Sturgeon is an impeccable dish for all fish lovers. In addition to the fact that the sturgeon meat itself is incredibly valuable in its composition and taste, fish oil also contains components that are so necessary for the human brain and heart. The amount of fat does not at all determine the calorie content of fish - only 90 kcal per 100 g of fish. Therefore, the sturgeon must be included in the diet. And what could be tastier than boiled sturgeon with a spicy sauce, popularly called sturgeon in Russian.
It is necessary
-
- 1 kg of sturgeon,
- 8 medium potatoes
- 300 g champignons or chanterelles
- half a lemon
- 3 tbsp white wine,
- 2 onions
- 1-2 pickles
- 500 ml of fish broth,
- 5 tbsp tomato puree or 3 large tomatoes,
- 150 g butter
- 2 tbsp flour,
- 1 horseradish
- fresh parsley
- dill.
Instructions
Step 1
Gut fresh sturgeon, rinse. Pour boiling water over to remove the skin easily. Separate the vertebral cartilage and head. Rinse the fillet in cold water, cut into portions.
Step 2
Put the pieces of sturgeon on the wire rack of a saucepan, under which pour water and bring to a boil. Top up with dry white wine. Cook over low heat under a lid until tender for 20-30 minutes. You can put the fish in a double boiler, sprinkle with wine on top.
Step 3
While the sturgeon is boiling, prepare the Russian sauce. In a saucepan in butter, heat the flour until yellow. Pour in fish stock and add tomato puree (or chopped tomatoes). Simmer the sauce over low heat for 20 minutes, periodically skimming off the foam.
Step 4
Add finely chopped pickles, 1 chopped onion, parsley and dill to the sauce. Bring sauce to a boil, season with salt and pepper and remove from heat.
Step 5
Fry mushrooms and finely chopped onion in a skillet until golden brown.
Step 6
Place the boiled sturgeon on a warm dish, top with boiled or baked potatoes, pour thick sauce and garnish with fried mushrooms, chopped herbs, lemon and horseradish petals.
