Cream 

Whole baked sturgeon recipe. Baked sturgeon stuffed with potato filling

Perfect option hearty healthy dinner or a royal feast - baked sturgeon in the oven. This fish contains a large amount of substances valuable for the human body. Sturgeon can be cooked in any way, but only baking allows you to preserve the maximum of useful elements in the fish. In addition, tender meat is quite fatty, so it does not dry out in the oven.

Secrets of cooking fish

  1. It is better to use fresh or chilled fish for cooking. If the sturgeon was sold frozen, you should carefully examine it: the carcass should have an even color, dark brown gills, a moderate amount of mucus, and the usual fishy smell.
  2. Before baking, the sturgeon is washed, cleaned, and the entrails are removed. To cope with the hard scales of the fish, the carcass is pre-poured with boiling water. The vizigu (chord, dorsal cord) is removed through a circular incision at the base of the tail.
  3. If the whole sturgeon is cooked in the oven, the head and tail are not removed, only the gills and fins are cut out.
  4. You can disguise the peculiar smell of fish by rubbing it with a mixture of dry parsley, thyme and black pepper.
  5. In order for sturgeon meat to cook tasty, baked and not dry, you should use a carcass weighing up to 3 kg.
  6. How much fish to bake? The cooking time depends on the size of the sturgeon: a small carcass will be baked in 25–30 minutes, a large carcass in 45–60 minutes.
  7. Sturgeon is delicious on its own, so there is no need to overuse spices. It is enough to season the baked dish with black pepper, garlic, lemon juice, thyme, thyme, fresh herbs.

Roasting whole sturgeon

Whole oven baked sturgeon even a novice cook will work with this recipe.

For 4-5 servings, you will need the following ingredients:

  • 2 kg of sturgeon;
  • 1 lemon;
  • 80 g low-fat mayonnaise;
  • 50 g of greens: parsley, onion, dill;
  • 50 ml olive oil;
  • salt and spices to taste.

Step by step recipe.

  1. Gutted and washed fish are rubbed with salt and spices.
  2. The greens are finely chopped and mixed with mayonnaise.
  3. The resulting mixture is stuffed with sturgeon, the walls of the abdomen are connected with toothpicks.
  4. The fish is transferred to a sheet of foil with the back up.
  5. Shallow transverse cuts are made along the sturgeon ridge. Halves of lemon slices are inserted into the resulting holes.
  6. The fish is poured with oil and juice from the leftover lemon, then carefully wrapped in foil.
  7. The sturgeon is placed in heated to 200 ° C for 30 minutes.
  8. The finished fish is removed from the foil and transferred to a flat plate.

Whole sturgeon cooked in the oven looks appropriate on the festive table

Stuffed Fish Recipe

This delicacy symbolizes the wealth and generosity of the family. Any red fish can be used as a filling, and it is permissible to replace sturgeon with sterlet.

Ingredients required for 4 servings:

  • 1 small sturgeon (up to 1 kg);
  • 250 g salmon fillet;
  • 1 onion;
  • 1 carrot;
  • 1 raw egg;
  • salt and seasonings to taste;
  • oil for frying.

Cooking steps.

  1. Chop carrots and onions and sauté in oil until soft.
  2. Salmon is cut into wide slices and sprinkled with spices.
  3. Fried vegetables, egg and salmon are mixed.
  4. The sturgeon is cleaned and washed. Several shallow cuts are made in the pulp. The carcass is salted and seasoned.
  5. Inside the sturgeon, fish and vegetable filling is evenly laid out.
  6. Both parts of the fish are connected with small skewers.
  7. Sturgeon is spread on a baking sheet with foil and cooked at 160 ° C for 50 minutes.


Stuffed sturgeon is served cold, sliced ​​in portions and garnished with olives and lemon

Sturgeon slices

Delicate sturgeon steaks with appetizing cheese crust- very tasty and hearty dish for the daily diet and the holiday menu.

Food list for 4-6 servings:

  • 1 medium sturgeon;
  • 2 onions;
  • 150 g of Dutch cheese;
  • half a lemon;
  • 20 ml of vegetable oil;
  • 40 g thin sour cream;
  • salt and black pepper.

How to cook sturgeon in the oven in slices?

  1. They clean the sturgeon abdomen, remove the skin with scales, cut off the head and tail.
  2. The carcass is cut into medium pieces.
  3. Chopped fish is salted, pepper, and poured with freshly squeezed lemon juice. In this form, the sturgeon is left to marinate in the refrigerator for 25 minutes.
  4. A baking dish is greased with oil.
  5. The peeled onion is cut into large rings and laid out on the bottom of the mold. Salt a little.
  6. Pieces of fish are evenly distributed from above. Each is smeared with sour cream and sprinkled with grated cheese.
  7. The dish is sent to preheated to 190 ° C for 35 minutes.


