Whole sturgeon baked in the oven. Recipe with photo

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Prepared by: Marina Zolotseva

10/30/2015 Cooking time: 1 hour 20 minutes

Do you want to make an incredibly delicious dish for lunch, dinner or a holiday table? I offer you a recipe for cooking sturgeon in the oven in pieces with delicious potatoes and a delicate cheese crust.

Sturgeon in a slow cooker with apples and cheese

To prepare this dish you only need a few ingredients:

• sturgeon - 1 carcass weighing about 1 kilogram,
• hard apples (“Semerenko”, “Glory to the Winner” varieties) - 1 kilogram,
• sour cream - 1 glass,
• grated hard cheese - ½ cup,
• salt and ground black pepper or a mixture of peppers - to taste.

1. Anyone who has ever caught sturgeon knows that this fish is very slippery, because instead of scales it is covered with thick mucus. And the first priority when preparing to cook sturgeon dishes in a slow cooker or on a regular stove is to remove mucus. To do this, scald the carcass a little with boiling water: the mucus protein will coagulate and can be easily removed under running water. Then comes the turn of the sturgeon's spines, which run along the spine - they also need to be removed. After this, the procedure is, in principle, no different from processing any other fish: we chop off the head, tail and fins, gut the carcass, remove the skin and cut it into two halves along the ridge. We also remove the spine and take out the large bones. Then cut the sturgeon into portions and set aside.
2. Cut the apples in half, remove the core and cut into small pieces. Place a layer of sturgeon pieces on the bottom of the bowl, sprinkle with salt and pepper. On top is a layer of apples. Repeat layers until you run out. Sour cream will be placed on top of our sturgeon in the slow cooker - it needs to be poured over the top layer. Then place the bowl in the multicooker, select the “Stew” mode and set the timer for 20 minutes. For now, you can read the news on “Fishing Everyone!”
3. After 20 minutes, open the lid of the multicooker and pour grated cheese on top of the sour cream. Close again and let simmer for 10-15 minutes. After this, sturgeon in apples is served piping hot!

Stuffed sturgeon in the oven

A whole sturgeon baked in the oven, the recipe for which is based on stuffing the fish, should weigh no more than 3 kg. Minced meat is prepared from sturgeon with chicken eggs, onions, and herbs.

Ingredients

The meat is peeled from the fish skin and combined with spices and aromatic herbs. Some of the ingredients are pre-fried. The basic recipe includes dill, parsley, cilantro. You can add spinach - this will enrich the vitamin composition of the dish. Breadcrumbs will thicken the minced meat; they can be replaced with whole grain flour.

Products are designed for 1 fish:

Step-by-step cooking process

The washed, prepared fish is laid out on the table, lightly rubbed with salt, and sprinkled with lemon juice.

Further:

1. Diced onions are poured into a frying pan greased with vegetable oil. Fry for 10-15 minutes, add thyme, after 3 minutes. remove from heat.

2. Leafy vegetables are chopped by removing the thick parts of the stems.
3. Starting from the middle of the belly to the back, carefully separate the meat from the fish skin. The fibers attached to the bone plates and fins are cut off. The empty skin with the head is set aside.
4. All cartilage is removed from the meat.
5. The sturgeon is passed through a meat grinder and placed in a deep bowl.
6. Beat in the eggs, add the cooled onion and thyme, herbs, crackers, nuts, and half the amount of soft cow butter.
7. The minced meat is seasoned with peppers, nutmeg, and salt. Mix thoroughly by hand.
8. Turn on the oven at 170°, grease the foil on a baking sheet with vegetable oil.
9. In 20 minutes. start stuffing the sturgeon, sprinkling the inside of the skin with ground laurel. Fill the fish starting from the tail.
10. The two abdominal halves are fastened with thread, skewers or a skewer.
11. The sturgeon is placed on a baking sheet. Cover with foil.
12. The dish is baked for 35 minutes, the foil is removed, and the remaining melted butter is poured over the fish.
13. Place in the oven for another 20 minutes.
14. Hot stuffed sturgeon, decorated, is immediately served on the table.

Sturgeon in mustard-sour cream marinade

The fastest way to cook fish is to bake it. To make the finished dish tender, various marinades are often used in cooking. Sturgeon recipes in a slow cooker also cannot do without them. Let's take:

• sturgeon - 1 carcass of 1-1.5 kilograms,
• sour cream - 3 tablespoons,
• lemon - 1 piece,
• Russian mustard - 3 tablespoons,
• parsley - several branches,
• salt, pepper, spices - to taste.

Number of servings: 3;

Cooking time: 1 hour 20 minutes.

