How to cook sturgeon - 13 step-by-step cooking recipes

Sturgeon baked in the oven in pieces in foil

Sturgeon is truly a royal fish. Unfortunately, for some reason we see it less and less on our tables. Although not everything is so bad and in some hypermarkets you can buy sturgeon relatively inexpensively, which is what we did. We were planning a small family holiday and really wanted to please our loved ones with a delicious fish dish. After some thought, I decided to cook sturgeon baked in the oven in pieces in foil.

Sturgeon has an excellent taste, and is valued by chefs for its waste-free nature. Everything goes into action, the meat, the head, the squeak, and the cartilage. Various dishes are prepared from them. The meat is baked, smoked, fried and steamed, fish soup and solyanka are made from it, as well as other soups. And what a wonderful kebab it makes. Mmmmmm...

However, in my opinion, sturgeon is best baked in the oven in foil. It is in this way that its taste will be revealed most fully, and all the beneficial substances will be preserved as much as possible. Try different cooking options and I'm sure you will agree with me.

I must say a few words about the dietary value of sturgeon. It contains only 163 kcal per 100 g of meat. Proteins and fats from sturgeon meat are easily absorbed by the body. It contains a high content of vitamins and minerals, including iron, fluorine, and iodine. Contained microelements help reduce cholesterol levels. This sturgeon is so useful.

Setting the festive table

Sturgeon is a royal 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;
premium wheat flour – 2 tables. spoons;
feather green onions - half a bunch;
refined olive oil;
salt, mixture of ground pepper.

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 well 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.
Stuff sturgeon with 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.

Preparation

For baking, it is best to take fish weighing about 1.5-2 kg. First, wash the fish under running, cool water, then put it in salted water for 10-15 minutes to remove the unpleasant taste of mud. Then we gut the fish, not forgetting to remove the gills. Rinse with water again.

Now we need to clean it of scales, but since this is very difficult to do, the fish is covered with prickly plates, we will do this with boiling water. Place the sturgeon in a dish and pour boiling water over it for a few seconds. In principle, you can simply lower the fish into boiling water for 3-4 seconds if you have a basin of the appropriate size. Armed with a knife, we carefully remove the large spiny plates from the ridge and sides, then we clean off the small spines and at the end of all the preliminary steps, we rinse the sturgeon with water.

I will be making a delicious dish, Sturgeon baked in the oven in pieces, so I will immediately separate the head and tail and take out the vizier. By the way, it is more convenient to pull it out from the tail side. Having cut the tail a little, but not completely, we expose the vizig, lift the fish by the tail and slowly pull it out. Separate the fins and remove the skin. It comes off easily after we scald it. The head, tail, vizig, fins and skin, all this will go to the ear, so do not throw it away under any circumstances.

I cut the sturgeon carcass into steaks 2-3 cm thick, sprinkled it with salt and my favorite seasonings and set it aside to marinate. While the fish is marinating, let's prepare a sauce for it.

Remove the shells from hard-boiled eggs and separate the yolks from the whites. We only need the yolks, grind them and add sour cream. Stir a little more, adding grated nutmeg, balsamic or rosemary vinegar. This is exactly the sauce we will be pouring over our fish.

Grease a baking sheet with odorless vegetable oil and place the fish in it. Pour sauce over the top of the sturgeon, it will give the fish juiciness and prevent it from turning into crackers, and then lightly sprinkle with lemon. Do not overdo it with lemon; the taste of sturgeon should not be sour. Cover the baking sheet with foil and place in a preheated oven for twenty minutes. So, time has passed, remove the foil and put the pan back in the oven for another twenty minutes so that the sturgeon browns.

Sturgeon steaks on a grill pan

Sturgeon is that noble fish that needs to be cooked simply and quickly. We'll tell you how to cook sturgeon steak so that it turns out tasty and juicy. The recipe for this dish is quite simple; special spices are not needed for this royal fish. Let's cook!

Ingredients:

Sturgeon – 1 Kilogram
Lemon – 1/2 Pieces
Salt - 0.5 teaspoons
Ground black pepper - 2 Pinches
Spicy herbs - 1 teaspoon.

