How to bake sturgeon. At what temperature should sturgeon be baked? How to cook whole sturgeon in foil in the oven. How to cook sturgeon in a slow cooker. Sturgeon in the oven.

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.

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.
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!”
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!

Whole stuffed sturgeon in the oven

Sturgeon stuffed with vegetables will be an exquisite decoration for the festive table. You can safely organize a royal reception. In order not to spoil the sturgeon, and this is very easy to do, follow all the proportions indicated in the recipe.

Ingredients:

sturgeon carcass weighing about 1.5 kg;
premium wheat flour – 2 tables. spoons;
carrots - 1 large root vegetable;
onion - 1 piece;
feather green onions - 1 bunch;
potato tubers - 5 pieces;
chicken egg – 1 piece;
fresh dill – 1 bunch;
salt, mixture of ground peppers;
refined olive oil.

Preparation:

While the sturgeon is defrosting, let's prepare other ingredients. We clean the carrot root and rinse it thoroughly. Grate the carrots on a grater with large perforations.
Wash the green onions and dill, dry them and finely chop them with a knife.
Peel the potato tubers, wash and cut into cubes.
Boil the vegetable until tender.
Drain the water from the boiled potatoes, but not all of it. Leave some liquid.
Using a convenient method, grind the potatoes to a puree consistency.
Add a chicken egg to the prepared puree, add sifted premium wheat flour and chopped green onions.
Mix all ingredients thoroughly.
Cut the peeled onion into small cubes.
Heat refined olive oil in a frying pan.
Add carrots and onions and simmer until done.
It's time to cut up the sturgeon carcass. We cut off the fin parts, clean the gills and entrails.
We wash the sturgeon and dry it with napkins.
Rub the sturgeon inside and out with a mixture of ground peppers and salt.
Let's start stuffing the fish. Place the filling inside the belly in layers.
First comes the mashed potatoes, then distribute the carrot-onion mixture and chopped fresh dill on top.
Line a baking sheet with a sheet of aluminum foil. Place the sturgeon on it and wrap the fish in foil.
We will bake in this form for 25 minutes at a temperature of 200°.
Then carefully unfold the foil and continue to simmer the sturgeon in the oven for another half hour.
Serve the baked sturgeon with your favorite sauce and sprigs of herbs. You can add a few lemon slices for flavor.

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.

How to cook sturgeon in the oven in foil

Any dish begins with cutting the fish. The plates with spikes are removed from the surface of the sturgeon, after pouring boiling water over them in the places where they are most firmly attached - this is the upper part of the back. Growths from the abdominal part are easier to remove. Boiling water makes it much easier to remove mucus.

Take out the entrails and wash the bellies. The gills are cut out. The head can be cut off to cook a delicious fish soup or make aspic. A large sturgeon carcass is enough for several dishes.

If a small carcass fits completely on a baking sheet, and you plan to serve the whole fish on the table, leave the tails and heads. But they make cuts at the head and tail to pull out the vizig.

Before baking the fish, the following sacraments are performed:

stuffings,
coatings,
wrapping in foil greased with butter or vegetable oil,
baking.

The foil is spread on a baking sheet so that its smaller part occupies the entire area of the leaf. After the fish is placed, the rest of the foil is covered with the fish carcass, the edges of the foil are tucked in so that the “packaging” is airtight.

Bake the fish in an oven preheated to 180° for about 30 minutes. Then the top part of the foil is opened and the fish is allowed to simmer open for 10 minutes.

For variety, you can bake sturgeon in foil in the form of large portioned pieces, each of which is wrapped separately.

The fish is served to the table, transferred to a beautiful dish, garnishing the carcass with sauces, vegetables, and herbs. If portioned pieces of fish were baked in foil, they can be served in the same “dishes”: the edges of the foil are folded over to form elegant plates, on which a side dish, salad, and herbs are placed next to the pieces of fish.

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.

How to deliciously bake whole sturgeon

Products for baking sturgeon

Sturgeon - 1 fish Sour cream - 3 tablespoons Lemon - 1 piece Mustard or mustard sauce - 3 tablespoons Parsley and dill - half a bunch each Seasoning for fish - 1 tablespoon

Food preparation

Wash the sturgeon, rub with salt, wash again, rinse with boiling water a couple of times, remove scales, gut and rinse well inside and out. Rub the sturgeon with salt and spices, brush with sour cream, and sprinkle with lemon juice from half a lemon. Place 5 lemon slices and chopped herbs on top of the sturgeon. Place the sturgeon on foil and wrap tightly.

Whole sturgeon in the oven

Preheat the oven to 180 degrees, place the baking sheet with the sturgeon in foil in the oven and bake for 20 minutes. Then remove the baking sheet with the sturgeon, open the foil, grease the fish with butter and return to the oven for 10 minutes.

Whole sturgeon in a slow cooker

Place the sturgeon in foil on the bottom of the multicooker. Set the multicooker to the “Stew” mode for 30 minutes, then unfold the foil, grease with butter and bake for another 10 minutes. Bake the sturgeon under the multicooker lid closed.

Whole sturgeon in the air fryer

Preheat the air fryer to 200 degrees. Place the sturgeon in foil on the air fryer rack and place a container down to collect liquid. Bake the sturgeon for 15 minutes, then unwrap the foil, brush the fish with oil and bake for another 5 minutes.

