Baked sturgeon in the oven is a very simple recipe. How to prepare sturgeon and recipes from Russian cuisine. Secrets of cooking rib

To ensure that the New River is served beautifully and brightly, the Christmastide menu is thought out ahead of time, and ribbed fish is placed in a special place on the table. You can use it to make various types of herbs, and sturgeon, baked whole, is especially tasty. This option is often called royal, and the current appearance of the appetizing snack is entirely consistent with it. You can figure it out yourself just by looking at the photo. However, the savory fruits of these luxurious lassories deserve all kinds of praise. Try cooking this delicious herb and be ready for your guests to discover this culinary masterpiece!

Preparation time – 1 year.

Number of servings - 6.

warehouses

To decorate your Christmas table with a luxurious fish appetizer, you will need to prepare a large mixture of ingredients. The fish is also complemented with various products that enhance and reveal its original taste. The fragments of the New River are not rare for us on Christmas Day; we can only afford such a fantastic luxury. Well, the qi axis components:

sturgeon - 1 pc.;
vershkova butter – 2 tbsp. l.;
lemon – 1 pc.;
olive oil – 2 tbsp. l.;
chalked nutmeg peas – 10 g;
vegetables, berries and fruits - for decoration;
salt and pepper - for relish.

Increase your respect! The recipe indicates the quantity of ingredients needed for 1 kg of fish. When you are running out of vegetables, you can take cucumbers, salad, sweet bell peppers and other greens. Everything will be useful for decorating the finished herb.

How to cook sturgeon in the oven

A delicious sturgeon is being prepared, it will take a long time to bake in the oven until it reaches the new table. You will naturally have to tinker. But the result deserves it, and you definitely won’t blame yourself for the hour you wasted. Aje sturgeon comes out tender, aromatic, juicy, extremely tasty. Regardless of those who eat all the fish, it’s not without reason that this type of fish is often included in the imperial and royal menus. Why not see yourself as a holy king?

Now, if you wanted to produce sturgeon in the oven, I’ll start by focusing on the fish itself. You need to rinse the carcass thoroughly and place it directly in the sink. Let running water go no longer needed.

Note! When handling the fish, be sure to wear gloves so as not to injure your hands.

Then the sturgeon will need to be transferred to a prepared surface. The carcass needs to be cleaned and polished. It is recommended to treat the sliver directly against rotting. Make a trail from the tail to the head of the fish. You also need to carefully cut the sturgeon stalk and remove all the cauliflowers from the inner part of the carcass. The lining itself needs to be cleaned with soil and washed several times. Please be very respectful! In other conditions, the flesh of the fish may be very bitter. You can still see a trace of the winter.

Then you need to immediately remove the vizig, which is grown in the ridge. If you can’t create anything, then in the process of baking the sturgeon you simply tear it apart, which gives the fish its new appearance. To do this, you need to cut the head just a little bit.

Then you need to cut the carcass white from the tail. In this case, a light colored flagellum will be visible. This is the vision. It is necessary to pull it out completely. It is very important to work it together without breaking it.

The next stage of preparation is preparing the sturgeon. Better yet, roll the carcass into a ring and cut into portions. The top of the fish must be salted until it tastes good and seasoned with spices. It is also important to sprinkle the sturgeon with lemon juice before baking it in the oven. This allows you to add fish pulp especially for flavor and virility. At this stage, the carcass is coated with olive oil.

Increase your respect! It is best to season the sturgeon with black pepper and grind it with nutmeg peas.

Next you need to take a sheet. Place foil on it and then lightly coat it with top butter - this definitely doesn’t capture the taste of sturgeon baked in the oven. Use foil to shape the fish stock. It is also recommended to line the cut skin of the fish with grub foil. The top of the preparation is closed tightly, after which the sturgeon is baked in the oven for 20 minutes at a temperature of 220 degrees. After the indicated hour, the foil is opened and the fish is placed in a hot oven for another 10 minutes.

The natural quality is lost - the process of coloring the finished herb. It is recommended to place sturgeon on lettuce leaves. The top can be decorated with berries and fruit slices. Vegetables, for example, cut into a figurine with boiled carrots, fit perfectly into a luxurious culinary composition. You can decorate the fish with another mayonnaise sieve.

Apparently, producing sturgeon in the oven is not so easy.

Video recipes

To make it easier to prepare sturgeon in the oven, follow these video recipes:

The meat is soft and rich, but the tender meat of the sturgeon is cut with incredible relish and the almost complete presence of different brushes. Since a long time ago, it was one of the obligatory and favorite herbs on the royal table. Fortunately, such a delicacy is now available to us - forgive the slaves. I will show you three options for preparing sturgeon - flatly, in small pieces and as steaks, greased in a frying pan.

