At very reasonable prices. This time too I was very lucky with the fish and the price for it. I made a special trip to a large shopping center, wondering what to cook something so delicious for. As soon as I saw the fish, I immediately decided I would cook it today sterlet in the oven with potatoes, it will be very tasty.

They say correctly that sterlet is the royal fish. That’s how it is, and we usually prepare it for the holidays for our beloved family and friends. The dish itself is simple, but it looks simply gorgeous and tastes amazing. Of course, there are many different recommendations for cooking sterlet, but this step-by-step recipe with photos is simple and will definitely not cause you unnecessary difficulties.

Preparation

Before baking in the oven, the fish must be prepared. Put it in a basin and fill it with cold water. Pour a whole handful of salt into it and stir well. Then leave it all for 15-20 minutes. This way we will get rid of excess fish mucus and the smell of mud.

While the fish is lying in salt water, let's prepare. Wash it with cold water and peel it, rinse it again with running water, cut it into large rounds and put it in a deep bowl. Salt the potatoes and sprinkle with spices, add sour cream, a hundred grams of water and mix it all thoroughly.

Let's put all this aside while we cook so that the potatoes are properly marinated. By the way, I warn you right away, there is no need to pour out excess marinade! All this will be useful to us later.

Peel the onion, rinse with water and cut into large rings. We will need about 5-6 medium-sized pieces.

It's time to start fishing. Salt the water from the basin and pour boiling water over the sterlet. The most convenient way to do this is directly from the kettle.

Pour boiling water in a thin stream, otherwise the skin will burst and the fish will look untidy.

Turn the fish upside down and keep it in hot water for 2-3 minutes, then add salt to the water and carefully remove all the spines and scales with a knife. Rinse the prepared sterlet with cold water, and then open the abdomen and remove the entrails. Rinse again with water, dry with a paper towel and rub with salt and spices. That's all, the fish is ready for the oven.

How to cook

Put the oven on preheat. Grease a deep baking tray with a small amount of vegetable oil. After removing from the marinade, place the potatoes in it, distributing them evenly on the baking sheet. Spread evenly on top of the potato layer. Now on top of the vegetables, place the whole sterlet carcass.

Coat it with the remaining sour cream marinade and put it in a preheated oven. After about 25-30 minutes, coat the fish with sour cream marinade again, and after 20 minutes again. Next, after 20 minutes, check the readiness of the potatoes and if they are ready, then you can remove the finished dish from the oven.

Sterlet baked in the oven has a delicate, exceptionally appetizing aroma. Cut the fish, decorate and serve. Bon appetit!

Ingredients

• 1.8-2 kg – fresh sterlet;
• 2 kg – potatoes;
• 5-6 pcs – onions;

For the marinade

• 200 g – sour cream;
• Salt, spices - to taste.

Sterlet- this is a fish from the sturgeon family, since ancient times it was considered the royal fish, and recipes for its preparation have survived to this day. It was believed that by serving sterlet on the table, the owner thus showed respect to the guests and wished them prosperity and good health. True, not all novice cooks know how to properly cook this fish and how much time it takes to prepare dishes. Sterlet fish does not require special cooking, and it is enough to simply gut it and bake it. It is impossible to spoil sterlet with inept actions, since even an inexperienced housewife will turn out the dish delicious.

Sterlet is an expensive fish, considered a delicacy. But for any holiday or celebration, you can fork out and please your guests and household with your cooking. There are a large number of recipes for preparing sterlet dishes, but we suggest that you familiarize yourself with some of them.

Sterlet “Tsarskaya” in cream sauce, baked whole

We suggest baking this luxurious fish whole in the oven, using different ingredients that will give the dish sophistication, delicious taste and incomparable aroma. Before baking, the fish must be marinated.

Products used:

• A sterlet carcass weighing about two kilograms.
• Butter “Peasant” - 100 g.
• Cream 20% - 1 glass.
• Flour - one pinch.
• One lemon.
• Pitted olives - to your taste.
• Dry white table wine – ¼ cup.
• Spices/salt/pepper.

