Many housewives are afraid to cook fish, as this seems to be a difficult task. However, this is not quite true! Moreover, the result is worth the effort. Sterlet in the oven is not too difficult to prepare, so you should try it. In addition, sterlet is a very useful product that contains many trace elements useful for humans, for example, fluorine, zinc, chromium, as well as fatty acids that help strengthen immunity. We must include fish in our diet. We will present some of the simplest, but interesting recipes for this magic fish.

Whole sterlet

Since the carcass usually does not exceed one kilogram in weight, you can cook the whole sterlet in the oven. So it will be not only very tasty, but also beautiful, so the dish is ideal for a festive table. To prepare us and the following ingredients:

The first stage of preparation is the most difficult. Wash the fish, and then pour over boiling water 3 times and remove the scales. Then spread the belly along and take out all the insides. Then rinse inside so that nothing more is definitely left.

After that, carefully wipe the sterlet with salt and spices inside and out. We clean the onion, wash my lemons and cut all the rings. We spread the foil on a baking sheet and pour a little oil there. We spread two thirds of lemons and onions on it, put the fish on top. The remaining onion and lemon are distributed on the fish. Then tightly so that the juice does not flow out.

We heat the oven to a temperature of 200 degrees. We send our dish there for about 40 minutes. Then remove, open the foil and bake for another 10 minutes until a golden crust is formed. The sterlet is ready! Serve hot, sprinkled with fresh herbs.

TIP: When you put the fish for 10 minutes without foil, you can sprinkle it with grated cheese, so the fish will turn out more tender. Especially children like this “fur coat”.

Sterlet with garnish

A great option for - to cook sterlet with potatoes - the recipe is not complicated, and most importantly, do not have to bother with. It turns out delicious fish and juicy potatoes that can please any sophisticated gourmet! So, to implement this recipe we need:

First, wash my fish, pour over boiling water three times, carefully clean it from scales and from the insides. Rinse again. Wash and clean the potatoes, chop with medium cubes. Finely chop the washed greens. We mix these two components, salt. We wipe the fish inside and out with spices and salt, sprinkle with lemon juice.

TIP: Instead of potatoes with herbs, you can use other fillings. For example, boiled rice with mushrooms, potatoes with mushrooms, vegetables (tomatoes, bell peppers, carrots, onions, etc.) and even shrimp. Connect imagination and use unusual ingredients, following our proposed algorithm.

After all this, we stuff the carcass with potatoes and herbs. The seam can be fastened with toothpicks if necessary. We grease the baking sheet with oil, put the billet in it. Pour the cream into the dish and sprinkle with spices. Bake for about 40 minutes at a temperature of 200 degrees. The sterlet is ready! Serve necessarily hot, sprinkled with lemon juice. Cream and juice that remained on the baking sheet can be moved to the saucepan and used as a sauce.

Enjoy your meal!

How unusual to cook boiled fish.
1) Boil the sterlet with vegetables (onions, carrots, potatoes) and white roots.
2) Boiling fish with barrel or pickled cucumbers in cucumber pickle, serve with fresh dill.
3) Sterlet in a decoction of mushrooms, vegetables, dry wine.

Roasting sterlet in the oven.
1) Whole baked carcass with potato wedges in dill and sour cream filling. Sour cream can be replaced with cream. Insert lemon slices into carcass incisions.
2) Fish in foil, baked with onion rings, lemon and fresh herbs (basil, tarragon).

What is the best way to fry sterlet in a pan and in the oven. Two interesting recipes for cooking fried fish.
1) Sterlet under a cheese crust of hard cheese.
2) Fried fish slices in tomato sauce with garlic, cilantro, nuts and other spices. You can add a little dry white wine.

That is the name of the fish, baked whole in a special delicious marinade made from juice squeezed from orange, wine, dried spices and herbs. Features of cutting fish for cooking sterlet dishes in a royal way. Preparation of fish, pickling, baking. How to make a delicious signature sauce.

Cooking delicious hodgepodge in the mode of "Stewing" and "Heating". Features slicing and bookmarking products. Cleaning and cutting fish. Ingredients for the hodgepodge: onions, pickled cucumbers and capers, carrots, potatoes, olives, tomato paste, lemon, eggs, spices, fresh herbs.

Dishes from sterlet, the belly of which is stuffed with minced meat. Cooking the filling, wrapping the fish in foil, baking in the oven.
1) Sterlet stuffed with king prawns, cheese, cucumbers, bell peppers.
2) Fish with minced meat from mushrooms, fried with onions and mixed with boiled rice.

Stages of cooking barbecue - cutting fish, pickling, stringing pieces of fish on skewers, baking over coals. Two options for preparing marinade:
1) from lemon, mayonnaise and spices,
2) a more complex marinade from a large number of components, including yogurt, garlic, ginger, Indian spices.