Kitchen tidying up: detailed board, watch press, sheet, bottom, thick thread or skewer, bowl.

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Pokrokov preparation

The top of the thick skin of the sturgeon is covered with a slimy mucus that needs to be washed off. For this purpose, rinse the dishes without cutting them under a tap with warm water and lightly scrub the dishes with a brush or washcloth on an abrasive surface.
Let's rip the womb. We clean the fillings and remove the gingerbread. There is no need to remove the skin, the fragments of the fish will look like a king on the table. For these reasons, we lose our heads and swimmers. After baking, the skin will become soft, and it doesn’t matter to remove it in a plate.
Clean 4-5 medium-sized cibulins and cut them into medium-sized pieces or slices. The cleaned head of the clock is passed through a clock press or cut into pieces. We put everything in a bowl.
We zest three or four lemons, according to the size. They are also cut into small pieces and placed in a bowl. Season with black and white ground pepper and add a couple of teaspoons of salt.
We wash bunches of dill, green cibulae and parsley under the tap. Chop and place in a bowl. Pour in about a third of the bottle with rose and olive oil and mix everything well at once.
Lightly rub the center of the fish. We put in it cibul-lemon minced meat. We sew the casing with thick thread or fasten it with a skewer. You can seal it in a few places with toothpicks, and tighten it with thread for consistency.
Lemons that are left out are cut into rings. Take the pillow apart on a greased sheet and add the sturgeon. We salt the skin and put part of the lemons on the fish, and reserve part of it for serving.
Place the sheet in the oven at 180-190° for about 1.5 years. When it's about half an hour, coat the skin with olive oil so that after baking there is a charred bliss.
We take out our beauty, decorate it with fresh herbs and lemon, which is left over, and place it in the very center of the table.

Video recipe

You can marvel at how tasty the sturgeon can be prepared in the oven using the entire recipe in the video.

Cooking options

The sturgeon is so tasty that you stuff it with mushrooms and croutons.. To do this, you need to grease 700-800 g of cut-up cookies with two or three detailed cibulins and cool. Cut three or four bowls of white bread into small cubes, dry in a frying pan or in the oven and add mushrooms. Salt, pepper and stuff the vipatrana ribina. Tighten with threads, place on a greased deco and bake for 1-1.5 years.

Preparation time: close to Godini.
Number of servings: 4.
Kitchen tidying up: foil, prepared plate, baking dish or sheet, bottom.

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Pokrokov preparation

We take approximately 1-1.3 kg of fillet and cut it into several steaks. The skin is also cut into several pieces, but not to the end. The quantity of steaks and shanks can be changed depending on the size of the pulp and special preferences. This option looks beautiful on a plate and looks like a kebab.
Line a baking dish or sheet with foil and grease with oil. After the tub, cut two or three peeled cibulins into half-centimeter rings and place them like a pillow. The fish will absorb the aroma of the fish, and the rings themselves will become even more tender and savory. You can sprinkle them with lemon juice and sprinkle with spices.
Transfer the fish to form. Drizzle the steak with fresh lemon juice, and then sour cream or mayonnaise. Salt and season with lemon, white, ground black pepper and spices for fish. Everything is evenly distributed over the skin patch. You can knead everything, coat the fish and leave it to marinate for up to 20 minutes.
Place the sturgeon in the oven and bake 40 pieces at 180°.
Transfer the blush pieces to a dish, garnish with sprigs of fresh parsley and a squeeze of lemon. Serve as a side dish of grass or with a side dish of potatoes.

Video recipe

How to cook sturgeon in the oven using small parts, watch the recipe on video.

Cooking options

To remove the delicious fish and side dish, We take two or three potatoes per serving.
We clean and cut the bulbs as you prefer. As a rule, these are either straws or small pieces.
Mixing potatoes with mayonnaise and sour cream, as well as salt and spices. You can add a few more details to the chapel.
We carefully marinate sturgeon pieces, 20 pieces long, in sour cream, mayonnaise sauce and spices for the fish, and add lemon juice.
On a sheet covered with foil or in a mold, we place potatoes and wild sturgeon.
We bake 40 chickens at 180-190°.
Garnish with parsley leaves And served with vegetable salad.

