How to deliciously cook whole sterlet in the oven - recipe

Publication in the group: Fish and seafood dishes

Sterlet is a fish belonging to the sturgeon family. Its meat contains valuable varieties of polyunsaturated fatty acids, which reduce cholesterol levels in the body, help maintain youthful skin and other tissues, and also significantly increase the chances of bearing an absolutely healthy child. The healthiest way to cook sterlet whole is by baking it in the oven.

Whole sterlet in the oven

Fresh sterlet, cooked whole in the oven, is especially tasty.

Recipe step by step:

1. Clean a whole sterlet weighing 1.5 or 2 kilograms from abdominal and lateral growths and mucus.
2. Cut the belly along the entire length with a sharp knife, gut the fish, remove the membranes and pull out the viz from the belly side using a fork or culinary needle. Remove the gills from the head, do not touch the tail and fins.
3. Rinse the fish thoroughly, sprinkle with pepper and salt on the inside and outside. Roll the sterlet into a ring and secure the tail section under the gills using regular toothpicks.
4. You can do it differently: make a cut in the tail, place the fish back up on the work table and roll it into a ring, inserting the nose part into the cut tail.
5. Place the prepared semi-finished fish product in a greased deep form. Add a little ordinary water, put a head of peeled onion, parsnips cut into two halves, peeled parsley root, dill stems, allspice peas and 2 bay leaves into the ring formed from the fish.
6. Pour white wine into the mold; all the liquid should cover the sterlet by half. If there is not enough wine, you can add water. Preheat the oven to approximately 170 degrees. Place the dish in the oven for 25 minutes. While cooking, pour wine from the pan over the fish.
7. Wash the potatoes thoroughly with a brush. Without removing the peel, cut each tuber lengthwise “crosswise”, season with salt and grease with oil. Cook in the oven for half an hour. Peel the head of garlic, chop it together with dill, combine with butter.
8. Prepare the sauce: pour out the broth in which the sterlet was cooked from the mold. Be sure to strain, bring to a boil in a saucepan, reduce by one third, add cream, reduce heat. Cook until the sauce thickens. Add salt and pepper to the sauce to your taste.
9. Place the sterlet on a round dish. Place potatoes inside the ring, pressing on them from the sides so that they open. Place butter (with garlic and dill) on hot potatoes.

Place parsnip pieces around the edges of the fish and garnish with herbs. Spread the skin of the sterlet on top and pour in the creamy sauce.

Sterlet baked with potatoes

What products to prepare:

• Sterlet – 1.5 kg;
• Potatoes – 1 kg;
• Tomatoes – 400 g;
• Sour cream – 250 ml;
• Onion – 450 g;
• Herbs, spices, salt, olive oil.

How to cook

1. Cut the fish as described in recipe No. 1 and cut into pieces across the ridge. Rub each part with salt and herbs. Place the fish in a greased form.
2. Boil the potatoes until half cooked in their skins, remove the skin and chop coarsely. Also chop the tomatoes coarsely, but chop the onions finely. Place everything on a baking sheet with the fish, alternating. Salt, add pepper and other spices.
3. Separately, mix chopped herbs and sour cream into the sauce. Salt - to taste. Add this fill to the form. You can cover everything with a piece of foil.
4. For baking you will need a heated oven and half an hour of time.

Ingredients

To decorate your holiday table with a luxurious fish appetizer, you will need to prepare a fairly extensive list of ingredients. After all, fish is complemented with a variety of products that emphasize and reveal its true taste. Since we don’t celebrate New Year every day, it’s quite possible to afford such a fantastic luxury one day. So these are the components:

• sturgeon – 1 piece;
• butter – 2 tbsp. l.;
• lemon – 1 pc.;
• olive oil – 2 tbsp. l.;
• ground nutmeg – 10 g;
• vegetables, berries and fruits - for decoration;
• salt and pepper - to taste.