Cooking method:

The fish should be thoroughly washed to remove mucus, dried and cut into steaks 2.5–3 cm thick.
Mix salt, pepper and herbs. Sprinkle the sturgeon steaks well with this mixture, then sprinkle with lemon juice.
After 15 minutes, heat the grill pan, grease it lightly with vegetable oil, and lay out the steaks.
Fry for 3 minutes on each side.

Well, that’s all, we serve olives and fresh vegetables with the sturgeon!

Secrets of cooking fish

Useful recommendations will help you properly prepare and bake sturgeon.

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.

Cooking features

Sturgeon is quite expensive, and it would be extremely unpleasant to spoil it during cooking. Therefore, before baking sturgeon in the oven in pieces or whole, it makes sense to get acquainted with the recommendations of experienced chefs.

If you bake fresh sturgeon, it will turn out juicier than frozen sturgeon. Following the rules for defrosting food will help reduce this difference to a minimum. If fish thaws in the refrigerator, there is a high probability that it will not be dry after cooking.
To bake whole in the oven, choose fish that is not too large. If the sturgeon weighs more than 3 kg, it will either not be fully baked or dry out.
To avoid drying out the sturgeon, do not exceed the cooking time specified in the recipe.
Lemon will pleasantly highlight the taste of sturgeon, but you should not use too much lemon juice either.
When cutting sturgeon, you should keep in mind that it has sharp formations along its back. Despite the fact that they visually decorate the fish, you need to get rid of them, otherwise you can get hurt by these spines during lunch.
If you want the sturgeon to be especially tender and juicy, you need to bake it in foil, opening it only 10-20 minutes before the end of cooking so that the dish is browned.

Sturgeon should be served solemnly, sparing no effort and time to decorate the dish. Believe me, the royal fish deserves such attention.

Roasting whole sturgeon

Even a novice cook can bake whole sturgeon in the oven according to this recipe.

For 4-5 servings you will need the following ingredients:

2 kg sturgeon;
1 lemon;
80 g low-fat mayonnaise;
50 g of greens: parsley, onion, dill;
50 ml olive oil;
salt and spices to taste.

Gutted and washed fish are rubbed with salt and spices.
The greens are finely chopped and mixed with mayonnaise.
Sturgeon is stuffed with the resulting mixture; the abdominal walls are connected with toothpicks.
The fish is transferred to a sheet of foil with its back facing up.
Shallow transverse cuts are made along the sturgeon's spine. Insert halves of lemon slices into the resulting holes.
The fish is poured with oil and juice from the remaining lemon, then carefully wrapped in foil.
The sturgeon is placed in a preheated oven at 200°C for 30 minutes.
The finished fish is removed from the foil and transferred to a flat plate.

Sturgeon stuffed with mushrooms

sturgeon – 2.5 kg;
sour cream – 0.3 l;
onions – 0.2 kg;
fresh champignons or porcini mushrooms – 0.2 kg;
salt, spices - to taste;
lemon juice – 20 ml;
hard cheese (optional) – 100 g;
vegetable oil - how much will be needed.

Cooking method:

Dry the cleaned and washed fish with a kitchen towel.
Mix salt and spices with lemon juice and a tablespoon of vegetable oil. Cover the sturgeon with the mixture on all sides, including the inside. Set aside temporarily.
Wash, dry the mushrooms with napkins, cut into small pieces.
Peel the onion and chop it finely with a knife.
Heat the oil in a frying pan and fry the onions and mushrooms in it. You need to fry until the liquid released from the mushrooms evaporates from the pan.
Add sour cream and the mixture left over from grating the sturgeon to the pan. Simmer the mushrooms for 5 minutes.
Stuff the sturgeon with mushrooms and secure the belly with toothpicks.
Place the sturgeon in the sleeve, tie it on both sides. Using toothpicks, make several small holes to allow steam to escape.
Place the sleeve with the fish on a baking sheet and place it in an oven preheated to 180 degrees for half an hour.
Remove from oven. Remove the fish from the sleeve, cool slightly and cut into portions.
Place the pieces on a baking sheet lined with foil or parchment.
Sprinkle the sturgeon pieces with cheese shredded on a grater with small holes. Return the pan to the oven for 10 minutes.

If desired, the sturgeon can be left whole by slicing it before placing it on plates. In this case, you won’t need cheese, and you will need to bake the fish in the sleeve a little longer.