Sturgeon, cooked in the oven in pieces, is served hot, sprinkled with chopped herbs

Sturgeon "royally"

The secret lies not only in the taste of sturgeon, but also in correct presentation: A large number of all kinds of ingredients are used for decoration.
For 6-8 servings you will need:

  • 2.5 g sturgeon carcass;
  • 600 g fresh champignons;
  • 2 carrots;
  • 2 onion heads;
  • 1 lemon;
  • 120 ml olive oil;
  • 100 ml cream 20% fat;
  • salt;
  • 3 g dried coriander.

For registration:

  • fresh vegetables: radishes, cherry tomatoes, cucumbers;
  • boiled crayfish;
  • lemon;
  • cranberries;
  • olives;
  • lettuce leaves;
  • fresh parsley.

Cooking steps.

  1. The champignons are coarsely chopped and fried in oil until the liquid has completely evaporated.
  2. Chopped onions are added to the browned mushrooms, and after 2 minutes - grated carrots.
  3. The contents of the pan are salted, pepper and cooked for 5 minutes. At the end, add cream, mix.
  4. Cut the lemon into half rings.
  5. Sturgeon is cleaned, gutted, washed. The head and tail are not cut off.
  6. Several cuts are made inside the carcass and lemon slices are put into them.
  7. The fish is stuffed mushroom filling, season with coriander. The abdomen is "sewn up" with toothpicks.
  8. The stuffed sturgeon is wrapped in 2 layers of foil and cooked in an oven at 180 ° C for 30 minutes. Then unfold the foil and bake the fish until browning (about 15 minutes).


Sturgeon "royally" is served on a beautiful tray, decorated fresh vegetables, herbs, berries, olives, crayfish

Sturgeon in vegetables

The fish cooked in this way is delicious and very juicy. The sturgeon recipe can be changed at will, adding new vegetables.

Ingredients for 5 servings:

  • 500 g sturgeon (fillet);
  • 500 g potatoes;
  • 4 onion heads;
  • 2 carrots;
  • 1 bell pepper;
  • 200 ml tomato juice;
  • salt;
  • seasonings to taste;
  • vegetable oil.

Cooking steps.

  1. Cut the fillet into pieces, sprinkle with salt, spices and leave for 30 minutes.
  2. Cut the potatoes into medium-thick slices and boil for 10 minutes.
  3. Onions are cut into half rings, peppers and carrots are cut into strips. Vegetables are fried in oil until golden brown.
  4. Put half of the boiled potatoes on a baking sheet, salt.
  5. Pieces of sturgeon are placed on top.
  6. Next, put the fried vegetables and the rest of the potatoes.
  7. The contents of the baking sheet are poured over with tomato juice.
  8. The dish is baked at 220 ° C for 40 minutes.

Due to its appearance and taste, this appetizing sturgeon appetizer is a real cooking masterpiece... A selection of recipes will help you quickly and satisfyingly feed your family and surprise your guests.

Sturgeon is an extremely valuable fish species. Its meat, like that of stellate sturgeon, is milky in color, fatty and tender, like cream. And this ancient species of animals has almost no bones - only a ridge. But to clean it if you don't know little secret, difficult: along the back of the inhabitant of the seas there are large and hard thorns, like a dinosaur. To remove them, the carcass must be scalded with boiling water - then these plates can be easily removed. The fish can be boiled, fried, barbecued or grilled. Oven baked whole sturgeon is especially useful, since this method of heat treatment preserves almost all valuable fats and amino acids.

A simple recipe

Clean the carcass, remove the entrails and gills, wash under a running cold water... Rub inside and outside with lemon juice. Press six (or more) cloves of garlic through a press into a bowl, mix them with salt, spices and herbs. It is important not to overdo it here: the smell of thyme or mint should not overpower the delicate aroma. Rub the fish with the garlic mixture - the back, sides, belly. Whole sturgeon in the oven should be cooked from half an hour to 50 minutes, depending on the size of the carcass. The temperature in the oven should be 180 ° C.

Sturgeon in the oven in foil

We clean the fish, gut, wash, rub the outside and inside with lemon juice. Sprinkle with spices and herbs (thyme, parsley, white and black pepper). Lubricate with a brush vegetable oil... We cover the baking sheet, where the whole carcass will enter, with foil in two layers. We also lubricate the bottom sunflower oil... We put the fish and pour it with dry white wine (half a glass). Zape

we chat a foil envelope (fat will be actively released during baking, it is not necessary for it to fill the entire stove). The oven should already be preheated to 200 o C. In it, the sturgeon should be cooked for 7 minutes. After this time, slightly open the envelope so that the back of the fish sticks out. Lubricate it again with vegetable oil and send it to fry until fully cooked at 180 ° C. On a serving dish, the fish looks very impressive with lemon slices and a "crown" of boiled eggs on its head.

