9 March, 2018
Sturgeon, baked in the ovenPosted in : Main dishes on by : root
Sturgeon, baked in the oven – a delicious and impressive dish to cook which you’ll need an hour of time. Baked sturgeon – lean fish with a rich and unforgettable taste.
Description of preparation:
Sturgeon, baked in the oven – a delicious and luxurious dish that can decorate any holiday table. For example, this is a dish I first saw at the wedding of her older sister. Then a huge sturgeon was standing right in front of the newlyweds. A classic recipe for sturgeon baked in the oven, I found out at the same restaurant and now use it quite often. Good luck!
- Sturgeon — 1 Each (1kg)
- Eggs — 4 Pieces
- Butter — 2 tbsp. spoon
- Olive oil — 2 tbsp. spoon
- Vinegar — 1.5 Art. spoon (or rosemary balsamic)
- Lemon — 1 Piece
- Breadcrumbs — 100 Grams
- Ground nutmeg — 10 Grams
- Salt, pepper – to taste
- Vegetables — – to taste (lettuce, cucumber, bell pepper, fresh herbs – for decoration)
- Sour Cream — 150 Ml
Number of servings: 5-6
How to cook “Sturgeon baked in the oven”
First sturgeon, wash well in cold running water. Be sure to use gloves when butchering the fish to avoid injury.
Then the fish put on the cutting Board and clean off the scales. Clean the sturgeon should be “against the grain” from tail to head. Next, remove the gills, along from the head, cut the belly and take out the giblets. The peritoneum is carefully cleaned and washed several times.
In that time, nearing the end of the processing of sturgeon, pour in a large pot of water and bring it to a strong boil. In boiling water omit sturgeon just for a few seconds and then immediately douse the fish with cold water. Then easily rip off the skin and thorns. RUB the fish with salt and leave at room temperature for about 40-60 minutes to make the fish juicy. At this time, one can prepare the sauce.
In order to make the sauce we need to cook hard-boiled eggs. Then the eggs clean and separate the yolk. For the sauce, we will need the yolks. In a convenient bowl with a spoon RUB the yolks, then add sour cream, grated nutmeg, bread crumbs, butter and balsamic or rosemary vinegar. Stir it carefully. Should get a beautiful yellowish color, homogeneous texture.
Once the fish let the juice, put to preheat the oven (190 gr.), grease the pan with vegetable oil, cover with baking paper and place the fish, top liberally pour cooked sauce, olive oil and sprinkle with the juice of half a lemon. Put bake in a preheated oven for 20-30 minutes.
Pulling the sturgeon from the oven, gently place on a dish covered with lettuce leaves, decorate with vegetables and serve. Bon appetit!