Stuffed fish recipe

This delicacy symbolizes the wealth and generosity of the family. Any red fish can be used as a filling, and sturgeon can be replaced with sterlet.

Ingredients required for 4 servings:

1 small sturgeon (up to 1 kg);
250 g salmon fillet;
1 onion;
1 carrot;
1 raw egg;
salt and seasonings to taste;
oil for frying.

Chop carrots and onions and sauté in oil until soft.
The salmon is cut into wide slices and sprinkled with spices.
Mix fried vegetables, egg and salmon.
The sturgeon is cleaned and washed. Several shallow cuts are made in the pulp. The carcass is salted and seasoned.
Fish and vegetable filling is evenly laid out inside the sturgeon.
Both parts of the fish are connected with small skewers.
The sturgeon is placed on a baking sheet with foil and cooked at 160°C for 50 minutes.

Fried sturgeon fillet in flour

This option for how to cook sturgeon in a frying pan in pieces can be prepared either with a side dish (not only potatoes, but also other vegetables to taste) or without it. The fish turns out very tender and literally melts in your mouth. An appetizing and quite filling dish for the whole family.

Ingredients:

Sturgeon fillet – 400 gr.
Wheat flour – 4 tbsp.
Vegetable oil – 2 tbsp.
Rice 100 gr. or potatoes - 3 pcs.
Green onions - 0.5 bunch
Salt pepper.

Cooking method:

We cut a large piece into slices, 1 cm thick. Sprinkle each side with salt and ground black pepper. Leave the fish in a cold place to salt and ferment for 15 minutes.
Let's prepare some flour. The fish does not need to be salted. Dredge each piece of fish on all sides in flour. Heat two tablespoons of vegetable oil in a frying pan and place the fish there. Fry on both sides for 2 minutes.
Remove the fried sturgeon into a separate bowl. A little fat was melted from it into the frying pan, which is maximally saturated with non-fatty omega acids and has absolutely no smell of cod oil.
The ideal side dish for this fish would be boiled white rice. Then you will need soy sauce for the fish.
But you can just take three boiled potatoes in their “uniforms”. We peel the skin from them. We cut the boiled potatoes into slices and fry them on both sides in the frying pan where the sturgeon was fried. At the same time, sprinkle the potatoes with green onions. The side dish is ready.
Or boil rice.
Place fish and potatoes or rice, cucumbers, tomatoes on a plate, and decorate the dish with sprigs of green onions.

There are no people who could not appreciate and feel the taste of fried king fish when this most valuable product is served in such a way.

Sturgeon pieces

Tender sturgeon steaks covered with a delicious cheese crust are a very tasty and satisfying dish for your everyday diet and holiday menu.

List of products for 4-6 servings:

1 medium sturgeon;
2 onions;
150 g Dutch cheese;
half a lemon;
20 ml vegetable oil;
40 g light sour cream;
salt and ground black pepper.

How to cook sturgeon in the oven in pieces?

The belly of the sturgeon is cleaned, the skin and scales are removed, and the head and tail are cut off.
The carcass is cut into medium pieces.
The chopped fish is salted, peppered, and sprinkled with freshly squeezed lemon juice. In this form, the sturgeon is left to marinate in the refrigerator for 25 minutes.
The baking dish is greased with oil.
The peeled onion is cut into large rings and laid out on the bottom of the mold. Add a little salt.
Pieces of fish are evenly distributed on top. Each is smeared with sour cream and sprinkled with grated cheese.
The dish is heated to 190°C for 35 minutes.

Whole rosy sturgeon baked with potatoes

According to this recipe, you can bake a whole sturgeon with country-style potato wedges. To find out how to do this, follow the step-by-step recipe. As a result, you will prepare a beautiful and incredibly aromatic dish that will be worthy of showing off in the center of the festive table.

Ingredients:

Sturgeon – 1 kg.
Potatoes – 6 pieces.
Egg – 4 pieces.
Sour cream – 1 glass.
Vinegar 3% – 4 tbsp. spoons.
Butter – 100 g.
Ground crackers - 2 tbsp. spoons.
Lemon – 0.5 pieces.
Garlic – 4 cloves.
Ground nutmeg – 1 tsp.
Vegetable oil – 2 tbsp. spoons.
Spices: pepper, sweet paprika - 1 tsp each.
Salt - to taste.