Preparation time: 40 hvilin.
Number of servings: 2-3.
Kitchen tidying up: frying pan, lower, spatula, small plate, bowl or vessel, plate, paper towels.

warehouses

Sturgeon	1 PC.
Lemon	1 PC.
Sil	as needed
Parsley, green cibul	for submission
Roslinna Oliya	for lubrication
chalked pepper (black and white)	for the relish
Boroshno	1 cl.
Vershkov oil	30-40 g

Pokrokov preparation

We need to spend sturgeon first. For which the womb is ripped open and all the insides are taken out. We cut off the swimmer, head and tail. Ale it in such a way that there is a little bit of pulp left on them, the scraps can then be boiled. Don’t forget to remove the zebra from your head.
The carcass is washed under the tap. Dry it with paper towels and cut it into 2-3 centimeter steaks.
Salt all the pieces from the skin, season with white and black pepper and mix with your hands to distribute the spices over the entire surface. You can add a little bit of other seasonings: dried chasnik, white mustard, marjoram, thyme. Let it marinate for about 20 minutes.
A couple of minutes before greasing, sprinkle with juice and squeeze in half a lemon.
We pour a bottle of Boroshna into a deep vessel. We roll the leather pieces in it from the dry sides. You can also add a little spice to the flour.
Heat the frying pan thoroughly. Pour the rosemary oil into the bottom and melt 30-40 g of top water in it. With such a mixture, the fish is smeared and it will be much tastier.
We put the fish in a good mixture of oil, so that the crust immediately accumulates. Spread on medium heat for about 4 minutes until golden brown and turn over to another roast. For the other side, it takes a little less than an hour, then after 2-3 minutes it will have a perfect crust, and you can put the steaks on a plate.

Why should I serve it?

The most correct, in my opinion, side dish for greased sturgeon and other fish is potato puree. Ale you can simply cut a couple of fresh tomatoes into slices, season with pepper and salt, pour in olive oil and sprinkle with crushed crop. And sprinkle the steaks themselves with chopped green zibula and garnish with parsley leaves.

Sturgeon – recipes for preparing herbs from this fish are distinguished by their originality and deliciousness.. Special chic - this is sturgeon, baked in the oven. Today's statistics let us know, How to cook sturgeon in the oven, we will give you a simple recipe with a detailed description and photographs.

Sturgeon in the oven can be baked in foil or on an oiled deck

How is sturgeon prepared? Recipes for savory, royal herbs prepared in the oven.

For these purposes you will need:

one sturgeon per 1 – 1.5 kilograms; breadcrumbs - 100 grams; chalked nutmeg peas – 10 g; chotiri eggs; one lemon; top and olive oil - two tablespoons each; otset - repeat tablespoons; Salt and vegetables for the final decoration of the garnish.

How sturgeon is prepared, baked in the oven:

Rinse the fish first with cold, running water, place it on a washing plate, remove the chuck (when doing this, crumble from tail to head), carefully cut the ginger, gut the carcass, cutting the stalk in front, and rinse. Immerse the sturgeon in boiling water for five seconds, then immediately pour cold water over it - there it will be much easier for you to see the skin with the spines. Remove the naked fish carcass, grate the gill, pour in 40 pieces of meat, so that the sturgeon is drained. Boil some eggs hard, peel them, pour over the egg whites, rub the first eggs with top butter, sour cream, balsamic rose and nutmeg. As a result, you may end up with the same mass of yellowish color. Grease an oven sheet with top oil, then cover with a parchment paper, place the prepared fish carcass on the diagonal side down, pour over the prepared sauce, sprinkle with juice from half a lemon and olive oil. Bake the sturgeon at 190 degrees for 20-30 minutes until the fish is browned. When you remove the sturgeon from the oven, carefully (with parchment at the same time) transfer it to a flat bed, decorate it with vegetables and fresh herbs.

By inheriting the following recipe, you prepare the royal herb in the traditional way. You can bravely serve this baked sturgeon on your Christmas table. Remember that, no matter how you bake sturgeon, its little bit can be stuffed with some additional, for example, aromatic herbs.

Similar statistics.

In Russia, sturgeon has always been present at the banquets of princes and kings. This herb not only serves as a color to the table, but is even more appetizing and extraordinarily delicious. Sturgeon is boiled and greased. The baked sturgeon is just as appetizing.

You will need

sturgeon;
tops 20%;
sour cream 20%;
pepper;
Pecheritsi and other mushrooms.

Instructions

1. It is very important to carefully select the fish when purchasing so that it is fresh. Beforehand, decide how many guests you will have, so they can take as much fish as they need.

2. Ask for the fish to be chopped into the pieces you need right in the store. Budinki will be easy for you to earn, only because the sturgeon is even greater. Once the fish is chopped up, it is much easier to trim it. Also, control the gutting process in the store, because there may be caviar in the fish, so that you get it.