How to cook sterlet correctly:

• This fish does not need to be scaled, but it is necessary to remove the upper fin, which looks like a spiny ridge. Carefully cut it off, trying not to pierce your fingers. We remove the gills from the head, and the entrails from the belly. Wash the sterlet thoroughly and dry it with paper towels.
• It’s time to marinate the carcass. To do this you need to prepare spices. You can make them yourself by grinding peppercorns and coarse salt in a blender. Some housewives use sea salt, but it can give the dish the smell of iodine. To avoid mistakes, buy a special aromatic mixture for fish in the supermarket, which includes, in addition to pepper and salt, also ground herbs.
• Coat the sterlet carcass on all sides with the aromatic mixture.
• Melt the butter and pour it onto the foil on which the fish will be baked.
• Place the sterlet on a baking sheet; There is already foil with butter on it.
• Pour the remaining melted butter over the fish so that the spices are not washed off. If necessary, grease the carcass with your hands: it should not remain dry.
• Carefully wrap the sterlet in foil: place it in the middle of the sheet and make tucks on all sides with your hands. There shouldn't be any voids!
• The oven should be heated to medium temperature, approximately 150 degrees.
• Place the fish in the oven and bake for 10 - 12 minutes. That's not all.
• During this time we have time to prepare the creamy sauce. We dilute the flour with cream and put it on low heat. Stirring constantly, wait until the sauce thickens. Turn off, add salt and pepper.
• After ten minutes, take the fish out of the oven, turn the carcass over on its back, and pour creamy sauce into the belly. We transfer it to a new sheet of foil, wrap it the same way as in the first case and put it in the oven for another 10 - 15 minutes. If you want the fish to be slightly dry, leave it to bake in open foil for five minutes.
• We take out the finished sterlet, decorate it with lemon slices and olives. It's time to go to the table!

Sterlet with mushrooms and rice

This cooking recipe involves stuffing fish carcasses and sending them to bake in the oven. The filling can be any food, but the most common are mushrooms and vegetables. We offer you a recipe for sterlet with mushrooms and rice.

Product composition:

• Sterlet carcass – 2 pieces, small.
• One glass of rice.
• White yogurt “Classic” - 100 g.
• Fresh champignons – 800 g.
• Ghee butter – 15 g.
• Onion meadow – 150 g.
• Salt/spices for fish/pepper/herbs.

Cooking sequence:

• Rub the cleaned and gutted fish on top and inside with salt and spices and leave it unattended for a while.
• Slice the mushrooms lengthwise to form slices.
• Attention! There is no need to wash the champignons, otherwise they will absorb water and turn into mush when frying. Take a kitchen towel and dry them if you see any dirty spots.
• Rice needs to be washed, add water so that it covers the rice up to half a teaspoon. Cook until the rice is done.
• Peel the onion and chop it very finely. Pour the onion into the oil heated in a frying pan until it becomes transparent, and then pour in the mushrooms. At the end of frying, add salt and pepper.
• Mix cooled rice with onions and mushrooms. This will be the filling.
• Place a sheet of foil on a baking sheet and carefully place the sterlets on it, belly up. We stuff each fish and chop off the belly of each fish with toothpicks. Try not to get the filling on the foil.
• Now you need to get smart and turn the sterlets upside down. Place the fish in the oven, preheated to one hundred and eighty degrees. The sterlets will be ready in half an hour.

Sterlet soup

This recipe for sterlet fish soup is quite simple and quick to prepare. After all, as you know, the difference between fish soup and fish soup is that you don’t need to fry vegetables, and adding potatoes will “spoil your fish soup.”

Ingredients of required products:

• Sterlet fish – about 1 kg.
• Parsley and celery roots - 20 g each.
• Dill - at your discretion.
• Onion – 150 g.
• Spices, salt, pepper - to taste.

