Cooking occupies one of the most important places in the lives of many housewives. While searching for new recipes, many come across luxurious dishes. One of such dishes can confidently be called a recipe for whole sturgeon in the oven. At first glance, this dish may seem very complicated, but in fact, everything is extremely simple and understandable. The main thing is to stick to the recipe and then you will certainly succeed.
Secrets of cooking whole sturgeon in the oven
Mastering the culinary arts is one of the many goals of most modern housewives. To achieve this goal, many people prefer to learn more and more new recipes. For many women, the choice of cooking sturgeon whole in the oven will be very successful, since this recipe does not require special culinary knowledge.
But, before you start preparing this dish, you should learn about the main secrets for cooking sturgeon:
- For the dish, it is better to choose carcasses whose weight will not exceed three kilograms. Because if you take too big a fish, the dish will be dry and even more so it simply won’t cook;
- It is not advisable to use too many spices, as they can drown out the special taste of the product;
- the best spices to use are regular black pepper, lemon juice, a few cloves of garlic and young green parsley;
- To make the fish even more juicy, you can cook it in foil.
When women look for a recipe on how to cook whole sturgeon in the oven, they most often come across classic recipe. For cooking you will need the following components:
- a carcass weighing two kg;
- lemon juice. Two large spoons;
- five cloves of garlic;
- salt and black pepper at your discretion.
The essence of cooking is to perform the following actions:
- Work should begin with cleaning the main product. To get rid of sharp thorns on the back, you will need to pour boiling water over the carcass, this is the only way to get rid of them easier. The gills and entrails should also be removed.
- Sprinkle the carcass generously with lemon juice.
- Peel the garlic cloves and pass through a press, and then mix with salt. Ready mixture The fish should be thoroughly rubbed.
- Grease a baking tray generously with regular vegetable oil and only then lay it out, but always belly down.
- Preheat the oven to 190 degrees in advance and you can place the dish for about forty minutes.
Watch the entire video about cooking sturgeon in the oven.
It is better to place the finished fish on a large plate, which can be additionally decorated with lettuce leaves.
If you want to prepare a truly festive dinner, then you must bake the whole sturgeon in the oven. Some housewives claim that if you bake such fish in foil, it will be even tastier. For the recipe you will need the following components:
- one medium-sized carcass;
- White wine. 150 ml;
- vegetable oil. A few tablespoons;
- a small bunch of parsley;
- black pepper to taste;
- several sprigs of thyme.
To prepare a dish, you must follow several simple step-by-step steps:
- You need to start by thoroughly cleaning the fish.
- Next, mix pepper, thyme and parsley.
- Next, it should be well lubricated with vegetable oil and then rubbed with spices. By the way, it is advisable to add the rest of the spices inside the carcass.
- Place on foil, pour in white wine, and then carefully wrap in an envelope.
- Place the dish in an oven preheated to 180 degrees.
- Ten minutes after the start of cooking, the foil should be opened and the carcass should be smeared with vegetable oil again. In this state, it should stay in the oven for another 20 minutes.
When you are learning how to cook whole sturgeon, pay special attention to the cleaning features. The best way to clean this product is to use a fork. To cook, you don’t need to cut off the head, and as for the gills and entrails, you naturally need to get rid of them. To do this, rip open the belly of the fish with a sharp knife and carefully remove the insides. Then you need to rinse the fish under clean cold water.
When cooking, remember to consider the size of the fish, as this will affect the cooking time. For example, a small carcass should stay in the oven for at least thirty minutes, but as for large fish, then it should be cooked for at least an hour. Today you can find a lot of different recipes for preparing sturgeon.
When you're trying to find interesting recipe, which you may be wondering how to deliciously cook whole sturgeon in the oven, then one interesting option can help in this matter.
For cooking you will need the following ingredients:
- sturgeon weighing one and a half kilograms;
- 10 grams of nutmeg;
- four chicken eggs. You should hard boil them;
- a couple of small lemons;
- two tablespoons of sour cream;
- butter. Two large spoons;
- balsamic vinegar. One and a half tablespoons;
- salt and pepper to your taste.
The sturgeon preparation scheme consists of the following steps:
- Cleaning. To do this, you can use one secret: first immerse the carcass in boiling water for literally a few seconds, then pour over cold water. Thanks to such manipulations, it will be much easier for you to remove the part of the skin that has thorns from the carcass.
- Cleaned fish should be rubbed well with salt and left in this state for at least forty minutes.
