Home Nutrition Sturgeon in the oven. We bake sturgeon in the oven: the culinary subtleties of the process

Nutrition

Sturgeon in the oven. We bake sturgeon in the oven: the culinary subtleties of the process

Sturgeon in the oven

Sturgeon stuffed with salmon and eggs

Ingredients: - sturgeon weighing 1-1.5 kg; - 250 g fresh salmon fillet; - 3 eggs; - 150 ml of cream; - vegetable oil; - fresh herbs; - lemon; - salt and black pepper to taste.

Clean the fish, gut it, cut off all the fins and remove the gills. Then rinse thoroughly under running water. Dry with a paper towel and rub with a mixture of salt and black pepper. Drizzle inside and outside with the juice of half a lemon and leave to absorb the spices for 20 minutes.

You can also remove the spine. To do this, make an incision along it from the inside and carefully remove it with a sharp small knife.

Meanwhile, make the filling. Boil hard-boiled eggs, cool and chop. Mix with warm cream and finely chopped salmon fillet. Salt and pepper the mixture. Add greens and mix everything thoroughly. Stuff the sturgeon with the prepared mixture and carefully sew up the abdomen with thread or stab with toothpicks.

Transfer the fish to a baking sheet that has been lightly greased. vegetable oil. Water the rest lemon juice and put in the oven, preheated to 200 ° C, for 40 minutes. Put the finished sturgeon on a large dish and carefully remove the threads from it. Garnish with large lemon slices and serve with boiled potatoes.

Sturgeon with tomatoes and onions

Ingredients: - sturgeon; - 3-4 medium-sized tomatoes; - 1 onion; - lemon; - salt and black ground pepper.

Prepare the fish as described above. Also rub with salt, pepper and pour over the juice of half a lemon. bow and fresh tomatoes cut into slices, and the remaining half of the lemon into half rings. Put these ingredients into the belly of the sturgeon. Wrap the fish in foil, place on a baking sheet and cook in the oven for 30-40 minutes.

Whole sturgeon baked in herbs and white wine

Ingredients: - sturgeon weighing 1.5-2 kg; - 1 glass of dry white wine; - 1/3 teaspoon of thyme and parsley; - lemon; - olive oil; - black and white ground pepper; - salt to taste.

Prepare the fish as described above and dry. Rub with salt, a mixture of black and white pepper, parsley and thyme. Let the spices soak in for 15 minutes. Then pour lemon juice inside and out, leave for another 5 minutes. Put thin slices of lemon into the belly.

Transfer the sturgeon to a large sheet of thick foil, wrap the edges. Pour white inside dry wine and a little bit olive oil. Press the edges of the foil together tightly so that there are no gaps. Put in the oven for 25 minutes. After the set time, open the foil, sprinkle the fish with a little lemon juice and simmer for another 10 minutes. Carefully transfer the finished sturgeon to a dish decorated with herbs and lemon.

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Sturgeon in the oven

Need a fancy dish for your holiday table? The best way- whole sturgeon in the oven. The fish is not bony, will not cause inconvenience when eating. Eaters receive valuable fish protein, vitamins, iodine, sodium, fluorine and other useful trace elements. Plus taste and aesthetic pleasure.

Imagine how the sturgeon will stately reclining on an oblong plate:

garnished with swirls of colorful sauce,
sprinkled with fresh herbs
lined gourmet fruits and vegetables.

And it will represent not only indescribable beauty, but also cause pleasure with its divine taste. Sturgeon in any form is a real delicacy.

Content:

Large fish that do not fit on a baking sheet as a whole, of course, will have to be divided into pieces, they can be baked, having previously been packed in several layers of foil. From carcasses weighing several kilograms, you can cook several dishes at once, including aspic or tasty fish soup.

A festive option, definitely, is a whole sturgeon in the oven, if it is placed at least diagonally (or folded into a ring) on a baking sheet. The best option is carcasses weighing up to 3 kilograms. Larger fish are no longer so tasty, they can bake poorly. They are best used for jellied dishes.

The baking sheet must be greased with oil or covered with parchment, foil. This makes it easier to remove the fish and put it on a dish. And the leaf will remain clean, you won’t have to scrape off the stuck pieces of fish from it.