3. When you get home, scrupulously remove any flask and skin it. The procedure must be completed carefully with a sharp knife. Fill the skin and swimmers on the tail and head, which will serve as an original decoration for the ready-made herb. Vinyatkovo scrupulously washes his head and removes the silver from it.

4. Prepare a baking dish. This might not be a very flat sheet, a frying pan of great dimensions, or a goose pan. Coat the form with oil. Heat the oven to 180 degrees.

5. Salt and pepper the sturgeon bowls to suit your taste. This fish has its own special taste, so it does not require any additional spices. Place them in the prepared form. Don't forget about the tail and head - place them on the sheet as well. To add spiciness to the fish, sprinkle a small amount of cognac into the juice.

6. Prepare the sauce. Take 20 hundred square meters of sour cream and 20 hundred square meters of sour cream and mix them at a ratio of three to one.

7. Pour the prepared sauce over the sturgeon pieces into the mold and place in the oven for 15-20 minutes.

8. Prepare the side dish. Extinguish the pecheritsi and other mushrooms.

9. Once the fish is ready, remove it from the oven and place it on a plate. You can miraculously grow it on a lettuce leaf to look like a whole rib.

Baked sturgeon is one of the delicious herbs used to brighten the skin. The juiciness of these fish is excellent, but regardless of their affiliation with modern varieties, it is not so difficult to prepare. Here, sturgeon can be baked in the same recipes as other fish.

You will need

Sturgeon;
spices;
sour cream;
gribi;
Roslynna Oliya;
foil.

Instructions

1. Before baking the sturgeon, peel and rinse it. You cannot place the fish on the sheet completely, otherwise the pieces will be thoroughly baked and immediately ready before serving. Therefore, this recipe is perfect for those who want to quickly prepare an appetizing dish without worrying about its appearance.

2. Cut the fish into pieces no larger than 2 cm thick, so they won’t be able to be rolled through step by step. Afterwards, coat the steaks with a mixture of lemon juice and a few drops of osta, olive oil, black pepper, sill and herbs marjoram and thyme. As soon as time permits, marinate the fish in this mixture, transferring it to the refrigerator for a few years.

3. For each piece of fish, make an envelope from foil. For this purpose, create a fragment that is twice the size of the steak itself, adjusting the height of the sides. Place the foil in two balls, forming a small bowl like a small saucer. In the middle, there is no need to additionally coat the bottom of the foil with oil, the fish will be soaked in it and will not burn during the cooking process.

4. Cut the pecheritsa into slices a couple of millimeters thick, coat them with the zibule, cut with pebbles. There is no need to bring the vegetables to readiness; you only need to grease them a little, removing the crust. For whom a few khvilins are enough.

5. Place a piece of fish, on it put a tablespoon of mushroom sum and cibul, a piece of lemon, peeled and zested. Add a teaspoon of sour cream, and the dish can be left a little dry. Cover the fish with a piece of foil to preserve its original appearance, and place in the oven, then heat up to 180 degrees. Sturgeon, baked in the oven, will be ready in 20 minutes. 5 minutes before baking, remove the foil to allow the crust to form on the fish. If you eat sour cream, season the steaks with grated cheese, which is the most effective way to cut the steak, but you can do without it.

Video on the topic

Corisna porada
This sturgeon can be served in the same portioned foil plates, garnishing the animal with a bit of fresh sprinkles.

Sturgeon is a decent fish, a real highlight of the local table, and sturgeon in Italian style with pasta as a side dish is not very important to cook and it’s time to cook, it takes about 30 minutes to prepare the sturgeon.

You will need

- Sturgeon fillet - 700 g;
- tsibulya - 1 pc.;
– top butter – 3 tablespoons;
– tomatoes – 2 pcs. medium size;
– white dry wine – 60 g;
– pasta – 100 g;
– grated cheese – 30 g;
– tomato sauce – 1 tablespoon;
– lemon juice – 40 ml;
- all the savor.

Instructions

1. Clean the fillet, removing the skin and cartilage. Cut into portioned bowls and season with salt. Peel the cibulin and cut it into small bowls. Wash the tomatoes, remove the stems and cut into cubes.

2. Pour wine into a saucepan, place pieces of sturgeon, and on top of it - tsibula and tomatoes. Salt everything until it tastes good and simmer for 10-15 minutes over medium heat.

