Sterlet is the smallest fish in the sturgeon family. Its weight usually does not exceed 1 kg, so the sterlet can be cooked whole, for example, baked in the oven with potatoes and cheese.
It is necessary
-
- Half a kilogram sterlet;
- mayonnaise;
- 1 kg of potatoes;
- 5 medium tomatoes;
- 100 g of hard cheese;
- a bunch of parsley with dill;
- salt and pepper to taste.
Instructions
Step 1
Prepare the sterlet for baking. To do this, wash it under running water, remove the pelvic, lateral and dorsal fins. Scrape off the mucus from the skin and rinse the carcass again.
Step 2
Make an incision along the abdomen and remove the insides. Remove films and visigu with a needle. To remove the gills, you need to chop off the head from below. Then carefully cut them off.
Step 3
Now remove the cartilage from the ridge. To make the sterlet look intact, make an incision from the side of the abdomen from the inside. Then the cartilage is easily cut off. Now wash the fish thoroughly again under running water. Rub the sterlet inside and outside with pepper and salt.
Step 4
Wash the vegetables. Peel the potatoes and cut them into cubes. Cut the tomatoes into circles too. Grate the cheese on a coarse grater. Melt the butter.
Step 5
Prepare a deep roasting pan for the fish. Brush the sterlet carcass with melted butter and sprinkle with breadcrumbs. Then place it on a baking sheet.
Step 6
Spread the potatoes around, on top of it - circles of tomatoes. Place the baking sheet in the oven. The baking time is approximately 40 minutes at 180 degrees. Sprinkle grated cheese on the fish 5 minutes before cooking.
Step 7
Carefully place the baked sterlet on a dish, garnish with potatoes with tomatoes around and sprinkle with chopped herbs.
