Fish such as stellate sturgeon are rarely bought by housewives, mainly for the holidays. The fish is expensive and extremely tasty in a good performance. But I would like the dish to be not only tasty, but also extraordinary. Therefore, cook from stellate sturgeon … stuffed cabbage!
It is necessary
-
- cabbage - 1 head of cabbage
- stellate sturgeon - 700 g
- champignons - 200 g
- onions - 1-2 pieces
- tomatoes - 2 pieces
- carrots - 1-2 pieces
- salt and spices to taste
Instructions
Step 1
Disassemble the head of cabbage into separate leaves, soak them for 5-7 minutes in salted boiling water.
Step 2
Peel the fish, separate the bones. Cut the resulting stellate sturgeon fillet into portions, beat slightly, sprinkle with salt and seasonings.
Step 3
Rinse the champignons under a stream of tap water, peel off films, chop finely. Then put them in a preheated pan with vegetable oil pre-poured into it and leave to fry over low heat.
Step 4
Peel and finely chop the onion. Rinse carrots, peel and grate on a coarse grater, mix with onions. Put this mixture in a frying pan with the mushrooms.
Step 5
Cut the tomatoes on top in a crisscross pattern, scald with boiling water. Peel the tomatoes and chop them finely. The chopped tomatoes are sent to the same skillet. Stir the whole mixture thoroughly, cover the pan with a lid and leave to simmer for 15-20 minutes. If there are no fresh tomatoes, then they can be replaced with canned or tomato paste (about 3 tablespoons).
Step 6
After the mixture of vegetables is ready, take a cabbage leaf, put a piece of lightly beaten stellate sturgeon fillet on it, then put a layer of vegetables with mushrooms on it, then again a piece of fish fillet. Wrap the cabbage leaf in an envelope, as in the manufacture of ordinary cabbage rolls. Do this until you run out of ingredients.
Step 7
Fry the resulting cabbage rolls in butter or vegetable oil (there is anything to your liking) until a golden crust appears.
