The presented fish is a direct relative of the sturgeon. When deciding how to cook a delicious sterlet in the oven, it is important to know that it does not have bones, but only a cartilaginous skeleton. Therefore, the fish can be baked without problems in whole foil.

How to cook sterlet in the oven - recipes

To understand how to bake a sterlet, you need to be guided by some rules. To do this, it is important to observe the proportions of the components in order to cook a delicious fish in the oven. Consider the most popular recipes.

Recipe number 1. Sterlet in the oven as a whole: “a classic of the genre”

• fresh dill - 20 gr.
• fresh-frozen sterlet - 1 kg.
• dried basil - 2 gr.
• olive oil with rosemary - 50 ml.
• lemon - 30 gr.

1. To maintain the maximum juiciness of the finished dish, baking should be done in food foil. In this case, it is not difficult to cook fish in this way. Cut the sterlet, remove the entrails and gills.

2. Wash the carcass and dry with paper towels. Rub with pepper and salt. Place chopped greens and lemon slices inside the fish. Alternatively, you can use lime.

3. After that, process the fish with rosemary oil, sprinkle the carcass with dried basil. Wrap in foil. Keep in mind that the foil should not fit snugly to the fish so that the vapor escapes.

4. Melt the oven to 185 degrees. Send the dish for half an hour for baking. After cooking, the fish comes out juicy and aromatic. Garnish you can choose to your taste.

Recipe number 2. Sterlet in a creamy sauce

• fresh or frozen fish - 1 pc.
• potatoes - 180 gr. (about 3 pcs.)
• cream - 220 ml.
• lemon - 1 pc.
• dill and celery - in fact
• spices - to your taste

1. Using this technology, sterlet in the oven in the foil is unusually tender. Prepare the carcass in the usual way, getting rid of unnecessary parts. Wash and dry.

2. Peel and wash the potatoes. Chop into small cubes. Chop greenfinch and combine with potatoes. Rub the fish with the necessary spices. Sprinkle with lemon juice.

3. This recipe will help you understand how to cook a juicy sterlet in the oven. The procedure involves baking the whole fish in foil. Then, after preparations, stuff the sterlet with vegetables.

4. Wrap the foil loosely and make frequent holes with a toothpick. Pour the cream into sterlet and send to bake.

5. For convenience, use a deep pan. The dish will be ready after half an hour of languishing at a temperature of 180 degrees. Garnish with fresh herbs before tasting.

Recipe number 3. Sterlet with potatoes

• hard cheese - 140 gr.
• fresh tomatoes - 5 pcs.
• sterlet - 1 pc.
• spices - in fact
• potatoes - 800 gr.
• mayonnaise - 40 gr.
• butter - 30 gr.

1. Baked sterlet in foil, cooked in the oven with potatoes, is quite tasty and unusual. Prepare the carcass according to your usual pattern.

2. Use extreme caution. Fish must maintain integrity and pristine appearance. Rinse and dry the carcass.

3. Spice inside and out. Leave the fish for a while. Chop the peeled potatoes in small cubes at the same time. Chop tomatoes in rings. Pass the cheese through a grater.

4. Melt the butter and process it with the carcass. Spread the foil and place the sterlet. Arrange the vegetables around the fish. Wrap the food and make holes in the foil. Set the temperature in the oven at around 170 degrees. Wait 30 minutes.

5. After that, open the foil, bake the dish in this form for another 8 minutes. Turn off the oven, sprinkle with grated cheese. Leave the fish in a closed oven for a few minutes. After that, serve, sprinkled with fresh herbs.

Recipe number 4. Sterlet with onion and lemon

• large sterlet - 1 pc.
• onion - 2 pcs.
• lemon - 1 pc.
• olive oil - in fact
• spices - to your taste

1. The recipe for sterlet is similar to the classic. The whole process of baked fish in the oven is practically no different from the standard scheme. Prepare the carcass in the usual way. Get rid of the insides, gills and fins.

2. Wash the fish and pat dry. Lubricate the meat with olive oil and treat with your favorite spices. Leave for a while. When deciding how to cook a delicious sterlet in the oven, it is worth considering the whole option in foil.