How to cook:

• Rinse the prepared fish carcasses well, dry them and leave them for the time being.
• We clean the roots of celery and parsley and grind them in a blender.
• We peel the onion, but do not cut it: it will be cooked entirely in the broth.
• Cut the fish into portions, fill with cold water and let the water boil. During cooking, constantly remove the foam so that the broth is transparent.
• Two to three minutes after the fish boils, add chopped parsley, celery, and onion to the broth and continue cooking until tender.
• Then turn off the pan with the fish soup and add a piece of butter for a piquant aroma.
• Before serving, sprinkle the fish soup with chopped dill. Incredibly tasty dish, try it!

The good thing about sterlet is that no matter how you cook it: skillfully or not skillfully, with seasonings or without seasonings, following the recipe or however you have to, it still turns out delicious. That is, inept cooking will not spoil it.

I don’t remember any exclusively “Vyatka” recipes, but see some from the cookbook below. But if anyone has their own recipes, or knows others that are not listed here, I would be grateful if you send them to me for publication on this site. Of course, with reference to you. Write [email protected] marked "recipes".

First meal

Makaryevskaya clerk's ear:

- burbot - 1 pc.
- sterlet - 2 pcs.
- parsley and celery (roots) - 2 pcs.
- onions - 2 pcs.
- cinnamon, cloves - to taste
- Madeira - 1/2 cup
- salt
- water - 2 l
- wheat bread - a few slices
- lemon - 1 pc.

Cooking Instructions:

Stuff the onions with cinnamon and cloves, finely chop the parsley and celery roots, place in a saucepan and cover with cold water. Bring water to a boil and place pieces of sterlet and burbot into it.

Boil well until the fish is cooked and remove from heat. Pour 1/2 cup of Madeira into the pan (less can be to taste), crumble the wheat bread and sliced ​​lemon into circles. In former times, a bottle of Madeira was placed in the pan where this fish soup was cooked, which was heated in this way throughout the entire cooking process. The fish soup was served on the table along with Madeira.

Sterlet soup

Ingredients used in the recipe:

Small fish (ruff, perch, etc.) - 800g
- parsley root, celery root - 1 pc.
- leek - 1 stalk
- onions - 2 onions
- black pepper - 10 peas
- bay leaf - 7 pcs.
- water - 3l
- sterlet - 1.2kg
- lemon - 1/2 fruit
- dill or parsley, salt - to taste

Cooking Instructions:

Clean the small fish, gut it, rinse well, put it in a saucepan along with the roots, cover with cold water and cook for about an hour. After an hour, strain the broth into another pan. Cut the prepared sterlet into pieces, put it in the strained broth and cook first on high, and after boiling on low heat, not forgetting to skim off the foam.

When the sterlet is ready, remove the pan from the heat, keep it under a closed lid for about 5 minutes, take out the pieces of fish, put them in a bowl, add lemon mugs, and you can pour wine into the fish soup, stir and pour the sterlet in the bowl. Serve, first sprinkled with herbs.
They also cook sturgeon fish soup.

Bishop's soup

Ingredients used in the recipe:

Water - 5l
- turkey - half a small carcass or chicken
- small fish - 2.5 kg
- sterlet - 3.5 kg
- bay leaf - 1 pc.
- salt, peppercorns - to taste

Cooking Instructions:

First, cook some strong turkey or chicken broth and strain. Wrap river fish of different breeds (minnow, crucian carp, carp) in a cloth napkin, lower it into the broth, boil until mushy and remove. After straining the broth, dip the sterlet into it. For 15-20 minutes, dip the onion and black peppercorns and bay leaf, also wrapped in a napkin, into the broth. When the sterlet is cooked, remove it, then add 1-2 glasses of vodka to the broth. Serve the fish soup garnished with herbs.

Burbot and sterlet soup

Ingredients used in the recipe:

Sterlet, burbot - 400g
- butter - 1 tsp.
- carrots - 1 pc.
- lemon - 1/4 part
- parsley and dill - to taste
- fish broth - 2l

Cooking Instructions:

Boil broth from small fish. Prepared portioned pieces of large fish are boiled in a small amount of strained fish broth, periodically skimming off the foam. The broth obtained by cooking the fish is added to the fish soup. Carrots, cut into strips, are sautéed in butter and added to the finished fish soup. Lemon and finely chopped greens are served separately.

