Beluga is a valuable commercial fish. Its meat has beneficial properties. Beluga is a producer of black caviar. There are many recipes for preparing this fish.
It is necessary
-
- "Royally":
- beluga - 2 layers;
- lemon - 1pc;
- champignons - 300g;
- onions - 1pc;
- tomato - 3pcs;
- cheese - 100g;
- vegetable oil.
- "In Russian":
- beluga - 1kg;
- celery - 2 pcs;
- carrots - 2pcs;
- mushrooms - 200g;
- pickled cucumbers - 1pc;
- olives - 2 tablespoons;
- lemon juice;
- water - 1 glass;
- dry white wine - 0.5 cups;
- flour - 1 tablespoon.
- Stew with vegetables:
- beluga - 500g;
- Bulgarian pepper - 2pcs;
- onions - 1pc;
- tomato - 2pcs;
- mustard.
Instructions
Step 1
"Royally".
Wash the fish under running water, salt and pepper. Drizzle with freshly squeezed lemon juice. Preheat a skillet with vegetable oil and sauté the sliced onions. Cut the champignons into strips. Add to onions. Wash the tomatoes, make a cruciform incision on the base. Pour boiling water over and remove the skin. Cut into cubes and place in a skillet with mushrooms and onions. Put the beluga on a baking sheet greased with butter. Place the fried vegetables on top. Sprinkle with grated cheese. Bake in an oven preheated to 180C until tender.
Step 2
"In Russian".
Rinse the beluga and pat dry with a paper towel. Cut into portions, salt and pepper. Drizzle with lemon juice. Refrigerate for an hour. Pour water and wine into a saucepan. Add half the carrots and celery. Bring to a boil and add the beluga. Cook for 20 minutes. At the end of cooking, add bay leaves to the broth. Place the cooked fish on a plate and strain the broth. Cut the remaining half of the vegetables into cubes and lightly fry in vegetable oil. Add sliced mushrooms, cucumbers, olives. Pour in the fish stock and cook for a few minutes. Fry the flour with butter. Add broth. Cook until thick. Put the finished beluga on a plate and pour over the sauce. Garnish with vegetables and boiled potatoes.
Step 3
Stew with vegetables.
Peel the bell pepper from seeds, rinse and cut into thin strips. Make a cruciform incision at the base of the tomatoes, pour boiling water over them and peel them off. Cut into wedges. Peel the onions and cut into half rings. Rinse the beluga under cold running water and dry. Cut into 3cm slices. Coat each piece with mustard and leave to marinate. Put the beluga on the bottom of a small saucepan, put the vegetables on top. Pour in some water. Cover and simmer until tender. Put the finished fish on a plate along with the vegetables. Garnish with fresh herbs and a lemon wedge.
