Sterlet dishes: recipes with photos

Sterlet is a noble royal fish. Only experienced cooks know how long to cook it. Sterlet usually takes about 15-25 minutes to cook. First you need to gut it, cut off the head and tail, then put it in boiled water and lightly salt it.

Sterlet has been valued at all times. Not a single royal reception was complete without this noble and healthy snack. This is a symbol of wealth and luxury. According to popular belief, serving sterlet on the table means wishing your guest health and prosperity. This fish is so good that it is used almost entirely, except for the entrails. The sterlet chord can be used as a filling for pies and kulebyaki. There are many recipes for this fish.

Royal baked sterlet

Ingredients:

• Fish – 1 piece;
• Onions – 1 pc.;
• Lemon – 1 piece;
• Olive oil;
• Greens to taste (dill, parsley, cilantro);
• Spices to taste.

Cooking sterlet in the oven is not only tasty, but also healthy.

Preparation:

1. Before starting cooking, you need to select the ingredients for stuffing the fish royally. They can be varied and depending on taste and preferences.
2. The basic recipe can be modified at your discretion.
3. Wash and gut the fish. Salt, rub with spices and brush the back and belly of the fish with olive oil.
4. Chop onions and lemon. Stuff the sterlet with half of this mixture.
5. Take a large baking sheet, place baking foil on it, the remaining lemon and onion mixture, add finely chopped herbs and wrap the fish in seasonings. Wait five minutes for the fish to soak and place it in the oven.
6. Cook in a preheated oven at 200 degrees for about an hour, depending on the size of the fish. Cooking time can vary within 15 minutes.
7. 10 minutes before the end of the cooking time, open the foil from the back of the fish and let it brown. The dish will look more appetizing.

Sterlet is usually served on a large platter with lettuce, tomatoes, lemon and olives. And for a side dish you can make baked potatoes or vegetables in the oven.

Bon appetit!

Another good recipe is baking sterlet in the oven on a baking sheet.

Whole sterlet baked in the oven

Sterlet dishes at home turn out to be as juicy as possible when baked in a culinary sleeve.

Sterlet dishes. Recipes for preparing this fish are provided below.

Ingredients:

• sterlet – 1 pc.;
• lemon – ½ piece;
• salt, pepper, spices.

Need to:

1. Make deep cuts throughout the gutted carcass. Rub the sterlet with a mixture of salt and selected spices.
2. Place a thin slice of lemon into each cut.
3. Roll up the fish and place it in a heatproof plate. Wrap it in a cooking bag directly in the dish.
4. Cook the treat in the oven at 170-180° for 25 minutes.
5. Then cut the bag and let the fish brown and dry slightly from the released juice for about 10 minutes.

Cut the finished carcass into pieces and serve with your favorite sauce.

When baking, the foil will retain all the juices of the fish, it will turn out tender and not dry.

Ingredients:

• sterlet carcass – approximately 2 kg;
• drain butter – 80-100 g;
• lemon – 1/2 pcs.;
• salt, spices.

Need to:

1. Rinse the cleaned carcass with the head.
2. Combine salt and spices and coat all the fish with them. Sprinkle with citrus juice.

3. Place the sterlet on the foil, raise the sides and pour melted butter over it.
4. Wrap the fish tightly in the covering.
5. Bake the carcass at 160-170° for about 20 minutes.

The whole sterlet should be served.

With a side dish of potatoes

Sterlet dishes at home, prepared immediately with potatoes, do not require a side dish.

Ingredients:

• sterlet – 2 carcasses;
• potatoes – 6-7 pcs.;
• drain Oil – 60-70 g;
• white onion – 2 heads;
• salt and pepper.

Need to:

1. Rub the fish carcasses with salt and pepper on all sides. Let them stand for a quarter of an hour. Place the fish on a layer of foil.
2. Cut each potato tuber and onion into 4 parts. Scatter the vegetables next to the sterlet on a baking sheet.
3. Cut the butter into slices and cover the fish with them.
4. Bake the dish at 180-190° for 30-35 minutes.