3. The dish is tasty and aromatic. Such a fish will not leave your loved ones indifferent. Prepare the remaining ingredients while marinating the sterlet. Peel the onions and mince them. Also do half the citrus.

4. Combine the gruel and stuff the mixture with fish. The rest of the lemon will be needed to decorate the finished dish. After that, wrap the sterlet in foil and send it to the oven.

5. The temperature in the oven should be 190 degrees. After 25 minutes, the fish can be served at the table. Garnish with chopped herbs and slices of citrus. Enjoy your meal!

Whole baked sterlet in the oven is considered a delicacy. The recipe is quite simple. Such a fish is also often included in the diet of proper nutrition. Indulge loved ones with a delicious home-made dish. Try all recipes if possible. Good luck in cooking!

In Russia, sterlet was invariably in price, because even on the tsar’s table it was allowed to see baked fish. Today, the whole person can arrange such a feast at home, from the fact that there are a huge number of recipes in order to bake sterlet in the oven.

This dish is perfect for any holiday, but you can also cook it for your family on an ordinary day. It is also worth noting that sterlet is not only delicious, but also a suitable fish. Let's look at a few tried and tested recipes.

How to cook the whole sterlet in the oven?

Let's start with the simplest option, for which you do not need to have many ingredients. Serve fish with various side dishes and salads. For piquancy, it is proposed to use quite a lot of different greens. Prepared ingredients will be enough for 3-4 shares.

To make sterlet in foil in the oven, take the following products: a carcass weighing 1 kg, a couple of onions, lemon, 125 g of herbs, salt, pepper and 3 tbsp. tablespoons of oil.

Everything is prepared like this:

Oven sterlet recipe with potatoes

It is allowed to cook a dish directly with a side dish, and it is better to choose potatoes, the one that turns out to be deliciously delicious. If you are expecting guests, then prepare this dish that will appeal to both adults and children.

For this recipe for sterlet preparation in the oven, take the following products: 1 kg carcass, onion, 6 potatoes, 250 g thick sour cream, spices for fish, 1 teaspoon of lemon juice, a clove of garlic and herbs.

Everything is prepared like this:

Oven sterlet steaks recipe

If you want to cook a spicy and fragrant fish, then use this recipe. If desired, you can change the composition of spices, adding your favorite spices. We also recommend preparing a delicious sauce, one that perfectly matches the sterlet.

To prepare the dish, take these products: sterlet weighing 1 kg, 2 tbsp. dry white wine, onion, lemon, 35 g butter, 0.5 teaspoon coriander, thyme and paprika, a bunch of parsley, 100 g olive oil, 2 tbsp. tablespoons of soy sauce, and salt and pepper to taste.

Everything is prepared like this:

How to bake a whole sterlet royally in the oven?

We said more closely that a similar dish was invariably present on the royal table. The fish will be strange, and stuffed with mouth-watering stuffing, which will improve the taste and increase satiety. Prepared ingredients are enough for about 3 shares.

This recipe includes such products: 3 onions, 1 kg of porcini mushrooms, 1 tbsp. long rice, 3 sterlet, 2 tbsp each. tablespoons of vegetable oil and mayonnaise, lemon and parsley.

Everything is prepared like this:

Baked fish recipe with cheese

Another option for a delicious and solemn dish. Due to the use of cheese, a beautiful and golden crust forms on the surface. Strictly delight your family with such an authentic dish.

For baked sterlet, prepare such a set of products: fish, 225 g of cheese, 1 kg of potato, 5 tomatoes, 255 g of oil, 5 tbsp. tablespoons of mayonnaise, 100 crackers for breading, herbs and spices.

Everything is prepared like this:

All the recipes considered in this article allow you to cook an appetizing and truly solemn dish.

Experiment with toppings, use various sauces and pickling methods to get your own authentic dish. Glorious appetite!

Ingredients:
   - fresh sterlet - 1 pc.;
   - cucumber - 1 pc.;
   - Parmesan cheese - 30 g;
   - mayonnaise - 15 ml;
   - sweet pepper - 1 pc.;
   - lemon - 1 pc.;
   - olives - 6 pcs.;
   - onions - 1 pc.;
   - king prawns - 80 g;
   - dill and parsley ½ bunch;
   - olive oil 15 ml;
   - salt - 2 tsp;
   - spices for fish - 1 tsp.