Sterlet soup with champagne

Ingredients used in the recipe:

Ruffs - 1kg
- sterlet - 1-1.5kg
- onions - 2 pcs.
- parsley, celery (roots) - 3-4 pcs.
- greens (dill, parsley) - 1 bunch
- caviar from cut fish (ruff, perch) - 1/2 cup
- onion (chopped) - 3-4 tbsp. l.
- lemon - 1/2 pcs.
- champagne - 1 glass.

Cooking Instructions:

They cook fish soup from ruffs with roots, strain and lighten it with caviar. Sterlet or sturgeon links are cut into pieces, wiped dry with a towel, placed in a hot transparent fish soup and the fish is cooked over low heat until tender (about 15 minutes after boiling). Pieces of finished sterlet or sturgeon are placed in a soup plate (or bowl), sprinkled with dill and carefully poured over the strained fish soup.

Champagne is served either separately, or, if desired, it is poured into the fish soup for a sharp taste. Peeled and seeded lemons and finely chopped green onions are also served with the fish soup.

Second courses

Fried sterlet with nut-tomato sauce

Ingredients used in the recipe:

Sterlet - 500g
- flour
- tomato puree - 1/2 cup
- vegetable or ghee oil - 2-3 tbsp. l.
- walnuts (shelled) - 3/4 cup
- wine vinegar - to taste
- capsicum - to taste
- garlic, cilantro - to taste
- Imeretian saffron and salt - to taste.

Cooking Instructions:

Dip cleaned and cut into pieces fish in flour and fry on both sides in vegetable or ghee. Pour tomato puree over fried fish. let it boil, then pour in the nut sauce, boil for 2-3 minutes. Remove from heat, transfer to a plate and sprinkle with finely chopped parsley. Preparation of nut sauce: well crushed walnuts, capsicum, garlic, herbs or dry cilantro seeds, Imeretian saffron, dilute salt in boiled cold water with the addition of wine vinegar.

Steamed sterlet

sterlet fillet 1 kg, parsley 1 root, 1 carrot, 1 onion, 1 glass white wine, 1/2 glass broth or water, salt to taste, potatoes for garnish, dill or parsley bunch of greens.
Place the sterlet fillet skin side down on the grate of a fish cauldron, pour in white wine, add 1/2 cup of water or broth, add randomly chopped onions, carrots, parsley, add salt and simmer under the lid over low heat.

Place the finished fish on a plate. Place the boiled potatoes around and pour the sauce in which the fish was boiled over everything.

Sprinkle dill or parsley on top.

Sterlet with olives

500 gr. fresh fish, onion, 2 tbsp olive oil, 5-7 olives, 2 slices of lemon, 2 tbsp fish broth, grated horseradish, herbs, spices

Sliced ​​and salted fish, lightly fried in olive oil, put in a pan, pour in fish broth. Add olives, lemon slices without zest and grains and boil.

Serve with boiled potatoes.

Sterlet in a pot

1 kg sterlet,
1 kg onion
2 glasses of milk,
2 glasses of vinegar,
1 jar of mayonnaise, salt.

Cut the sterlet into pieces and soak in milk for 1 hour. Cut the onion into rings, soak in vinegar, place sterlet and onion in layers in pots, pour mayonnaise on each layer and place in the oven.

Sterlet baked with vegetables and thyme

Ingredients:

500 g whole sterlet, preferably live,
100 ml vegetable oil,
salt pepper,
1 stalk of stalked celery,
3 sprigs fresh thyme,
2 slices of lemon,
1 white onion,
1 red onion,
half a sweet pepper, 3 different colors,
50 ml dry white wine

Cooking method:
Stun the sterlet. Remove the skin, leaving 2 cm from the tail; remove gills. Rub with oil, salt and pepper. Chop the celery and white onion coarsely, add salt, add 2 sprigs of thyme and a slice of lemon. Stuff the fish with vegetables, roll it into a ring, passing the tail through the gills. Place in a frying pan and pour wine into the center.

