Sterlet belongs to the sturgeon family. It has long been called the "royal fish". Sterlet meat has a delicate delicacy and is suitable for preparing various dishes - hot and cold. Before the revolution, the sterlet was a frequent guest on the tables of the Russian merchants and nobility. She also decorated the royal meals.
Sterlet recipe with horseradish sauce
Before the revolution, this dish belonged to appetizers. Although it can be served hot, as the main one. To cook sterlet with horseradish sauce, you need to take the following products:
- 500 g sterlet;
- 1 ½ l of water;
- 1 head of onion;
- 1 carrot;
- 1 parsley root;
- 2 bay leaves;
- 5-6 peas of black pepper;
For the sauce:
- 100 g horseradish;
- 1 tbsp. l. butter;
- 1 tbsp. l. flour;
- 200 g of fatty sour cream;
- 1-2 eggs;
- 1 ½ glass of fish broth;
- 1 tbsp. l. chopped greens;
- table vinegar 6%;
- sugar;
- salt.
Gut the sterlet very carefully, remove the tail, head and carefully pull out the vizigu (vertebral vein). Then scald the fish with hot boiled water and remove the side and back bugs (special growths). Then rinse and dry.
Pour cold water into a saucepan. Peel and finely chop the onions, carrots and parsley root. Put in water, add bay leaf, peppercorns and salt. Bring the water to a boil and dip the sterlet into it. Cook over low heat for 10-15 minutes. Leave the finished fish to cool in the broth.
Prepare the sauce at this time. To do this, boil the eggs hard-boiled and chop finely with a knife. Mash wheat flour with softened butter and dilute with cold strained fish broth. Peel the horseradish root, grate on a fine grater and add to the flour mixture. Season the sauce to taste with salt, sugar and vinegar. Then boil, add sour cream and chopped eggs. Stir everything well and cool.
Cut the boiled sterlet into even slices and lay out on a long dish with "scales". Then fill with chilled sauce and sprinkle with finely chopped herbs.
Champagne sterlet recipe
This recipe is given in the famous book by Elena Molokhovets "A Gift for Young Housewives". It lists the required amount of food in pounds. This old Russian measure of weight is 410 grams. To prepare boiled sterlet with champagne you will need:
- 3 pounds sterlet;
- ½ lemon;
1 / 8-1 / 4 pound butter
- 2-3 glasses of champagne;
- salt.
First of all, prepare the sterlet. To do this, gut the fish, remove the vizigu, scald the sterlet with boiling water, rinse, dry with a napkin, peel off the bugs and remove the skin. Then cut the fish into slices and arrange tightly in a single row in a nickel-plated or silver saucepan. Salt lightly. Squeeze the juice from half a lemon and pour it over the sterlet. Put butter and champagne on top. It should cover half of the fish.
Let the sterlet brew a little. About 15 minutes before serving, cover the saucepan with a lid and set over medium heat. As soon as the sterlet is cooked, it should be immediately served to the table in the dishes in which it was cooked.