Cooking method:

To clean sturgeon, boil water in a wide basin or saucepan. Dip the fish into it for just 1–2 minutes, remove it and dip it in cold water. This process will help you quickly clean the fish, remove the spines on the back and sides, and remove the skin.
Next, we pull out the vizig, to do this we make a cut at the tail and take it out, holding the fish by the tail. Wash the cleaned sturgeon, dry it, lightly rub it with salt and pepper and set it aside for an hour.
We hard-boil the eggs, peel them, use the yolks, mash them and mix with sour cream until smooth. Add vinegar, nutmeg, half the softened butter and mix.
Lubricate the sturgeon inside and outside with the resulting sour cream sauce, pour over the remaining melted butter and lemon juice.
Place the fish in a mold that has been greased with vegetable oil and sprinkle the top with ground breadcrumbs and coarsely grated cheese.
Peel the potatoes and cut into slices, mix with grated or crushed garlic, pepper, sweet paprika and salt, pour in oil and mix.
Cover the pan with foil, press it tightly against the walls and place in the oven, heated to 160 degrees. Bake the dish for 40 minutes.
Then remove the foil and increase the temperature by 220 degrees for another 30 minutes. This way our dish will acquire a golden brown color and a pleasant light crust.

Remove the finished dish from the oven and, using wide spatulas, transfer it to a large serving dish and decorate with lemon and sprigs of any herbs.

The sturgeon can be decorated with subtle mayonnaise patterns on the back.

Sturgeon “royally”

The secret lies not only in the taste of the sturgeon, but also in the correct presentation: a large number of various ingredients are used for decoration. For 6–8 servings you will need:

2.5 g sturgeon carcass;
600 g fresh champignons;
2 carrots;
2 onions;
1 lemon;
120 ml olive oil;
100 ml cream 20% fat;
salt;
3 g dried coriander.

fresh vegetables: radishes, cherry tomatoes, cucumbers;
boiled crayfish;
lemon;
cranberries;
olives;
lettuce leaves;
fresh parsley.

The champignons are coarsely chopped and fried in oil until the liquid has completely evaporated.
Add chopped onions to the browned mushrooms, and after 2 minutes, grated carrots.
The contents of the pan are salted, peppered and cooked for 5 minutes. At the end, add cream and mix.
Lemon is cut into half rings.
The sturgeon is cleaned, gutted and washed. The head and tail are not cut off.
Several cuts are made inside the carcass and lemon slices are inserted into them.
The fish is stuffed with mushroom filling and seasoned with coriander. The abdomen is “sutured up” with toothpicks.
The stuffed sturgeon is wrapped in 2 layers of foil and cooked in the oven at 180°C for 30 minutes. Then unfold the foil and bake the fish until browned (about 15 minutes).

Sturgeon steak in the oven

First, gut the fish and marinate the steaks. And from the remaining head and tail you can then cook fish soup.

Ingredients:

sturgeon;
2 garlic cloves;
½ lemon;
1 tbsp salt;
1 tbsp mustard.

Preparation:

Prepare the fish - scale, gut, and cut into steaks.
Mix mustard with salt. Squeeze the garlic into the mixture and squeeze the juice from the lemon.
Place the steaks in a container, add the mustard mixture. Stir. Press down with a weight and leave to marinate for half an hour.
Wrap the steaks in foil.
Bake for 40 minutes at 180°C.

Sturgeon in vegetables

Fish prepared this way turns out tasty and very juicy. The sturgeon recipe can be changed at will by adding new vegetables.

Ingredients for 5 servings:

500 g sturgeon (fillet);
500 g potatoes;
4 onions;
2 carrots;
1 bell pepper;
200 ml tomato juice;
salt;
seasonings to taste;
vegetable oil.

The fillet is cut into pieces, sprinkled with salt and spices and left for 30 minutes.
The potatoes are cut into medium-thick slices and boiled for 10 minutes.
Onions are cut into half rings, peppers and carrots into strips. Vegetables are fried in oil until golden.
Place half of the boiled potatoes on a baking sheet and salt.
Pieces of sturgeon are placed on top.
Next add fried vegetables and leftover potatoes.
The contents of the baking sheet are poured with tomato juice.
The dish is baked at 220°C for 40 minutes.

