Sturgeon is a real delicacy. Delicate, tasty meat of this fish does not require special spices and is difficult to spoil. For a long time, sturgeon dishes have been a decoration of the Russian table. Sturgeon is boiled, fried in dough and breadcrumbs, baked on skewers and in the oven.
It is necessary
-
- For sturgeon
- baked with parmesan:
- 1, 2 - 1, 5 kg of sturgeon;
- 4 eggs;
- 300 g sour cream;
- 0.5 cups 6% vinegar;
- 50 g butter;
- 120 g parmesan;
- 50 g olive oil;
- 0.5 lemon;
- 0.5 cups bread crumbs;
- nutmeg (pinch);
- salt.
- For sturgeon
- baked with parmesan and mushrooms:
- 750 g sturgeon fillet;
- 800 g potatoes;
- 1 glass of sour cream;
- 4 tbsp. l. butter;
- 2 eggs;
- 200 fresh porcini mushrooms (or champignons);
- 50 g parmesan;
- 2 tbsp. l. flour;
- vegetable oil;
- ground black pepper;
- salt.
Instructions
Step 1
Sturgeon baked with parmesan
Wash the sturgeon under cold running water. Pat dry with a paper towel, rub with salt and set in a cool place for 2 hours.
Step 2
Hard boil the eggs. Cool, peel and separate the yolks from the whites. Mash the yolks with a fork, combine with sour cream and rub until smooth. Add vinegar, spices and softened butter to the egg and sour cream mixture. Stir everything thoroughly. Grate the Parmesan cheese and squeeze the juice from half the lemon.
Step 3
Grease a baking sheet or a fireproof dish with olive oil, place the sturgeon on top of it and fill it with the prepared mixture. Sprinkle with grated Parmesan and breadcrumbs on top, drizzle with lemon juice and olive oil. Place the fish in an oven preheated to 200 degrees and bake for 30 minutes (until golden brown).
Step 4
Place the cooked sturgeon baked with parmesan on a large platter, garnish with chopped dill or parsley and lemon wedges.
Step 5
Sturgeon baked with parmesan, mushrooms and potatoes
Wash the sturgeon fillets and cut into portions. Sprinkle the fish with salt and pepper, coat the pieces in flour and fry in a skillet with butter.
Step 6
Wash, peel, cut porcini mushrooms into slices and fry in vegetable oil. Fry the wedges of the pre-washed and peeled potatoes separately. Boil hard-boiled eggs, cool, peel and cut into circles. Grate the parmesan.
Step 7
Make sour cream sauce. To do this: stir a teaspoon of flour with the same amount of softened butter. Put sour cream on a low heat and bring to a boil. Then add the flour mixed with butter and, stirring continuously, boil for 2 minutes, salt the sauce and strain.
Step 8
Grease a deep frying pan or a refractory dish with vegetable oil, put the sturgeon in it. Place a circle of eggs and mushrooms on each piece. Line the fish with potato wedges. Pour sour cream sauce over everything, sprinkle with grated parmesan and drizzle with melted butter.
Step 9
Place the sturgeon with potatoes and mushrooms in an oven preheated to 200 degrees. After 5-6 minutes, the fish should be covered with an appetizing crust.
Step 10
Sprinkle the sturgeon with finely chopped dill before serving.