Note! The recipe indicates the amount of ingredients that go into 1 kg of fish. As for vegetables, you can take cucumbers, lettuce, sweet bell peppers and all kinds of greens. All this will be useful for decorating the finished dish.

Fish baked in the oven in foil

When introducing healthy food, it is important not to overindulge in fried foods. Therefore, fish wrapped in foil and cooked in the oven is what you need.

Products:

• sterlet weighing up to 1 kg;
• 1 small bunch of dill;
• 50 grams of olive oil with rosemary;
• 3 pinches of dry basil;
• 4 slices of lemon or lime;
• 15 grams of salt;
• pepper - to taste.

Cooking time will be from 30 to 40 minutes. Each serving of fish contains 200 kcal.

If you want to preserve the juiciness of the sterlet to the maximum, bake it in food foil. Cooking fish this way is very simple. Remove the gills and entrails from whole fish.

Rinse, dry, rub with salt and pepper. Fill the belly side with chopped herbs and lemon or lime slices.

You can choose another filling, for example, chopped onion into half rings, a spoonful of sour cream and tomato slices. Grease the fish with vegetable oil, preferably olive oil with rosemary, sprinkle with dry basil and wrap in foil.

Do not close it too tightly so that steam can circulate easily. Bake for 30 minutes at +180 degrees.

After opening the foil, the sterlet turns out juicy, soaked in herbs.

Garnish - as always with fish: potatoes in any form, vegetables and herbs. You can prepare a sauce for this dish:

Fry a spoonful of flour in butter, pour in fish broth, let it boil, sprinkle with herbs and pour over the finished dish, laid out on a plate.

Ear

Sterlet belongs to the sturgeon family, so you can cook a very rich, tasty and aromatic fish soup from it.

To prepare this soup you will need the following set of products:

• 1 kg of prepared fish;
• 20 g parsley and celery roots;
• 150 g onions;
• 1 small bunch of fresh parsley and dill;
• 300 g potatoes.

The spices you will need are salt, ground black pepper and lemon slices.

You can prepare delicious fish soup according to the following instructions.

• Rinse the prepared carcass well and dry with paper towels. Set aside for a moment.
• Wash, peel and chop the celery and parsley roots on a grater or in a blender.
• Peel the onion and rinse, but do not chop.
• Peel, rinse and cut the potatoes into cubes.
• Cut the carcass into medium-sized portions and place in a saucepan. Fill them with cold water and place on the burner. Bring to a boil.
• 2 minutes after boiling, place the celery and parsley pulp, as well as the whole onion and potatoes, into the pan. Season and cook until done.
• After cooking, remove the pan from the burner, remove the onion (if desired, you can chop it and put it back in the soup) and put a piece of butter in the dish.

The fish soup is served in portioned plates, decorated with fresh chopped herbs. It is best to eat it with black bread and low-fat sour cream.

Whole sterlet baked in the oven

Components:

• sterlet;
• 2-3 onions;
• 50 ml olive oil;
• lemon;
• 15 gr. salt;
• 5 gr. black pepper;
• 5 gr. nutmeg;
• greens - dill, fennel, parsley.

Cooking steps:

1. Start cooking by removing the gills and rinse thoroughly under running water. Place in a deep pan and pour boiling water over it several times. This will help you easily remove the top scales and then clean the insides.
2. Combine salt, pepper, nutmeg, olive oil, and thoroughly rub the carcass with the mixture on the inside and outside. Before cooking sterlet in foil in the oven, you need to leave it for half an hour, during which time the meat will absorb the spices.
3. Place foil on a baking sheet; to obtain a more delicate taste, it is recommended to grease it with butter.
4. The first layer is onion cut into half rings, then lemon rings. You will only need half, you can use different types of onions, and replace the lemon with lime or grapefruit (without the skin).
5. Place the fish beautifully on the pillow, and place the remaining onion and lemon on top.
6. Cover tightly with foil and preheat the oven to 200°. Bake the whole sterlet in the oven in 2 stages.
7. After 30-40 minutes, reduce the temperature to 180°, open the foil and send for another 10 minutes so that the fish acquires an appetizing golden crust. Don't forget to decorate the portioned pieces with chopped herbs.

