Sturgeon has long been considered the most delicious fish. Dishes made from it are a wonderful treat for a festive table. If you want to surprise and delight your guests, cook this wonderful whole fish.
It is necessary
-
- Whole sturgeon
- 100 g of dry wine;
- lemon;
- greens
- 2 carrots;
- 1 egg;
- 4 potatoes;
- 1 onion;
- 1 pack of gelatin;
- 300 g red currants;
- jar of olives;
- 50 g sour cream.
Instructions
Step 1
Baked sturgeon Gently gut the fish, rinse, sprinkle a little salt on the outside and grate on the inside. Leave it on for about 5 minutes. Then rinse the fish carcass again thoroughly in cold water, pat dry with a towel and let dry. Now again, salt the sturgeon carcass thoroughly inside, pepper, add spices in small quantities. Sprinkle a little lemon juice on the fish and brush it with vegetable oil.
Step 2
Take a mold that is the right size, place two layers of foil in it and brush with oil. Put the sturgeon carcass on the foil, add dry wine, seal the foil well and put in the preheated oven for 5-7 minutes. Then take out the mold, carefully open the foil and brush the sturgeon again with a little vegetable oil. Place in the oven again and continue baking until cooked through. Take out the sturgeon and place it on a beautiful serving platter. Decorate it with thin slices of lemon, fresh parsley sprigs, and mint leaves. Serve the fish with the juices from the frying.
Step 3
Sturgeon stuffed First prepare a jellied base for fish. Put the greens on a wide platter, cut seahorses, starfish out of potatoes and boiled carrots and place them on a platter between the herbs. Prepare the jelly according to the instructions and pour it over the dish. Refrigerate for 30 minutes. Now prepare the filling for the fish. To do this, grate the carrots on a coarse grater, cut the onions into small cubes, add a little salt and simmer. Boil potatoes in salted water, mash, add flour, raw egg, chopped green onions. Layer - potatoes, stewed carrots with onions, finely chopped dill.
Step 4
Clean the insides of the sturgeon, rinse well, salt the inside, put the filling inside the fish and sew the belly with culinary thread. Put the fish on a baking sheet and place in the oven at 200 degrees. Roast the sturgeon for 50 minutes. After it has cooled down, put the finished fish on a plate with jellied vegetables and garnish with sour cream, olives and red currants.