How to prepare the fish broth. The sequence of bookmarking products in the ear. The main ingredients for fish soup: chicken, white roots, green onion, spices, lemon, dry champagne, vegetables - potatoes, carrots. Cowhide to lighten the broth. Champagne brut for fish soup royally.

An ear made from the head of a sterlet and small river. For piquancy, a glass of white wine is poured into the ear. The second recipe is an ear from a sterlet head and a salmon head. In both recipes, onions, carrots, potatoes, and spices are placed in the broth. In the second recipe, cereals are added - millet, barley.

The mysteries of cooking gentle air forcemeat. Add bread soaked in cream or milk. Cutlet recipes.
1) With cream and blue cheese sauce.
2) With mushroom sauce, deep fried.
3) With semolina and herbs.
4) Cutlets stuffed with butter, dill and boiled eggs.

How to cook a sterlet in the form of an amber balyk. Preparing fish for salting - the correct cutting of carcasses. Special ambassador for dabbling fish. Rinse and dry the fish to the desired condition. How not to dry the balyk. How to pack, store, consume, serve it.

Dishes from sterlet in vinegar fill. Stages of cooking hehe: cutting and slicing fish, pickling fillets in vinegar essence until the fish pieces are whitened and wrinkled. Mixing the ingredients. Salad dressing with vegetable oil. Extract the dish so that it is infused and well soaked.

Secrets and tricks of cooking jellied dishes. Cooking easily gelling broth, its main components. Use spices to improve the taste. Assembly of jellied dishes, phased filling of pieces of fish. Decoration with lemon slices, eggs, figuratively sliced \u200b\u200bvegetables, fruits, herbs.

Options for salting fish before smoking. The aging time of the fish in salt. Rinse, wither until a dense crust appears. Smoke of the product with cold smoke, optimal time. The importance of keeping a certain temperature of smoke. Airing, ripening fish before eating.

How to cook sterlet by treating it with hot smoke. Preparation of firewood, sawdust, branches, smoking equipment. Salting fish with salt and pepper. Washing, hanging to dry. Smokehouse installation, heat treatment modes. The exposure time of sterlet in the smoking apparatus.

Ingredients for the sauce:

• Sour cream - 200 ml
• Dry white wine - ½ cup
• Red caviar - 2 tbsp. spoons
• Dill greens - ½ ordinary bunch
• White onion - 2 medium onions
• Butter - 30 g
• Salt to taste

Cooking

We clean and carve the fish carcass (20 minutes)

A sharp knife and a little patience are the key to easy cleaning. The peculiarity of the sterlet is the absence of scales, however, the bone shields protect the fish along the sides and on the belly. We will cut them.

We remove the bone plates.

• We start from the back, removing bone growths along the ridge along the entire length of the carcass.
• There were sides and a stomach. Closer to the head we find the upper edge of the side plate. We pry it with a knife with an incision across directly below the plate, slightly pull it off and cut it all the way, trying to grab as little meat as possible.

• If you accidentally pierce your abdomen and touch the gall bladder, we don’t panic: we remember rubbing with salt to remove the smell and taste of bile in the finished dish.

The plates are removed - you can do liver and squealing.

• Cut the abdomen along and remove the insides.
• We make an incision on the tail and extend the screech from the side of the abdomen.

Viziga - must be deleted!

Viziga is a long tendon cord along the ridge of the sterlet. It is imperative to remove it (!), Otherwise the fish gets cramped during baking.

The difficulties of cutting behind, you can go to bake (25 minutes).

  Dip the whole fish in boiling water - for a few seconds. Or scald from a kettle in the sink. After such a bath, the carcass will perfectly retain its shape in the oven.

We place the beauty on a baking sheet and sprinkle with spices. Water the fish with vegetable oil and send the baking sheet to the heated oven (180 degrees).

Bake for a short time - 20 minutes.

  Cook the sauce (10 minutes).

We clean the onion and cut into small cubes. Melt the butter in a pan and fry the onion until soft. As soon as the onion began to soften, add white wine and keep on fire until the alcohol evaporates.

At the end, pour sour cream on the pan, add finely chopped dill and red caviar, quickly mix and remove from the stove. Salt to taste: add a pinch and try.

  We form the presentation of fish to the table (5 minutes).

We take the fish out of the oven and carefully cut it into pieces, keeping them nearby, as if the whole fish.

Pour sauce on top, alternating strips of emptiness and fill. So the sterlet will be especially spectacular.

A few words for

This recipe is perfect for a festive meal. The fish turns out to be oily, beautiful and unusual, so it immediately attracts attention. An expensive red variety is rarely seen in the everyday menu.