Whole oven-baked stuffed sturgeon

The beginning of this dish is identical to the first steps in the previous two recipes. Leave the fish greased with lemon juice to wait for the filling. Add a teaspoon of salt and black pepper to the egg and beat in a bowl with cream (a quarter cup). In a blender, mix and grind to a homogeneous substance the egg mixture and 300 g of salmon fillet (you can take it ready-made, in a bag). Stuff the carcass with this filling and sew up the belly with threads. Put in the oven for an hour at 200 o C. After that, transfer to a dish, "remove the seams" and serve under some kind of delicate creamy sauce ("Olandez", "Bechamel", "Thousand Islands").

Festive oven-baked sturgeon whole

This dish is prepared in the same way as in the previous recipe. But inside the abdomen, which we pre-grease with vegetable oil and salt, put spices, herbs and lemons cut into slices. We also do not spare herbs: laurel leaf, parsley, oregano, thyme, rosemary, nutmeg - all this is only welcome. And outside, pour the fish with a fat white sauce (you can also mayonnaise). We sew up the abdomen, put it in foil and set off to bake for 20 minutes at 180 ° C. We take it out, unfold it, pour it over with the resulting juice and let it stand until a crust forms. This sturgeon is served, baked in the oven as a whole, on a beautiful large oblong-shaped dish surrounded by fresh cucumbers, cut into cubes, tomato circles, radishes cut into "buds", bell pepper rings and boiled carrot "daisies".

Have you decided to surprise your friends or family members during a festive dinner? You can cook amazingly tasty dish- stuffed sturgeon. Do not think that such a dish can only be prepared by an experienced hostess. If there is patience and desire, then the young mistress can do everything.

There are many recipes for cooking royal fish, but the hostesses always bring their own flavor to each of them. We invite you to try this recipe stuffed sturgeon.

We prepare the fish

If possible, they purchase fresh fish that floats in the store's aquarium. Frozen is also suitable, only when choosing it you need to pay attention to smells, the presence of mucus. If they are, and even the gills are black, it is better not to take such fish.

  1. The sturgeon must be thoroughly washed and gutted. The gills are removed without fail! Both sides of the gutted fish, both internal and external, should be free from dirt, mucus, and blood. The black film on the inner surface of the abdomen must be removed, otherwise the finished sturgeon will taste bitter. As for the fins and tail, they do not need to be trimmed. They look original when the fish is on the platter.
  2. Now you need to remove the ridge and costal bones. This work is done carefully, with great care so as not to damage the integrity of the carcass.
  3. Sturgeon should be lightly dried and rubbed with fine table salt. In this form, the fish should lie for five minutes, after which it is washed again, dried with a napkin.
  4. Filling number one. Pour cream into a container and beat using a blender until a fluffy mass is obtained. Whipped separately egg... Then it is mixed with whipped cream. The mass needs to be salt and pepper.
  5. Filling number two. You need to peel the red fish (it can be salmon or salmon), rinse it with cold water, dry it with napkins and cut into small pieces. The fish is put into a blender and minced.
  6. Put both fillings together and mix gently.
  7. They take a sturgeon carcass, put it on the ridge. If necessary, blot the inside again to remove water. Spread the filling evenly over the entire inner surface of the sturgeon.
  8. Needle with thick threads and carefully sew up the belly of the fish.
  9. Sprinkle with fresh lemon juice.
  10. Be sure to grease the carcass vegetable oil... Otherwise, the top will dry out.

Cooking the filling

Baked stuffed sturgeon is cooked in the oven. It is pre-set for heating. The temperature should not exceed 180 degrees.

The baking sheet must be greased with vegetable oil. Putting the sturgeon on it, leave it in the closet for about an hour. During this time, our amazing dish will be ready.

Take out the cooked sturgeon carefully so as not to damage the integrity of the carcass. The threads are removed, and the fish is laid out on a beautiful oblong-shaped serving dish, cut into portions. We use a sharp knife for cutting.

Served immediately.

Decorating options for stuffed sturgeon

There are many options for decorating stuffed sturgeon. Here are a few of them:

  • You can put slices of lemon, olives, red currants around the sturgeon.
  • Take sprigs of your favorite greens, arrange them beautifully on the fish, adding lemon wedges.
  • Using mayonnaise or thick sour cream, you can draw any patterns on the sturgeon. If you insert red or black eggs into these white stripes, it will be simply amazing.
  • They make flowers from vegetables, spread them and sprigs of herbs on a net of mayonnaise.
  • Sprigs of parsley, mint are combined with lemon slices when decorating.

It is important!

Stuffed sturgeon is a festive meal. This is understandable. Cooking every sturgeon, the cost of which is great, is beyond the means of many Russians. But for the sake of the holiday, you can fork out. That is why you need to heed the advice.