Sturgeon in the oven: recipe with photos

Do you know how to cook sturgeon in the oven in pieces? It can be pre-marinated, baked, stewed. The taste of the finished dish largely depends on the selected 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 difficult at all. We first wash and dry the chilled fillet.
We make cuts 20 mm wide, but do not cut the pieces of fish completely.
Read also: Spawning time for pike perch
Take a baking dish or baking sheet. Cover with aluminum foil.
Spray the foil with refined sunflower or olive oil.
Place sturgeon on a baking sheet.
Cover the sturgeon fillet with mayonnaise. It is better to choose a sauce with a medium fat content.
Sprinkle the fish with finely ground sea salt.
Add ground black pepper and other spices and spices. 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.

How to cook whole sturgeon in the oven

Have you decided to prepare a royal dinner? The ideal option would be a whole baked sturgeon. This fish is a real delicacy. In addition, sturgeon is a storehouse of 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. Have you ever cooked a dish like this? Then our recipes will come in handy.

Before you begin the main stage of preparation, 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 and may not be cooked at all;
Baked sturgeon is delicious on its own, so you should not overuse spices. Black pepper, lemon juice, garlic, parsley, thyme and thyme are ideal for fish;
You can bake the fish either on a baking sheet greased with oil or in foil; in the latter version, the sturgeon will turn out more juicy.

How to choose the right sturgeon

The first thing you should pay attention to is choosing a quality product. Not everyone may know that sturgeon contains the pathogens of botulism, a very dangerous disease that often leads to death.

Since not everyone can afford to catch fish on their own or buy it immediately after the catch from fishermen, most housewives will purchase valuable meat at the market or in a store.

You are unlikely to be able to find out how the fish was cut up at the factory (alive or long dead) and how it was processed there so that it was well preserved.

Therefore, before you buy, find out which producers in your city or region are the best in this industry, and always try to buy fish only from them in the future. Buying fish from poachers is dangerous, just like taking it from visiting fishermen and dubious sellers.

Bake the whole sturgeon in the oven

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

We clean the carcass, this is easy to do if you arm yourself with a fork. To remove the sharp spines on the back, you need to pour boiling water over the fish, then they can be easily cleaned off. We don’t cut off the head, but we still need to remove the gills and entrails by carefully ripping open the belly of the fish with a sharp knife. Rinse the fish thoroughly under running cold water.
Sprinkle the carcass with lemon juice.
We peel the garlic. Pass through a press and mix with salt. Rub the prepared mixture onto the sturgeon.
Grease a baking tray with vegetable oil and place the fish belly down on it.
Place the sturgeon in the oven, heated to 190 degrees, for 30-40 minutes.
Place the baked fish on a large dish covered with lettuce leaves and decorate with fresh vegetables and mayonnaise. Let's serve!

Sturgeon in the oven - 4 simple recipes

Ksenia Garastyuk • 03/31/2019

Sturgeon is a royal decoration for any table. It is not customary to cook this fish for every day, but its presence among ceremonial dishes speaks of the breadth of hospitality of the owner. Sturgeon in the oven is a delicacy that everyone will enjoy.

This fish is not cheap, so it will be a shame if you can’t cook it. The selected recipes describe in detail all the culinary subtleties of this tricky business, but it is also important to observe the proportions of added spices and herbs so that they do not overwhelm the taste of expensive fish.

You must select and prepare the fish correctly for cooking. Here are some tips for those who decide to try fresh sturgeon:

Choose fresh or chilled fish. Frozen sturgeon may not be tender enough. There is a high probability that the fish has been stored in this form for a long time.
A good sturgeon should weigh at least 2 kg.
Pay attention to the color of the gills (if they are gray, then this is a stale fish) and the belly (it should be pinkish).
Sturgeon is difficult to clean. Its steel scales are resistant to any tricks. Fish should always be rinsed with boiling water before cleaning. The scales will come off much easier.
Even if the fish is gutted, clean it again. Sturgeon are a known carrier of intestinal parasites.
Cleaning a sturgeon involves the mandatory removal of gills and a gland running along the ridge - the vizier. She's poisonous.

