Sturgeon in the oven - 8 step-by-step cooking recipes with photos

How to choose the right sturgeon

To choose the right sturgeon, you need to give preference to the whole carcass. Sturgeon is rarely cut into pieces, with the exception of only the largest carcasses.

If the sturgeon has not been frozen before, the skin will shine and the fins will retain a dense, elastic structure.

The scales should be in place, and at the same time fit tightly to the skin.

All mature specimens are sold without entrails. Carcasses weighing about a kilogram can be whole.

How to detect fake sturgeon

Not long ago, a fish called Murmansk sturgeon appeared on sale. It has a more affordable price. Considering the fact that all sturgeons are heat-loving creatures. Most likely, the sturgeon is being passed off as a fake - one of the varieties of trout that can be found in the cold sea.

Before making a purchase, you should carefully inspect the carcass, smell it and ask the seller for accompanying documents for the goods. It usually contains information about the time of catch, as well as the results of various types of control. A low quality product can lead to poisoning or other diseases. This also applies to fish that has been stored incorrectly or has been in the freezer for too long.

How to cook sturgeon in the oven

The peculiarity of this fish is that its skin has a kind of “armor”, or simply spikes. To get rid of them, sometimes you have to get creative. The easiest way is to pour boiling water over the carcass and only after this procedure remove the shell from the fish using a knife.

Usually, sturgeon is sold already gutted. But, before cooking sturgeon in the oven, you should remove all films and other inedible parts. This stage is very important, since botulism bacteria can often be found in the intestines of sturgeon.

It is also necessary to remove the vizigu, a dense cord that runs along the ridge. This part of the carcass may contain toxins. For this purpose, an incision is made at the very base of the tail. Then the carcass is installed in a vertical position. The viziga should slide out on its own. If necessary, a longitudinal cut is made along the entire ridge and the cord is pulled out using a knife.

It is also very important to cut out the gills.

After this, you should put any filling that goes with this fish inside the sturgeon. Also at this point salt and spices are added.

To prevent the sturgeon from losing its shape during baking, it can be tied with special laces.

Wrap the prepared carcass so that the juice does not leak onto the baking sheet during baking and place in an already preheated oven. The fish is baked at a temperature of +200°C. It will take about 50 minutes to cook a medium-sized carcass, but this depends on the features of the oven.

Remove the finished fish from foil and laces and place on a plate. Garnish with chopped herbs and lemon slices.

Secrets of cooking fish

For cooking, it is better to use fresh or chilled fish. If the sturgeon was sold frozen, you should carefully examine it: the carcass should have an even color, dark brown gills, a moderate amount of mucus, and a normal fishy smell.
Before baking, the sturgeon is washed, cleaned, and the entrails are removed. To cope with the hard scales of the fish, the carcass is first doused with boiling water. The vizig (chord, dorsal cord) is removed through a circular incision at the base of the tail.
If the whole sturgeon is cooked in the oven, the head and tail are not removed, only the gills and fins are cut out.
You can mask the peculiar smell of fish by rubbing it with a mixture of dry parsley, thyme and black pepper.
In order for the sturgeon meat to be cooked tasty, baked and not dry, you should use a carcass weighing up to 3 kg.
How long should I bake fish? Cooking time depends on the size of the sturgeon: a small carcass will bake in 25–30 minutes, a large carcass in 45–60 minutes.
Sturgeon is delicious on its own, so there is no need to overuse spices. It is enough to season the baked dish with black pepper, garlic, lemon juice, thyme, thyme, and fresh herbs.

Marinade for sturgeon in the oven

Most often, marinade for sturgeon in the oven is used when the fish is not cooked whole, but in pieces. All hard parts are removed from the sturgeon. The fish is cut into pieces of the required size and placed in a glass, stainless steel or ceramic container.

Sprinkle the sturgeon with a mixture of salt, a mixture of peppers, turmeric, dry garlic and herbs.

Ingredients:

50 ml vegetable oil;
2-3 tbsp. l. tomato or paprika paste;
30 ml balsamic vinegar;
freshly squeezed juice from 1 lemon;
150 ml red wine.

Cooking method:

Mix all ingredients until smooth.
Pour the sturgeon pieces so that the liquid covers the contents of the container completely.
Keep the fish in the marinade for 2-3 hours, and then start cooking.

Whole sturgeon baked in the oven

The recipe for whole sturgeon baked in the oven involves the use of dry white wine. The result is a very unusual and tasty dish.

Ingredients:

2 kg of fish;
100 ml dry white wine;
2 lemons;
1 leek stalk;
30 g butter;
100 ml fish broth;
1 chicken egg;
1 tbsp. l. flour;
salt, pepper, herbs.