3. Boil the pasta in boiling salted water. Place a small bowl of olive oil and sizzle with grated cheese.

4. Remove the fish from the fire and place on plates. If you forfeited a fee for extinguishing the fish, please be angry. Mix yogurt with lemon juice, add butter|mastila| and tomato sauce. Mix everything thoroughly until smooth. Garnish the straw with pasta and cheese and top with tomato sauce.

Video on the topic

Corisna porada
To prepare this pasta, use durum pasta.

Tender sturgeon tastes delicately savory and moderately fatty. To preserve the richness and savory flavor of this fish, bake it in the oven. It’s not easy to over-infuse sturgeon with spices and important side dishes. Top it with a sauce based on wine, tomatoes or tops, which perfectly harmonizes with this delicious fish.

Sturgeon with tomato sauce

For this recipe you can use whole fish or portioned pieces. The final option is more comfortable - the strain will be ready sooner. Bake the fish in parchment paper bags, which will help preserve the juices. You will need: - 1 kg of sturgeon; - 1 lemon; - olive oil; - 1 bottle of vershkov; - 1 bottle of dry white wine; - 6 sticky tomatoes; watchmaker; - salt; - white pepper; - 2 tablespoons of chopped parsley. Take the sturgeon, wipe it, clean it. Cut the fish into portions, place in a bowl, sprinkle with lemon juice, sprinkle with pepper and refrigerate for 2 years. Then blot it with a paper towel and place it on squares of parchment paper. Drizzle the sturgeon with olive oil, wrap tightly in paper and place the packages on the deco. Bake the fish in the oven at 130°C until midnight. While the sturgeon is baking, prepare the sauce. Heat the olive oil in a frying pan, add an hour and brown it without allowing it to burn. Pour wine into the pan and steam it until half of the liquid is removed. Pour in the tops, add|add| salt|salt| and white pepper. Simmer sumish on a low boiling fire for 5 minutes. Sprinkle the tomatoes with dill, remove the skin, and chop the pulp. Whisk the tomatoes into the sauce, add|add| dribno|milko| chopped parsley and cook until thickened. Instead of fresh tomatoes, you can use tomatoes canned in your own juice. Remove the sturgeon from the oven, carefully light the papier and pour hot sauce over any part. Serve it neat. Before sturgeon, serve cold, dry wine.

Sturgeon baked with bechamel sauce

Try preparing a herb that goes with your local meal - sturgeon, baked with bechamel sauce. Before it, prepare a green salad with fresh cucumbers and egg dressing, mustard and sour cream. You will need: - 1 kg of sturgeon; - 200 g of solid siru; - 2 tablespoons of beard; - salt; oil for lubrication. For the sauce: - 300 ml milk; - circle of tsibula; - a pinch of grated nutmeg; - 4 black peppercorns; - bay leaf; - a splint of parsley; - 20 g vershkova oil; - 20 g boroshn; - 1 tablespoon vershkov; - salt; - chalked black pepper. Prepare bechamel sauce. Pour the milk into a saucepan, add kahl tsibula, nutmeg, parsley, bay leaf and black peppercorns. Bring the mixture to a boil, replace the water and add milk; cook for 8-10 minutes. Strain the sumish. In a frying pan with a heavy bottom, melt a little butter, stir in the flour | And, stirring, coat 1 quill. Remove the frying pan from heat and pour in the milk in small portions, thoroughly rubbing the sauce. Place the frying pan on the stove and beat until it comes to a boil. Cook 2-3 hvilini, pour in the tops, add|add| salt|salt| and pepper. Peel the sturgeon from the skin and cut into pieces. Roll the skins and brush with hot oil until ready. Place the fish in a baking dish, sprinkle with breadcrumbs and grate with cheese. Pour bechamel sauce over the sturgeon, sprinkle with cheese and breadcrumbs; if there is any leftover, place in the oven at 200°C and bake until golden brown. Serve the fish baked.

Video on the topic

Overseas cuisine has come to the attention of many different cultures. Since it initially developed, importantly, mainly from the culinary achievements of the European colonizers of America, then in the 19th-20th centuries its contributions were made by immigrants from countries such as China, India, Cuba, etc. We can boast about such developments in special technologies, mixtures of spices and products that are not rich in gastronomy traditions.

You will need

Sturgeon with parsnips and bok choy cabbage
2 sturgeon steaks, 150 g each
1 teaspoon chalked cinnamon
1/2 tsp. in the present day
1/2 tsp. coriander
2 cloves
2 cardamom pods
5 black peppercorns
a pinch of sea salt
1 piece of bok choy cabbage
3 medium parsnip roots
vershkov oil
olive oil
1 clove chasnik
juice of 1/2 lemon
bunch of fresh parsley

Instructions

1. Heat the oven to 220°C. Wash the parsnip root, peel it and cut it into quarters. Place a large saucepan of water over high heat and bring to a boil. Lower the parsnips and cook for 5 minutes or until approximately done. Pour the water through a drainer, and place the root itself under a stream of cold water to speed up the cooking.

