Sterlet belongs to the sturgeon species. Its meat has a wide range of nutrients. Sterlet is fried, boiled, stewed, used as a filling, salted, smoked. The easiest dishes to prepare are: fish soup, fillet in batter, fish baked on foil.
Sterlet ear
This dish is useful for normalizing metabolism and blood circulation. To prepare fish soup you will need:
- sterlet -1 kg;
- onion -1 pc;
- medium-sized carrots - 1pc;
- garlic - 3-4 cloves;
- a sprig of celery and a sprig of parsley;
- white wine - 1 tbsp;
- eggs - 2 pcs;
- salt, pepper to taste.
Clean the fish completely and separate the head and fins. Cover them with water and bring to a boil over low heat. Peel the rest of the fish carcass from small and large bones, cut the resulting fillet into pieces of equal size.
While the broth from the head and fish bones is boiling, peel and finely chop all the vegetables and sprigs of herbs. Hard-boiled eggs in a separate bowl. Remove the bones and heads from the prepared broth, place vegetables and fish fillets into the broth. Bring to readiness. The boiled eggs are finely cut into cubes and added along with the chopped herbs a couple of minutes before the heat is turned off. Season with salt and pepper.
Sterlet fillet in batter
Ingredients:
- sterlet - 1-1.5 kg;
- flour - 1 tbsp;
- eggs - 2 pcs;
- a sprig of parsley;
- garlic - 1-2 cloves;
- sunflower or olive oil - 1 tbsp. the spoon.
The most difficult stage in preparing this dish is cleaning the fish carcass. You need to be extremely careful when choosing small bones. Peel the fish, cut off the head and fins, separate the fillets, remove the small bones remaining in the fillets. Cut the fillet into small equal pieces. They need to be salted, pepper and wiped with grated or squeezed garlic.
Break the eggs into a deep bowl and make a bump out of them. Preheat a frying pan, add a drop of sunflower or olive oil to its surface. Pour the fish fillets in flour, moisten them in an egg and place them on the surface of a frying pan. Fry until tender, turning occasionally. Put the finished pieces on a plate and sprinkle with a chopped sprig of parsley.
Royal sterlet with lemon
Sterlet baked in the oven on foil retains all its nutrients and components, the taste of this dish is excellent. You will need the following:
- sterlet - 1-1.5 kg;
- lemon -1pc;
- onions - 3 pcs;
- salt, pepper to taste;
- a sprig of parsley - 3-4 pcs;
- a sprig of dill - 3-4 pcs;
- olive oil - 2 tbsp. spoons.
Scale the carcass and remove the insides. Make several cruciform incisions on the sides on both sides. Salt, pepper and brush the peeled carcass with olive oil. Cut the onion and lemon into half rings.
Cover the baking sheet with foil. On top of the foil, evenly place a little onion, a couple of lemon slices and sprinkle a little with finely chopped herbs. Place a fish carcass on top of a pillow made of half rings of onions and lemon. In a separate bowl, combine the remaining half rings of onion, lemon and chopped herbs. Fill the middle of the fish with the resulting mixture, put a couple of lemon half rings on its open side. Wrap the edges of the foil, completely covering the sterlet carcass. Place the baking sheet with fish in the oven preheated at 180-20 ° C for 45-50 minutes.
