Heh from sterlet

How to cook heh from sterlet

There are no special sacraments of preparation.

The process is divided into several stages:

1. Cleaning fish. Inedible innards and gills are thrown away. All bony parts are cut off, the spine with rib bones is removed. The fish are sliced ​​into halves and cut into arbitrary pieces, often in the form of oblong straws 1.5 cm thick.

All edible cut parts are used for cooking:

• Ear from a sterlet's head
• Sterlet aspic

1. Marinating fillet. Pieces of fish are poured with vinegar, essence, lemon juice or acid. The exposure time depends on the concentration of vinegar and lasts from 10 minutes to 4-8 hours. If the fish is filled with a 7–9% solution, then it can be left in the refrigerator overnight.

This stage can be considered complete when the pieces of fish turn white and wrinkle.

Less often, according to the recipe of the dish, the marinating process is not separated into a separate stage, but all the components listed in the recipe are immediately mixed. But it’s better to hold the sterlet in vinegar, then squeeze it out, so that the vinegar in the finished dish feels more pleasant, not so harsh.

• Royal sterlet

1. Cooking heh. After marinating, the pieces are well squeezed to remove any remaining vinegar and released juice. And add the ingredients specified in the recipe to the fish. In the simplest version, add onion, salt, pepper, and add a little vegetable oil.

In more complex recipes, vegetables (radish, cucumbers, eggplants, zucchini, bell peppers), spices and ready-made seasonings, dried herbs and herbs are added to the dish.

You don’t need to add oil, you’ll just get fish soaked in vinegar and seasoned with onions. Or fill the dish the same way you season Korean carrots: heat the oil in a frying pan and pour the boiling oil into the heh, sprinkled with red pepper. The result is a delicious, pleasantly spicy snack.

• Dried sterlet

1. The last stage is exposure. The dish must be allowed to sit for at least a few minutes so that the ingredients are well absorbed into each other. Heh usually tastes much better on the second and third day. Therefore, it is prepared in advance, placed in small jars, which are eaten at different times and the taste is compared after aging.

• Salting sterlet caviar

How to make sterlet soup?

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Question for the experts: preferably your own recipes!

Best answers

Best answers

Or maybe aspic? Or maybe smoked? No…. It’s a pity, well then we’ll cook the soup, the main thing is that the main thing is not to pour a lot of water (we want it to be tasty).

Cleaned and cut? We put the head, tail and fins in cold water and cook it all, cooked it, took it out, put in the potatoes, a whole onion, pepper and bay leaf, was it cooked? .

We take out the bay leaves, onions and add the remaining fish and carrots (in medium pieces), add sweet multi-colored peppers here (strange, but fish goes very well with it), add salt and pepper, wait for the fish to be ready, turn it off and let it brew for half an hour and forty minutes - something warm. Yes, the main thing is not to let it boil too much, so that everything slowly gets over. Herbs in a plate if desired)))))))))) I was drooling while I was writing) Enjoy))))))))))

It is better to bake sterlet in the oven.

Irina Vedeneeva (Burlutskaya): Sterlet soup 400 ml fish broth, 100 g sterlet, 20 g butter, 50 g carrots, 1 lemon, several black peppercorns, herbs, salt. Sterlet, the fat of which is yellow in color, should be cleaned, gutted and washed well. Scrape the mucus from the skin with a knife, and then wipe the fish with a napkin to completely remove it.

Pour clear fish broth into a portioned bowl or saucepan, bring it to a boil, add pieces of sterlet, add peppercorns and cook for 15 minutes (depending on the size of the fish pieces). Remove any foam that appears on the surface, leaving behind the fat. If there is not enough fat on the surface of the fish soup, it must be added additionally.

To do this, grate carrots, saute them in butter, strain and pour a few drops of oil into the broth. After heat treatment, separate the cartilage from the fish. Serve the fish soup in the same bowl in which it was cooked, or in a heated plate, into which put a piece of sterlet and pour in fish broth.

Separately, serve a slice of lemon and finely chopped herbs on a rosette.

You can also serve pies or kulebyaka with vyaziga along with the fish soup.