Cooking method:

Rub the cleaned fish with plenty of salt (100 g) and set aside for 5 minutes. Rinse under running water, dry, grease with pepper. Place lemon slices inside. Set aside half of one fruit for juice.
Pour oil, lemon juice and half the wine onto a baking sheet. Cover the top with foil. Place in an oven preheated to 200°C. After a quarter of an hour, remove the foil and continue baking until fully cooked.
Sauté 10 g of butter and leeks in a frying pan. 5 minutes before readiness add 50 ml of wine.
Heat the remaining oil in a saucepan with flour. After the formation of a homogeneous mass, add broth. Add the onion and wine to the saucepan and wait until it boils. Add a beaten chicken egg to the mixture. Cook at 80°C for several minutes.
Then grind the sauce using a blender.
Serve the finished fish with sauce.

Sturgeon in foil in the oven

Sturgeon in foil baked in the oven can decorate any holiday table. Foil allows the fish to bake more evenly. Instead of greens, you can use fried champignons with onions, cream and carrots as a filling. To ensure that the sturgeon has a beautiful, golden crust, unwrap the foil 5-7 minutes before it is completely ready.

Ingredients:

1 sturgeon;
1 large lemon;
75 ml olive oil;
80 g fresh dill and parsley;
salt;
100 g mayonnaise.

Cooking method:

Clean the fish, remove the viz and gills. Rinse the inside thoroughly. Add salt. Place chopped greens mixed with a small amount of mayonnaise inside.
The fish should be positioned belly down. In order for the carcass to retain its attractive appearance, it should be secured using wooden skewers.
Make small cuts on the back and insert lemon slices inside. Pour the remaining lemon juice and oil over the top.
Wrap the sturgeon in foil and bake at +200°C for 30 minutes. Cooking time depends on the size of the carcass. Before serving, decorate the fish with a mesh of mayonnaise and herbs.

The dish can also be supplemented with spices.

Sturgeon in the oven pieces

The recipe for sturgeon cooked in the oven in pieces can be supplemented with potatoes or other vegetables if desired. The result is a tasty and satisfying dish that can be served for a regular dinner or decorate the table for a holiday. For cooking, you can use not a whole carcass, but several pieces.

Ingredients:

1 kg sturgeon;
200 g hard cheese;
30 ml lime juice;
2 medium onions;
2 tbsp. l. heavy cream;
herbs, salt, spices;
5 potatoes (optional)

Cooking method:

Remove the skin from the fish. If difficulties arise, it must be kept under running hot water for some time.
Cut the sturgeon into small pieces. Squeeze the juice from the lime, add salt and herbs. Mix everything thoroughly and set aside in a cool place for half an hour.
Pour a little oil into the bottom of the baking container and place the onion ring. Place thin potato slices on top (optional), greased with mayonnaise, salt and seasonings. Place fish pieces on top of the vegetables. Sprinkle the contents with grated cheese.
Cook in the oven for 1 hour at 180°C.

Recipe for sturgeon head soup with rice step by step

Sometimes you can save money and prepare two fish soups from one sturgeon at once - one from the carcass, and the other from the head and fins. Or you can immediately purchase the head of this fish separately, and make it into a wonderful lunch for the whole family, making it more satisfying due to the cereal.

sturgeon head (preferably large if purchased separately);
1 medium carrot;
2 medium onions;
4 medium potatoes;
3 tbsp. spoons of rice;
salt, spices to taste;
lemon and herbs - optional.

Cooking time: approximately 1.5 hours.

Calorie content: about 90 Kcal/100 g.

This soup differs from the traditional one in two ways: the broth from the head takes longer to cook, and the soup itself turns out to be much thicker.

So, first you need to lower the sturgeon's head (and fins, if any) into boiling water and leave to simmer for about an hour.
Then remove it from the broth (you can disassemble it and add pieces of pulp to the soup) and put the potatoes, carrots and onions cut into pieces into the pan.
Option: finely chop one onion, and send the second one into the broth whole and then remove it.
Along with vegetables, rice is added to the fish soup, as well as salt, bay leaf and peppercorns. Next, the dish is cooked under the lid over low heat for about 20 minutes, after which the fire is turned off and the fish soup is left on the stove for another 5 minutes to infuse.

You can add chopped fresh herbs and lemon slices to the plates for taste and decoration.

Recommendations to note

Ukha, and especially sturgeon, is both a simple and delicate dish, for the preparation of which there are simple, but still important secrets. Eg:

You can add a little tomato paste to the fish soup, which will make the color of the soup golden-orange. But such a recipe can no longer be called classic;
Pieces of fish need to be immersed in cold water and then the heat reduced so that the sturgeon meat does not fall off the bones and does not disintegrate into fibers in the broth;
You can add a piece of celery to the broth - this has been done for centuries;
It is better not to use too active spices. The maximum is dried herbs basil, dill, parsley, oregano. A pinch of dried thyme will also work;
Instead of rice, millet or wheat grains are added to the sturgeon head soup;
If sturgeon fish soup is left over from lunch, then after being in the refrigerator it will make an excellent fish jellied fish, since the broth will be very rich;
It is better to serve the fish soup in a royal way in beautiful plates with a pattern, placing on the table additional pieces of rye bread, pickles and saucers with lemon slices and herbs.

