Delicate sturgeon has a delicate taste and moderate fat content. To preserve the beneficial properties and excellent taste of this fish, bake it in the oven. Do not overload sturgeon with spices and complex side dishes. Complement it with a wine, tomato or cream based sauce that matches perfectly with this delicious fish.
Sturgeon with tomato sauce
You can use whole fish or portions for this recipe. The last option is more convenient - the dish will be ready faster. Bake the fish in parchment paper bags to keep it juicy.
You will need:
- 1 kg of sturgeon;
- 1 lemon;
- olive oil;
- 1 glass of cream;
- 1 glass of dry white wine;
- 6 ripe tomatoes;
- 3 cloves of garlic;
- salt;
- white pepper;
- 2 tablespoons of chopped parsley.
Wash sturgeon, gut, peel. Cut the fish into portions, place in a bowl, sprinkle with lemon juice, sprinkle with pepper and refrigerate for 2 hours. Then blot it with a paper towel and place it over the squares of parchment paper. Drizzle the sturgeon with olive oil, wrap tightly with paper and place on a baking sheet. Bake the fish in the oven at 130 ° C for about half an hour.
While the sturgeon is baking, prepare the sauce. Heat the olive oil in a skillet, chop the garlic and brown it without burning. Pour the wine into the skillet and evaporate until half the volume remains. Pour in the cream, add salt and white pepper. Simmer the mixture over low heat for 5 minutes.
Pour boiling water over the tomatoes, remove the skin, chop the pulp. Place tomatoes in sauce, add finely chopped parsley and cook until thick.
Instead of fresh tomatoes, you can use canned tomatoes in their own juice.
Remove the sturgeon from the oven, carefully unfold the paper and pour hot sauce over each portion. Serve immediately.
Serve well-chilled dry white wine with sturgeon.
Sturgeon baked with béchamel sauce
Try preparing a dish suitable for a festive dinner - sturgeon baked with béchamel sauce. It is worth serving a green salad with fresh cucumbers and a dressing of eggs, mustard and sour cream.
You will need:
- 1 kg of sturgeon;
- 200 g of hard cheese;
- 2 tablespoons of flour;
- salt;
- 2 tablespoons of bread crumbs;
- ghee for frying.
For the sauce:
- 300 ml of milk;
- a circle of onions;
- a pinch of grated nutmeg;
- 4 black peppercorns;
- Bay leaf;
- a few sprigs of parsley;
- 20 g butter;
- 20 g flour;
- 1 tablespoon of cream;
- salt;
- ground black pepper.
Make béchamel sauce. Pour the milk into a saucepan, add a circle of onion, nutmeg, parsley, bay leaf and black peppercorns. Bring the mixture to a boil, reduce heat and let the milk simmer for 8-10 minutes. Strain the mixture.
Melt the butter in a heavy-bottomed skillet, add flour and fry for 1 minute, stirring occasionally. Remove the pan from the heat and pour in the milk in small portions, carefully rubbing the sauce. Place the skillet on the stove and beat the mixture until it boils. Cook for 2-3 minutes, pour in the cream, add salt and pepper.
Peel the sturgeon from the skin and cut into pieces. Dip each in flour and fry in hot oil until tender. Place the fish in a fireproof dish, sprinkling with breadcrumbs and grated cheese. Pour the sturgeon with the béchamel sauce, sprinkle with the remaining cheese and breadcrumbs, place in the oven, preheated to 200 ° C, and bake until golden brown. Serve the fish hot.