Bake in the oven for 20 minutes at 170 degrees. Cut the sweet pepper into large pieces, fry in vegetable oil for 2 minutes. Add coarsely chopped red onion and cook for another 4 minutes. 5 minutes before the fish is ready, place fried vegetables in the middle of the ring. Serve with lemon wedges.

Steamed sterlet “ring”

Ingredients:

155 g fish
- 100 g broth
- 10 g white wine
- 30 g porcini mushrooms or champignons
- 1 lemon
- 10 g crabs
- 75 g white main sauce
- 8 g lemon juice
- 10 g butter
- 100 g garnish
- pepper
- greenery

From small sterlet (up to 400 g), peel off the bone plates located on the sides and on the abdomen, then gut the fish, remove the gills, gills and wash thoroughly in cold water. Sprinkle the processed fish with salt and pepper on the inside and roll it into a ring, to do this, cut through the flesh at the caudal fin and insert the nose of the fish into the cut. Poach the sterlet in broth with the addition of white wine. Transfer the finished fish to a dish, remove the bone bugs from the back, put fresh boiled mushrooms and crabs on the fish. Boil the broth by half, add white sauce to it, boil, season with lemon juice, salt, pepper, butter and pour it over the fish. Place a slice of lemon and parsley on top. Garnish - boiled potatoes.

Snacks

Sterlet jelly

Ingredients used in the recipe:

Sterlet - 1kg
- gelatin - 15-20g (for 4 cups of jelly)
- caviar - 2 tbsp.
- parsley root, carrots - 1 pc.
- onion - 1 onion

Cooking Instructions:

Wipe the cleaned and washed sterlet dry with a napkin, cut into pieces and cook. After cooking, place the pieces of sterlet in a deep dish and cover with a napkin. Add soaked gelatin to the broth and stir until dissolved. In order to obtain a transparent jelly, it is necessary to stretch (lighten) with pressed or granular caviar. For this, 2 tbsp. Grind the caviar in a mortar, gradually adding a spoonful of cold water until a dough-like mass is obtained. Dilute the ground caviar with a glass of cold water, add a glass of hot fish soup and, after stirring, pour in two additions into a pan with hot jelly. After the first part is poured in, the jelly should boil, after which it will be possible to pour in the rest of the guy. After boiling again, strain it, cool and pour it over the sterlet. Before pouring, decorate the sterlet pieces with parsley leaves, crayfish necks or pieces of crab.

Banquet dish

Recipe for 8 servings. Cooking time - 50 minutes.
Salt the prepared fish, add hot water, add mushrooms, salt and bay leaves, parsley root, carrots. Cook until done. Place the chilled fish on a plate, cut into even pieces, decorating the edges of each with a butter pattern. Remove the prepared mushrooms from the broth, cut into thin slices and place along the edges of the fish. Decorate with slices of lemon, carrots, parsley, berries, and onion lily.

Sterlet aspic with caviar

Pour the jelly into a deep dish with a layer of about 1 cm. Place boiled peeled pieces of sterlet, skin side down, in rows on the frozen jelly, and on them granular caviar in piles (3-4 g each). Place a crayfish neck on both sides of the calf.

Take the dish to a cool place and pour in the jelly so that the pieces of sterlet are covered with it, and cool.

Separately, serve horseradish sauce with vinegar in a gravy boat.

Bon appetit!

Sterlet dishes were considered the main attributes of the royal table back in Ancient Rus'. Sterlet baked in the oven will decorate any holiday menu. Fish contains many beneficial properties that have a beneficial effect on human health. In order to cook sterlet in the oven, it is not necessary to have special culinary skills, it is enough to get acquainted with some cooking secrets.