How to cook sterlet in the oven?

First of all, you need to prepare the fish. First, it is cleaned of scales, and then cuttings on the skin located on the back and sides of the sterlet are cut off. Then strut along the abdomen to remove the giblets. Then make an incision throughout the spine of the fish and remove the white core. After processing it, wash the carcass thoroughly under running water and dry it on a paper towel. Put the sterlet in a bowl, rub it with salt and spices inside and out, and then let it marinate for 20-30 minutes.

Put a pot of water on the fire and bring to a boil. Then throw in the shrimp, reduce the burner and cook them until tender (3-4 minutes). Then throw them in a colander and rinse under cold water. Clean each shrimp from the shell, for this you need to take it by the head, turn it over with the abdomen and first remove the legs and then the head. After that, the shell is removed through the tail.

Wash bell peppers, cut in half, remove the stalk and grains, and then chop and fry until half cooked in a skillet with olive oil. Cut the washed cucumber into large straws. Then fry it in a pan, but do it separately from pepper. Peel the onion and cut into half rings. Wash the lemon and cut into thin slices, finely chop the dill and parsley and divide the greens into two parts. In a deep bowl, combine onion, lemon, one part dill and parsley to get minced fish. Add pre-grated cheese there and mix everything thoroughly.

Take a baking sheet and cover it with foil. Put the prepared sterlet on it, and then start stuffing it. Inside the abdomen, first put sweet pepper, then one part of the greens with onions and lemon, then shrimp and cucumbers. It is desirable to fix the abdomen with skewers. Then sprinkle the fish with the remaining mixture of cheese, dill and onions, and then wrap it in foil and put the oven preheated to 200 degrees. Sterlet must be baked for 40-50 minutes. Be sure to tear the foil 15 minutes before ready. This must be done in order for the fish to acquire a delicious golden crust.

Remove the finished fish from the oven. Let it cool a little, and then put it on a dish and decorate with mayonnaise. Sprinkle it on top with rings of olives and the remaining greens.

Sterlet is so good that no matter how you cook it: skillfully or not skillfully, with or without seasonings, with the observance of the recipe or as you have to, it still tastes good. That is inept, cooking it will not work.

I don’t remember any exclusively “Vyatka” recipes, but see something from the cookbook below. But if someone has their own recipes, or others are known that are not listed here - I will 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

Ear Makaryevsky clerk:

   - 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 onions with cinnamon and cloves, chopped parsley and celery roots, put in a saucepan and pour cold water. Bring the water to a boil and lower into it pieces of sterlet and burbot.

Boil the fish well until cooked and remove from heat. Pour 1/2 cup Madeira into the pan (less to taste), crumble the wheat bread and lemon sliced \u200b\u200bin circles. In earlier times, a bottle of Madeira was put in the pot where this ear was boiled, which was heated in this way during the entire cooking process. The ear was served on the table with Madeira.

Sterlet Ear

Ingredients used in the recipe:

Small fish (ruffs, perches, etc.) - 800g
   - parsley root, celery - 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:

Peel small fish, gut, rinse well, put in a saucepan with roots, pour cold water and put to cook for about an hour. After an hour, strain the broth into another pan. Cut the prepared sterlet into pieces, lower in a strained broth and cook first on a strong, and after boiling on a low fire, without forgetting, remove the foam.

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

Ear bishop

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:

To start, cook a strong turkey or chicken broth and strain. River fish of different breeds (gudgeon, crucian carp, carp) wrap in a cloth napkin, dip into the broth, cook until porridge-like state and take out. After filtering the broth, lower the sterlet into it. For 15-20 minutes, dip the onion and black pepper with peas and bay leaf, also wrapped in a napkin, into the broth. When the sterlet is boiled, take it out, then add 1-2 glasses of vodka to the broth. Serve the ear decorated with greens.