- In a separate bowl, mix the egg yolks with sour cream, adding balsamic vinegar, oil and a little nutmeg. Mix all products thoroughly.
- Place the product belly down on baking parchment, which should be pre-greased with butter.
- Pour the sauce generously over the carcass and sprinkle lemon juice on top.
- Preheat the oven to 190 degrees, at this temperature the fish should be cooked for 25 minutes.
The finished dish is best served on a large flat plate. You can add herbs and fresh vegetables to it as decoration. It will be an ideal decoration for festive table and your guests will appreciate your efforts and will certainly be interested in the recipe.
How do you usually cook fish? Share your experience on
Sturgeon is the king fish, as it was called in the old days. Sturgeon has long been considered a delicacy for the quality of its white meat, its composition and 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 therapeutic and dietary nutrition.
Technology for preparing whole baked sturgeon
Wash the sturgeon with cold running water. To disinfect, rub with coarse salt, leave for 10 minutes, and 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 and wash with cold water.
Cut the belly and remove the entrails.
Do not remove the bones. Sturgeon cartilage becomes soft after cooking. Don't cut off the fins.
Rub the whole sturgeon with salt and spices, coat with cream sauce or mayonnaise. Rub the place where the entrails are removed with salt, add spices evenly.
Place 5 slices of lemon, chopped dill and parsley, bay leaf, rosemary, oregano inside the sturgeon.
Secure the cut on the abdomen using wooden sticks or toothpicks.
Line a metal baking sheet with foil, grease it with oil and sprinkle lemon juice.
Place the prepared sturgeon on a sheet of foil evenly or in a semicircle. When finished, it will have the shape in which you bake it.
Cover the top of the sturgeon with another sheet of foil and place in the oven for 20 minutes. Sturgeon baking temperature is 180 ° C. After twenty minutes, remove the sturgeon, remove the top sheet of foil, pour oil and put in the oven to obtain golden brown crust. For another 8-10 minutes.
Remove the sturgeon from the oven and check if it is ready: using 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 bloody, put it back in the oven for final baking.
Cool sturgeon before serving
Cut fresh cucumbers into bars or in the shape of lilies (spirals), cut tomatoes into slices, peppers into thin rings, radishes into roses.
Lay out the dish with lettuce leaves, place the sturgeon on it, decorate on all sides with vegetables in the form of slides, and bunches of greens. Paint the top of the sturgeon in the form of a thin mesh of butter. Garnish with olives and lemon wedges.
BON APPETIT!
Ingredients:
- Fresh sturgeon, kg 4 – 5
- Mayonnaise or cream sauce, kg 0.2
- Mustard sauce, kg 0.05
- Parsley dill
- Spices
Vegetables for decoration:
- Cucumber
- Radish
- Tomato
- bell pepper
- Olives
- Lemon
- Green onions
- Greenery
To prepare this dish, it is best to use only fresh sturgeon. There should be no cuts or bruises on it. If you don’t have the opportunity to buy fresh fish, then take frozen fish. But it is important to defrost it in the fresh air.
Necessary ingredients for cooking
To bake sturgeon in the oven in best traditions Russian cuisine, you need to prepare the following set of ingredients:
- sour cream – 200 g;
- butter – 20 g;
- fresh sturgeon – 1 pc.;
- lemon – ½ part;
- olive oil – 10 ml;
- chicken eggs- 4 things.;
- table vinegar – 2 tbsp. l.;
- corn flour – 100 g;
- vegetable oil – 10 ml;
- nutmeg(ground) – 10 g;
- pepper and salt - to taste.
The process of cooking sturgeon in the oven
You need to start preparing this dish by cutting up the fish. This must be done exclusively with gloves so as not to injure your hands. First, rinse the sturgeon under running water, then place it on a cutting board and scrape off the mucus from it with a sharp knife, starting from the tail and moving towards the head. Then remove the gills, cut the abdomen and remove the giblets. Then rinse the fish again, paying special attention to the peritoneum.
Take a large saucepan, fill it to the handles with water and bring to a boil. Lower the sturgeon there for literally 2-3 seconds, holding it by the tail. Then immediately pour cold water over the fish. Then skin it, remove the fins on the sides, belly and back. Rub the prepared sturgeon thoroughly with pepper and salt. Transfer it to a container and leave to marinate for 50-60 minutes at room temperature. During this time, the fish will have time to give juice.