2. Prepare a hot dish suitable for the oven, rub it over the fire or heat it in the oven so that you can melt a top of butter in it. Melt butter|butter| And put the parsnips in the new root, add|add| pinch|salt| salts Carefully lower the frying pan and coat the sides of the vegetables with melted butter. Remove from the oven and bake for about 35 minutes until the parsnips become golden and crispy.

3. Remove the cardamom from the box. Place cardamom, cumin, coriander, cinnamon, cloves and black peppercorns in a dry chavun pan. Heat thoroughly over medium heat. Place in a grinder or mortar, add a pinch of salt and grind the spices into powder. Place them on a flat plate. Coat the sturgeon fillet with olive oil and roll one flank in fine spices.

4. Pour olive oil over a Dutch oven, heat it and place the sturgeon, spice side down. Brush about 5 khvilins until the spices are golden. Transfer the sturgeon steak to another steak and place the roasting pan in the oven at 190°C. Bake the sturgeon for about 15 minutes.

5. In a large saucepan, melt a tablespoon of top oil with a small amount of olive oil. Add a crushed clove to the chasnik and coat it for 30 seconds. Add cabbage, leaves and a pinch of salt. Lubricate until the bok choy is softened, otherwise it will be too hard to crisp up. Pour lemon juice over the cabbage and sprinkle with chopped parsley. Stir.

Corisna porada
Serve this sturgeon garnished like this: put the head of cabbage on a wide plate, then parsnips, and add sturgeon to the top with spices.

Jellied fish is a very suitable herb for a local meal. You can make it in portions by pouring it into a mold or into a wine glass. The jellied sturgeon is prepared to sit for a long time, otherwise the result will ruin your experience.

You will need

- 800-900 ml of fish broth
- 25-35 g powdered gelatin
- 140-150 g carrots
- 1 lemon
- 5 quail eggs
- 50-80 g parsley
– salt
– 10-15 g white ground pepper
- 850-950 g sturgeon fillet

Instructions

1. Season the sturgeon fillet with salt and pepper, then cut into medium-sized pieces. Place the fillet in a mold, cover with grub and cover with 8-9 pieces. Remove the spit, cover the pan with foil and place in the oven at 100-110 degrees for 45-55 minutes. Afterwards, remove and cool.

2. Pour gelatin into a bottle of cold broth, leave for 15-17 minutes|minutes|. Boil the excess broth and remove from the stove, add soft gelatin, stir and strain using a strainer, cool to room temperature. Pour some of the broth with gelatin into the aspic cup and place in the refrigerator.

3. Prepare for jellied decoration. Throw carrots into boiling water and cook for 8-9 minutes. Cool, clean well, make a bunch of late cuts on it, and then cut into circles. Pour warm water over the eggs, cook for 3-5 minutes, peel, cut into pieces. Wash the lemon well with dill and cut into thin circles, divide the parsley into leaves.

4. Add a bowl of sturgeon to a bowl of jelly and carefully pour 3-4 of them into the broth, cool. Then spread the decorations, lightly pressing them into the jelly. Pour in any remaining broth and place in the refrigerator for a couple of years. Serve the straw cold.

Video on the topic

Trout- close relative of salmon. The meat is rich in omega-3 fats, is easy to digest and is, above all, more appetizing. The trout can be greased, basted, the fillets can be cooked on the grill, or the simplest and most popular way to cook this fish is to bake it all over.

You will need

Trout with lemon
- trout;
- Limoni or limey;
- vershkova butter;
- Creep;
- salt pepper;
- Papier for baking or shape and white wine.
Trout with teriyaki sauce and sesame seeds
- trout;
- 1/2 tablespoon of sesame oil;
- 1.3 flasks of mirin;
- 1/3 bottle of teriyaku sauce;
- Sil;
- 2 teaspoons sesame seeds.

Instructions

1. Trout with lemon Buy whole or anxious trout. Eat the whole fish. You can cut off the head of a fish, or you can cook it with its head.

2. Rinse the trout down the middle and under a stream of cold running water. Blot thoroughly with a dry paper towel.

3. One or two lemons, according to the size and quantity of fish, cut into circles. Lightly salt and pepper the empty fish, and add a splint of fresh sprinkles and lemon slices.