Sterlet or sturgeon soup with champagne For 1 kg of ruffs, sterlet - 1-1.5 kg: onions - 2 pcs. , parsley roots, celery - 3-4 pcs. , greens - 1 bunch, caviar from chopped fish (Ruffs, perches) - 1/2 cup, onion (shredded) - 3-4 tbsp. spoons, lemon - 1/2 pcs. , champagne - 1/2 bottle.

They cook fish soup from ruffs with roots, strain and lighten it with caviar. Sterlet or sturgeon links are cut into pieces, wiped dry with a towel, placed in a hot transparent fish soup and the fish is cooked over low heat until tender (Approximately 15 minutes after boiling).

Pieces of finished sterlet or sturgeon are placed in a soup plate (or bowl), sprinkled with dill and carefully poured over the strained fish soup. Here in the Astrakhan region they cook it this way: first of all, prepare the fish thoroughly for cooking, cut it into neat pieces, not very small

Wash the fish thoroughly, the pan should be rather large

Here in the Astrakhan region they cook it this way: first of all, prepare the fish well for cooking, cut it into neat pieces, not very small. Wash the fish thoroughly; the pan should be quite large.

Usually homemade noodles are prepared for this soup: 2 eggs, salt, about half a cup of flour, knead well, let the dough rest for about 20 minutes, roll out very thinly and cut into thin noodles, the noodles should dry out (therefore you need to cook them in advance), but in order Don’t bother, you can buy ready-made.

Peel potatoes, onions.

Place chopped potatoes and fish in a pan, put on medium heat. As soon as it boils, be sure to remove the foam when the potatoes are almost cooked (it is better to take quick-cooking varieties), add finely chopped onion and after 10-15 minutes add the noodles, cook for another 10 minutes, add salt , pepper, add bay leaf and finely chopped parsley. If you do everything correctly, you will get a transparent and very tasty soup.

Cut the fish, salt it, add a little sugar (spices to taste) and put it in a bowl to salt it. Meanwhile, peel and cut the potatoes into small cubes, grate the carrots and chop the onions. Sauté the onions and carrots.

Place fish in pots, potatoes and onions and carrots on top. Pour boiling water, or better yet, broth (a chicken cube will do) and bake in the oven at a temperature of 180-200 degrees for 30 minutes. In addition to the vegetables listed, you can add sweet peppers, tomatoes, parsley root, etc.

The freshly plucked tip of a pine branch with pine needles will add an unusual aroma to the dish.

Preparation of Sugudai:

We clean the peled from the entrails, cut it lengthwise into two parts, and get rid of the ridge and rib bones.
We try to clean the fish as much as possible from bones. After we have removed the bones, we cut the fillet from the skin, starting from the tail. Cut the fish meat into small pieces and place in a bowl. We cut the red onion into thin strips, finely chop some fresh dill and place everything in a bowl with the peled. Salt and pepper the fish, literally pour 2 drops of vinegar, a little vegetable oil, mix everything thoroughly and transfer it to a serving bowl. Sugudai is ready - eat and enjoy!

Sugudai

Ingredients for Heh:

• Peled – 1 piece
• Red onion – 1/4 pcs
• Garlic – 1 clove
• Parsley - a few sprigs
• Kimchi – 4-5 teaspoons
• Vinegar 9% – a few drops
• Vegetable oil
• Salt

Sterlet nonsense in Siberian style

Sterlet nonsense is the most common fish dish of this type of river inhabitants among Siberians. The Caucasians are not far behind them, but they call their culinary masterpiece hehe. This delicious dish is very easy to prepare. The main thing in it is fresh, lightly salted fish.

Ingredients needed

For the Russian version of sushi you will need:

• 1 sterlet (250-300 g);
• 1-2 onions (depending on size);
• 1 pinch of salt (1-2g);
• 1 g ground pepper;
• 1 g ground coriander;
• 12 teaspoon lemon juice:
• greens (parsley, dill) for decoration.

If desired, lemon juice can be replaced with red currant juice in a ratio of 1:3, that is, in order to implement this recipe, you will need 1.5 teaspoons of red currants.

Preparation

Since the main ingredient of the dish does not undergo heat treatment, the sturgeon fish used to prepare the dish must be freshly caught.