Start preparing the sturgeon sauce. Hard boil the eggs, cool, peel and separate the yolk. Mash it thoroughly with a fork and transfer to a bowl. Add sour cream, melted butter, table vinegar and nutmeg there. Mix everything thoroughly to obtain a homogeneous consistency. Please note that instead of table vinegar you can use rosemary. It will make the fish meat more tender.
Preheat the oven to 190 degrees. Grease a baking sheet with vegetable oil, line it with parchment paper, and place the prepared sturgeon on it. Pour the sauce over the fish and sprinkle with cornmeal. Then take half a lemon and squeeze the juice out of it. Sprinkle it on the fish and then pour it over it. olive oil. Send everything to bake for 20 minutes.
Carefully transfer the finished sturgeon to a plate using wide spatulas. You can decorate the fish with fresh vegetables or sprigs of herbs. It is served with a side dish, which can be boiled potatoes, buckwheat or rice.
Sturgeon is an extremely valuable species of fish. Its meat, like that of stellate sturgeon, is milky in color, fatty and tender, like cream. And also this one ancient looking The animals have almost no bones - only a backbone. But cleaning it, if you don’t know a little secret, is difficult: along the back of the sea dweller there are large and hard spines, like a dinosaur. To remove them, the carcass must be scalded with boiling water - then these plates can be easily removed. Fish can be boiled, fried, shashlik or grilled. Sturgeon baked whole in the oven is especially useful, since with this method of heat treatment almost all valuable fats and amino acids are preserved.
Simple recipe
Clean the carcass, remove the entrails and gills, and wash under running cold water. Rub inside and outside with lemon juice. Press six (or more) cloves of garlic into a bowl through a press, mix them with salt, spices and herbs. It is important not to overdo it here: the smell of thyme or mint should not overwhelm delicate aroma. Rub the garlic mixture onto the fish - back, sides, belly. Whole sturgeon in the oven should be cooked from half an hour to 50 minutes, depending on the size of the carcass. The temperature in the oven should be 180 o C.
Sturgeon in the oven in foil
We clean the fish, gut it, wash it, rub it inside and out with lemon juice. Sprinkle with spices and herbs (thyme, parsley, white and black pepper). Lubricate with a brush vegetable oil. Cover a baking sheet where the whole carcass will fit with two layers of foil. We also lubricate the bottom sunflower oil. Place the fish and pour dry white wine (half a glass) over it. Zape
Stuffed sturgeon, baked whole in the oven
The beginning of preparing this dish is identical to the first steps in the two previous recipes. Leave the fish coated with lemon juice to wait for the filling. Add a teaspoon of salt and black pepper to the egg and beat in a bowl with cream (a quarter cup). Mix in a blender and grind until smooth egg mixture and 300 g salmon fillet (you can take ready-made salmon in a bag). You need to stuff the carcass with this filling and sew up the belly with thread. Place in the oven for an hour at 200 o C. After that, transfer to a plate, “remove the seams” and serve with some delicate creamy sauce (Olandez, Bechamel, Thousand Islands).
Festive sturgeon baked whole in the oven
This dish is prepared in the same way as in the previous recipe. But inside the belly, which we first lubricate with vegetable oil and salt, we put spices, herbs and lemons cut into slices. We also do not spare herbs: bay leaf, parsley, oregano, thyme, rosemary, nutmeg - all this is welcome. And pour the outside of the fish with rich white sauce (you can also use mayonnaise). We sew up the belly, put it in foil and bake for 20 minutes at 180 o C. We take it out, unfold it, pour over the resulting juice and let it sit until a crust forms. This sturgeon is served, baked in the oven whole, on a beautiful large oblong platter surrounded by fresh cucumbers, cut into cubes, tomato circles, radishes cut into “buds”, bell pepper rings and boiled carrot “daisies”.
03.04.2018
Cooking sturgeon is not a cheap pleasure, so if such fish is found on our tables, it is only on holidays. Today we will discuss how to bake sturgeon in the oven. Step by step recipe and interesting tips will be useful to you in the culinary field.
Do you know how to cook sturgeon in the oven in pieces? It can be pre-marinated, baked, stewed. Taste ready-made dish largely depends on the chosen spices and marinade. To ensure that everything works out at the highest level, we will turn to professionals for help.
Ingredients:
- sturgeon fillet – 700 g;
- lemon – 1 piece;
- sea salt, ground black pepper;
- mayonnaise – 100 ml;
- spices for seafood.