Sturgeon with potatoes in the oven

When preparing sturgeon with potatoes in the oven, the fish should remain whole, and the vegetable should be cut into circles or slices.

Ingredients:

1 kg sturgeon;
6 medium potato tubers;
4 chicken eggs;
250 ml sour cream or heavy cream;
100 g butter;
2 tbsp. l. ground crackers;
4 tbsp. l. apple cider vinegar;
4 cloves of garlic;
50 ml vegetable oil;
salt, spices.

Cooking method:

Grease the carcass with a mixture of pepper and salt. Set aside for an hour.
Remove the yolks from the boiled eggs and mix with sour cream until smooth. Add 50 g butter, ground nutmeg, vinegar and mix well. Use this mixture to lubricate the fish inside and out.
Place on a baking sheet with a thick bottom. Pour over lemon juice and any remaining melted butter. Sprinkle ground breadcrumbs on top.
Rub peeled potato slices with salt, pepper, oil, paprika, and garlic, passed through a press. Place the mixture next to the sturgeon.
Cover the container with foil and bake at 160°C for 40 minutes. Then remove the foil, increase the temperature to 220°C and continue cooking for another 30 minutes.

The finished dish can be decorated with a mesh of mayonnaise and herbs.

Boiled sturgeon

One of the options for preparing fish, which historically dates back hundreds of years, but still occupies a place of honor in the section of dietary and baby food, is boiled fish, and the famous recipes for sturgeon in Russian, royal fish soup, steamed sturgeon are created for those who carefully takes care of his health. So, below you will find recipes on how to cook sturgeon!

"In Russian"

Main products:

Sturgeon 100 g;
Sauce 25 g;
Pepper, salt;
Crayfish necks/crabs 10 g.

For the Russian sauce:

Tomato sauce 0.5 tbsp;
Boiled or white champignons 14 g;
Carrots 198 g;
Olives 19 g;
Parsley 180 g;
Capers 10 g;
Viziga 60 g;
Pickled cucumbers 80 g;
Unsalted butter sl. 19 g;
Lemon.

Simmer the peeled and portioned sturgeon and place in cocotte makers;
Prepare Russian tomato sauce using fish or chicken broth;
Pour the sauce over the fish and vegetables and heat thoroughly. Serve sturgeon with crayfish tails, crabs and lemon wedges.

Ukha "Tsarskaya"

We have already told you about the recipe for fish soup at home. But this soup with sturgeon is simply incredibly tasty!

Ingredients:

Sturgeon 1 kg;
Crucian carp, rudd 730 g;
Onion 98 g;
Parsley 180 g;
turnip 130 g;
Celery 80 g;
Salt, saffron, pepper, bay leaf;
Lemon, greens.

Cook a spicy decoction of peeled vegetables, add spices and washed small crucian carp and rudd. Clean and cool the finished broth
Place the sturgeon, cut into large pieces, into the broth and boil over moderate heat for about 20–25 minutes, carefully skimming off the foam
Place the finished fish, piece by piece, on a plate, pour in the broth, sprinkle with chopped herbs, and garnish with lemon. You can enhance the taste in the ear by adding 50 g of vodka at the very end of cooking

Do you like meat dishes? Then read the article about the recipe for beef kharcho soup. Believe me, your husband will not remain indifferent!

In sour cream sauce

Ingredients:

Sturgeon 140 g;
Unsalted butter 20 g;
Ground crackers/flour 19 g;
Porcini mushrooms 15 g;
Eggs 9 g;
Onion 16 g;
Sour cream sauce 130 g;
Cheese 9 g.

Sturgeon, peeled from cartilage and skin and cut into portions, adding salt and pepper, roll in breadcrumbs or flour and fry;
Place the fish in a portion form or cocotte maker, place slices of boiled potatoes, sautéed onions, fried porcini mushrooms and eggs around, pour over the sauce and grate cheese on top.

Whole stuffed sturgeon in the oven

Thick and rough skin makes this fish ideal for stuffing. To bake whole stuffed sturgeon in the oven, it is best to use a specimen up to two and a half kilograms. This volume is enough to prepare a dish, and the fish can fit in the oven.

Ingredients:

1 sturgeon carcass up to 2.5 kg in size;
100 ml cream;
1 chicken egg;
400 g salmon belly;
1 onion;
3 cloves of garlic;
100 g white bread;
0.5 lemon;
30 g vegetable oil;
2 tbsp. l. semolina;
mayonnaise (optional);
salt, spices.

