Dedicated to fish lovers. This dish is simple enough to prepare. Try it, you won't regret it.
It is necessary
- - 75 g of champignons;
- - Lemon;
- - young potatoes;
- - sterlet;
- - 5 ml of olive oil;
- - Carrot;
- - 30 g of celery root;
- - 30 g parmesan cheese;
- - 15 g butter;
- - 15 g celery stalk;
- - shallot;
- - garlic;
- - cilantro;
- - dill;
- - salt.
Instructions
Step 1
Sprinkle sterlet with salt and leave. Then remove the resulting mucus from the fish with a napkin. Heat water in a saucepan, dice the mushrooms, carrots, celery root. Place chopped mushrooms, carrots and celery root into a saucepan.
Step 2
Remove the “bugs” from the top, bottom and sides of the sterlet. Gut the fish and make incisions near the tail and head. Remove the vizigu from the sterlet. Cut out the back and rinse the fish. Throw the mushrooms, carrots and celery root into a colander, and add the young potatoes to the remaining broth and boil.
Step 3
Pour olive oil into a skillet and heat. Top with chopped shallots and season with salt and pepper. Add previously cooked mushrooms and vegetables to onions, salt and fry. Line a baking sheet with a silicone mat and put sterlet on top. Stuff the fish with mushrooms and vegetables.
Step 4
Make lumps of foil and place them under the sides so the fish won't fall off when cooking in the oven. Wrap the tail and head with foil as well. Sprinkle the grated Parmesan over the fish and place in the oven for 10 minutes at 250 degrees.
Step 5
Drain the potato pan and melt the butter in it. Cut the potatoes in half and place them in the pot. Stir and fry. Rub the garlic and celery. Season with salt and olive oil.
Step 6
Add mashed garlic and celery to the potatoes, stir. Add chopped cilantro and dill. Turn off heat and cover. Cut the lime and lemon with an asterisk. Use a toothpick to grab the lime and lemon halves together. Decorate the top with herbs.
Step 7
Remove the foil from the fish and transfer the sterlet to the dish. Place potatoes on the sides. Decorate the dish with lime and lemon turrets.