  1. First you need to find the recipes and choose the one that suits all the parameters.
  2. When preparing sturgeon, you will need to use lemon juice... It adds sourness and flavor ready meal spicy.
  3. You need to be careful with spices, take them exactly as indicated in the recipe for the dish. If you add more than the norm, then the taste of the fish itself will not be felt.
  4. When preparing fish, you need to postpone all business, and there is no need to rush. All attention to the sturgeon! Only in this case the hostess will be rewarded. Guests and households will thank you for the prepared yummy.
  5. There are many options for stuffing sturgeon. Various vegetables can be used as a filling. It is necessary to choose the most acceptable type of filling, taking into account taste preferences.
  6. When decorating a finished dish, you need to take care of originality and sophistication. Sturgeon simply sprinkled with herbs will not look very elegant. The royal fish requires exquisite decoration!

Conclusion

Baked in an oven, sturgeon retains all its taste and tenderness. The main thing is to be patient, take your time, do everything according to the recommendations of the recipe. And then everything will work out!

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 amount can be prepared from this fish. different dishes, but the whole baked sturgeon is especially useful, which can become a real decoration festive table.

Sturgeon in the oven

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 great dish and carefully remove the threads from it. Garnish with large lemon slices and serve with boiled potatoes.

Sturgeon with tomatoes and onions

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. Bow and fresh tomatoes cut 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 spices 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 white inside dry wine and some olive oil. Staple the edges of the foil tightly so that there are no gaps. Place in 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.

Published by 03.12.2017
Posted by: Enchantress
Calorie content: Not specified
Cooking time: 90 minutes

Recently, large supermarkets are increasingly selling artificially grown sturgeon - sterlet and sturgeon weighing up to 2 kg. If you manage to buy this wonderful, delicious fish for the New Year holidays, I propose to cook it according to my recipe with a photo - whole sturgeon stuffed with rice and vegetables in the oven. turns out to be low-calorie and very tasty, what else is needed for a long feast on New Year's Eve?




Ingredients:

- sturgeon - 1.3-1.5 kg.,
- round rice - 150 gr.,
- Vegetable mix Mexican - 150 gr.,
- onion - 1 pc.,
- olive oil - 2-3 tablespoons,
- salt - to taste,
- h.m. pepper - taste,
- seasoning for fish - to taste.

Additionally for filing:

- fresh herbs - dill, parsley,
- lemon - a few slices,
- crayfish - if available.

Cooking time 90 minutes \ Number of servings 3

How to cook from a photo step by step





First of all, the sturgeon must be cleaned of the entrails, the gills must be removed and thoroughly washed under running water. All black films inside the fish must be removed, otherwise the fish will taste bitter when cooked. Next, you need to remove the mucus. To do this, sprinkle the fish well with coarse salt on the outside, leave for a while, then rinse thoroughly again under running water, wipe with paper towels. Season the sturgeon with salt on the outside and inside to taste, pepper, and sprinkle with your favorite fish seasoning. Set aside to marinate for a while.




Wash the rice under running water several times. Pour clean water 1 cm above the rice, place on the stove. Once the rice boils, reduce heat to low, cover tightly and cook for 15-17 minutes. After a while, turn off the stove, put paper towels between the cauldron and the lid and leave for another 15 minutes so that the moisture from the rice is gone.




At this time, heat the oil in a frying pan, chop the onion, fry it for a couple of minutes. Add the vegetable mixture and cook with the onions for 3-4 minutes.




Transfer the rice to a frying pan with vegetables, cook everything together for 5 minutes, salt the filling to taste, pepper, stir and cool.




Line a baking sheet with foil, grease it well with vegetable oil. Place the sturgeon on it, belly up. Stuff the fish with rice and vegetables.




Turn the sturgeon upside down and stuff the head with rice as well, as it is completely empty. Shape the fish, brush with vegetable oil and bake in an oven preheated to 180 degrees in the top and bottom heating mode for 50-60 minutes. If the fins start to burn, cover them with foil. From time to time, lubricate the skin of the sturgeon with the juice released from it. The belly of the fish does not need to be sewn up, it keeps its shape and filling well.




Serve the cooked fish with lemon wedges, fresh herbs and vegetables. Sturgeon is often served with boiled crayfish. If you also manage to buy crayfish, then wash them thoroughly under running water with a stiff brush. Boil water, add laurel, salt, peppercorns, a bunch of dill and a piece of butter to it. Put crayfish in boiling water, cook for 12-15 minutes. Turn off the stove, cover the container with the crayfish with a lid and let it brew for 15 minutes. Before serving, sprinkle them well with lemon juice, this will not only give them an extraordinary taste, but also make the shells glossy.

Baked sturgeon with rice and vegetables is ready. Serve and delight your loved ones, relatives and guests in truth royal dish... It will not leave anyone indifferent, I assure you of this. (photo_9)