4. Rub the fish with salt and pepper and sprinkle with olive oil.

5. Heat the oven to 220°C. Place the trout on a sheet lined with baking paper or in a mold with a little white wine poured into the bottom. Bake the fish for 15 to 20 pieces, depending on its size.

6. Before serving, garnish the fish with lemon wedges and sprinkle with chopped sprinkles. The baked trout should be served on a platter whole and then divided into pieces on the table.

7. Trout with teriyaki sauce and sesame. Trim the trout into fillets, removing the skin. Grate the fillet and place on a sheet lined with baking paper or foil. The fish may lie skin side down.

8. In a small saucepan, mix mirin, rice wine, sesame oil and teriyaki sauce. Cook over medium heat for 5-10 minutes until the mixture has reduced by 1/3 and becomes thick, like syrup.

9. Take a pastry brush and brush the trout fillet with the sauce. There is no need to make a very hot ball, because the wine will burn and instead of a nice aroma, give the fish a burning smell. Season the trout fillet with sesame seeds.

10. Place the trout in the back with the oven heated to 175°C on the middle shelf. Bake 5-10 khvilins.

11. Bring any remaining syrup from mirin and teriyaku to a boil and pour the sauce over the finished fish.

Video on the topic

Stravi made with potatoes can be overcooked for a long time, their tea is very strong. This vegetable has the power to harmonize with various products, so you can create new masterpieces from potatoes and delight your loved ones.

You will need

Kartoplyan “Chovniks”:
potatoes;
salo;
toothpicks (not mint flavored).
Potatoes with mushrooms:
600 g potatoes;
400 g pecheritsa;
200 g siru (for example
"Russian");
2 chasnik cloves;
50 g vershkova butter;
olive oil;
salt;
black pepper;
greenery.
Potatoes and pork:
700-800 g potatoes;
0.5 kg pork;
0.5l. milk;
1 nut pepper;
150 g siru;
vershkov oil;
season (pepper
butternut peas
salt);
greens (parsley
Green Tsibulya).

Instructions

1. Recipe No. 1. Peel small potatoes and cut them into pieces. Cut the rounded parts of the potato halves to create a small flat surface. Lightly coat the deco with oil and apply it potato uphill in the middle. Place a toothpick in the center of the halves. Cut the lard into thin slices and thread onto toothpicks near the visor. The original “chovniks” will emerge. If the lard is salted, you can do without seasonings - rely on your taste preferences. Bake in perfumers until the potatoes can be easily pushed through with a toothpick. The ideal companion for such a season will be salted tomatoes!

2. Recipe No. 2. Wash and boil the potatoes in their skins, then peel the skins and cut into circles. Clean and cut the pecheritsa, brush with olive oil, adding a special chasnik. Finely chop the parsley. Spread the sheet with top oil and spread with balls of potatoes (pepper), mushrooms, herbs and cheese, cut into thin slices. From the top, pour about an inch of oil that was lost. Pour water over everything, after removing the necessary amount of salt. Cover with foil and bake in perfumers at 180-200 ° C with a stretch of 20 hvilins. Then remove the foil and bake until golden brown.

3. Recipe No. 3. Peel the potatoes, cut into circles and simmer for 5 lengths of boiling milk, adding pepper and nutmeg. Remove the potatoes with a slotted spoon. Cut the pork meat into cubes and brush with a little oil, adding spices. Grease the mold with olive oil and add balls of meat, potatoes, and chopped pepper. Grate the cheese into a fine third and add to the milk in which the potatoes were boiled, pour into the mold. Zapikati 30 xv perfumers, Heat to a temperature of 200-220°C. I’m ready to pick up the trimmed greenery.

Video on the topic

Increase your respect!
The smut, do not over-shred the fish, it is cooking quickly, stitch it so that it does not dry out. Small ones take less than an hour to finish, but larger ones take longer.

Corisna porada
To make the dish look more attractive, you can decorate it with yogurt. To do this, line the sturgeon bowls with slices of tomatoes and oranges. Place a mesh on your head with some mayonnaise and cut a crown out of the radishes.

03.04.2018

Cooking sturgeon is not cheap and satisfying, because such a fish is common on our tables, it is even more sacred. Today we will discuss how to bake sturgeon in the oven. You will be pleased to find a recipe for this recipe in the culinary field.

Do you know how to cook sturgeon in the oven with scraps? They can be marinated, baked, or stewed in advance. The flavor of the finished herb is rich in the selected spices and marinade. So that everything came out on the best level, frantically asking for help from professionals.