Sturgeon is baked, preheating the oven to 180 ° degrees, no more than an hour, depending on the size of the fish. In a slow cooker - 40 minutes, in an air grill - 20 minutes at an average fan speed and 200 ° heating.

Sturgeon cleaning

Sturgeons have peculiar scales in the form of tubercles - fused bone plates with protruding spikes. Some of them - abdominal and lateral - are removed with a knife, as when cleaning any river fish. Along the middle of the back, near the fins, these plates are more rigid, and are not easily removed from the body. The process of removing them can be facilitated by scalding the back of the sturgeon with boiling water.

The bellies are cut, the carcasses are cleaned of the insides, the film is removed. Cut out the gills. The heads and tail are not touched so that the finished fish flaunts on the dish “as if alive”, has a more picturesque look. The carcasses are washed to remove any remaining blood.

Make a deep notch near the head, notch near the tail. And carefully, trying not to break off, they pull out the screech.

The best seasonings for baking

Sturgeons are delicious on their own, do not require additional products to improve the taste. But they try to serve more than gourmet dish, use savory seasonings that give a delicate flavor and improve the already tasty fish meat.

Often the fish is sprinkled with lemon juice. Under its action, the fishy spirit disappears, and the fibers soften, become more tender in taste. Instead of lemon juice or together with it, sauces are used that grease the fish before baking. Or they preliminarily keep the sturgeon in the marinade for a couple of hours so that the baked fish is juicier.

Salt, pepper, garlic are common ingredients. They are almost always added. It is also always good to supplement herbs, dried or fresh. The most common herbs are used: dill and parsley, celery and cilantro.

Refined flavor give: basil, rosemary, marjoram, thyme, cumin, oregano. Can be a good supplement nutmeg, ginger root, coriander seeds, zira, sesame seeds.

Whole sturgeon in the oven - how to cook

For one fish you will need:

butter - 2 tbsp. l.
lemon - 1 pc.
eggs - 4 pcs.
sour cream - 3 tbsp. l.
nutmeg - a pinch of 10 g
breadcrumbs - 100 g
fresh herbs for sauce - optional
vegetables, fruits, herbs - to decorate the dish
salt, white and black pepper - to taste
vegetable oil (or butter) for greasing the pan
mustard - 3 tbsp. l.

Prepare the fish carcass for baking, as described above. On the back, you can make transverse cuts so that the spices are better absorbed.

Mix salt with multi-colored peppers, rub the fish inside and out. Let it lie down for half an hour so that the fish juice stands out. Dry, brush with sauce.

Hard-boiled eggs, carefully cut into circles of the same thickness. Take out the yolks, grind them with sour cream, softened butter, half the juice squeezed from a lemon. Add nutmeg, finely chopped greens, your favorite spices.

Line a baking sheet with parchment or foil (optional), grease with oil. Put the carcass of the sturgeon back up, after putting sprigs of aromatic herbs inside. Coat the fish with sauce, sprinkle with the remnants of lemon juice. Insert slices of lemon or vegetables into the cuts on the back. Bake in a preheated oven at 180-190° for about 40-50 minutes.

Readiness is determined by piercing the thickness with a wooden stick. If clear juice does not appear, the fish is baked.

The sturgeon is the king-fish, as they called it in the old days. Sturgeon has long been considered a delicacy for the quality of its white meat, its composition and its high price. The content of a large number of micro and macro elements, vitamins of the PP group, makes it not only a delicacy, but also an indispensable product of medical and dietary nutrition.

Cooking technology for whole baked sturgeon

Rinse the sturgeon with cold running water. To disinfect, rub with coarse salt, leave for 10 minutes, wash again.

Pour boiling water over the sturgeon lying in a colander on all sides. Depending on the size of the sturgeon, repeat the scalding procedure several times.

Remove the plates from the ridge, wash with cold water.

Cut the belly, take out the insides.

Don't remove the bones. In sturgeon, cartilage becomes soft after cooking. Don't cut off the fins.

Rub the whole sturgeon with salt and spices, spread with cream sauce or mayonnaise. Rub the place of removal of the insides with salt, add spices evenly.

Put 5 slices of lemon, chopped dill and parsley, bay leaf, rosemary, oregano inside the sturgeon.

Secure the incision on the abdomen with wooden sticks or toothpicks.

