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Sturgeon: recipes and videos
In Russian cuisine, sturgeon is considered one of the most valuable varieties of fish. There are many recipes for sturgeon: you can fry or bake, or just boil it – in all cases it will retain its delicate taste. However, boiled fish has its advantages: it cooks quickly enough without being saturated with excess fat.
Sturgeon: recipe with mushrooms and spinach
You will need: – 200 g of mushrooms; – 1 kg of sturgeon; – vegetable oil; – Bay leaf; – 1 tbsp. l. balsamic vinegar; – 200 g fresh spinach; – 1/2 tbsp. curd cheese; – 30 g butter; – salt and freshly ground black pepper.
Heat vegetable oil in a skillet. Wash and chop the mushrooms, fry them in oil for 5 minutes. Remove from heat and add balsamic vinegar. Chop the spinach, fry separately for 3 minutes and mix with the mushrooms. Season with salt and pepper. Put the curd cheese there when the filling has cooled down a little. Mix all ingredients thoroughly.
If you don’t have curd cheese, replace it with sour cream
Gut the sturgeon, remove the head and tail, as well as large bones. Cut the fish into 4-5 portions, preserving the skin. Place the fish in boiling salted water with bay leaves and cook for 20 minutes. Remove the finished fish, dry and place on a greased baking sheet. On each piece of fish, place some of the mushroom, cheese and spinach mixture and a little butter on top. Preheat the oven to 180 degrees and bake the fish for 10 minutes according to the recipe. Serve with a light white wine.
As a garnish for such sturgeon, potatoes fried in wedges and sprinkled with herbs are suitable
Boiled sturgeon: recipe with vegetable stew
You will need: – 800 g of sturgeon fillet; – 4 tomatoes; – 4 medium potatoes; – 2 red bell peppers; – 4-5 cloves of garlic; – 1 onion; – olive oil; – 1 tbsp. sour cream; – 1 tbsp. dry white wine; – Bay leaf; – a sprig of cumin; – salt and freshly ground black pepper.
Divide the fish fillets into portions. Pour water into a saucepan, bring to a boil, salt, put bay leaves, caraway seeds and sturgeon there. Cook for 15 minutes, then cut into small pieces.
Take care of vegetables. Peel and chop the onion and garlic. Remove the seeds from the pepper and cut into strips. Dip the tomatoes in boiling water, remove the skin from them, and chop the pulp. Heat vegetable oil in a frying pan, fry the onion in it for a couple of minutes, then add pepper to it and cook for another 3 minutes. Then put the garlic and tomatoes there, salt and pepper. Peel the potatoes, cut into cubes and also add to the stew. Pour wine there and simmer for half an hour over medium heat. At the very end of cooking, add sour cream and pieces of boiled fish to the stew. Serve hot.