need to be fried along with onions for 5 minutes.
Then mix the mushrooms with rice, add salt and spices. The filling should be tasty.
Stuff the sterlet with the resulting mixture.
Turn the fish belly down. Coat the sterlet with mayonnaise.
Place it in the oven for 40 minutes at 180 degrees.
Sprinkle the finished stuffed fish with herbs and you can serve it to the table. There is no need to prepare a side dish for this dish; the fish already has rice filling.

That's all! The dish is ready! Bon appetit!

Classic baked sterlet

Sterlet dishes turn out very tasty and juicy when baked in the oven.

To prepare fish according to the classic recipe you will need:

1 medium-sized carcass (must fit entirely on a baking sheet);
65 – 75 ml vegetable or olive oil;
250 ml medium fat sour cream;
150 ml dry white wine;
200 g of onions or red onions;
25 – 35 g butter.

Spices you will need: cinnamon, black pepper, anise, bay leaf and a small bunch of fresh herbs.

The best way to prepare this dish is as follows.

Place the prepared carcass in a container with boiling water for a couple of seconds. This will help maintain its shape during further cooking.
Then rub it on all sides and inside with spices and seasonings.
In a separate deep bowl, mix sour cream with butter, wine and herbs.
Grease the carcass with the prepared sauce and set aside for 15 - 20 minutes.
Peel the onion, rinse and cut into half rings.
Place it in the belly and close it with a toothpick.
Grease a baking tray with oil and place the fish in the center, and place a piece of butter on it.

Afterwards, the baking sheet should be placed in the oven, preheated to 180 degrees for 25 - 30 minutes.

It is recommended to serve baked sterlet cut into portions. You can decorate them with lemon slices or cherry tomatoes. The best greens are lettuce and parsley.

Pie with sterlet

Recipes with sterlet are very diverse. You can prepare a large number of delicious dishes with this fish.

To prepare sterlet pie you will need:

700 – 800 g prepared fish,
150 – 200 g onions,
400 – 500 g of premium flour,
250 – 300 ml milk,
15 g yeast,
10 g salt,
170 – 200 g margarine,
50 g sugar,
1 chicken egg.

You can also use ground black pepper and fish spices for the filling.

You can prepare the pie according to the following step-by-step instructions.

Place the margarine in a deep glass or plastic plate and melt it in the microwave, then cool slightly.
Add milk, sugar and salt and sifted flour to it.
Mix everything until you get a tight dough and leave to brew for 60 minutes.
Cut the prepared carcass into small pieces and rub with spices.
Divide the dough into two parts and roll them into thin cakes of the same size.
Peel the onion and cut into half rings.
Grease a baking tray with a small amount of sunflower oil and place 1 piece of dough in it.
Place a layer of fish and onions on it. Cover everything with 2 tortillas and connect the edges.
In a small bowl, beat the egg and rub it over the pie, then place it in the oven.

The cooking time for this dish at 160 degrees is 25 - 35 minutes. After cooking, the pie is taken out, cut and served.

This is not the only way to make a pie. You can also make an open treat using the same recipe. Only in this case the test will be needed approximately 2 times less.

For such a dish, it is best to use fillet, so the bones will not interfere with enjoying its taste

Fried sterlet

You can cook sterlet deliciously by frying it in a frying pan. The main thing is to choose the freshest carcass, then it will not only be tasty and aromatic, but also beautiful.

For preparation you will need the following set of ingredients:

500 g prepared fish;
55 g butter;
30 g breadcrumbs (white ones are best);
30 ml sunflower oil;
10 ml freshly squeezed lemon juice.

For seasonings you will need salt and black pepper (chopped).

Cut the cleaned and washed carcass into portions of 2.5 - 3 cm and coat them with spices.
Drizzle with lemon juice and melted butter.
Roll each piece in breadcrumbs on all sides.
Heat the sunflower oil in a frying pan with a thick bottom and place the sterlet in it.

Preparation:

They need to be fried on all sides until golden brown (this will take about 10 minutes). After this, you can take them out and, if necessary, collect excess oil with paper napkins.
This dish is served on the table in a large plate with parsley, lettuce and basil. You can also arrange lemon slices or sprinkle the remaining lemon juice over the fish.

Chefs recommend supplementing the dish with boiled mashed potatoes and sour cream.

Jellied

You can prepare aspic from the following set of products:

600 g sterlet (prepared for cooking),
150 g onions,
100 – 150 g carrots,
50 g gelatin,
1 bay leaf (large),
4 – 6 peas of allspice,
10 g spices (cloves, coriander, parsley and dill),
5 g salt.

You can prepare this dish at home using this recipe.

Cut the fish into several pieces. Also prepare your head for use.
Peel and wash the carrots and onions. Place the whole vegetables and fish in a saucepan and cover with water. Place on the burner.
After the water boils, season the broth and skim off the foam.
After 5 minutes of boiling, remove the carrots and onions, and leave the fish to simmer for another 10 minutes.
Cool the carrots, cut into circles or grate on a coarse grater.
Strain the broth through cheesecloth or a fine sieve and dissolve the gelatin in it (while the broth is hot).
Cut the fish into small pieces and place in a mold. Place carrots and greens there.
After the gelatin swells (20 - 25 minutes), pour the broth into the mold and put everything in the refrigerator for 120 - 180 minutes.

After the time has expired, the jelly can be taken out and served. Horseradish, mustard, adjika or sour cream (cream) are best suited to it.

This recipe can be supplemented with tomatoes, boiled chicken eggs, bell peppers, olives and other products that the household likes