Fried sterlet with cheese

This fried sterlet recipe is simple and perfect for a family dinner. And if you didn’t know what to do with the caught sterlet, we’ll give you a hint: fry it and then simmer in the oven. And to cook such fried sterlet in a frying pan, we need:

• sterlet - 1 kilogram;
• breadcrumbs - 3 tablespoons;
• butter - 1 tablespoon;
• vegetable oil for frying;
• salt, black pepper to taste;
• hard cheese - 200 grams;

Number of servings: 5 pieces;

Cooking time: 1 hour.

Preparation:

1. We start with painstaking work: the fish needs to be cleaned, the mucus washed off, gutted, the head cut off and then cut into portions. Don't forget to remove the fins and remove the rib bones from the meat with tweezers. Then salt and pepper the sterlet steaks.
2. Melt butter in a bowl. We coat each piece of fish with it inside and out, and then sprinkle with breadcrumbs.
3. Pour vegetable oil into a frying pan and fry each piece of sterlet on both sides over medium heat.
4. After this, turn on the oven at 180 degrees. Grate the cheese. Place the fish pieces in a heat-resistant dish, sprinkle cheese on top and bake for 4 minutes. Decorate the finished dish with lettuce leaves and serve hot. In the meantime, while your household members are trying delicious sterlet fried under a cheese crust, you can calmly look at the latest photos offered by visitors to the “Fishing Everyone!” website.

Cooking instructions

When wondering how to cook sterlet in a frying pan, many housewives don’t know where to start. First of all, for convenience, you need to place all the ingredients at hand, and then you need to prepare the fish by processing it.

1. The sterlet must be cleaned and washed of mucus, then it should be gutted and the head separated. After this, the fish must be cut into pieces of medium thickness into portions.

By the way, do not forget to cut off all the fins and remove all the bones from the meat using tweezers.

2.Then the fish steaks should be evenly rubbed with a small amount of salt and pepper. After this, they should be allowed to lie down for a couple of minutes.

3. At this time, you need to melt the butter (it’s easiest and quickest to do this in the microwave). After complete dissolution, it needs to cool a little. Then coat each steak on all sides with melted butter.

4.Next, the meat must be rolled in breadcrumbs and left for 2-3 minutes.

5.At this time, pour the oil into the frying pan and heat it thoroughly. Then you need to reduce the heat to medium and put the sterlet in it. Each piece is fried on all sides until cooked.

Many chefs talk differently about how long to fry meat, but in reality it is enough to keep it until browned. After all, then the steaks will go into the oven.

This completes the first stage of preparation.

While frying the sterlet in a frying pan, turn on the oven and preheat it to 170–180 degrees. Take the steaks and place them in a heatproof dish or on a baking sheet greased with a little butter (this will prevent the fish from being too oily). Grate the hard cheese on a fine grater and sprinkle it on top of the sterlet pieces, and then place everything in the oven for 3.5–4.5 minutes.

By the way, this recipe can be used to prepare any fish from the sturgeon family.

The meat, brought to full readiness, is laid out on a dish and decorated with herbs. Whole lettuce leaves, parsley and finely chopped dill are best suited for decoration. Sometimes lemon slices are added to the dish (taking into account taste preferences), although they usually complement sturgeon dishes.

The dish is served hot.

Baked sterlet in the oven with potatoes and mushrooms

Sterlet baked with potatoes and mushrooms will become a real decoration of the festive table. A very tasty and beautiful dish.

Ingredients:

• Sterlet – 900 grams
• Lemon – 1 piece
• Thyme – 4-5 sprigs
• Garlic – 1 head
• Champignons – 250 grams
• Greens (green onions, parsley, dill) - half a bunch
• Potatoes – 1 kilogram
• Onion – 2 onions
• Sour cream – 150 grams
• Olive oil – 50 milliliters
• Black pepper - to taste
• Salt - to taste
• Paprika - to taste

Cooking method:

1. To prepare baked sterlet, first prepare a dressing (marinade) for the fish. Grate the lemon zest on a fine grater. Transfer the zest to a deep bowl. Add 2 teaspoons salt, black pepper, olive oil. Mix until a paste forms. Leave for 15-20 minutes.
2. We take champignons. Mushrooms washed and dried. Squeeze 1-2 cloves of garlic into the mushrooms. Fill with olive oil. Salt 2-3 pinches. Add 2 teaspoons of paprika. Mix.
3. Fill the potatoes with water and put on the fire; when it boils, cook for no more than 5 minutes. Then drain the water and let it cool a little.
4. Take sour cream and squeeze a clove of garlic into it. Add 2 pinches of salt. A little black pepper. Mix well.
5. Let's take a sterlet. The fish is quite “snotty”, so you need to stock up on paper towels to remove the mucus from it. Thinly cut off the bone scutes (bugs) from the ridge and sides of the fish. Gut the fish (cut the fish along the belly). We remove the insides. The chord (visig) can be left or cut out, as you prefer. We clean the gills.
6. Transfer the fish to a baking sheet. Spread the sterlet outside and inside with a dressing (marinade) made from lemon zest. Leave the fish to marinate for 30 minutes.
7. While the sterlet is marinating, prepare the remaining ingredients. Cut one onion into circles to use as a base for fish. We cut the second onion into 2 parts, cut the first part into thin half rings, which we will use for stuffing the fish, and the second part into thicker ones, which we will use for the lining. Place thin half rings into a bowl.
8. Chop the garlic clove and add it to the bowl with the onion.
9. Chop the dill for sprinkling the final dish.
10. Finely chop the remaining greens; they will go inside the sterlet. Add the greens to the bowl with the onions and garlic. Cut the remaining lemon into 2 parts and squeeze the juice of one half into a bowl with herbs and onions for stuffing the sterlet. Mix.
11. Assembling the final dish for baking. Place thickly chopped onion on the very bottom of the baking sheet, which will serve as a base for the sterlet. Place the sterlet on the base. Place a sprig of thyme inside the fish. Stuff the fish with herbs, onions and garlic. Add the remaining thyme sprigs. Turn the sterlet belly down onto the onion bed. Place champignons on one side of the fish and slightly boiled potatoes on the other. Coat the potatoes with previously prepared sour cream. Pour the lemon juice of the other half of the lemon over the mushrooms and sterlet.
12. Place the fish in an oven preheated to 200 degrees for 40-45 minutes.
13. Sprinkle the finished potatoes with dill. Squeeze the remaining juice from the lemon onto the finished fish.
14. You can serve baked sterlet with potatoes and champignons directly on a baking sheet.

How to cook sterlet in the oven - 4 recipes

Sterlet has been popular among Ukrainians since the times of Kievan Rus. Even then, this freshwater predatory fish was famous for its nutritional value and taste. Residents of cities and villages smoked sterlet for the winter (this way it was stored longer), and for Christmas they received a delicious dish. Mentions of the Dnieper sterlet are found even in “The Tale of Igor’s Campaign”! This indicates the popularity of fish in Ukraine.

After a cascade of dams was built on the Dnieper, all species of sturgeon disappeared. But the sterlet remained, albeit in very small quantities - it was included in the Red Book of Ukraine. Therefore, for now we have to be content with imported ones. However, some farms are working on breeding this delicious species. So connoisseurs will have more chances to enjoy sturgeon fish.

The best way to cook sterlet is in the oven. The main effort will need to be spent on cleaning and properly gutting the fish. Those who are lucky enough to buy already prepared fish will be able to immediately cook it in the oven, rather than waste time cutting it up. This dish will decorate the festive table like a king.

Whole sterlet in the oven

Ingredients

1. Fish carcass – up to 2 kg.
2. Heavy cream 20-25% - a glass.
3. Butter – 100 g.
4. Flour – 1 teaspoon.
5. One lemon.
6. Dry wine (white) – 50 ml.
7. Herbs, spices, sea salt.

Cooking in the oven

Before you can deliciously cook a whole fish, you need to prepare it:

• Frozen sterlet needs to be thawed as slowly as possible.
• To make the scales easier to remove, the undressed fish should be scalded with boiling water, and then cleaned and the insides removed. It’s convenient to do this right in the sink.