A royal fish treat

Properly cooked sterlet will be tender and taste amazing. This is simply a masterpiece of culinary art. And you will see this for yourself.

Needed for 5 servings:

• 1 sterlet - 2 kg.
• 500 g potatoes;
• 40 g lemongrass;
• 2 star anise;
• 4 peas each of black and red pepper;
• 50 grams of butter and vegetable oil;
• 300 g dry white wine;
• half a glass of cream;
• 70 grams of red caviar;
• dill, pepper - to taste;
• 8 g salt.

For decoration:

• 1 sprig of cherry tomatoes;
• 80 g arugula.

The dish takes about 50 minutes to prepare. Its calorie content is 300 kcal.

1. How to cook a whole sterlet with royal potatoes in the oven? Let's look at it in detail. Gut the fish, remove the vizig and gills. The head, tail and fins remain.
2. Insert the tail part into the gill slits and secure with a toothpick or skewer. Place lemongrass (stem), black and red peppercorns inside the fish, sprinkle with salt.
3. Line a baking sheet with parchment, grease it with oil and place the sterlet on it. Then pepper it, sprinkle with oil and put anise on top
4. Important: Do not damage the gallbladder, otherwise the fish will become bitter.
5. Pour 100 grams of wine into the center of the fish rolled into a ring, cover everything with a sheet of parchment. It can also be secured with skewers. Cook at 150 degrees for 30 minutes.
6. Meanwhile, prepare the sauce: pour 200 grams of wine into a frying pan, evaporate it by half. Pour the cream into another container, stirring, pour hot white wine into it.
7. Add red caviar and finely chopped dill to this sauce, stir well and heat a little. Add butter to the sauce and mix until smooth.
8. Peel the potatoes, cut lengthwise. Insert a slice of butter inside, rub with salt and your favorite spices and wrap each potato in food foil. Cook together with fish in the oven.
9. After the recommended time has passed, place the sterlet on a dish, decorate with baked potatoes, garnish with arugula leaves and cherry tomatoes. Place the sauce next to it.

Preparing the sauce

Not everyone likes mayonnaise. For those who count calories, we can advise you to prepare the sauce. For the sauce you will need:

• 200 grams of wine;
• 150 ml cream;
• 70 grams of red caviar;
• 1 tbsp. finely chopped dill;
• 1 tbsp. butter;
• salt, pepper to taste.

In a frying pan, evaporate 2/3 of all the wine and pour it hot into a bowl with cold cream. stir everything with a whisk. Add red caviar and dill to the future sauce, mix everything carefully and heat it up again. Add butter to the sauce, salt, pepper and stir until smooth. Pour the sauce into a gravy boat and place it next to the main dish when serving. If desired, you can pour sauce over the fish.

When preparing sterlet without mayonnaise, you should unroll the foil in the oven 10 minutes before it is ready to form a crust on the fish.

Sterlet with mushrooms in the oven

There are fish dishes that are very difficult to prepare, but satisfying and healthy. Sterlet with mushrooms is probably the easiest of all recipes for preparing this fish in the oven.

Required for 4 servings:

• 200 grams of small champignons;
• 3 tablespoons sunflower oil;
• 1 large onion;
• 300 g canned tomatoes;
• 4 pieces of sterlet fillet;
• fresh herbs - to taste;
• 10 grams of salt;
• 2 pinches of pepper.

It will take 30 minutes to prepare. The calorie content of one serving (100 g) is 230 kcal.

Preheat the oven to +180 degrees. Heat vegetable oil in a suitable frying pan with a removable handle, add finely chopped onion, mushrooms cut into slices, fry everything until golden brown. Add chopped tomatoes there and season with spices to taste.

