Kaluga is a freshwater fish of the sturgeon family, listed in the Red Book of Russia and the international Red Book. Its habitat is extremely small: in fact, it is only the basin of the Amur River, occasionally it is found off the coast of Sakhalin, Hokkaido and the northern coast of the Sea of Okhotsk. Fishing Kaluga is currently allowed only for scientific purposes. However, the recipes for cooking this fish have not been forgotten yet.
It is necessary
-
- For Kaluga in Moscow:
- 800 g kaluga fillet;
- 7 porcini mushrooms;
- 3 eggs;
- 2 onion heads;
- 50 g butter;
- 7 potatoes;
- 1, 5 cups sour cream sauce;
- half a glass of grated cream cheese;
- salt.
- For sour cream sauce:
- 25 g flour;
- 25 g butter;
- 250 ml mushroom broth
- 100 g sour cream;
- salt;
- pepper.
- For kaluga steak:
- fillet of kaluga;
- sweet pea;
- dill;
- garlic;
- salt;
- vegetable oil.
- For kaluga with potatoes and mushroom sauce:
- 800 g of fish;
- 10 champignons;
- 1 head of onion;
- 1 tbsp flour;
- Bay leaf;
- 4 allspice peas;
- 500 g potatoes;
- 2-3 tbsp oils;
- 2 tbsp bread crumbs;
- salt.
Instructions
Step 1
Moscow-style Kaluga Cut the fish fillets into flat pieces, heat the oil in a pan, fry the fish on both sides. Boil mushrooms in salted water, chop onions, wash and peel potatoes, cut into small slices. Fry the onions in a pan until golden brown, fry the potatoes in a separate bowl until tender.
Step 2
Boil the eggs hard-boiled, cool, cut into large chunks, grate the cheese on a coarse grater. Fry the flour in butter, pour in the broth in a thin stream, stir so that there are no lumps, add sour cream and cook over low heat for 10-15 minutes. Remove the sauce from the heat, salt and pepper, add the rest of the butter.
Step 3
Grease a heat-resistant dish with oil, place the pieces of fried fish in the center, and fried potatoes around the fish. Place fried onions, boiled egg slices, boiled porcini mushrooms on top of fish and potatoes. Pour in sour cream sauce, sprinkle with cheese and bake in the oven until the cheese is melted enough to become smooth.
Step 4
Kaluga steak Rinse the fillet, cut into palm-sized pieces. Heat the oil in a frying pan, fry the fillets on both sides over high heat for 1-2 minutes. Put the fish on the foil, squeeze the garlic on top, season with salt.
Step 5
Wrap the fish in foil, send to the oven until tender. Chop the dill, sprinkle it on the finished fish, wrap it in foil again, and let it simmer in the oven off until the oven cools down.
Step 6
Kaluga with potatoes with mushroom sauce Wash the potatoes, boil in their "uniform", peel, cut into slices. Boil mushrooms in salted water, chop coarsely, chop onions, heat fat or oil in a pan, put mushrooms and onions there, fry for 5 minutes. Sprinkle flour and mushrooms and onions through a sieve and fry for another 3 minutes, then transfer to a saucepan.
Step 7
Boil 2 cups of water, season with salt, add bay leaf and pepper, pour over mushrooms and onions, simmer until the mixture thickens. Cut the fish fillets into portions, season with salt, bread and fry on both sides until golden brown. Grease a baking dish with oil, put onions and mushrooms, fish on top, potatoes around, sprinkle with the rest of the breadcrumbs and bake in the oven for 10 minutes.