Important: Do not damage the gallbladder, otherwise the fish will become bitter.

• Next, you need to remove the vizigu - a kind of cord along the ridge. To do this, you need to cut the sterlet's tail and head from the back. After this, carefully pry and pull out the chord.
• Dry the thoroughly washed fish with paper towels.

Marinating is a necessary step for the fish to come out tasty. Without spices, herbs, and salt, even the most expensive type of fish will be tasteless.

Spices that highlight the taste of sterlet: black and white pepper, a drop of turmeric, a couple of pinches of coriander, dried dill and parsley. You can also use a ready-made set.

But if it has not been used before, you should not take risks with the holiday dish. This is especially true for mixtures that contain salt.

Good to know: There is a composition on the packaging of spice mixtures. Be sure to read it before purchasing. The closer to the top of the list salt is, the higher its content. So, if it is listed first, then the bag will mostly consist of it, and not of fragrant herbs.

Important

The spices need to be mixed with crushed sea salt and carefully rub the outside of the carcass with them. Melt the butter in a saucepan on the stove and let it cool slightly.

Place a sheet of foil of the required length and width on a baking sheet. The fish will need to be completely wrapped in it.

The sterlet is transferred to the middle of the sheet and poured with melted butter so as not to wash off the spices and salt. The fish should not be dry - this is important.

The sterlet needs to be wrapped in foil so that the fish is covered in oil and it does not leak out. For baking, 150° in the oven will be enough. Leave the fish in the oven for 10 minutes.

This time is just enough to prepare the filling. You will need to pour the cream into a ladle, adding a little flour. Over very low heat, bring the sauce until thickened, stirring, then pour in the wine and remove the finished sauce from the stove. As an experiment, you can add spices and salt.

Source: https://www.Moyo.ua/news/gotovim_sterlyad_v_duhovke_4_recepta_aristokraticheskoyi_ryby.html

Sterlet stuffed

Sterlet stuffed is a tasty and easy to prepare dish. Suitable for beginner cooks.

Ingredients:

• Fish - 3 pcs.;
• Fresh mushrooms – 1 kg;
• Rice - 200 g;
• Onions - 2 pcs.;
• Mayonnaise - 50 g;
• Olive oil - 1 tbsp. l.;
• Herbs and spices to taste.

Preparations:

1. First you need to gut, wash, and clean the insides of the fish. This will improve the taste of the dish.
2. Gutted sterlet should be greased with oil (it is better to use olive oil), rubbed with salt and pepper. Place the fish on a baking sheet.
3. Mushrooms need to be fried along with onions for 5 minutes.
4. Then mix the mushrooms with rice, add salt and spices. The filling should be tasty.
5. Stuff the sterlet with the resulting mixture.
6. Turn the fish belly down. Coat the sterlet with mayonnaise.
7. Place it in the oven for 40 minutes at 180 degrees.
8. Sprinkle the finished stuffed fish with herbs and you can serve it to the table. There is no need to prepare a side dish for this dish; the fish already has rice filling.

That's all! The dish is ready! Bon appetit!

Sterlet soup with champagne

Ingredients:

• Chicken – 1 pc.;
• Parsley root – 1 pc.;
• Celery root – 1 pc.;
• Bay leaf – 1 pc.;
• Allspice peas;
• Fresh sterlet – 1 kg;
• Dry champagne – 200 g;
• Dill.

For the guy:

• Caviar - 2 tbsp. l.;
• Water - 0.5 cups.

Submit separately:

• Green onion - 1 bunch;
• Lemon.

Preparation:

1. Place the chicken, roots and peppers in a saucepan and cook after boiling water for 45 minutes over low heat. 5 minutes before the end of cooking, you can add a bay leaf and salt.
2. After cooking, let the broth sit for 10 minutes.
3. Clean the fish from scales and remove the entrails, remove the gills from the head, and then wash thoroughly.
4. Cut the fish into pieces and add to the fish soup.
5. Strain the finished broth and put the fish in it. During the cooking process, add stalks of parsley and celery - this is very healthy and beautiful.
6. After the pieces of fish float to the surface, cook over low heat for another 15 minutes.
7. Add the secret ingredient to the prepared fish soup and heat it up. Just do not boil it under any circumstances. Then let it brew for another 5 minutes.
8. Place the sterlet pieces on heated plates, strain the broth and pour it over the fish.
9. If desired, you can sprinkle herbs on top, which will add even more piquancy to the dish.