Compound:

• Sterlet - 1 pc.
• Mayonnaise - 5 tbsp. l.
• Potatoes - 1 kg
• Tomato - 5 pcs.
• Hard cheese - 200 g
• Butter - 250 g
• Breadcrumbs - 100 g
• Greenery
• Salt and pepper - to taste

Preparation:

1. Rinse the fish under running water. Clean it from the pelvic, lateral and dorsal fins. Scrape off the mucus and rinse again. Remove entrails, membranes, cartilage from the ridge and gills. Rinse the sterlet under water again. Season the fish with salt and pepper inside and out.
2. Prepare the rest of the ingredients. Peel the potatoes and cut them into cubes, tomatoes into circles. Grate the cheese on a coarse grater. Melt the butter in a saucepan.
3. Brush the sterlet with melted butter and roll in breadcrumbs. Transfer the fish to a baking sheet. Place potatoes around and slices of tomatoes on top of the carcass.
4. Place the baking sheet in an oven preheated to 190 degrees for 40 - 45 minutes. 5 minutes before cooking, remove the fish and sprinkle it with grated cheese.
5. The finished dish is laid out on a plate and sprinkled with chopped herbs.

Compound:

• Sterlet - 1 pc.
• Onions - 2 pcs.
• Lemon - 2 pcs.
• Olive oil
• Fragrant herbs - to taste
• Salt and pepper - to taste
• Greenery

Preparation:

1. Rinse the sterlet, pour boiling water over it 3 times and remove scales. Remove the insides of the fish.
2. Rub the carcass with salt and pepper inside and out.
3. Peel the onion and cut into rings. Wash the lemon and cut into half rings.
4. Place foil on a baking sheet and grease it with oil. Place a layer of onion and lemon on the foil. Place the fish on top and the remaining onion and lemon on top. Wrap the foil so that the sterlet is sealed tightly.
5. Place the baking sheet in the oven, preheated to 200 degrees for 40 - 50 minutes. Afterwards, unfold the foil and place the dish in the oven for another 10 minutes so that the fish browns.

Compound:

• Sterlet - 1 pc.
• Cream - 300 mil
• Potatoes - 3 pcs.
• Greens - to taste
• Lemon - 1 pc.
• Spicy herbs - to taste
• Salt - to taste

Preparation:

1. Clean the fish and remove the entrails. Rinse under running water and dry with a paper towel.
2. Peel the potatoes and cut into medium cubes. Finely chop the greens.
3. Rub the sterlet with salt and pepper outside and inside. Sprinkle with lemon juice, stuff with potatoes and dill.
4. Place the fish on a greased baking sheet, belly side down, and pour in the cream and spices.
5. Place the baking sheet with the fish in an oven preheated to 200 degrees for half an hour. When the fish is ready, transfer it to a plate and decorate as desired.

Compound:

• Sterlet - 3 pcs.
• White fresh mushrooms - 1 kg
• Rice - 1 tbsp.
• Onions - 3 pcs.
• Mayonnaise - 3 tbsp. l.
• Olive oil - 2 tbsp. l.
• Greens - to taste
• Salt and pepper - to taste

Preparation:

1. Rinse the fish and gut it under running water. Remove fins and entrails.
2. Brush the finished carcass with olive oil, rub with pepper and salt. Cover a baking sheet with foil and transfer the sterlet.
3. Fry porcini mushrooms with finely chopped onions in olive oil. Fry until golden brown. Boil the rice as usual. Mix fried mushrooms with rice. Salt and pepper.
4. Stuff the sterlet with the prepared rice-mushroom mixture. Place the prepared fish belly side down on a baking sheet. Spread a thin layer of mayonnaise on top (you can use sour cream).
5. Place the baking sheet in an oven preheated to 190 degrees. Bake for about 40 - 50 minutes.
6. Sprinkle the finished dish with herbs, garnish with tomatoes and serve.

Compound:

• Sterlet - 1 pc.
• Onions - 1 pc.
• Potatoes - 7 pcs.
• Sour cream - 250 ml
• Lemon juice - 2 tsp.
• Garlic - 3 teeth.
• Greens - to taste
• Spices for fish - to taste
• Salt - to taste

Preparation:

1. Wash and gut the sterlet. Rinse it under running water. Rub the carcass with salt and spices, pour lemon juice.
2. Place the fish on a baking sheet greased with vegetable oil.
3. Peel the potatoes and cut into thin slices. Peel the onion and cut into half rings.
4. Peel the garlic and pass it through a press, mix with sour cream. Add fish spices and salt to the mixture.
5. Brush the prepared sauce onto the fish. Place the potatoes on a baking sheet with the sterlet. Pour water mixed with sour cream on top. Sprinkle with salt.
6. Place the dish in an oven preheated to 200 degrees. Cooking time - about 1 hour.
7. Place the finished fish and potatoes on a plate. Sprinkle with chopped herbs.

