Soft and dense, but at the same time tender sturgeon meat is distinguished by its incredible taste and the almost complete absence of small bones. Since ancient times, this has been one of the obligatory and favorite dishes on the royal table. Fortunately, such a delicacy is now available to us - simple lackeys. I offer you three options for cooking sturgeon - whole, in pieces and in the form of steaks fried in a pan.

Kitchenware: cutting board, garlic press, baking sheet, knife, thick thread or skewer, bowl.

Ingredients

Step by step cooking

1. On top of the dense skin, the sturgeon is covered with slippery mucus, which must be washed off. To do this, we wash it without cutting it under a tap with warm water and lightly rub it with a brush or washcloth for washing dishes with an abrasive surface.
2. We open the belly. We clean the insides and be sure to remove the gills. There is no need to remove the skin, because thanks to it and the spikes, the fish will look royally on the table. For the same reason, we leave the head and fins. The skin after baking will become soft, and it will not be difficult to remove it already in the plate.
   
3. Peel 4-5 medium onions and cut into arbitrary medium-sized pieces or half rings. Pass the peeled head of garlic through a garlic press or finely chop. We put everything in a bowl.
   
4. Cut the zest from three to four lemons, depending on the size. We also cut them into small pieces and send them to a bowl. Season with black and white ground pepper and sprinkle a couple of teaspoons of salt.
   
5. We wash bunches of dill, green onions and parsley under the tap. Chop and put in a bowl. Pour about a third of a glass of vegetable or olive oil and mix well together.
   
6. Lightly rub the inside of the fish with salt. We put onion-lemon minced meat in it. We sew the belly with a thick thread or fasten it with a skewer. It can be fastened in several places with toothpicks, and to be sure, pull it off with a thread.
   
7. Cut the remaining lemons into rings. We make a pillow out of the part on a greased baking sheet and lay out the sturgeon. We add a little salt to the skin and put some of the lemons on top of the fish, and leave some for serving.
   
8. We send the baking sheet to the oven, heated to 180-190 °, for about 1.5 hours. When half the time has passed, we lubricate the skin with oil so that after baking it acquires a beautiful shine.
   
9. We take out our beauty, decorate with fresh herbs and the remaining lemon and put in the very center of the table.
   

video recipe

See how tasty and quick you can cook whole sturgeon in the oven in the video recipe.

cooking options

A very tasty sturgeon is obtained if it is stuffed with mushrooms and crackers. To do this, fry 700-800 g of mushrooms cut into pieces with two or three chopped onions and cool. Cut into three or four slices white bread small cubes, dry in a pan or in the oven and add to the mushrooms. Salt, pepper and stuff the gutted fish. Pull with threads, lay on a greased baking sheet and bake for 1-1.5 hours.

Time for preparing: about an hour.
Servings: 4.
Kitchenware: foil, cutting board, baking dish or baking sheet, knife.

Ingredients

Step by step cooking

video recipe

How to cook sturgeon in the oven in slices, see step by step recipe on video.

cooking options

• To receive immediately delicious fish, and garnish, we take potatoes at the rate of two or three pieces per serving.
• We clean and cut the tubers as you like. As a rule, it is a thick straw or slices.
• Mix potatoes with mayonnaise or sour cream, as well as with salt and spices. You can even add some minced garlic.
• Separately marinate pieces of sturgeon for 20 minutes in sour cream or mayonnaise sauce with spices for fish, salt and juice squeezed from lemon.
• Put the potatoes on a baking sheet covered with foil or in a mold, and sturgeon on top.
• Bake for 40 minutes at 180-190°.
• Decorate with parsley sprigs and serve with vegetable salad.

Time for preparing: 40 minutes.
Servings: 2-3.
Kitchenware: frying pan, knife, spatula, cutting board, bowl or vessel, plate, paper towels.