We prepare the sturgeon as in the previous recipe. Mix sour cream, mustard, salt, pepper, and spices in a bowl. Coat the pieces of fish with the resulting mixture. Squeeze the juice from half a lemon and pour it over the top of the fish. Then we take out the food foil, fold the sheet in half and place the sturgeon pieces on it. Cut the second part of the lemon into thin slices and place on top of the fish. Wrap the foil tightly, place it in the multicooker bowl and set it to “Stew” for 30 minutes. After this, open the lid and carefully open the foil so that a beautiful crust is baked on the surface of the fish. Return to the slow cooker for another 15 minutes. After this time, you can safely remove the fish from the bowl and place it on plates.

General principles of cooking

Oven baking technology involves preliminary cleaning, removal of protruding bone plates, and screeching. The fish has no scales. It is doused with boiling water and sprinkled with salt to make the mucus come out easier. Carefully scrape off the bony protrusions of the back, sides, and abdomen with a fork. The head is left, but the gills, eyes, and fins must be removed. The insides are cleaned out by making a cut along the abdomen.

The gallbladder must be removed entirely so that its contents do not impart bitterness to the finished dish. The outside and inside of the carcass is doused twice with running cold water and dried. Next, sprinkle with lemon juice, salt, and season with spices. Choose coarse salt; fine grinding will not salt the meat well. Allow the seasonings to soak in for 30-40 minutes. On a greased baking sheet, the fish should be baked with its back facing up at 170-200° for about 1-1.5 hours.

Cooking time is adjusted depending on the weight of the sturgeon. The viziga, the longitudinal chord inside the sturgeon, spoils before the meat if cooking is delayed. Under the influence of high temperature, the vizig increases in size and tears the flesh from the inside.

The long cartilage is removed by keeping the fish in the freezer for 60-80 minutes:

• cut the carcass twice near the head and tail without cutting the cartilage;
• the tail fin is slowly turned in a circle, pulled towards itself;
• near the tail, carefully hook the vizig with large tweezers or a fork;
• pull out slowly, avoiding rupture;
• You can pull out the chord by cutting the near-tail part inside the abdomen.

Sturgeon is dense white meat, not too fatty. The taste is not sharp, but it is easy to overwhelm it with an excessive amount of aromatic herbs and spices. In recipes it is recommended to add no more than 0.5-1 tsp. seasonings for a whole carcass.

Combine with white fish meat:

• black peppers, allspice;
• laurel leaf;
• nutmeg;
• basil;
• thyme;
• savory;
• garlic;
• ginger.

Sturgeon in French

• Chicken egg 2 pieces
• Bread crumbs 1 cup
• Sturgeon 500 g
• Butter 3 tablespoons
• Salt to taste
• Greens to taste
• Horseradish 50 g
• Sugar 1 tablespoon
• Mayonnaise 5 tablespoons
• Bay leaf 1 piece
• Green peas 300 g
• Roots to taste

1. Place sturgeon in boiling water without boiling for 5 minutes, remove bone plates, and gut.

2. Meanwhile, prepare a spicy decoction by adding chopped herbs, roots, bay leaves, peas and salt to boiling water. Then put the fish in boiling water, let it boil, cook over low heat, cool in the broth and cut into pieces.

3. Roll the sturgeon in bread crumbs, dip in melted butter, roll in bread again, dip in butter - and fry the fish on a wire rack in the oven at medium temperature.

4. Salads from raw vegetables and specially prepared sauce are used as a side dish for the dish. To make the sauce, mix grated horseradish with sugar, keep in the refrigerator for 40 minutes and mix with mayonnaise.

Royally

Sturgeon baked whole in the oven, the recipe for which is known as “Tsarsky”, is first marinated in a mixture of wine and butter.

Then, filled with minced red fish, it is cooked in moderate heat.

Ingredients

The filling consists of cream, salmon or trout fillet. You can add pitted olives and aromatic herbs: basil, parsley.

Products selected for 1 sturgeon weighing 2.8-3 kg:

Step-by-step cooking process

Citrus juice is poured into the wine, half the specified amount of olive oil is added, and mixed. This is how the marinade for sturgeon is prepared.

You will need oppression, a wide container:

1. Clean sturgeon is rubbed with a mixture of salt, nutmeg and pepper. After 30 min. pour marinade. Place under pressure in the refrigerator for 3.5 hours.
2. Whip the cream to stiff peaks.
3. The egg and salt are also beaten, then gently mixed into the cream.
4. The fillet is ground in a blender.
5. Combine salmon and creamy egg mixture. Add salt and add dry herbs.
6. Part of the minced meat is leveled inside the sturgeon’s belly, and whole peeled quail eggs are inserted. Finish filling with the rest of the minced meat.
7. The sides of the abdomen are tightly sewn.
8. Preheat the oven to 180°. Place the fish on a baking sheet with foil greased with olive oil. Cover the top with a sheet of foil and place in the oven.
9. After 40 min. The foil is removed and the sturgeon is greased with butter. Bake for another 20 minutes.
10. The finished hot dish is immediately served on the table.