Serving baked sturgeon

Serve sturgeon baked in foil with mustard sauce and boiled jacket potatoes.

Sturgeon in tangerine juice

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

Cut the fish into pieces measuring 5x5 cm, place them in a container, salt and pepper to taste.
Cut the onion into large pieces, mix with sturgeon, adding tangerine juice. And marinate the resulting mixture in the cold for 2-3 hours.
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.

How to bake stuffed sturgeon

Products

Sturgeon - 1 carcass (1 kilogram) Salmon fillet - 300 grams Eggs - 1 piece Cream 20% - a quarter glass Salt - 1.5 teaspoons Ground black pepper - a quarter teaspoon Dill - 5 sprigs

Food preparation

1. Chop 5 sprigs of dill. 2. Cut the salmon fillet into pieces and place in a bowl, add a quarter cup of 20% cream, 1 egg, half a teaspoon of salt, a quarter of a teaspoon of black pepper, dill and beat all ingredients with a blender. 3. Wash a sturgeon weighing 1 kilogram, use a knife to clean the entire surface of the carcass, being careful not to damage the skin. Do not remove the tail and head, but remove the gills. 4. Sprinkle the carcass evenly with 3 tablespoons of coarse salt, let sit for 10 minutes, then wipe the surface of the fish with a paper towel. 5. Use a knife to make a cut in the belly and remove the entrails. 6. Once again, thoroughly rinse the carcass inside and out, dry a little with a paper towel. 7. Place the sturgeon on a cutting board and carefully remove the spine from the belly side of the fish, so that the skin on the back remains intact. 8. Salt the layer inside and outside with 1 teaspoon of salt, place it on a cutting board skin side down and lay out the salmon filling. 9. Form a fish carcass, and chop off the belly with several toothpicks. 10. Wrap the fish carcass in foil and place on a baking sheet. 11. Heat the oven to 200 degrees, place the baking sheet with the fish on the middle level, bake for 30 minutes. 12. Remove the foil from the top of the fish and bake for another 15 minutes, placing the baking sheet on a higher than medium level.

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.

Methods for inserting filling

There are several possibilities for putting minced meat inside the fish:

The filling is used to fill the abdominal cavity from which the entrails are removed. The edges of the abdomen are fastened or sewn up with thread. Sturgeon is baked by laying it on its side or standing vertically, belly down.
A deep longitudinal incision is made along the back. Through this hole the entrails are removed. Fill the voids with filling. Place the fish on a baking sheet with its back facing up, ensuring stability. There is no need to seal the edges, the minced meat will not fall out.
The sturgeon is spread out in the shape of a book. Cut off a thick layer of pulp. The remaining skin is stuffed with minced meat from twisted pulp with seasonings. The edges are secured with wooden sticks so that the filling does not fall out during baking. This stuffed sturgeon in the oven can be placed on its side or placed with its back up.

If the stuffed fish is placed on a piece of foil, you get a lot of benefits. The pan remains clean, all the fat from the fish flows onto the mat. You can use the foil to form rolls that will support the fish and prevent it from falling during baking. If you cover the top of the fish with foil, the flesh will be soft, juicy and tender. It is enough to bake the fish uncovered for the last 10 minutes, removing the covering, so that the carcass browns and looks more appetizing.

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.

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.

Royal sturgeon baked in the oven

The rich taste of sturgeon should not be interrupted by spices or other additional ingredients, because it is for its taste that this fish is especially valued all over the world. But we still need to emphasize the advantages of nutritious sturgeon, and the following recipe will help us with this. A minimal amount of spices, lemon and a filling of herbs and onions - just what you need! In combination with these products, the taste of the valuable pulp becomes more pronounced, and the potato side dish baked with the fish completes the dish.

Stop looking for ways to cook whole sturgeon in the oven - quickly start creating your signature dish!

Ingredients:

sturgeon – 1 piece;
potatoes – 1 kg;
onions – 2 pieces;
lemon – 1 piece;
parsley - 2 sprigs;
seasoning for fish – 15 g;
ground black pepper;
salt.

Preparation:

Clean the fish, remove the entrails and rinse the carcass.
If there are scales left on the sturgeon's back, pour boiling water over the fish, and then remove the remaining scales with a knife - they cannot be removed without hot water.
Take an onion, peel, wash and cut into half rings.
Mix salt, pepper and seasoning, and then divide the mixture in half - set one aside, and rub the other thoroughly on the inside of the sturgeon.
Stuff the sturgeon with onion half rings.
Cut the lemon into slices, and then cut them in half.
Chop the parsley.
Stuff the fish with lemon and parsley.
Peel, wash and cut the second onion into rings.
Place the onion rings in a baking dish and place the sturgeon on top of them.
Rub the top of the carcass with the remaining seasoning with salt and pepper.
Peel and wash the potatoes.
Cut each potato into large pieces and place it near the sturgeon.
Salt and pepper the potato slices.
Place the baking dish in the oven and keep the fish and potatoes at 180°C for 1 hour.
Remove the finished dish, cool slightly and place in another bowl.
Sprinkle the baked sturgeon generously with lemon juice and place a couple of lemon wedges around the edges of the dish. Bon appetit!

Adjust the heat treatment time in the oven according to the weight of the fish - a small carcass will be ready 15 minutes faster, that is, it will take less than an hour to cook.