A truly royal recipe will impress your guests. Sturgeon fish are valuable and tasty on their own, and baked in various marinades just melt in your mouth. This second dish can become a worthy decoration of a festive table, whether it is an anniversary, birthday or just a family celebration.
It is necessary
- - 150 g butter;
- - 1 large sturgeon;
- - 400 ml of champagne;
- - 2 pcs. lemon;
- - 5 g of salt;
- - 5 g of black ground pepper;
- - 5 g of white ground pepper;
- - 5 g dry thyme;
- - 400 g of canned pineapples;
- - 1 PC. carrots;
- - 200 g of green curly parsley.
Instructions
Step 1
Wash the lemons in cold water and pat dry. Cut one lemon together with the peel into small cubes. Cut the second into a spiral or thin slices.
Step 2
Melt the butter in a preheated skillet. Rinse the parsley in cold water and dry, divide into two parts. Leave one part to decorate the dish, chop the other finely.
Step 3
In a small cup, combine lemon, chopped parsley, and spices. Pour everything with ghee, stir and let it brew for half an hour.
Step 4
Take the sturgeon, rinse. Use a sharp knife to make an incision in the lower abdomen and carefully remove the insides. Do not touch the head and tail. They are not used as food, but they give the dish a more solemn look.
Step 5
Place the mixture inside the fish. Sew up the incision with a thick thread. You can hold it together with a few toothpicks. Top with a little salt and pepper, lightly pour the fish with butter.
Step 6
Place fish on foil and top with champagne. Wrap and place in a well-heated oven for one hour. The fish should be watered with melted butter every 15 minutes. While the fish is in the oven, cook the dish. Place pineapples and parsley on a large long plate. You can make several roses from boiled carrots. Add some lemon. Let the cooked fish cool slightly and gently transfer to a dish.