Baking sterlet without unnecessary neighbors, together with holiday calories, we will get the opportunity to evaluate the royal favorite, both independently and accompanied. Fragrant pulp is especially harmoniously played up by light snacks and vegetable salads without mayonnaise, seasoned with a distinct acidity. It is advantageous to offer guests several of these options.

How to bake a sterlet

Juicy sterlet in white wine and spices

Ingredients: - sterlet weighing 1 kg; - 2 glasses of dry white wine; - onion head; - 1 lemon; - 30 g butter; - ½ teaspoon coriander, thyme and paprika; - a bunch of parsley; - 100 g olive oil; - 2 tbsp. tablespoons of soy sauce; - salt to taste.

Clean and gut fresh sterlet. Cut off the fins and remove the gills. Scrape off the mucus from the fish and wash the sterlet thoroughly under running water. Then dry with a napkin and cut into portions. Salt the fish and sprinkle with a mixture of coriander, paprika and thyme.

If you do not like seasonings, you can refuse them. The fish will turn out less aromatic, but just as tasty

Peel the onion, wash and cut into thin rings. Put it evenly on the bottom of the baking dish. Lay the fish on top, fill it with white wine and sprinkle with grated butter. Squeeze the juice of half a lemon on the sterlet. Cut the other half into circles and decorate the fish with them. Cover with foil and bake in the oven at 200 ° C for half an hour. Then remove the foil and cook another 10 minutes. Fish according to this recipe can also be cooked in a double boiler.

Prepare the sauce for the fish. To do this, mix the juice of half a lemon, parsley, olive oil and soy sauce in a blender. Put the prepared sterlet on plates and serve with boiled potatoes and cooked sauce.

Since the sauce has a pronounced taste, it is best served in a separate bowl

Baked sterlet with potatoes

Ingredients: - sterlet weighing from 1 to 1.5 kg; - 2 large potatoes; - a bunch of fresh dill; - lemon; - ½ teaspoon of rosemary; - ½ teaspoon paprika; - 350 ml cream; - 50 g of butter; - salt to taste.

Prepare the fish for baking. To do this, clean and gut it, remove the fins and gills. Scrape off the mucus. Then carefully cut the ridge from the inside. After that, wash it thoroughly and pat dry with a napkin. Rub salt inside and out. Pour half the lemon juice.

Peel and chop the potatoes in very small cubes. Salt and pepper to taste. Add finely chopped greens to it. Stuff the fish with this filling and fix the edges of the abdomen with toothpicks. Put it on a greased baking sheet with the belly down. Sprinkle with spices and fill with cream. Bake in an oven preheated to 200 ° C for 30–40 minutes. Remove the toothpicks from the finished fish, spread it out nicely on a dish and serve it to the table, sprinkled with lemon juice.

Sterlet has long been a royal treat. Currently, there are many recipes for its preparation. It is believed that by serving such dishes on the table, the owner expresses his respect to the guests. However, not everyone now knows how to cook sterlet correctly even though it does not require any special cooking skills. To spoil such dishes is almost impossible.

How to prepare a carcass

Sterlet, or sturgeon, is a little difficult to clean. This should be done carefully so that its delicate flesh remains intact and intact. Otherwise, the meat may lose its juiciness during the heat treatment.

All manipulations are best done with a sharp knife with a thin blade. The difficulty is that it does not have the usual scales. The back of the carcass is covered with bone shields that must be removed by cutting.

Only after the removal of all the scutes on the back can we move on to the sides, abdomen and head

The side flap located near the head should be gently poked with a knife and make a shallow incision across it. After the plate must be pulled and cut it carefully to the tail. In this case, the meat should remain intact. After that, the carcass can be quickly butchered.

Gutting and washing proceed after complete cleansing of the carcass. The abdomen is carefully opened, and all the insides are thoroughly cleaned from it. After that, it is washed inside in cool running water.

If the head is not cut off, then eyes and gills should be removed from it. This must be done for safety reasons, as these places are the dirtiest and contain a large number of harmful microorganisms.

After all the manipulations, the fish can be cooked.

  If during the preparation the gall bladder was damaged, then it is necessary to rub the abdomen with salt. It will eliminate bad smell and bitter aftertaste.

Classic baked sterlet

The sterlet dishes are very tasty and juicy when baked in the oven.

To cook fish according to the classic recipe, you will need:

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

Of the spices you need cinnamon, black pepper, anise, bay leaf and a small bunch of fresh herbs.

Cooking this dish is best as follows.