Burbot and Sterlet Ear

Ingredients used in the recipe:

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

Cooking Instructions:

Cook the broth of small fish. Prepared portioned pieces of large fish are boiled in a small amount of strained fish broth, periodically removing foam. The broth obtained by cooking fish is added to the ear. The carrots, cut into strips, are sautéed in butter and added to the prepared ear. Separately served lemon and finely chopped greens.

Champagne Sterlet Ear

Ingredients used in the recipe:

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

Cooking Instructions:

The ear is cooked from a ruff with roots, filtered and clarified with caviar. Sterlet or sturgeon links are cut into pieces, wiped dry with a towel, put in a hot transparent ear and cook fish on low heat until cooked (about 15 minutes after boiling). Pieces of the prepared sterlet or sturgeon are laid out in a soup plate (or bowl), sprinkled with dill and carefully poured with strained ear.

Champagne is served either separately or, if desired, for the severity of taste it is poured into the ear. Lemons and finely chopped green onions are also served to the ear.

Second courses

Roasted Sterlet with Tomato Sauce

Ingredients used in the recipe:

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

Cooking Instructions:

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

Steam Sterlet

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

Put the finished fish on a dish. Place boiled potatoes around and pour over the sauce in which the fish was cooked.

Sprinkle dill or parsley on top.

Sterlet with olives

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

Sliced \u200b\u200band salted fish slightly fried in olive oil, put in a pan, pour fish broth. Add olives, slices of lemon without zest and grains and boil.

Serve with boiled potatoes.

Sterlet in a pot

1 kg sterlet
   1 kg of onion
   2 cups of milk
   2 cups of vinegar
   1 can of mayonnaise, salt.

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

Sterlet baked with vegetables and thyme

Ingredients:

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

Cooking method:
   Sterlet stun. Remove the skin, leaving 2 cm from the tail; remove the gills. Grate with oil, salt and pepper. Coarsely chop the celery and white onion, salt, add 2 branches of thyme and a slice of lemon. Stuff fish with vegetables, roll into a ring, passing the tail through the gills. Put in a pan, pour wine into the center.

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

Sterlet steam "ring"

Ingredients:

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

From small sterlet (up to 400 g), clean off the bone plates located on the sides and on the abdomen, then gut the fish, remove the stew, gills and wash thoroughly in cold water. Sprinkle the treated fish with salt and pepper on the inside and roll it around, for which cut the flesh at the tail fin and insert the fish’s nose into the cut. Add sterlet in the broth with the addition of white wine. Transfer the finished fish to a dish, remove bone bugs from the back, put fresh boiled mushrooms, crabs on the fish. Boil the broth half the volume, add white sauce to it, boil, season with lemon juice, salt, pepper, butter and pour the fish over it. Put a slice of lemon and parsley on top. Garnish - boiled potatoes.

Snacks

Sterlet Jelly

Ingredients used in the recipe:

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

Cooking Instructions:

Wipe the cleaned, washed sterlet dry with a napkin, cut into pieces and cook. After cooking, put the pieces of sterlet in a deep dish and cover with a napkin. Put soaked gelatin in the broth and stir until dissolved. In order to obtain a transparent jelly, it is necessary to pull off (lighten) with paused or granular caviar. For this, 2 tbsp. grind the eggs in a mortar, gradually adding a spoonful of cold water, until a doughy mass is obtained. Dilute the crushed caviar with a glass of cold water, add a glass of hot fish soup and, stirring, pour in two doses 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 secondary boiling, strain it, cool and pour sterlet into it. Before pouring, decorate sterlet pieces with parsley leaves, crayfish necks or pieces of crab.

Banquet dish

Recipe for 8 servings. Cooking time is 50 minutes.
   Salt the prepared fish, add hot water, add mushrooms, salt and bay leaves, parsley root, carrots. Cook until tender. Put the chilled fish on a dish, 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 lay on the edges of the fish. Garnish with lemon slices, carrots, parsley, berries, lily from onions.

Sterlet aspic with caviar

Pour the jelly on a deep dish with a layer of about 1 cm. Lay the cooked stripped pieces of sterlet with the skin down in rows of frozen jelly, with granular caviar in heaps (3-4 g each). Place caviar on both sides of the cervix.

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

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

Enjoy your meal!

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.