Cooking method:

Salt the cleaned fish, rub with spices and lemon juice. Leave for a while to marinate the meat.
Soak the bread crumb in cream.
Grind the sturgeon belly thoroughly with a blender, add egg, ground nutmeg, salt, bread, chopped onion, pepper and other spices to the mixture at your discretion.
If the mass is too liquid, you should add a couple of tablespoons of semolina and wait about 10 minutes. During this time, it will swell and take away all the excess moisture.
The filling should be placed in the belly of the fish and sewn up. You need to start from the very tail. Pull the end of the thread over your head to make it easier to remove later.
The stuffed sturgeon is wrapped in several layers and placed in the oven. The fish is cooked for 40 minutes at a temperature of 180°C. After this, the top part of the foil is removed, the fish is greased with vegetable oil and sent to the oven for another 20 minutes.
If desired, the finished dish can be decorated with a mesh of mayonnaise.

Fresh herbs, lemons, tomatoes, cucumbers, black olives or black olives are used for decoration.

With mushrooms

First, the mushrooms are stewed with cream and vegetables, cooled, then the sturgeon’s belly is stuffed. Bake fish in foil.

Ingredients

Use porcini mushrooms or champignons. You can stew them in sour cream, but with cream the filling will be more tender. The fish on the baking sheet can be supplemented with small shallots after 30 minutes. While baking, pour a mixture of honey and olive oil over the sturgeon and onions. A golden crust with a caramel flavor is formed.

The quantity of products is calculated for sturgeon 2.3-2.5 kg:

Ingredient	Quantity
Dry white wine	4 tsp.
Mushrooms	460 g
Lemon	0.5 fruit
Sunflower oil	4 tsp.
Cream 20%	110 ml
Black pepper, salt	taste
White onion	1 onion
Chopped parsley and parsnip roots	2 tsp.
Carrot	1 PC.
Cleaned and washed sturgeon	1 PC.
Rosemary	2 pinches
Juice	from 0.5 lemon
Soft butter	4 tsp.

Step-by-step cooking process

The peeled vegetables are washed. Rub the fish with salt and pepper and sprinkle with lemon juice. After 45 min. Place on foil greased with vegetable oil (on a baking sheet).

Preparation:

The champignons are cleaned and chopped into bars, the onions into cubes.
Pour sunflower oil into a saucepan, add onion, fry until transparent.
Add carrots, cut into thin strips, roots, and rosemary. Cook for 7 minutes.
Add mushrooms. After the liquid has completely evaporated, add cream and add salt.
Simmer the mixture over low heat for 20 minutes, cool.
The oven is turned on to 185°.
Deep short cuts are made inside the fish and triangular slices of lemon are inserted.
Next, fill the belly with mushrooms and fasten the sides. Sprinkle with wine and cover with foil.
Place in the oven after 40 minutes. grease with butter.
Bake without foil for 15 minutes, and serve the decorated dish hot.

Royal sturgeon in the oven

There are several options for preparing royal sturgeon in the oven. Mushrooms, vegetables, salmon or trout fillets can be used as additional ingredients. For decoration, pomegranate seeds, red or black caviar, olives, fresh lettuce, cranberries, and cherry tomatoes are used.

Ingredients:

1 sturgeon carcass;
200 g peeled potatoes;
50 g hard cheese;
70 g mayonnaise;
50 ml vegetable oil;
100 g onions;
50 ml tomato paste.

Cooking method:

Prepare a marinade from mayonnaise, butter, tomato paste, salt and spices. Carefully coat the sturgeon and leave for several hours.
Cut the potatoes into slices, fry along with the onion in a small amount of butter (can be replaced with cream). The liquid should completely evaporate.
Place the finished potatoes on a baking sheet. Place the fish carcass on top. Sprinkle with hard cheese and bake at 200°C until fully cooked.

When serving, garnish with mayonnaise, herbs, caviar and other ingredients at your discretion.

Preparation

To begin, in a small bowl, use a mixer to beat the cream with the eggs, salt and pepper until it reaches a thick, fluffy consistency. In a separate container, grind the red fish with a blender and mix it with the creamy mixture.

Carefully place the prepared filling into the belly of the pre-prepared, marinated sturgeon. Then sew up the belly with thick threads or fishing line.

Grease a baking sheet with vegetable oil or simply cover it with parchment and place the fish on top. Stuffed sturgeon should be cooked for about an hour in an oven heated to 180 °C.

Then remove the cooked fish, remove the strings from the belly and place the fish on a plate. You can decorate your culinary work in any way you like: for example, using black olives, potatoes, various vegetables and bunches of herbs.