Bake sturgeon in foil

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,
ground black pepper - to taste,
salt - to taste.

We cut the carcass using the method indicated in the recipe above.
Mix the prepared spices.
Lubricate the fish with vegetable oil and rub with spices, not forgetting to add them inside the carcass.
Transfer the fish to foil. Pour over white wine. Let's wrap it up. Place in an oven preheated to 180 degrees.
After 10 minutes, open the foil, grease the fish with vegetable oil again and let it brown for 20-25 minutes. After this, you can take a sample!

Sturgeon fried in a frying pan

Ingredients

1 PC.

of necessity

for filing

for frying

taste

1 stack

30-40 g

Step-by-step preparation

First of all, the sturgeon needs to be gutted. To do this, we rip open the belly and take out all the insides. Cut off the fins, head and tail. But we do this in such a way that there is a little pulp left on them, since then it will be possible to cook fish soup from them. Don't forget to remove the gills from the head.
We wash the carcass under the tap. Dry with paper towels and cut into steaks 2-3 centimeters thick.
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. Leave to marinate for about 20 minutes.
A couple of minutes before frying, sprinkle with juice squeezed from half a lemon.
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.
Heat the pan well. Pour vegetable oil into the bottom and melt 30-40 g of butter in it. This mixture will make fried fish much tastier.
Place the fish in well-heated oil so that the crust sets immediately. 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 will form 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 simply cut a couple of fresh tomatoes into slices , season with pepper and salt, pour over oil and sprinkle with finely chopped dill. Sprinkle the steaks with chopped green onions and garnish with parsley leaves.

Another interesting way to bake sturgeon

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.

Place the gutted fish (don’t forget to remove the gills) in boiling water for 5 seconds, and then pour it over with cold water. This simple procedure will allow you to remove the skin with spikes from the carcass (you should leave the skin on the head and tail).
Rub the fish with salt and leave for 40 minutes.
Grind the yolks with sour cream. Add balsamic vinegar, butter and nutmeg. Mix.
Place the fish belly down on a baking sheet lined with parchment or greased with butter.
Pour over the prepared sauce. Sprinkle with lemon juice and olive oil.
Bake the sturgeon for 25 minutes in an oven preheated to 190 degrees. We serve the finished treat to the table, placing it on a flat dish along with herbs and vegetables.

Very tasty sturgeon whole in foil

To experience the full taste of sturgeon, it is important to prepare it correctly and know some subtleties. The fish itself is very tasty, so do not overuse spices. Cooking sturgeon in foil allows it to bake evenly and preserve the juiciness and taste of the dish.

Ingredients:

Sturgeon size 2–2.5 kg.
Lemon 1 pc.
Salt to taste
Olive oil 5 tbsp.

For decoration:

Carrots 2 pcs. (boiled)
Lettuce 1 bunch
Lime 1 pc.
Pomegranate 1 pc.
Grapes 1 bunch
Quail egg 5 pcs.

Cooking method:

From the very beginning, you need to rinse the gutted sturgeon under cold water. We remove the vizig that runs along the spine.
Boil water in a large saucepan and lower the fish into the boiling water for a few seconds, holding it with a spatula on one side and holding it by the tail on the other.
And immediately after that we pour very cold water over the fish. After this, the skin along with the thorns is easily removed. If necessary, rinse the fish and pat dry with a towel.
We do not cut the head of the fish all the way through. And immediately we make the same cut in the area of the fish’s tail. In the middle you will see a ridge; it must be pulled out entirely without tearing it.
We cut the fish into portions, do not make the cuts all the way through, add a little salt, sprinkle with lemon juice and olive oil.
Wrap the fish in 2 layers of foil so that the ends are on top. Wrap the fish tightly and place it on a baking sheet to bake for 40–50 minutes at 160 degrees.
After the time has passed, unfold the foil, grease the sturgeon with vegetable oil, increase the temperature to 200 degrees and bake for another 10 minutes.

We transfer the fish to a serving dish, on which we first placed a “pillow” of lettuce leaves and decorate with quail eggs cut in the shape of “crowns”, thin slices of lime and lemon, “roses” made from boiled carrots

You can draw a mayonnaise net on the fish’s head and decorate with pomegranate seeds. We decorate with vegetables or fruits, olives, olives, capers or to your taste. Fantasy in decoration has no limits.