Line a metal baking sheet with foil, brush with oil and sprinkle with lemon juice.

Lay the prepared sturgeon evenly or in a semicircle on a sheet of foil. In finished form, it will have such a form in which you bake it.

Cover the top of the sturgeon with another sheet of foil and place in the oven for 20 minutes. The sturgeon roasting temperature is 180 ° C. After twenty minutes, remove the sturgeon, remove the top sheet of foil, pour oil over it and put in the oven to get golden brown. Another 8-10 minutes.

Remove the sturgeon from the oven and check if it is ready: with a sharpened wooden stick, pierce the sturgeon through and through (from top to bottom) in an inconspicuous place. If clear juice flows out, the sturgeon is ready. If the juice is cloudy or with blood, then put it back in the oven for the final roasting.

Refrigerate sturgeon before serving

Cut fresh cucumbers into bars or in the shape of lilies (spirals), cut tomatoes into slices, pepper into thin rings, radish into roses.

Lay the dish with lettuce leaves, put the sturgeon on it, decorate on all sides with vegetables in the form of slides, bunches of greens. Paint the sturgeon on top in the form of a thin grid of butter. Garnish with olives and lemon wedges.

BON APPETIT!

Ingredients:

Fresh sturgeon, kg 4 - 5
Mayonnaise or creamy sauce, kg 0.2
Mustard sauce, kg 0.05
Parsley dill
Spices

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Vegetables for decoration:

Cucumber
Radish
A tomato
bell pepper
Olives
Lemon
green onion
Greenery

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In the oven bake a whole sturgeon at a temperature of 180 degrees - depending on the size of the fish.

In a slow cooker bake a whole sturgeon in the "Extinguishing" mode. In air grill Whole sturgeon is baked at a temperature of 200 degrees and an average fan speed.

How delicious to bake a whole sturgeon

Products for roasting 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 it with salt, wash it again, rinse with boiling water a couple of times, remove the scales, gut and rinse well inside and out.
Grate the sturgeon with salt and spices, grease with sour cream, pour lemon juice from half a lemon. Put 5 circles of lemon and chopped greens on top of the sturgeon. Put the sturgeon on foil and wrap tightly.

Whole sturgeon in the oven
Preheat the oven to 180 degrees, put a baking sheet with 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
Put the sturgeon in foil on the bottom of the multicooker. Set the slow cooker to the "Extinguishing" mode for 30 minutes, then unfold the foil, grease with butter and bake for another 10 minutes. Bake sturgeon under the closed lid of the multicooker.

Whole sturgeon in air grill
Preheat the air fryer to 200 degrees. Put the sturgeon in foil on the air grill, put a container down to collect the liquid. Bake the sturgeon for 15 minutes, then unfold the foil, grease the fish with oil and bake for another 5 minutes.

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

Products

Salmon fillet - 300 grams
Eggs - 1 piece

Salt - 1.5 teaspoons

Dill - 5 sprigs

Food preparation

How to bake stuffed sturgeon

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

How to bake stuffed sturgeon
1. Cut 5 sprigs of dill.
2. Cut the salmon fillet into pieces and put 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 the ingredients with a blender.
3. Wash the sturgeon weighing 1 kilogram, clean the entire surface of the carcass with a knife, trying not to damage the skin. Do not remove the tail and head, but remove the gills.
4. Evenly sprinkle the carcass with 3 tablespoons of coarse salt, soak for 10 minutes, then wipe the surface of the fish with a paper towel.
5. With a knife, make an incision on the belly and remove the insides.
6. Once again, thoroughly rinse the carcass inside and out, dry a little with a paper towel.
7. Put the sturgeon on a cutting board and carefully remove the ridge from the side of the belly of the fish, so that the skin on the back remains intact.
8. Salt the layer inside and out with 1 teaspoon of salt, place on a cutting board skin side down and lay out the salmon filling.
9. Form a fish carcass, 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, put the pan 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, setting the baking sheet to an above-average level.

Fun facts about sturgeon

Sturgeon contains a large amount of sodium (health of the circulatory system, normal acid-base balance, endurance of body tissues), fluorine (health of bones), amino acids, vitamins and iodine (thyroid gland).

In Russia, the sturgeon season does not stop - the demand for this fish is constantly growing, and especially grows for the New Year holidays - for the fish itself, and, of course, sturgeon caviar.