1. Place the prepared carcass for a couple of seconds in a container with boiling water. This will help maintain shape during further cooking.
2. After rub it on all sides and inside with spices and seasonings.
3. In a separate deep bowl, mix sour cream with butter, wine and herbs.
4. Smear the carcass with the prepared sauce and set aside for 15 to 20 minutes.
5. Peel the onion, rinse and cut into half rings.
6. Insert it into the abdomen and cover it with a toothpick.
7. Grease a baking sheet with oil and put the fish in the center, and place a piece of butter on it.

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

  By the way, the sterlet preparation recipes say that it is best to serve such dishes with red salted caviar and sour berries.

Sterlet Pie

Sterlet recipes are very diverse. With this fish you can cook a large number of delicious dishes.

To make a sterlet pie you will need:

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

Also, for the filling, you can use black pepper (ground) and spices for fish.

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

1. Transfer margarine to a deep plate of glass or plastic and melt it in the microwave, and then cool slightly.
2. Add milk, sugar and salt and sifted flour to it.
3. Mix everything until a tight dough is left and leave to brew for 60 minutes.
4. Cut the prepared carcass into small pieces and grate with spices.
5. Divide the dough into two parts and roll them into thin flat cakes of the same size.
6. Peel the onion and cut into half rings.
7. Lubricate the baking sheet with a small amount of sunflower oil and spread 1 cake of dough in it.
8. Lay on it a layer of fish and onions. Cover all 2 with a cake and connect the edges.
9. In a small bowl, beat the egg and grate the pie with it, and then send it to the oven.

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

This is not the only way to make a pie. Even with the same recipe, you can make an open treat. Only in this case, the test will need less than about 2 times.

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

You can prepare aspic from the following set of products:

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

At home, you can cook this dish according to this recipe.

1. Cut the fish into several pieces. Also prepare your head for use.
2. Peel and rinse the carrots with onions. Whole vegetables and fish in a saucepan and pour in water. Put on the burner.
3. After boiling water, season the broth and remove the foam.
4. After 5 minutes of boiling, remove the carrots and onions, and leave the fish to boil for another 10 minutes.
5. Cool carrots, cut into circles or grate on a coarse grater.
6. Strain the broth through cheesecloth or a fine sieve and dissolve gelatin in it (while the broth is hot).
7. Cut the fish into small pieces and put in a mold. Put carrots and greens there.
8. After swelling the gelatin (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 student can be taken out and served. Best suited to it is horseradish, mustard, adjika or sour cream (cream).

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

Ear

The sterlet belongs to the sturgeon family, so it is possible to cook very rich, tasty and fragrant ear from it.

To make such a soup you will need the following set of products:

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

Of spices you need salt, black pepper and slices of lemon.

Tasty ear can be prepared according to the following instructions.

1. Rinse the prepared carcass well and dry with paper towels. Set aside for a while.
2. Wash the celery and parsley roots, peel and grind on a grater or in a blender.
3. Peel the onion and rinse, but do not chop.
4. Peel, rinse and dice the potatoes.
5. Cut the carcass into medium-sized portions and place in a pan. Pour them with cold water and place on the burner. Bring to a boil.
6. 2 minutes after boiling in a pan, put the pulp from celery and parsley, as well as a whole onion and potatoes. Season and cook until cooked.
7. After cooking, remove the pan from the burner, remove the onion (if desired, you can chop it and put back into the soup) and put a piece of butter in the dish.

On the table, fish soup is served in portioned dishes decorated with fresh chopped herbs. It is best to eat it with brown bread and low-fat sour cream.

  When the fish broth is cooked, it is necessary to constantly remove the foam, this will allow the soup not to become cloudy in the future

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

To prepare, you need the following set of ingredients:

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

From seasonings you will need salt and black pepper (crushed).

1. Cut the cleaned and washed carcass into 2.5 - 3 cm portioned portions and cover them with spices.
2. Drizzle with lemon juice and melted butter.
3. Bread each slice on all sides in breadcrumbs.
4. In a pan with a thick bottom, heat the sunflower oil and put the sterlet in it.

It is necessary to fry them from all sides until a golden crust is formed (approximately it will take 10 minutes). After that, they can be taken out and, if necessary, collected excess oil with paper towels.

This dish is served on a table in a large plate with parsley, lettuce and basil. You can also arrange lemon slices or sprinkle fish with the remnants of lemon juice.

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

Little tricks

In order to cook a rich ear, you should cook the broth from the head and ridge. Then cook all the vegetables and add fish meat to the end.

When baking a whole carcass, always take the fish with its head. Even if a recipe is prepared without this part, it should be baked with the carcass. It will serve as a decoration.

Cooking sterlet will not take much time. When preparing a festive table, you should always remember about this fish, so you can feed guests with very tasty and healthy dishes.

It is best to use recipes with photos. So you can see the final result in advance. This is especially recommended for those people who, when decorating the table and arranging dishes, take into account all the nuances.