Ingredients:

sturgeon fillet – 700 g;
lemon – 1 piece;
salt sea food, chalked black pepper;
mayonnaise – 100 ml;
spices for seafood.

Preparation:

Cooking a piece of sturgeon in the oven is not easy at all. The cooled fillets are washed and dried first.
Make sure to make 20 mm cuts at the end, but do not cut the fish pieces on the inside.
We take a form for a wedding or deco. Cover with aluminum foil.

Sturgeon fillet is coated with mayonnaise. It is better to choose a sauce with medium fat content.

Add chalked black pepper and other spices. The best way to add dried chasnik, thyme, rosemary and thyme.
Now we distribute all the seasonings with mayonnaise sauce evenly over the sturgeon fillet.
Squeeze the juice from one lemon and pour over the sturgeon fillet.
Place the sturgeon in the oven and bake for 35-40 minutes. The temperature mode can be set to 180°.
Before serving, sturgeon is served with Cherry tomatoes, lemon slices and parsley leaves.

We serve the holy table

Sturgeon is the king’s fish, only on the Christmas table. The main reminder of the festival is stuffed with sturgeon and baked in the oven. The recipe is surprisingly simple.

Ingredients:

sturgeon – 1.5 kg;
chicken egg - 1 piece;
potato bulbs – 5 pieces;
carrots – 1 great root;
cybul head – 1 piece;
crop bun;
wheat boron and vegetable katunka - 2 tbsp. spoons;
pir'yana green tsibulya - half a bunch;
refined olive oil;
salt, add fine peppers.

Preparation:

We need carrot roots of great size. It is cleaned with the skin, washed and rubbed with a large perforation.
The head of the tsibula is cleaned and finely chopped with a knife.
Pour refined olive oil into a saucepan. When the oil is slightly warmed up, add the chopped carrots, and after 1-2 minutes add the grated carrots.
The vegetables are mixed well and simmered over low heat until softened and golden brown appears.
The potato bulbs are cleaned and boiled until ready.
I add water in which the potatoes were boiled, but I don’t add it.
Either manually, thoroughly boil the potatoes to the consistency of puree.
Add finely chopped green cibul, sifted high-quality grain and one egg.
Mix vigorously again until the mixture reaches a uniform consistency.
A bunch of crop is washed with water, dried and shaved with a knife.
The sturgeon head is frozen, then gutted and trimmed.
To stuff the whole carcass with the scraps, we need to make a cut one by one.
Rub the top of the fish and the middle with great broom and a mixture of small peppers. You can add spices for seafood.
Stuff the sturgeon with potato puree. Add coated carrot-cibul mixture and additional crepe.
We need to cut the cherevets together with toothpicks or sew them with kitchen twine.
Now the stuffed sturgeon is sunbathed in aluminum foil and placed on a sheet.
About an hour later the oven has already warmed up to the temperature mark of 200°.
We bake the sturgeon for about 20 minutes, then carefully burn the foil so that the sturgeon is browned.
Once again we send him to the brass shaffy on the day before.
Serve the herb with green leaves and lemon slices.

Prepare the right people

It seems that shish kebab cannot be tolerated by women’s hands. And fish herbs that people cook with great satisfaction, for example, sturgeon steak in the oven.

Ingredients:

sturgeon steaks – 1.5-2 kg;
chalked nutmeg peas – 1 teaspoon. spoon;
medium-fat sour cream – 3 tablespoons. spoons;
chicken eggs - 5 pieces;
balsamic otset – 1 teaspoon. spoon;
lemon – 1 piece;
spices and salt sea grub.

Preparation:

The sturgeon carcass is frozen and frozen. It’s best to buy already trimmed steaks. So you will forgive yourself.
The deco or pan is covered with a sheet of aluminum foil.
The skin of the sturgeon steak is rubbed with sea grub, great broom and spices.
Place the steaks on a sheet.
Chicken eggs are boiled hard. Let it cool and remove the scallop.
We need no more boiled food. We pick them up and rub them with a fine grate.
Add sour cream with medium fat content to the sauce.
We pour in the balsamic ocet.
Squeeze the lemon juice and add it to the sour cream.
All ingredients are mixed thoroughly until the mixture has a uniform consistency.
Don’t forget to add chalked nutmeg.
Apply the prepared sauce to the sturgeon steaks.
The oven is heated to a temperature threshold of 180°.
We bring the sturgeon steaks to the oven approximately on the baking day.
Sturgeon prepared in this way comes out tender, juicy and incredibly tasty.
Don’t forget to add the sheep’s side dish to the table before serving.

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