Ingredients

Step by step cooking

1. First of all, the sturgeon needs to be gutted. To do this, open the belly and take out all the insides. Cut off the fins, head and tail. But we do it in such a way that a little pulp remains on them, because then it will be possible to cook an ear out of them. Don't forget to remove the gills from the head.
   
2. We wash the carcass under the tap. Dry with paper towels and cut into steaks 2-3 centimeters thick.
   
3. Salt all the pieces on each side, season with white and black pepper and mix with your hands to distribute the spices over the entire surface. You can add a few other seasonings: dried garlic, white mustard, marjoram, thyme. Let marinate for about 20 minutes.
   
4. A couple of minutes before frying, sprinkle with juice squeezed from half a lemon.
   
5. Pour a glass of flour into a deep bowl. Roll each piece in it on all sides. You can also add some spices to the flour.
   
6. Warm up the pan well. Pour vegetable oil to the bottom and melt 30-40 g of butter in it. From this mixture Fried fish it will be much tastier.
   
7. We spread the fish in a well-heated oil so that the crust immediately grabs. Fry over medium heat for about 4 minutes until golden brown and turn over to the other side. The second side will take a little less time, so after 2-3 minutes a beautiful crust forms on it, and you can put the steaks on a plate.
   

What to serve with

The most correct, in my opinion, side dish for fried sturgeon and other fish is mashed potatoes. But you can just cut into slices a couple of fresh tomatoes, season with pepper and salt, drizzle with oil and sprinkle with finely chopped dill. And sprinkle the steaks themselves with chopped green onions and garnish with parsley leaves.

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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
• overlaid with 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- 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 a more refined dish for the festive table, they use savory seasonings that give a delicate aroma and improve the already tasty fish meat.

Often the fish is sprayed 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. Nutmeg, ginger root, coriander seeds, zira, sesame seeds can serve as a good supplement.

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 the 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 wooden stick. If clear juice does not appear, the fish is baked.

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 appetizer is quite consistent with that. You can see for yourself just by looking at the photo. However, taste qualities this luxurious delicacy is beyond praise. Try to cook this exquisite 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 snack, you will need to prepare a fairly voluminous list of ingredients. After all, the fish is complemented by a variety of products that emphasize and reveal 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 peppers and all kinds of greens. All this is useful for decorating the finished dish.

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?

1. 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 be running water wash away all that is unnecessary.

On a note! When butchering this fish, it stands in without fail use gloves to avoid injuring your hands.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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 temperature regime 220 degrees. After the specified amount of time, the foil opens slightly, and the fish is placed in a hot oven for another 10 minutes.

1. 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.

As you can see, making sturgeon in the oven for the holiday is not so difficult.

Video recipes

To make sturgeon in the oven even easier, you should get acquainted with video recipes:

Decided to cook a royal dinner? The ideal option will be baked whole sturgeon. This fish is a real delicacy. In addition, sturgeon is a storehouse useful substances: vitamins A, B1, B2, C, D, E, PP, as well as phosphorus, potassium, calcium, magnesium, sodium, fluorine, iron, chlorine, chromium, nickel, molybdenum and many other essential minerals were found in the composition. Have you ever cooked such a dish? Then our recipes will come in handy.

Before proceeding to the main stage of cooking, it would be useful to learn a few secrets of baking sturgeon:

• It is better to use carcasses weighing no more than 3 kilograms, otherwise the meat will turn out dry, or it may not be baked at all;
• Baked sturgeon is delicious on its own, so spices should not be abused. Ideal for fish are black pepper, lemon juice, garlic, parsley, thyme and thyme;
• You can bake fish both on a baking sheet greased with oil and in foil; in the latter version, the sturgeon will turn out to be more juicy.

Whole sturgeon baked in the oven

You will need:

• sturgeon - 1 carcass weighing 2.5 kilograms,
• lemon juice - 2 tablespoons,
• garlic - 5 cloves,
• salt - to taste,
• lettuce, vegetables, mayonnaise - for serving.