Hello, dear readers, friends and visitors to our blog about weight loss. Today I will share with you the secrets of cooking fish dishes. But not ordinary fish, but the one that in Rus' was called royal. Can you guess what we're talking about? If not, I won’t bore you with riddles, but I’ll admit that we’ll be cooking sterlet. It is so versatile that you can not only bake it in the oven, stew it in sour cream sauce, but also stuff it, and even cook fish soup from it. And how to cook sterlet so that dishes from it are tasty and dietary, you will learn from my recipes.

Sterlet with seafood and mushrooms, stewed in white wine

I once had the opportunity to try a delicious fish dish in a restaurant, but no matter how hard I tried, using all my charm, to beg the chef for its recipe, he was adamant and did not want to share his secrets. Then I scoured the entire Internet in search of this dish, and finally found it. I changed some ingredients, and if you want to know what I ended up with, read the step-by-step recipe.

• one sterlet (weighing about a kilogram);
• half a kilogram of shrimp;
• three hundred to four hundred grams of scallops;
• two hundred grams of champignons;
• half a bottle of dry white wine;
• one hundred grams of butter;
• one large lemon;
• seasoning mixture

1. Let's take care of our fish first. The advantage of sterlet is that it does not have scales, but you will still have to tinker with cleaning it. Wash the sterlet in several waters to get rid of mucus. Then we carefully cut off the horny scutes, which are also called bugs, from the carcass. And most importantly, we remove a special vein called the vizig, which is located along the spine, since it is not only bitter, but also poisonous.
2. After we have cut the fish, we wash it thoroughly again. Cut off the tail and head and cut into thin pieces. Place them with lemon slices for half an hour.
3. The fish is marinated, and we can prepare the remaining ingredients. Wash the seafood, clean the shrimp, and thinly slice the mushrooms.
4. Melt the butter in a saucepan, fry the champignons a little, then pour in the wine and add seasonings. Add fish pieces to the mushrooms and simmer covered for about twenty minutes. When the dish is almost ready, put scallops and shrimp in the pan and simmer for another five to seven minutes, no more, otherwise the seafood will become rubbery.

When serving the dish, pour it generously with the wine sauce in which it was cooked and sprinkle with chopped herbs.

The video shows how to clean sterlet quickly and without hassle:

Sterlet, whole baked in the oven

In the old days, Russian cooks served whole baked sterlet for the royal feast. Why are you and I worse than the ancient cooks? True, we don’t have a stove, but we do have an oven! This royal dish can be prepared at home.

• one large sterlet (one and a half to two kilograms);
• two hundred milligrams of low-fat cream;
• a teaspoon of flour;
• fifty milligrams of dry white wine;
• one large lemon;
• one hundred grams of butter;
• black olives for decoration;
• seasoning mixture (ground pepper, salt, dried herbs).

1. Wash the fish carcass and cut it in the same way as in the previous recipe. Many housewives leave the head, but if the carcass does not fit on the baking sheet, it can be cut off, baked separately, and then added to the finished fish.
2. Dry the sterlet a little with a paper towel or napkin, rub with seasonings both outside and inside. Let it marinate.
3. Melt the butter and grease the fish thoroughly with it, otherwise it will be dry. We also grease the foil with oil, wrap the fish in it on all sides and place it on a baking sheet in the oven. Cook for fifteen minutes.
4. In the meantime, let's make the sauce. Place the cream in a saucepan over low heat, add flour, stir and heat until the sauce begins to thicken. Pour in the wine, add a little salt and a pinch of nutmeg, after a minute remove the sauce from the heat.
5. Remove the sterlet from the oven, unwrap it, pour the sauce over it and bake for another ten minutes. We decorate the finished fish with thin lemon slices and olives and serve our royal dish to the table.

