What can you cook from fresh sterlet? Sterlet dishes

It is believed that sterlet is so tasty that it is impossible to spoil dishes with it. However, you still need to gut it correctly:

1. The sterlet has lateral and dorsal bugs, special growths on the body, which must be cut off first during gutting.
2. You should not remove the tough skin, because it comes off on its own when the fish is already cooked.
3. A white vein stretches along the spine of the sterlet - the viziga; it must be removed. And to do this, you should cut the fish at the head and tail and carefully pull out the vein.
4. After gutting, the sterlet must be thoroughly washed.

Recipes for sterlet dishes include boiling, steaming, stewing, frying and baking. It can also be eaten raw, seasoned with salt and spices. But a traditional, one might say, ancient dish is considered to be fish soup, which was served to the Russian tsars.

Sterlet soup

Ingredients: 1 kg of sterlet, 1 onion, 20 g of celery root and parsley root, salt, pepper, herbs - to taste.

Cooking method step by step:

1. Clean the fish, gut it, remove the gills and rinse thoroughly.
2. Grind the parsley and celery roots in a blender, chop the greens and also grind in a blender. Peel the onion.
3. Place the fish in a deep pan, cover with cold water, add a whole onion, add herbs and parsley and celery root powder. If you wish, you can add bay leaves and black peppercorns, but for classic fish soup it is recommended to use seasonings to a minimum so that they do not drown out the taste of the fish itself.
4. Wait for the soup to boil, skim off the foam, add salt and pepper, and cook for another hour over low heat.
5. When it is cooked, you need to leave the soup on the stove so that it infuses for at least another quarter of an hour.

After this you can serve. And lemon slices are good for decorating fish soup.

Sterlet stuffed

Ingredients:

• 3 medium sized sterlets;
• 1 kg of fresh porcini mushrooms;
• 3 onions;
• 1 cup rice;
• 1 tbsp. spoon of olive oil;
• 2 tbsp. spoons of mayonnaise;
• salt, pepper, herbs - to taste.

This amount of ingredients is enough for 6 servings. Before cooking, the fish must be washed, gutted, and fins and gills removed. After this, cover the baking sheet with foil, grease the sterlet with olive oil, rub with pepper and salt, and place on the baking sheet.

Chop the porcini mushrooms and fry with onions for no longer than 4-5 minutes. Boil the rice, add mushrooms, add pepper and salt, mix thoroughly and taste.

Stuff the fish with the resulting rice mixture, carefully turn it over so that the belly is on the bottom, and grease the top with mayonnaise. Place the baking sheet in the oven for 40 minutes and bake the sterlet at 180 degrees.

When the fish is ready, you can decorate it with herbs and lemon.

A side dish is not required for this dish, since it already contains the filling.

Fried sterlet

Ingredients: 0.5 fresh sterlet, 50 g butter, 30 g ground crackers, salt and pepper - to taste. This amount is enough to prepare 5 servings.

The fish must be washed well, gutted, removed mucus, films, gills and fins, then cut into pieces and sprinkled with lemon juice. Melt the butter, grease the sterlet, sprinkle it with salt, pepper and breadcrumbs.

Heat vegetable oil in a frying pan, add pieces of fish and fry until golden brown - about a quarter of an hour. When ready, sprinkle with lemon juice again, garnish with herbs and add basil.

Balyk from sterlet

To prepare 10 servings you will need:

• 1 piece sterlet fillet;
• sea ​​salt - to taste.

Pour salt in a thick layer (up to 1 cm) into a glass bowl, place sterlet fillet on top and sprinkle with salt. Place in the refrigerator for a week. And when the deadline is up, remove and wash the fillet thoroughly.

After this, the sterlet must be cut into large pieces, string the twine or thread in a dry room and hang the fish on it for two days. When the balyk is ready, it needs to be finely chopped and can be served.

Sterlet on the grill

Ingredients:

• 5 fresh fish;
• 100 g mayonnaise;
• 1 onion;
• half a lemon;
• 1 bunch of dill and green onions;
• salt and spices - to taste.

Wash, clean and gut the fish, then pat it dry with paper towels. Add mayonnaise, freshly squeezed lemon juice, onion cut into half rings, finely chopped herbs and spices to the sterlet. Mix everything thoroughly, making sure that it is coated with marinade on all sides. Leave the fish in this form in the refrigerator for an hour.

When the time comes and the coals in the grill are ready, you need to carefully put the fish on skewers and lay it out to fry. The sterlet will be ready quickly - no longer than half an hour, when the meat becomes white and matte.