1. The sterlet must be carefully and thoroughly gutted without damaging the internal organs, otherwise the taste of the carcass can be ruined.
2. The resulting carcass is cut into thin plates, the thickness of which does not exceed 2 cm.
3. The onion is cut into thin feathers and mixed with fish.
4. Add salt, some crushed spices - pepper and coriander. Mix everything thoroughly.
5. In the last minutes, the fish is sprinkled with lemon juice; if desired, the dish can be decorated with chopped herbs. It is left in the refrigerator for 2-3 hours. Bon appetit.

If there is some fish left after eating, you can put the pieces in a glass container and pour vegetable oil on top. This way the fish can be stored.

Tula version of nonsense (or heh)

Oka fishermen have their own recipe for making nonsense.

• 300 g of freshly caught sterlet (35–45 cm);
• 1 g salt;
• 1 g pepper;
• 1 head of red onion.

1. Cut the fish and then cut it into rings across the carcass. The pieces should be thin, up to 1.5 cm. The head and tail are cut off.
2. Salt the pieces of fish and put them with onions in a 1-2 liter jar, pour in a small amount of 10% table vinegar.
3. Close the jar with a plastic lid, then start shaking it along with the contents for about half an hour until some white mucus appears, vaguely reminiscent of diluted sour cream. This means the dish is ready.

Read also: Fish soup in a Panasonic multicooker

Heh from fish, how did it appear

Heh is the name of dishes in Korean cooking that are prepared from raw ingredients. Meat, fish, seafood. For meat heh, beef, chicken, and turkey are used. As well as by-products - chicken hearts, stomachs.

Among the seafood used to prepare heh are squid, stingray, sea cucumbers, abalone, octopus, rapana, oysters, shrimp, and mussels. But heh made from fish has gained the greatest popularity and distribution.

This dish has Chinese roots; tuna heh was Confucius's favorite snack. But after the epidemic that befell the Celestial Empire in the 11th century, it became fashionable in China.

Koreans were able to revive and rethink this dish again. Now this spicy snack is the hallmark of Korean cuisine.

Nutritional and energy value:

How to prepare a carcass

Sterlet, or sturgeon, is a little difficult to clean. This should be done carefully so that its delicate flesh remains intact and undamaged. Otherwise, the meat may lose its juiciness during heat treatment.

All manipulations are best carried out using a sharp knife with a thin blade. The difficulty is that it does not have the scales that many are accustomed to. The back of the carcass is covered with scutes made of bone tissue, which must be removed by cutting.

Only after removing all the scutes on the back can you move on to the sides, abdomen and head

The side shield located near the head should be carefully pryed off with a knife and a shallow cut across it should be made under it. Afterwards the plate must be pulled back and carefully cut down to the tail. In this case, the meat should remain intact. After this, the carcass can be quickly cut up.

Gutting and washing begin after the carcass is completely cleaned. The abdomen is carefully ripped open, and all the insides are carefully cleaned out of it. After this, the inside is washed in cool running water.

If the head is not cut off, then the eyes and gills should be removed. This must be done for safety reasons, since these places are the dirtiest and contain a large number of harmful microorganisms.

After all the manipulations, the fish can be cooked.

If the gallbladder was damaged during the preparation process, then it is necessary to rub the abdomen with salt. It will eliminate unpleasant odor and bitter taste

Whole sterlet in the oven

Fresh sterlet, cooked whole in the oven, is especially tasty.

Recipe step by step

Step 1

Clean a whole sterlet weighing 1.5 or 2 kilograms from abdominal and lateral growths and mucus.

Cut the belly along the entire length with a sharp knife, gut the fish, remove the membranes and pull out the viz from the belly side using a fork or culinary needle. Remove the gills from the head, do not touch the tail and fins.

Step 2

Rinse the fish thoroughly, sprinkle with pepper and salt on the inside and outside. Roll the sterlet into a ring and secure the tail section under the gills using regular toothpicks.

You can do it differently: make a cut in the tail, place the fish back up on the work table and roll it into a ring, inserting the nose part into the cut tail.

Step 3

Place the prepared semi-finished fish product in a greased deep form. Add a little ordinary water, put a head of peeled onion, parsnips cut into two halves, peeled parsley root, dill stems, allspice peas and 2 bay leaves into the ring formed from the fish.

