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Stuffed sturgeon

What is the dish stuffed sturgeon(the recipe with the photo will be given below). It can be a handsome man with a head and a tail, in all his grandeur, reclining royally in the center of the table on big platter... Or a headless carcass, cut into portions with minced meat inside.

In the first case, choose a large fish that will fit on a baking sheet. If it does not fit in length, it is laid diagonally or folded into a ring. In the second case, each piece is separately pre-packed in foil. Then they serve on the table, forming an elegant plate from the same foil for each piece.

There are many options, to the extent that stuffed fish can be steamed, stewed in a saucepan, fried in a regular pan, grill, barbecue grill. The easiest way is to bake in an oven preheated to 180-200 °.

When serving, the fish is additionally sprinkled with herbs, poured over with sauces. Garnish is not needed, minced meat plays its role. But you can serve bread, vegetables, salads with fish.

If they plan to leave the fish intact, they make a deep incision near the head, cut out the gills, carefully listen to the insides through the end hole. Or they pull out the intestines through the back or abdomen.

In sturgeons, the vizigu is usually taken out by cutting the ridge next to the tail and head. At high temperatures, the chord swells, increases in size and protrudes, impairing the appearance of the dish. But it is better to take out the entire ridge so that bones do not come across in the portioned pieces.

Ways to attach the filling

There are several possibilities for putting minced meat inside the fish:

1. The filling is used to fill the abdominal cavity, from which the insides are taken out. The edges of the abdomen are fastened or sutured with thread. The sturgeon is baked, laying on its side or standing upright, belly down.
2. A deep longitudinal incision is made along the back. The insides are taken out through this hole. Fill the voids with filling. Place the fish on a baking sheet with its back upwards, having achieved stability. You do not need to fasten the edges, the minced meat will not fall out.
3. The sturgeon is spread out in the form of a book. A thick layer of pulp is cut off. The remaining skin is stuffed with minced meat from twisted pulp with seasonings. The edges are fastened with wooden sticks so that the filling does not fall out during baking. Such a stuffed sturgeon in the oven can be laid on a barrel or placed with its back up.

If the stuffed fish is placed on a piece of foil, there are many benefits. The baking tray remains clean, all the fat from the fish flows down onto the bedding. Foil can be used to form rollers that will support the fish and prevent it from falling off when baking. If you cover the fish with foil on top, the flesh will turn out to be soft, juicy and tender. It is enough to bake the fish open for the last 10 minutes, removing the flooring, so that the carcass will brown and look more appetizing.

Choice of minced meat and marinade

For the filling use:

• mixes raw food,
• mushrooms,
• fried and vegetable stew,
• boiled porridge,
• minced fish.

For fat content, add raw to the fillings lard, butter or vegetable oil.

Of the spices, in addition to salt and ground black pepper, they use ginger, nutmeg, dry herbs, and fresh spicy herbs.

Before stuffing, you can marinate the fish. While it lies in the marinade, it manages to salt more evenly, it will be juicier when baked. The pickling process adds spice and enhances flavor ready meal.

Pickle options can be taken from here:

Oven stuffed sturgeon recipe

An absolutely accessible recipe for everyone, including the most common products.

For one fish weighing 1.5 kg you will need:

• onions - 2 pcs.
• carrots - 1-2 pcs.
• raw egg - 1 pc.
• potatoes - 3-5 pcs.
• cream - 2 tbsp. l. (not necessary)
• butter - 20 g
• green onions - 6-8 feathers
• vegetable oil - 2 + 2 tbsp. l.
• greens (dill, parsley, basil, marjoram) - several sprigs
• salt, pepper, spices - to your taste
• lemon - 1 pc. (juice and slices)
• for decoration - sour cream or mayonnaise, pomegranate, olives, sturgeon eggs, greens (optional, for an everyday meal you can do without frills).

Fry onions in a couple of tablespoons of vegetable oil until translucent, add carrots grated on a coarse grater. Fry, slightly salted, until the carrots soften.

Peel potatoes, boil in salted water, filter, pound. Add a slice butter, cream, a raw egg, chopped onion feathers. Knead thoroughly, allow to cool.

The mucus is washed off the sturgeon skin and the thorns are scraped off, a longitudinal incision is made along the abdomen. They pull out the entrails and the ridge, cut out the gills.

The washed and dried carcass is rubbed with a mixture of salt, pepper and spices. As spices, you can take paprika, crumbled laurel leaves (2-3 pcs), a couple of cloves, ground coriander and ginger (a teaspoon each).

In the resulting cavity, the filling is laid in layers: a layer of crushed potatoes, a layer fried onions with carrots, a layer of herbs (a mixture of different herbs). Alternatively, pre-mix the filling - mix the fried potatoes and herbs.

You can make several transverse cuts on top of the back and stick lemon slices into them, after squeezing out a couple of tablespoons of juice (juice is needed for the finished dish).

Take a sheet of foil 2.5-3 times longer than the baking sheet. One side of the foil is smeared vegetable oil... A third of the sheet is placed on a baking sheet with the oily side up. The stuffed sturgeon is placed, having achieved silt stability by simply laying the carcass on one side. The rest of a sheet of foil is covered with the fish from above, the edges are twisted, achieving the tightness of the "packing" of the fish.

Put the baking sheet in a preheated oven, bake for 25 minutes at 200 °. Then the upper part of the foil is removed, the fish is simmered for another 10-15 minutes. Turn off the oven without opening the door, let the fish stand a little longer in the oven.

After 10 minutes, take out the sturgeon, sprinkle with lemon juice, decorate, and serve. To apply an openwork pattern, use thick sour cream or mayonnaise. You can sprinkle the fish with pomegranate seeds, garnish with olives and sturgeon caviar.

It is permissible not to cover the entire baking sheet with foil, but to wrap the fish in foil and unfold only at the end of baking. Or unfold only at the time of serving. So the fish will not be browned, but it will be very juicy.

In the photo below, the sturgeon is decorated with ordinary cucumbers, tomatoes, carrots.

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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".

Ideal for a 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.

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)

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 with 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 belongs to festive dishes... 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 gives sourness and makes the taste of the finished dish 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!