Contents
Steamed sterlet: original recipe. Video
Nutritionists emphasize: steamed fish is much healthier than fried, so it can be consumed even by young children and people on a diet. At the same time, fish dishes in a double boiler will delight you with a special delicate taste, they are processed with steam and do not lose their juiciness, as during boiling. Try the steamed sterlet recipe, thanks to which you can enrich your everyday diet with delicious and healthy food.
Steamed sterlet: recipe for a steamer
The easiest way to cook a steam sterlet is to use a special modern steamer. For one large fish, you will need the following set of vegetables, fruits and spices:
– zucchini (1 pc.); – red bell pepper (1 pod); – tomatoes (300 g); – celery stalks (2 pcs.); – lemon (1 fruit); – garlic (2 cloves); – salt paprika and freshly ground black pepper to taste; – basil and parsley greens (1 bunch); – rosemary (1 sprig).
Rinse the sterlet thoroughly in running water, gut, cut off the gills, tail, head. Remove the ligature: make an incision in the spine and bones at the very tail, without cutting through, then pull out the chord. Place the carcass in an enamel bowl and sprinkle with lemon juice.
To make it easier to squeeze the lemon juice, the fruit should be pre-blanched in boiling water for 1 minute, then roll it out on a hard horizontal surface, pressing well with your hand, and make several cuts
Pour water into a double boiler and bring to a boil, then add a sprig of rosemary, garlic, parsley and basil to the boiling water. This will give the steam sterlet a pleasant aromatic bouquet.
Season the fish with salt and pepper to taste, inside and out, place a bunch of greens in the belly and place the carcass in the steamer pan. Place zucchini slices (each about 1,5 cm thick), bell pepper rings without stalks and seeds, tomato quarters next to each other. Salt the vegetables.
Do not peel the thin, delicate skin of young zucchini, as it contains a lot of nutrients.
Cook the sterlet over low heat for half an hour. Serve fish and vegetable garnishes on a flat platter, sprinkled with finely chopped herbs.
Steamed sterlet with white sauce
If you do not have a special device for steaming food, you can use the available tools: a saucepan, a colander and a suitable lid. Try making sterlet in a makeshift steamer with white sauce. For a 400 g sterlet carcass, you will need the following set of products:
– onions (1 head); – half a carrot; – sifted wheat flour (1 tablespoon); – butter (1 tablespoon); – dill stalks (2-3 pcs.); – sterlet broth (200 ml) ; – allspice peas (2-3 pcs.); – table salt and ground black pepper to taste.
Wash, clean and butcher the fish: gut, cut off the gills, head and tail, pull out the vizigu. Salt and pepper the sterlet, place it in a colander. Pour a couple of glasses of water into a saucepan, place the dishes on the stove and bring the water to a boil. After that, dip the washed and peeled vegetables, cut into pieces, into the liquid.
Boil the broth for 10 minutes, add the dill and place the colander with fish in a saucepan. Place a lid on the dishes and wrap them up with a white cotton towel. Cook the sterlet for 15 minutes over medium heat.
Boil the head, chord and tail with sweet peas and strain the broth. For the sauce, fry the flour in butter for 5 minutes, then add the fish broth and simmer for 10 minutes. Before the end of cooking, add table salt, ground pepper and finely chopped dill to taste. Turn off the fire. Serve the fish with boiled potatoes garnished with white sauce.