Whole sturgeon dishes: what can you cook? Video
Preparing this exquisite dish requires patience and the desire to create a real culinary masterpiece from a small sturgeon weighing about 1 kilogram and measuring 50-70 cm.
First you need to clean the sturgeon from the scales and cut off the head. Carefully scrub all the insides of the fish with a small spoon through the hole. After that, thoroughly rinse the sturgeon carcass, scrape off the remaining blood from the spine. In one container, fold the whole head (freed from the gills), the tail and coarsely chopped carrots, beets and onions. Salt and do not regret black pepper, celery roots and parsley. Cover with cold water and cook for 30 minutes. After the vegetables are cooked, do not pour out the broth!
Before stewing or baking, the fish should be cut into several large pieces. Then, with the sharp tip of a knife, very carefully and trying not to damage the skin of the fish, cut out the flesh. After that, grind all the removed pulp, onions and wheat bread soaked in cold milk in a meat grinder. Add salt, ground black pepper and one raw egg to the minced meat.
Sturgeon is a low-fat fish, therefore it is necessary to prepare such minced meat with the addition of butter (30-40 g). To make the resulting minced meat more aromatic, several cloves of garlic are also added to it, and to give it a soft and delicate consistency – milk or fish broth. For gourmet fish, which include sturgeon, you can also use white grape wine, fresh porcini mushrooms or champignons, lemon juice as additives.
Let’s get down to the most important thing
The procedure for filling pieces of fish with cooked minced meat is quite laborious: you need to moisten your hands with water, crushing the minced meat and fish skin, forming even rectangles. After that, we carefully lower each one into a boiling broth (the one that remained from cooking vegetables!) And cook for about an hour and a half without closing the lid of the pan. The fish is usually boiled or stewed in the oven in a little water (water only covers the carcass). In this case, it turns out to be the most delicious. During the whole process of cooking the fish, the water should boil very weakly, but continuously.
If the fork fits freely into the fish, and the juice that stands out is clear, then the fish is ready. If the fish meat is stratified, it has been digested.
Remove the finished pieces of fish with a slotted spoon and put on a long dish in the form of a whole fish. You can decorate it with slices of beets, carrots, various herbs, and be sure to cool. This fish is usually served with a cold side dish: vinaigrette, salad, cucumbers or pickled beets. To the stuffed sturgeon, it is good to serve horseradish seasoned with vinegar or some kind of sauce, for example, egg-butter. For a small fish weighing 1 kg, you need: 1-2 pieces of white wheat bread, 1 egg, 1 onion, 1 beet, 2 medium carrots, bay leaf, black peppercorns.