Cooking method

• We clean the carcass, it is easy to implement if you arm yourself with a fork. To remove the sharp spikes on the back, it is necessary to pour boiling water over the fish, then they can be easily cleaned off. We do not cut off the head, but the gills and entrails still need to be removed by carefully ripping the belly of the fish with a sharp knife. Rinse the fish well under running cold water.
• Sprinkle the carcass with lemon juice.
• We clean the garlic. Pass through a press and mix with salt. Rub the sturgeon with the prepared mixture.
• We grease the baking sheet vegetable oil and put the fish on it with the belly down.
• We send the sturgeon to the oven, heated to 190 degrees, for 30-40 minutes.
• We spread the baked fish on a large dish covered with lettuce leaves, decorate with fresh vegetables and mayonnaise. Let's go to the table!

Bake sturgeon in foil

You will need:

• sturgeon - 1 carcass weighing about 3 kilograms,
• white wine - 150 ml,
• vegetable oil - 2-3 tablespoons,
• thyme - to taste,
• thyme - to taste
• parsley - to taste
• salt - to taste.

Cooking method

• We cut the carcass in the way indicated in the recipe above.
• Mix prepared spices.
• Lubricate the fish with vegetable oil and rub with spices, not forgetting to add them inside the carcass.
• We shift the fish to the foil. Pour in white wine. We wrap. We send it to the oven heated to 180 degrees.
• After 10 minutes, you need to open the foil, brush the fish again with vegetable oil and let it brown for 20-25 minutes. After that, you can take a sample!

Another interesting way to bake sturgeon

You will need:

• sturgeon - 1 carcass weighing 1.5 kilograms,
• nutmeg - 10 grams,
• hard-boiled chicken eggs - 4 pieces,
• lemon - 1/2 piece,
• sour cream - 2 tablespoons,
• butter - 2 tablespoons,
• olive oil - 2 tablespoons,
• balsamic vinegar - 1.5 tablespoons,
• ground black pepper - to taste,
• salt - to taste,
• vegetables for serving.

Cooking method

• Gutted fish (do not forget to remove the gills) are dipped in boiling water for 5 seconds, and then we pour over cold water, such a simple procedure will allow you to remove the skin with spikes from the carcass (the skin must be left on the head and tail).
• Rub the fish with salt and leave for 40 minutes.
• Rub the yolks with sour cream. Add balsamic vinegar, butter and nutmeg. We mix.
• Put the fish belly down on a baking sheet lined with parchment or greased with butter.
• Drizzle with prepared sauce. Drizzle with lemon juice and olive oil.
• We bake the sturgeon for 25 minutes in the oven, preheated to 190 degrees. We serve the finished treat to the table, laying it on a flat dish along with herbs and vegetables.

Whole stuffed sturgeon baked in the oven

You will need:

• sturgeon - a carcass weighing 1.5 kilograms,
• carrots - 1 large piece,
• onion - 1 large piece,
• potatoes - 5 pieces,
• egg - 1 piece,
• green onion - a few feathers,
• dill - 1 small bunch,
• flour - 2 tablespoons,
• salt - to taste,
• ground black pepper - to taste,
• olive oil.

Cooking method

• We clean the carrots. We rub on a large grater.
• We clean the onion. We chop finely.
• Stew vegetables over moderate heat, not forgetting to salt.
• We cook potatoes. Puree. Add flour, egg, chopped green onion.
• My dill. We discuss. We chop.
• We cut the sturgeon in a known way. We rub with spices.
• We spread the filling inside the fish in layers - first mashed potatoes, then stewed vegetables and dill. We sew the belly.
• Lay out on a baking sheet lined with foil. We wrap. We send it to the oven, heated to 200 degrees for 20-25 minutes, then open the foil and bake for another half hour.
• Put the baked stuffed sturgeon on a dish, decorate with herbs. Bon appetit!