If you want the fish to have a golden brown crust, just remove the foil from it five minutes before the end of cooking.

Sterlet stuffed with rice filling

I have always been wary of cooking stuffed fish, believing that it is a very complex and time-consuming process. But having made it once according to this recipe, I was pleasantly surprised that such a seemingly complex dish was prepared quickly and easily. Try making stuffed sterlet in your kitchen.

• two or three sterlet carcasses;
• half a kilogram of fresh white mushrooms (can be replaced with champignons);
• two heads of onions;
• one glass of unpolished rice;
• olive oil;
• fresh or dried herbs (basil, oregano, cilantro);
• salt pepper.

1. Wash the fish thoroughly, cut out the horny scutes, remove the vizig and cut off the head. Rub the carcasses, both inside and outside, with olive oil and sprinkle with herbs.
2. Cook the rice until done. Fry peeled and washed mushrooms with finely chopped onions for ten minutes. Then we combine them with rice, salt and pepper.
3. Stuff the sterlet with the rice and mushroom filling and place it belly down on a baking sheet lined with foil. Generously grease the fish carcasses with olive oil and bake in the oven for forty to fifty minutes. During the cooking process, you can brush the fish a little more with oil so that it does not turn out dry.

This delicious dish can be a complete dinner, as it is prepared with a side dish.

Sterlet aspic

Do you remember the famous phrase of the hero from the film “The Irony of Fate” - “How disgusting is this jellied fish of yours”? To be honest, I always agreed with him, and I never liked fish aspic. But it turns out that if prepared correctly, this dish can become a real delicacy.

• two or three small sterlet carcasses;
• dried celery and parsley roots;
• two or three carrots;
• fresh green parsley;
• one packet of gelatin;
• pepper, salt.

1. Wash the sterlet, cut off the tail and head, but do not throw them away, they will be needed for the broth. Pour cold water over the fish and set to simmer over low heat. As soon as the water boils, add the roots, salt and, removing the foam, boil the fish over very low heat for about two to two and a half hours.
2. Remove the fish from the finished broth, and strain the broth itself through a fine sieve.
3. Cook the peeled and washed carrots until tender. We cut it into thin circles; you can use a curly knife for this purpose.
4. We dilute the gelatin in a glass of boiled hot water, cool it and pour it into the cooled broth.
5. We remove the skin and bones from the fish, place it in deep plates and pour in half the broth. Place in the cold to harden. When it hardens, put chopped carrots and parsley on top, pour in the other half of the broth and put it in the cold so that the aspic hardens.

Since we are adding diluted gelatin, the aspic broth should be slightly salted, otherwise the finished dish will be tasteless.

Sterlet soup

The fish soup from this wonderful fish is not only tasty, but also healthy. It’s also dietary and doesn’t harm your figure at all. Be sure to try it!

• two or three sterlet carcasses;
• dried parsley and celery roots;
• one head of onion;
• a third of a glass of rice;
• fresh green parsley;
• pepper, salt.

1. Wash the sterlet, clean it, cut it into thick pieces. We cut off the head and tail, but do not throw it away, but put it together with the rest of the pieces in the pan.
2. Fill with cold, clean water and set to cook. After boiling, add the roots, peeled whole onion and salt to the pan. Cook for about an hour on low heat.
3. We remove the sterlet from the fish soup, discard the head and tail, and clean the pieces of fish from skin and bones. Strain the broth, add fish and rice to it and boil for another ten minutes.
4. Leave the finished fish soup under the lid to brew for a little while. When serving, sprinkle generously with chopped fresh parsley.

To make the soup more satisfying, you can add two or three potatoes cut into cubes.

As you have seen for yourself, dear girls, the sterlet dishes I have proposed are easy and simple to prepare in your own kitchen. Subscribe to our blog, share recipes on social networks and have fun cooking! With this, I say goodbye to you for a moment. All the best and see you again!