Rinse the fish pieces with water and dry with paper towels. Before placing in the pan, you can roll the fish in breadcrumbs or flour. Place the fish skin side down on the prepared sauce and sprinkle vegetable oil on top.

Cook in the oven, do not cover. In about 15 minutes the fish will be ready. Sprinkle it with herbs according to your taste and you can put it on the table. This sterlet is best served with deep-fried potatoes or hot mashed potatoes.

Preparation

1. Cook the wheat grits in the bag until fully cooked.
2. While the cereal is cooking, we deal with the mushrooms: we clean them, wash them, cut them into 4 parts and chop them into slices.
3. Chop the onion.
4. Fry the onion in sunflower oil until golden brown.
5. Fry the mushrooms in butter until tender. At the end of frying, add the prepared onion and fry together for a minute.
6. Mix wheat grits with mushrooms, pour cream or yogurt over everything, salt and pepper to taste and fry for a couple more minutes.
7. Turn on the oven at 180 degrees.
8. Prepare the fish: take the carcass, scald it with boiling water and clean it. Large scales are cleaned from the tail to the head. Then we clean the back of the sterlet from sharp thorns - bugs. Then we cut off the head, gut the carcass and remove the vizigu - a cord that is located along the spinal column.
9. Rub the fish inside and out with olive oil, salt and pepper to taste.
10. We stuff the belly with cereal and mushrooms.
11. Line a baking sheet with foil, place the remaining onion and lemon cut into rings on it.
12. Place the fish belly down on top, rub it with sour cream or mayonnaise, and wrap it in foil.
13. Bake for about 40-45 minutes.

Juicy sterlet in white wine and spices

Before cooking sterlet in the oven, you must clean it and cut out the gills and fins. The fish is quite slippery, so it must be scraped. This is usually done with a stiff brush.

After washing the carcass several times under running water, it is dried, cut into proportionate pieces, salted and seasoned with paprika, coriander and thyme. You can do without spices; the taste will not deteriorate, although you will lose some aroma.

Advice:

1. Larger onions are peeled, thinly cut into rings and placed in a frying pan, on a baking sheet or in a mold - depending on what you use for baking. Pieces of sterlet are laid out on onions and poured over with white wine. Two glasses will do for a kilo of fish. The top of the slices is lightly sprinkled with grated chilled butter and sprinkled with the juice of half a lemon.
2. The second half is cut into circles (or their halves, if the citrus is large). Lemon wedges are placed around and on top of the fish. The sterlet is wrapped in foil on top and placed in the oven for half an hour. The cabinet should be heated to 200 degrees.

Gourmet fish and chips

An interesting way to cook sterlet in the oven with the tubers so beloved by everyone. For a kilo and a half of fish you will need two large potatoes. The prepared carcass is rubbed inside and on top with salt and again sprinkled with lemon. The potatoes are cut finely, as if for a salad, peppered and salted. A chopped bunch of dill is added to it.

You can supplement it with other herbs - it will only be fragrant. It’s also a good idea to add dry seasonings, for example, half a teaspoon each of paprika and rosemary. Prepared sterlet is filled with minced meat like this. Recipes (if cooked in the oven) offer other fillings, but with this fish the fish turns out to be especially fragrant and juicy.

To prevent the minced meat from falling out of the belly, it should be secured with wooden skewers or toothpicks. The carcass is placed cut side down on a baking sheet greased with butter, sprinkled with the selected spices and poured with cream - 350 ml is enough for a kilogram or one and a half fish. Your sterlet will bake in the oven at 200 degrees for about half an hour.

Then you need to put it beautifully on a dish, sprinkle it with lemon and start eating.

Video recipes

To make sturgeon in the oven even easier, you should check out the video recipes:

In Rus', sterlet was always at a premium, since baked fish could be seen on the royal table. Today, anyone can arrange such a celebration at home, since there are a huge number of recipes for baking sterlet in the oven.