Royal sterlet

Ingredients:

• 2 kg sterlet;
• 200 ml white wine;
• 1 anise;
• 40 g lemongrass;
• 5 black peppercorns;
• 150 ml cream (33%);
• 30 g dill;
• 70 g red caviar;
• 30 g vegetable oil;
• salt, white pepper - to taste.

Wash the fish, gut it, make small cuts around the head, then pour boiling water over it on all sides and carefully scrape off the scales with a knife. Large scales can simply be torn off. Rinse the fish again in cold water and rub it with salt and pepper.

Place in a baking dish, add black peppercorns, lemongrass, anise and 100 ml of wine. Pour vegetable oil on top and place in the oven, preheated to 140 degrees, bake for an hour. When the sterlet is ready, you need to wait until it cools down, carefully pry the skin in the cuts around the head of the fish and remove it.

To prepare the sauce, pour the remaining wine into a saucepan and evaporate, add cream, pepper and salt. And when the mixture boils, remove it from the heat, add red game, dill and stir. After this, the sauce will be ready.

Place the sterlet on a dish, pour over the sauce, garnish with fresh herbs, vegetables, lemon slices and mayonnaise. Can be served as a second course on a holiday table.

Sterlet in champagne

Ingredients: 1.5 kg fish fillet, 200 ml cream (10%), 350 ml semi-sweet champagne (dry, brut), 50 gr. butter (82.5%), 1 tbsp. a spoonful of wheat flour, salt and pepper - to taste.

It is necessary to prepare in the following order:

1. Wash the fish, gut it, remove the fins, gills, head and tail, then cut into portions.
2. Heat a frying pan, pour in champagne, add salt and pepper, wait until it boils, and add the fish. Cook until the sterlet is ready, then carefully place it on a dish.
3. To prepare the sauce, melt the butter in another frying pan, add flour and mix everything thoroughly. Add champagne from the frying pan where the fish was cooked, cream, wait until the sauce boils, then cook it for about 5 minutes until it reaches a thick consistency. Salt to taste.

Pour hot sauce over the fish, garnish with herbs or lemon slices and serve.

Sterlet baked with cheese

Ingredients:

• 1 large fish;
• 1 kg of potatoes;
• 200 gr. cheese;
• 250 gr. oils;
• 5 medium tomatoes;
• 5 tbsp. spoons of mayonnaise;
• 100 gr. breadcrumbs;
• salt, pepper and spices - to taste.

The whole fish carcass will be needed. It needs to be washed, gutted, and all unnecessary things removed - gills, fins. After this, the sterlet must be rubbed with spices outside and inside, and left to marinate for about 15 minutes. During this time, the potatoes must be washed, peeled and cut into circles. Grate the cheese into shavings on a coarse grater, melt the butter in a steam bath, and cut the tomatoes into slices.

When the fish is marinated, rub it with oil and sprinkle with breadcrumbs. Cover a baking sheet with foil, grease with oil, place the fish in the middle, cover it with potatoes on all sides, and place tomato slices on top of the sterlet.

Place the pan in the oven for 45 minutes and bake the dish at 190 degrees. 10 minutes before the end of cooking, remove the baking sheet, sprinkle the fish with cheese shavings and return to the oven. When ready to sterilize, serve garnished with herbs or lemon.

Sterlet soup in chicken broth

Ingredients: 500 g fresh sterlet, 500 g chicken, 20 g parsley root, 80 g onions, 2 bay leaves, 5 black peppercorns, 400 g potatoes, 800 g carrots, 50 ml vodka, 20 g dill, salt to taste.

Wash the chicken, place in a saucepan, cover with cold water and cook for 2 hours, remembering to skim off the foam from the broth. Peel the onion and add whole to the pan. After this, add bay leaf, black peppercorns, as well as washed and peeled parsley root.

Wash the sterlet, gut it, cut off the head and tail. Then add them to the chicken broth. After two hours of cooking, strain the broth, remove the chicken, bay leaves, onion, parsley root and peppercorns, as well as the fish head and tail.

Wash the potatoes and carrots, peel and cut them: potatoes into medium bars, and carrots into circles. Return the strained broth to the stove, add vegetables, salt and stir.

Cut the cleaned and gutted sterlet carcass into large portions and add them to the fish soup. Then cook for another quarter of an hour, not forgetting to remove the foam from the broth.

5 minutes before the end of cooking, add vodka and stir. When the soup is cooked, serve it hot and garnished with herbs.