A delicious and simple dish is ready! Bon appetit!!

Classic baked sterlet

Sterlet dishes turn out very tasty and juicy when baked in the oven.

To prepare fish according to the classic recipe you will need:

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

Spices you will need: cinnamon, black pepper, anise, bay leaf and a small bunch of fresh herbs.

The best way to prepare this dish is as follows.

1. Place the prepared carcass in a container with boiling water for a couple of seconds. This will help maintain its shape during further cooking.
2. Then 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. Grease the carcass with the prepared sauce and set aside for 15 - 20 minutes.
5. Peel the onion, rinse and cut into half rings.
6. Place it in the belly and close it with a toothpick.
7. Grease a baking tray with oil and place the fish in the center, and place a piece of butter on it.

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

It is recommended to serve baked sterlet cut into portions. You can decorate them with lemon slices or cherry tomatoes. The best greens are lettuce and parsley.

Sterlet dishes in cooking

Sterlet is widely used in cooking and is a decoration for holiday celebrations. Often called king fish. Dishes made from it are also called royal. Many recipes are accompanied by the words “royally” - this emphasizes their sophistication and taste.

Sterlet fish soup was previously a favorite dish of the Russian nobility. For richness, they prepared a strong triple fish soup, where the first broth was chicken, the second was prepared from ruffs and other small things, and only in the third batch was sterlet added. The fish is fried, baked, stuffed, salted, canned, poached, steamed, and served as a jellied dish.

Kebabs on skewers or whole baked sterlet will decorate any feast. In the festive recipe of sterlet dishes, along with the usual products - vegetables and cereals - there are rare spices, wine and champagne, and exquisite sauces. Fish is added to salads and made into savory snacks.

Black sterlet caviar has been a delicacy for many centuries. It is delicious when salted, and it is not difficult to pickle it at home. Or find another use for it, using it for various dishes, fried or baked.

Fried sterlet

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

For preparation you will need the following set of ingredients:

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

For seasonings you will need salt and black pepper (chopped).

1. Cut the cleaned and washed carcass into portions of 2.5 - 3 cm and coat them with spices.
2. Drizzle with lemon juice and melted butter.
3. Roll each piece in breadcrumbs on all sides.
4. Heat the sunflower oil in a frying pan with a thick bottom and place the sterlet in it.

Preparation:

1. They need to be fried on all sides until golden brown (this will take about 10 minutes). After this, you can take them out and, if necessary, collect excess oil with paper napkins.
2. This dish is served on the table in a large plate with parsley, lettuce and basil. You can also arrange lemon slices or sprinkle the remaining lemon juice over the fish.

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

Sterlet on the grill

• 5 fresh fish;
• 100 g mayonnaise;
• 1 onion;
• half a lemon;
• 1 bunch of dill and green onions;
• salt and spices - to taste.

Wash, clean and gut the fish, then pat it dry with paper towels. Add mayonnaise, freshly squeezed lemon juice, onion cut into half rings, finely chopped herbs and spices to the sterlet. Mix everything thoroughly, making sure that it is coated with marinade on all sides. Leave the fish in this form in the refrigerator for an hour.

When the time comes and the coals in the grill are ready, you need to carefully put the fish on skewers and lay it out to fry. The sterlet will be ready quickly - no longer than half an hour, when the meat becomes white and matte.

Small tricks

In order to prepare a rich soup, you should cook the broth from the head and ridge. After cooking all the vegetables and adding fish meat towards the end.

When roasting a whole carcass, always take the fish with the head on. Even if according to the recipe the dish is prepared without this part, it should be baked along with the carcass. It will serve as decoration.

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

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