Preparation:
- Cooking sturgeon fillet in the oven is not at all difficult. We first wash and dry the chilled fillet.
- We make cuts 20 mm wide, but do not cut the pieces of fish completely.
- Take a baking dish or baking sheet. Cover with aluminum foil.
- Cover the sturgeon fillet with mayonnaise. It is better to choose a sauce with a medium fat content.
- Add ground black pepper and other spices and herbs. It is best to add dried garlic, thyme, rosemary and thyme.
- Now we distribute all the seasonings with mayonnaise sauce evenly over the sturgeon fillet.
- Squeeze the juice from one lemon and pour it over the sturgeon fillet.
- Place the sturgeon in the oven and bake it for 35-40 minutes. Set the temperature to 180°.
- Before serving, serve sturgeon with cherry tomatoes, lemon slices and parsley sprigs.
Setting the festive table
Sturgeon – king fish worthy only of a festive table. The main attraction of the feast will be stuffed sturgeon baked in the oven. The recipe for its preparation is surprisingly simple.
Ingredients:
- sturgeon – 1.5 kg;
- chicken egg - 1 piece;
- potato tubers - 5 pieces;
- carrots - 1 large root vegetable;
- onion head - 1 piece;
- a bunch of dill;
- Wheat flour premium– 2 table. spoons;
- feather green onions– half of the beam;
- refined olive oil;
- salt, mixture ground peppers.
Preparation:
- We will need a large carrot root. We peel it, wash it and grate it on a grater with a large perforation.
- Peel the onion and finely chop it with a knife.
- Pour refined olive oil into a saucepan. When the oil warms up slightly, first add the chopped onion, and after 1-2 minutes add the grated carrots.
- Mix the vegetables thoroughly and simmer over moderate heat until softened and golden brown.
- Peel the potato tubers and boil until tender.
- Drain the water in which the potatoes were boiled, but not completely.
- Using any convenient method, grind the boiled potatoes to a puree consistency.
- Add chopped green onions, sifted high-grade flour and one egg.
- Mix everything thoroughly again until a homogeneous consistency is obtained.
- We wash the bunch of dill with water, dry it and chop it with a knife.
- We first defrost the sturgeon, then gut it and cut it up.
- Since we will be stuffing a whole carcass, we need to make a cut along the belly.
- Be sure to rub the fish both outside and inside with coarse salt and a mixture of ground peppers. You can add spices for seafood.
- Stuffing sturgeon mashed potatoes. Add the fried carrot-onion mixture and chopped dill.
- We need to connect the abdomen with toothpicks or sew with kitchen twine.
- Now wrap the stuffed sturgeon in aluminum foil and place it on a baking sheet.
- Meanwhile, the oven has already warmed up to a temperature of 200°.
- Bake the sturgeon for about 20 minutes, then carefully unfold the foil so that the sturgeon browns.
- We put it in the oven again for half an hour.
- Serve the dish with sprigs of herbs and lemon slices.
Real men cook
They say that kebab does not tolerate women's hands. There are also fish dishes, which men will cook with great pleasure, for example, sturgeon steak in the oven.
Ingredients:
- sturgeon steaks – 1.5-2 kg;
- ground nutmeg – 1 teaspoon. spoon;
- sour cream with an average percentage of fat content - 3 tablespoons. spoons;
- chicken egg – 5 pieces;
- balsamic vinegar - 1 teaspoon. spoon;
- lemon – 1 piece;
- spices and sea salt.
Preparation:
- We defrost the sturgeon carcass and cut it up. It is best to buy steaks that have already been processed. This will make your task easier.
- Line a baking sheet or ovenproof dish with a sheet of aluminum foil.
- Rub each sturgeon steak with sea table salt coarsely ground and spices.
- Place the steaks on a baking sheet.
- Boil chicken eggs hard. Cool and remove the shell.
- We only need boiled yolks. We remove them and grate them on a fine grater.
- Add sour cream with an average percentage of fat content to the yolks.
- Add balsamic vinegar.
- Squeeze the juice out of the lemon and also add it to the sour cream.
- Mix all ingredients thoroughly until a homogeneous consistency is obtained.
- Don't forget to add ground nutmeg.
- Lubricate the sturgeon steaks with the prepared sauce.
- Preheat the oven to a temperature threshold of 180°.
- Place the sturgeon steaks in the oven for about half an hour.
- Sturgeon prepared in this way turns out tender, juicy and incredibly tasty.
- Don't forget to add a vegetable side dish before serving.