How to clean sturgeon at home

Cleaning sturgeon at home is not as difficult as it might seem at first glance. This fish does not naturally have a lot of scales (although some sturgeon breeds are quite scaly), but there is always a lot of mucus on its surface.

To remove everything unnecessary (and this is no more than 14% of the total weight of meat), you need to know a simple but detailed cleaning technology, which is what we offer to help housewives.

Rules for cleaning sturgeon with your own hands

Wash the carcass thoroughly in water. You can pour boiling water over the fish, then the mucus will be washed off and small scales will be easier to remove.
Carefully cut off the fins with a knife.
We rip open the fish belly and remove the caviar from it.
We cut off the sturgeon's tail and head (it can later be used to prepare fish soup).
We wash the fish again, then remove the lateral nerves from it. On the side you will see a light, thin “thread” - it must be carefully removed from the fish using the tip of a knife and a fingernail. We do the same with the “thread” on the other side of the carcass.
We open the sturgeon like a book so that both halves are completely open, then remove the entire backbone from the fish.
We cut the cleaned carcass into portions and proceed directly to its preparation (frying, boiling, baking, salting, etc.).

There is nothing complicated about how to fry sturgeon in a frying pan – there is not and cannot be. This delicate fish is easy to prepare and is a real decoration for any meal, be it an outdoor picnic or a warm family dinner with your family.

If you are planning to cook something tasty and fishy in the near future, then be sure to use valuable white sturgeon meat for this.

Have delicious experiments and bon appetit!

The fastest and most common way to cook any fish is frying. Almost any fish is good fried. There is nothing simpler: cut the carcass into pieces, roll in flour, put in a frying pan, sprinkle with salt on top. Fry one side, turn over, sprinkle with salt again. Bring to readiness, place on a plate, and serve.

It’s rare for an inexperienced housewife to fail such a simple process the first time. The culprit may be too high a temperature, at which the fish instantly burns, but remains raw inside. Or unnaturally defrosted fish, the pieces of which do not hold their shape in the frying pan, crumble, and stick to the bottom of the dish.

Fried sturgeon can be cooked over a fire, on a charcoal grill, in a brazier, or on a grill. The easiest way to fry fish is on a home stove, in a good cast iron frying pan.

Fried sturgeon recipe

lemon juice - 2 tbsp. l.
salt - 1 tbsp. l.
ground black pepper - 1 tsp.
semolina - 2-4 tbsp. l.
dill greens - to your taste
vegetable oil - 2-3 tbsp. l.

Mix salt with pepper and sprinkle pieces of fish on all sides. Sprinkle with lemon juice to make the meat more tender and to muffle the specific fishy smell. They let me lie down.

Shake off the released liquid and dry the pieces with a napkin. Rub with semolina - it gives a good crust and retains the liquid inside, preventing it from leaking out. Therefore, the pieces turn out tender and juicy.

Place the pieces of fish in a heated frying pan, onto the bottom of which a thin layer of oil has been previously poured.

Fry the underside until firmly browned. Turn over. Reduce the heat and simmer the fish for 10 minutes over low heat until the core of the pieces is fried. Frying time depends on the thickness of the pieces.

After removing the fish from the frying pan, sprinkle it with chopped dill (parsley, cilantro). Fish sprinkled with basil is very tasty.

Recipe variations:

Ingredients for one carcass:

onion - 1 pc.
garlic - 4 cloves
greens - to your taste
butter - 2 tbsp. l.

By the time the fish is ready, finely chop the onion and garlic. After the fish is removed, put the onion in the frying pan, fry until translucent, add garlic. Fry until the onion is ready.

Melt the butter. Fried pieces of fish are laid out on plates with a side dish, an onion fried with garlic is added, and poured with butter. Sprinkle with chopped herbs or add sprigs of herbs.

Just like crucian carp in sour cream or tench and carp, you can cook sturgeon in cream and sour cream. Pieces of fish fried until half cooked are poured with sour cream to cover them entirely, cover with a lid and simmer for 15–20 minutes.

This is how fried sturgeon is prepared. The recipe with photos is described in detail.

All that remains is to cook and enjoy the exquisite taste of delicious fish.

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