Garnished with baked sturgeon, canned green pea, mashed potatoes, fresh vegetables. Dry white wine is great for drinks.

To meet beautifully and brightly New Year, holiday menu is thought out in advance, and a special place is given to the fish on the table. A variety of dishes can be made from it, but whole baked sturgeon is especially tasty. This option is often called royal, and appearance appetizing snack quite corresponds to it. You can see for yourself just by looking at the photo. However, taste qualities this luxurious delicacy is beyond praise. Try to cook this delicious and spectacular dish and be prepared for the fact that guests will remember this culinary masterpiece for a long time to come!

Cooking time - 1 hour.

The number of servings is 6.

Ingredients

To decorate festive table luxurious fish appetizer, you will need to prepare a fairly voluminous list of ingredients. After all, the fish is complemented by the most different products emphasizing and revealing its true taste. Since we do not celebrate the New Year every day, it is quite possible one day to afford such a fantastic luxury. So here are the components:

sturgeon - 1 pc.;
butter - 2 tbsp. l.;
lemon - 1 pc.;
olive oil - 2 tbsp. l.;
ground nutmeg - 10 g;
vegetables, berries and fruits - for decoration;
salt and pepper - to taste.

Note! The recipe indicates the amount of ingredients that go to 1 kg of fish. As for vegetables, you can take cucumbers, lettuce, sweet bell pepper and all sorts of greens. All this is useful for decoration. ready meal.

How to cook sturgeon in the oven

Luxurious sturgeon baked in the oven is being prepared for New Year's table not fast. You will, of course, have to tinker. But the result definitely deserves it, and you definitely won’t regret the time spent. After all, sturgeon turns out to be tender, fragrant, juicy, unusually tasty. Despite the fact that all fish is good and healthy in some way, it was not for nothing that this variety often appeared on the imperial and royal menu. Why not feel like a real king on a holiday?

So, if you decide to make a whole sturgeon in the oven, first of all take care of the fish itself. The carcass will need to be thoroughly rinsed by directly transferring it to the sink. Let running water wash away everything unnecessary.

On a note! When butchering this fish, it is imperative to use gloves so as not to injure your hands.

Then the sturgeon will need to be transferred to the cutting surface. The carcass will need to be cleaned of scales. It is recommended to do this in the direction against the location of the scales. Lead the knife from the tail to the head of the fish. It will also be necessary to cut the belly of the sturgeon and remove all offal from the inside of the carcass. The peritoneum itself will need to be thoroughly cleaned and rinsed several times. Doing this is very important! Otherwise, the flesh of the fish can be very bitter. Still need to remove the gills.

Next, you must certainly remove the screech, which is located in the ridge. If this is not done, then in the process of baking the sturgeon will simply “break”, which will spoil the appearance of the fish. To do this, you will definitely need to cut your head a little.

Then you need to cut the carcass near the tail. In this case, a light flagellum will be visible. This is the screech. It just needs to be completely pulled out. It is very important to make it whole, without breaking it.

The next stage of preparation is the preparation of the sturgeon itself. It is best to twist the carcass into a ring and cut into portions. Top the fish with salt to taste and season with spices. It is also very important to sprinkle sturgeon with lemon juice before baking in the oven. This will give the fish pulp a particularly rich taste and expressiveness. Even at this stage, the carcass must be poured with olive oil.

Note! It is optimal to sprinkle the sturgeon with black pepper and ground nutmeg.

Next, you need to take a baking sheet. Foil is laid out on it, which is best generously greased with butter - this definitely will not spoil the taste of sturgeon baked in the oven. With the help of foil, you need to adjust the shape of the fish blank. It is also recommended that each incised piece of fish be laid with food foil. From above, the workpiece is also necessarily closed to it, after which the sturgeon is baked in the oven for 20 minutes at a temperature of 220 degrees. After the specified amount of time, the foil is slightly opened, and the fish is placed in hot oven another 10 minutes.

The most interesting thing remains - the process of decorating the finished dish. It is recommended to put sturgeon on lettuce leaves. From above it can be decorated with berries and fruit slices. Vegetables, for example, carved figures from boiled carrots, will perfectly fit into a luxurious culinary composition. You can also decorate the fish with a mayonnaise net.