Sturgeon in tangerine juice

• Onions 3 heads
• Sturgeon 500 g
• Tangerine juice 200 ml
• Salt to taste
• Ground black pepper to taste

1. Cut the fish into pieces measuring 5x5 cm, place them in a container, salt and pepper to taste.
2. Cut the onion into large pieces, mix with sturgeon, adding tangerine juice. And marinate the resulting mixture in the cold for 2-3 hours.
3. Then fry the pieces of fish mixed with pieces of onion strung on skewers until a crust forms. The dish is ready.

Sturgeon shashlik

• Onions 2 pieces
• Greens 2 bunches
• Sturgeon 1 kg
• Lemon to taste
• Green salad to taste
• Salt to taste
• Ground black pepper to taste

1. Rinse the sturgeon under cold water, then remove the skin and cartilage. Cut the fish into large pieces 6x6 cm. Place in a marinating container. There, cut the onion into rings, chop the greens, squeeze out half a lemon, add salt and pepper to taste, and refrigerate. You don’t need to marinate the sturgeon kebab for a long time—an hour or two is enough.

2. Before cooking, when the coals are ready, carefully thread the fish onto a skewer. Sturgeon kebab is prepared quickly. Turn the skewer several times during cooking. You can add marinade juice.

3. It is better to serve sturgeon kebab on lettuce leaves, with fresh herbs, lemon, vegetables and olives.

Pilaf with fish and saffron

• Basmati rice 275 g
• Onions 4 heads
• Black peppercorns 1 tablespoon
• Bay leaf 1 piece
• Parsley 50 g
• Sturgeon fillet 400 g
• Sesame oil 4 tablespoons
• Carrots 3 pieces
• Dill 30 g
• Dill seeds 1 teaspoon
• Saffron pinch
• Sour cream 120 g
• Lemon 1 piece
• Salt to taste

1. Soak rice in a large bowl of water for 20 minutes. Soak the saffron in three tablespoons of warm water.

2. Bring 1 liter of water to a boil in a large saucepan, add the halved onion, crushed pepper, bay leaf and parsley stems. Salt well and immerse the fish fillet in the liquid. Simmer over very low heat until translucent in the middle, up to 10 minutes, depending on the thickness of the fillet. Transfer fish to a plate using a slotted spoon. Strain and reserve the broth. Do not wash the pan.

3. In a separate large saucepan, heat the sesame oil until almost smoking, add the onion and carrots, cut into strips. Fry until the vegetables begin to soften. Drain the rice and add to the vegetables, smoothing the surface with the back of a spoon. Pour in enough fish broth to cover the rice with a layer 1 cm high, salt well. Bring to a boil and evaporate the water over high heat so that it is not visible on the surface. Make holes for steam to escape using the handle of a wooden spoon. Cover with a lid or foil and remove from heat. Leave to steam for 20 minutes until the rice is cooked.

4. Chop parsley leaves and dill, pour into the pan from the fish. Add dill seeds, black pepper, saffron along with the liquid, and salt. Stir in sour cream and heat over low heat. Carefully place the fish fillets into the sour cream and saffron sauce to warm through before serving.

5. Place the rice on a large dish and sprinkle with lemon juice. Place the fish on top and pour the sauce over it.

Fish solyanka with sturgeon

• Sturgeon 400 g
• Fish broth 3 l
• Carrots 200 g
• Onion 100 g
• Pickled cucumbers 250 g
• Olives 100 g
• Olives 100 g
• Tomato paste 80 g
• Bay leaf 2 pieces
• Butter 50 g
• Capers 15 g
• Olive oil 50 ml
• Cilantro (coriander) leaves 10 g
• Basil 10 g
• Parsley 10 g

1. Bring fish broth to a boil and reduce heat to low.

2. Peel the carrots and onions and cut into thin strips, then fry separately in a mixture of olive and butter.

3. Separately, simmer the pickled cucumbers, cut into strips, with a small amount of brine.

4. Sauté tomato paste in butter.

5. Cut the sturgeon fillet into cubes and simmer.

6. Place the prepared ingredients into the broth and simmer for 5–7 minutes over low heat.

7. Add capers, black olives, bay leaves, salt, pepper and sturgeon pieces.

8. Before serving, sprinkle with herbs.

With mushrooms

First, the mushrooms are stewed with cream and vegetables, cooled, then the sturgeon’s belly is stuffed. Bake fish in foil.