Step 4

Pour white wine into the mold; all the liquid should cover the sterlet by half. If there is not enough wine, you can add water. Preheat the oven to approximately 170 degrees. Place the dish in the oven for 25 minutes. While cooking, pour wine from the pan over the fish.

Step 5

Wash the potatoes thoroughly with a brush. Without removing the peel, cut each tuber lengthwise “crosswise”, season with salt and grease with oil. Cook in the oven for half an hour. Peel the head of garlic, chop it together with dill, combine with butter.

Step 6

Prepare the sauce: pour out the broth in which the sterlet was cooked from the mold. Be sure to strain, bring to a boil in a saucepan, reduce by one third, add cream, reduce heat. Cook until the sauce thickens. Add salt and pepper to the sauce to your taste.

Step 7

Place the sterlet on a round dish. Place potatoes inside the ring, pressing on them from the sides so that they open. Place butter (with garlic and dill) on hot potatoes.

Place parsnip pieces around the edges of the fish and garnish with herbs. Spread the skin of the sterlet on top and pour in the creamy sauce.

Sterlet with mushrooms in the oven

There are fish dishes that are very difficult to prepare, but satisfying and healthy. Sterlet with mushrooms is probably the easiest of all recipes for preparing this fish in the oven.

Required for 4 servings:

• 200 grams of small champignons;
• 3 tablespoons sunflower oil;
• 1 large onion;
• 300 g canned tomatoes;
• 4 pieces of sterlet fillet;
• fresh herbs - to taste;
• 10 grams of salt;
• 2 pinches of pepper.

It will take 30 minutes to prepare. The calorie content of one serving (100 g) is 230 kcal.

Preheat the oven to +180 degrees. Heat vegetable oil in a suitable frying pan with a removable handle, add finely chopped onion, mushrooms cut into slices, fry everything until golden brown. Add chopped tomatoes there and season with spices to taste.

Rinse the fish pieces with water and dry with paper towels. Before placing in the pan, you can roll the fish in breadcrumbs or flour. Place the fish skin side down on the prepared sauce and sprinkle vegetable oil on top.

Cook in the oven, do not cover. In about 15 minutes the fish will be ready. Sprinkle it with herbs according to your taste and you can put it on the table. This sterlet is best served with deep-fried potatoes or hot mashed potatoes.

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Read the step-by-step recipe in the photo of stuffed chicken. We offer you several options for filling.

How to cook “Heh from sterlet”

Prepare the following ingredients.

Rinse the sterlet in water, gut it and rinse inside and out. Cut off the head, tail, fins. Remove the backbone if the fish is large. Cut into small pieces and place the slices in a deep container.

Season with salt and pepper, add vinegar and mix thoroughly. Place in the refrigerator for at least 2 hours.

Peel the carrots and onions and rinse in water. Grate the carrots using a Korean carrot grater into a deep container. Cut the onion into half rings.

Peel the garlic and press it into a container with the vegetable slices. Season with salt and pepper, pour in vegetable oil.

Pour Korean carrot seasoning into the container and stir.

As soon as the fish is marinated, add chopped vegetables to it and stir. Place the heh in the refrigerator for at least 1-2 hours so that the fish absorbs all the aromas and flavors.

Serve the heh chilled. The shelf life of the snack is 2-3 days.

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Southern nonsense

• 3 g sunflower oil;
• 1 g table salt;
• 3 g beet chips;
• 15 g onion;
• 1 g pepper (black);
• 10 g whitefish caviar;
• 1 bunch of dill or other herbs;
• 20 g white bread;
• 10 g beluga caviar;
• 300 g sterlet;
• 20 g rye bread;
• 10 g horseradish;
• 3 g lingonberry sauce.

1. Cut the fish fillet into thin slices and rub thoroughly with oil.
2. Place the chopped sterlet on a pre-cut leek.
3. Sprinkle the dish with salt, add pepper and horseradish.
4. Decorate the dish with small caviar canapés. Sprinkle with herbs on top. Place whitefish caviar on black bread, and beluga caviar on white bread.
5. To taste the dish, pour lingonberry sauce made from boiled lingonberry juice and sprinkle with beet chips.

Read also: Quick cake recipe with photos

Spices play an important role in this dish. Their presence has a disinfecting effect that prevents poisoning, so changing the composition of ingredients must be treated with great caution.