This dish is perfect for any holiday, but you can also cook it for your family on a regular day. It is also worth noting that sterlet is not only a tasty, but also a healthy fish. Let's look at a few proven recipes.

Sterlet under a cheese coat, baked in an envelope

If you want to cook quickly and tasty, choose an easy-to-prepare appetizer - sterlet with a cheese crust.

Required for 4 persons:

• 4 sterlet steaks (200 g each);
• 2 tomatoes;
• 1 cup grated cheese;
• 4 tablespoons white wine;
• 10 grams of salt;
• 5 grams of pepper;
• green cilantro - for decoration.

Cooking will take 75 minutes. The energy value of a serving will be 300 kcal.

Let's take a closer look at the recipe for cooking sterlet steaks under a cheese coat in the oven. Preheat the oven to +190 degrees. Rinse the tomatoes with cold water and cut into thin slices.

Lay out four sheets of oiled cooking paper or foil on the work surface. Place prepared tomatoes on each of them, a piece of sterlet on top, sprinkle with any white wine and sprinkle with grated cheese. Season with spices to your taste.

Connect the corners of the foil or parchment so that the fish ends up in a spacious envelope. Place them in a mold and place in a preheated oven. Bake until the sterlet is cooked through, about 25 minutes. Serve the finished dish on the table, placing it on a plate along with foil (parchment), garnishing with cilantro.

Jellied

You can prepare aspic from the following set of products:

• 600 g sterlet (prepared for cooking);
• 150 g onions;
• 100 – 150 g carrots;
• 50 g gelatin;
• 1 bay leaf (large);
• 4 – 6 peas of allspice;
• 10 g of spices (cloves, coriander, parsley and dill);
• 5 g salt.

You can prepare this dish at home using this recipe.

• Cut the fish into several pieces. Also prepare your head for use.
• Peel and wash the carrots and onions. Place the whole vegetables and fish in a saucepan and cover with water. Place on the burner.
• After the water boils, season the broth and skim off the foam.
• After 5 minutes of boiling, remove the carrots and onions, and leave the fish to simmer for another 10 minutes.
• Cool the carrots, cut into circles or grate on a coarse grater.
• Strain the broth through cheesecloth or a fine sieve and dissolve the gelatin in it (while the broth is hot).
• Cut the fish into small pieces and place in a mold. Place carrots and greens there.
• After the gelatin swells (20 - 25 minutes), pour the broth into the mold and put everything in the refrigerator for 120 - 180 minutes.

After the time has expired, the jelly can be taken out and served. Horseradish, mustard, adjika or sour cream (cream) are best suited to it.

Useful tips

1. To present sterlet beautifully on a festive table, it is rolled into a ring while still raw, with the tail part inserted into the gills;
2. Place the finished dish on a serving plate, you can decorate with slices of lemon and boiled egg, olives, plums and cherries;
3. Sterlet fillet can be cut into strips, tied into a braid and cooked in any way;
4. This fish is combined with different sauces - creamy, tomato, egg, and also with lemon or lime. The main thing is that the sauces are prepared using fish broth;
5. It is better to bake sterlet in an aromatic liquid, which is prepared from wine, fish broth with vegetables and a variety of herbs. You can use champagne instead of wine.

The beauty of sterlet fish dishes is that this fish goes well with vegetables and spices. Therefore, you can cook a new dish from it every time, both in the oven and on the stove, and, of course, in a slow cooker.

Feeding features

Now it is important to present the sterlet correctly so that it becomes a bright accent on your table. Place the lemons on a large dish and carefully place the sterlet on them. Decorate the top with green sprigs of parsley and dill.

You can first place it on a dish and decorate the edges with cherry tomatoes cut into halves, arugula leaves and herbs.

The fish turns out incredibly tasty. As you can see, cooking sterlet the royal way will not take you more than an hour and a half, and your guests will be flattered by a truly royal welcome.