Ingredients

Use porcini mushrooms or champignons. You can stew them in sour cream, but with cream the filling will be more tender. The fish on the baking sheet can be supplemented with small shallots after 30 minutes. While baking, pour a mixture of honey and olive oil over the sturgeon and onions. A golden crust with a caramel flavor is formed.

The quantity of products is calculated for sturgeon 2.3-2.5 kg:

Step-by-step cooking process

The peeled vegetables are washed. Rub the fish with salt and pepper and sprinkle with lemon juice. After 45 min. Place on foil greased with vegetable oil (on a baking sheet).

Preparation:

1. The champignons are cleaned and chopped into bars, the onions into cubes.

2. Pour sunflower oil into a saucepan, add onion, fry until transparent.
3. Add carrots, cut into thin strips, roots, and rosemary. Cook for 7 minutes.
4. Add mushrooms. After the liquid has completely evaporated, add cream and add salt.
5. Simmer the mixture over low heat for 20 minutes, cool.
6. The oven is turned on to 185°.
7. Deep short cuts are made inside the fish and triangular slices of lemon are inserted.
8. Next, fill the belly with mushrooms and fasten the sides. Sprinkle with wine and cover with foil.
9. Place in the oven after 40 minutes. grease with butter.
10. Bake without foil for 15 minutes, and serve the decorated dish hot.

Sturgeon steak with vegetables

• Sturgeon steak 300 g
• Carrots 40 g
• Savoy cabbage 60 g
• Celery stalk 50 g
• Olives 30 g
• Kenyan beans 40 g
• Red onion 5 g
• Olive oil 30 ml
• Salt 3 g
• Parsley 5 g
• Garlic 1 clove
• Ground black pepper to taste

1. Salt the sturgeon steak and cook in any way (on the grill or in a frying pan) for 7-10 minutes.

2. Cut carrots, celery, Kenyan beans into medium cubes and steam (or boiling water) until tender.

3. Cut the Savoy cabbage into wide strips, blanch for 2-3 minutes.

4. Mix all the vegetables and heat in olive oil with chopped garlic and parsley, add olives and red onion.

5. Place a bed of vegetables on a plate and fried sturgeon on top.

Baked sturgeon in a champagne bath

• Sturgeon 2 kg
• Onion 1 head
• Carrot 1 piece
• Horseradish 1 piece
• Parsley root 1 piece
• Tomatoes 4 pieces
• Capers 30 g
• Dry champagne 250 ml
• Lemon 1 piece
• Garlic 3 cloves
• Parsley to taste
• Salt to taste
• Ground black pepper to taste

1. Cut out the gills of the sturgeon and remove the entrails, cut the ridge in several places. Lightly salt and pepper the inside of the fish.

2. Coarsely chop the carrots, horseradish, parsley root and onion. Place the vegetables in a deep baking tray, add 10 g of capers.

3. Place three cloves of garlic and a tomato inside the fish. Make a hole in the tail with a metal clip, pick it up, and use the other end of the clip to hook onto the nose of the fish.

4. Pour champagne and the juice of half a lemon into a baking tray with vegetables, place it in the lower compartment of an oven preheated to 180 degrees. Place a baking sheet with fish over it and leave to bake for 25 minutes.

5. Chop the tomatoes coarsely, lemon into slices, place on a plate with the finished fish, sprinkle with capers and garnish with parsley.

Under the cheese crust

Sturgeon baked whole in the oven, the recipe of which is similar to the classic technology for preparing fish, is prepared with cheese filling.

Ingredients

They use ripened cheeses: Russian, Dutch. Mozzarella and suluguni are also suitable. The latter will make the crust soft and salty.

Ingredients selected for a small sturgeon weighing about 2 kg:

Step-by-step cooking process

Half a lemon is cut into slices, and the juice is squeezed out of the remaining piece. The skin is removed from the sturgeon. Rub with salt and pepper. Sprinkle the inside with citrus juice. Leave for 40 minutes.

Preparation:

1. The oven is turned on at 170°. Foil placed on a baking sheet is greased with 2 tsp. oils

2. Place lemon slices and onion cut into half rings on the foil. Place the fish on top, sprinkled with the remaining oil.
3. Bake under foil for 35 minutes.
4. The herbs are finely chopped and mixed with cheese and sour cream. Lubricate the sturgeon's back, sides, and head.
5. Bake without foil for another 15-18 minutes.
6. The hot dish is decorated and served immediately.