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Sturgeon in the oven: bake whole. Video
Sturgeon meat is distinguished not only by its delicate and pleasant taste, but also by its high content of nutrients. It contains easily digestible proteins, fats necessary for the body, many vitamins and microelements. A large number of different dishes can be prepared from this fish, but the whole baked sturgeon is especially useful, which can become a real decoration of the festive table.
Sturgeon stuffed with salmon and eggs
Ingredients: – sturgeon weighing 1-1,5 kg; – 250 g fresh salmon fillet; – 3 eggs; – 150 ml of cream; – vegetable oil; – fresh herbs; – lemon; – salt and black pepper to taste.
Peel the fish, gut it, cut off all the fins and remove the gills. Then rinse thoroughly under running water. Pat dry and rub with a mixture of salt and black pepper. Drizzle inside and outside with the juice of half a lemon and leave to saturate with the spices for 20 minutes.
You can also remove the ridge. To do this, make an incision along it from the inside and carefully remove it with a sharp small knife.
In the meantime, make the filling. Boil hard-boiled eggs, cool and chop. Toss with warm cream and finely chopped salmon fillets. Season with salt and pepper. Add greens and mix everything thoroughly. Stuff the sturgeon with the prepared mixture and carefully sew up the abdomen with threads or stab with toothpicks.
Transfer the fish to a baking sheet, greased with a little vegetable oil. Pour the remaining lemon juice over and place in the oven, preheated to 200 ° C, for 40 minutes. Put the finished sturgeon on a large dish and carefully remove the threads from it. Garnish with large lemon slices and serve with boiled potatoes.
Ingredients: – sturgeon; – 3-4 medium sized tomatoes; – 1 onion; – lemon; – salt and black pepper.
Prepare the fish as described above. Also rub with salt, pepper and juice with half a lemon. Cut the onion and fresh tomatoes into slices, and the remaining half of the lemon into half rings. Place these ingredients in the sturgeon belly. Wrap the fish in foil, place on a baking sheet and cook in the oven for 30-40 minutes.
Whole baked sturgeon in herbs and white wine
Ingredients: – sturgeon weighing 1,5-2 kg; – 1 glass of dry white wine; – 1/3 teaspoon of thyme and parsley; – lemon; – olive oil; – black and white ground pepper; – salt to taste.
Prepare the fish as described above and dry. Rub with salt, a mixture of black and white pepper, parsley and thyme. Let the spice soak for 15 minutes. Then drizzle with lemon juice inside and out, and let sit for another 5 minutes. Place thin slices of lemon into the abdomen.
Transfer the sturgeon to a large sheet of thick foil, wrap the edges. Pour dry white wine and a little olive oil inside. Staple the edges of the foil tightly so that there are no gaps. Place in the oven for 25 minutes. After the allotted time, open the foil, sprinkle the fish with a little lemon juice and simmer for another 10 minutes. Gently transfer the finished sturgeon to a dish decorated with herbs and lemon.