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Sterlet: how to bake in the oven? Video
Sterlet is a delicious fish of the sturgeon family, which is valued for its tender meat, lack of bones and a large amount of nutrients. The omega-3 and omega-6 fatty acids contained in it, as well as nickel, fluorine, zinc and vitamin PP, have a beneficial effect on the body’s functioning. To preserve them, sterlet is best baked in the oven.
Juicy sterlet in white wine and spices
Ingredients: – sterlet weighing 1 kg; – 2 glasses of dry white wine; – onion head; – 1 lemon; – 30 g butter; – ½ teaspoon each of coriander, thyme and paprika; – a bunch of parsley; – 100 g of olive oil; – 2 tbsp. tablespoons of soy sauce; – salt to taste.
Clean and gut the fresh sterlet. Cut off the fins and remove the gills. Scrape off the mucus from the fish and thoroughly wash the sterlet under running water. Then dry with a napkin and cut into portions. Season the fish and sprinkle with the coriander, paprika and thyme mixture.
If you don’t like condiments, you can skip them. The fish will be less aromatic, but just as tasty.
Peel the onion, wash and cut into thin rings. Place it in an even layer on the bottom of a baking dish. Lay the fish on top, cover it with white wine and sprinkle with grated butter. Squeeze the juice of half a lemon onto the sterlet. Cut the other half into circles and decorate the fish with them. Cover with foil and bake in the oven at 200 ° C for half an hour. Then remove the foil and cook for another 10 minutes. This recipe can also be cooked in a double boiler.
Prepare the fish sauce. To do this, combine the juice of half a lemon, parsley, olive oil and soy sauce in a blender. Place the finished sterlet on plates and serve with boiled potatoes and cooked sauce.
Since the sauce has a distinct taste, it is best to serve it in a separate bowl.
Sterlet baked with potatoes
Ingredients: – sterlet weighing from 1 to 1,5 kg; – 2 large potatoes; – a bunch of fresh dill; – lemon; – ½ teaspoon of rosemary; – ½ teaspoon of paprika; – 350 ml cream; – 50 g butter; – salt to taste.
Prepare fish for baking. To do this, clean and gut it, remove fins and gills. Scrape off the mucus. Then carefully cut the ridge from the inside. After that, wash it thoroughly and pat dry with a napkin. Rub inside and out with salt. Pour the juice over half a lemon.
Peel and cut the potatoes into very small cubes. Season with salt and pepper to taste. Add finely chopped greens to it. Stuff the fish with this filling and secure the edges of the belly with toothpicks. Place it belly down on a buttered baking sheet. Sprinkle with spices and top with cream. Bake in an oven preheated to 200 ° C for 30-40 minutes. Remove toothpicks from the finished fish, arrange it nicely on a platter and serve, sprinkled with lemon juice.