Erase, gut, cut off the head and tail, put in a saucepan with boiled water and cook for 15-20 minutes. Salt at the end of cooking.
How to cook sterlet
You will need – sterlet, water, salt, herbs and spices to taste, a knife for cleaning fish
1. Clean the sterlet from scales, cut off the head, tail, large fins from the back, small fins from the sides and belly, making incisions from the side of the tail.
2. Make an incision on the belly of the fish from the tail to the head, remove the insides, rinse the sterlet with cool water inside and out.
3. Put the sterlet in a saucepan, pour cold water so that it completely covers the pieces of the sterlet.
4. Put a saucepan with fish on medium heat, wait for a boil, cook for 15-20 minutes.
5. Season with salt to taste a few minutes before the fish is ready.
How tasty to cook sterlet
Products
Fresh sterlet – 500 grams
Fish broth – 400 milliliters
Olive oil – 50 milliliters
Olives – 7 pieces
Lemon – quarter
Horseradish (root) – 3 centimeters
Salt – half a teaspoon
How to cook sterlet with olives
1. Clean the sterlet, gut, remove the head, tail, fins, rinse in cool water.
2. Cut the fish into several equal pieces.
3. Pour olive oil into a frying pan, place over medium heat, fry pieces of sterlet for a few minutes on both sides.
4. Cut a quarter of the lemon into several equal slices, remove the seeds, cut off the zest.
5. Put the fried pieces of sterlet in a saucepan, add slices of lemon, olives, pour over fish broth, place over medium heat, bring to a boil.
6. Cook the sterlet for 15 minutes, salt, hold on the burner for another two minutes.
Sterlet ear
Products
1 large sterlet (from 40 centimeters in length) – 1,5 kilograms
Egg whites – 2 pieces
Onion – 1 head
Green onions – the lower (light) part of the bunch
Lemon – 1 pcs.
Garlic, parsley, celery, thyme, lavrushka, pepper and salt – to taste
Making Sterlet Fish Soup
1. Peel and rinse the sterlet, cook with chopped herbs and chopped roots for half an hour over low heat, removing the foam.
2. Put the boiled sterlet, divide into fillets, cut into small pieces, return to the strained broth.
3. Beat the egg whites, pour into the ear, cook the ear for another 20 minutes.
The golden rule for cooking sterlet fish soup is 1 liters of water for 1,5 kilogram of raw sterlet.
Delicious facts
That simplify cleaning sterlet, it is necessary to start cutting by cutting off large scales from the back and removing with smaller movements of the knife from the tail to the head. Then you need to cut the abdomen, take out the vizigu, entrails and gills. Viziga is the dorsal cartilage of sturgeon, which looks like a long cord along the spine of a fish. To get it, you need to make an incision near the tail of the fish and carefully remove the vizigu with a needle. At the end of cleaning, the sterlet must be washed and dried.
Calorie value sterlet – 88 kcal per 100 grams.
Price sterlet – from 800 rubles. per 1 kilogram (average price in Moscow for July 2019).
Best before boiled sterlet – no more than 2 days in the refrigerator.
Sterlet is easy to digest and at the same time nutritious, therefore it is recommended for people with diseases of the gastrointestinal tract.
Sterlet contains a large amount beneficial to health microelements: zinc (normalizes metabolism), chlorine (improves the work of enzymes in gastric juice), molybdenum (participates in the production of hemoglobin), chromium (regulation of carbohydrate metabolism), fluorine (building bone tissue).
It will be easier to butcher the sterlet if you put the fish in the refrigerator for two hours, then rinse and dry.
Boiled sterlet salad
Products
Sterlet – 100 grams
Fresh cucumbers (pickles can be used) – 2 pieces
Potatoes – 1 piece
Egg – 1 piece
Cranberries – 15 grams
Apple (preferably green) – half
Sour cream – half a glass
Horseradish root – a cube with a side of 2 centimeters
Salt – 3 teaspoons
Black pepper – half a teaspoon
How to make boiled sterlet salad
1. Clean the sterlet, gut, wash under cold water.
2. Rub the sterlet with salt and pepper, put on a dish, put in the refrigerator for 30 minutes.
3. Wash the potatoes, do not peel them.
4. Pour cold water into a saucepan, put potatoes, place on medium heat, after boiling, cook for 20 minutes, until the potatoes are softened.
5. Drain the potatoes from the pot and leave to cool.
6. Pour 700 milliliters of water into a separate small saucepan, place over medium heat, and let it boil.
7. Immerse the washed egg in boiling water, cook for 10 minutes.
8. Drain the pan with eggs, pour cold water over them, leave to cool.
9. Wash cucumbers, cut into cubes centimeter thick.
10. Wash the apples, cut into slices 5 millimeters thick.
11. Peel cooled potatoes, cut into cubes centimeter thick.
12. Peel the eggs and chop them finely.
13. Cut the salted and cooled sterlet into 5 mm thick cubes, remove the bones.
14. Mix potatoes, cucumbers, apples, eggs, fish in a bowl, add cranberries.
15. Horseradish wash, peel, grate.
16. Mix sour cream with horseradish.
17. Season salad with sour cream sauce or serve the sauce separately.