Sterlet soup with river fish

Ingredients: 500 g of small river fish, 1.5 kg of sterlet, 1 celery and 1 parsley root, salt to taste and 3 liters of water.

Clean the river fish, gut it, put it in a saucepan, add parsley and celery roots, then add water, put it on the stove and cook for an hour. And when it’s cooked, pour the resulting broth through a colander into another pan.

Gut the sterlet, remove scales, wash, remove mucus with a knife and dry the carcass with a towel. Cut into portions, add them to the resulting broth and put on high heat. After boiling, cook over medium heat until tender. Leave the cooked fish soup on the stove for about 5 minutes, after which you can eat it.

Sterlet is the closest relative of the sturgeon. It has a cartilaginous skeleton and boneless meat. So that nothing prevents you from preparing delicious and varied dishes from it. For example, bake it whole or in portions, with various side dishes and sauces on baking sheets or frying pans.

Whole sterlet in the oven

Ingredients	Quantity
sterlet -	1 piece
white grape wine -	200 grams
parsley -	1 root
onion -	1 large head
parsnip -	1 PC.
laurel -	2 sheets
dill -	1 bunch
garlic -	3 prongs
butter -	half a pack
cream (33% fat) -	200 ml
potato -	6 pcs.
vegetable oil -	50 grams
Cooking time: 60 minutes	Calorie content per 100 grams: 270 Kcal

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

Recipe step by step:

Step 1

Clean a whole sterlet weighing 1.5 or 2 kilograms from abdominal and lateral growths and mucus.

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.

Step 2

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.

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

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.

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.

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.

For 2 kg of fish:

• 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.

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.

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.

Line a baking sheet with baking parchment, grease it with oil and place the sterlet on it. Then pepper it, sprinkle with oil and put anise on top.

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.

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.

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.

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.

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:

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.

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.

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 with 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.

Sterlet is a fish of the sturgeon family, which is rich in vitamins and fatty acids. It is served in the best restaurants. The step-by-step recipe with photos presented in this article will help you learn how to cook sterlet at home.

Ingredients for baking juicy sterlet according to the classic recipe

To bake king fish you will need the following components:

• one carcass that fits on a baking sheet,
• sunflower or olive oil – 70-80 ml,
• spices: cinnamon, anise, black pepper, bay leaf.

You can get juicy and tender meat using sauce. To prepare it you will need:

• low-fat sour cream – 200-250 ml,
• dry white wine – 0.5 cups,
• greens (dill, parsley) – 1 bunch,
• onions - 2 medium sized heads,
• butter 70-80% fat – 30 g.

Preparing the carcass for cooking

The royal fish is quite capricious. It must be cleaned carefully so as not to damage the delicate flesh. Otherwise, when baking, not only aesthetics will be disrupted. The meat will lose its juiciness and integrity.

For cleaning you will need a knife with a thin and sharp blade. Sterlet has no scales. The fish is covered with bony scutes located on the back, sides and belly. They need to be cut and removed. The procedure should begin from the back, moving along the ridge. Having cut off the growths along the entire length of the carcass, you can proceed to the sides and belly. The upper edge of the side shield, located near the head, needs to be pryed off with a knife, making an incision across under the growth. Having pulled the plate back, you need to cut it all the way to the tail, being careful not to touch the meat.

The cleaned sterlet should be gutted by cutting the belly lengthwise and carefully removing the entrails.

It is also necessary to remove the vizig (tendon located at the ridge), which can lead to deformation of the carcass during heat treatment. To do this, you need to make an incision near the tail, closer to the stomach, and pull out the cord.

If during the cleaning process the belly was accidentally damaged and the gall bladder was pierced, the fish must be thoroughly rubbed with salt inside. This will help eliminate the unpleasant odor and bitter taste of bile in the finished dish.

The subtleties of baking delicious, aromatic and juicy sterlet

Cooking fish is carried out in several stages:

• Treatment with boiling water. The fish should be immersed in boiling water for a few seconds or scalded from a kettle. A hot “bath” will help preserve the shape of the carcass.
• Rub with salt and spices. The procedure is carried out from all sides, including inside.
• Baking. The fish should be placed on a baking sheet greased with vegetable oil and poured over the top. The oven must be preheated to 180 °C. The carcass is placed in the center and baked for 20-25 minutes.

While the fish is baking you can prepare the sauce. To do this you need:

• peel and cut the onion into small cubes,
• melt butter in a deep frying pan,
• Blanch the onion for a few minutes (until soft)
• add wine and simmer until the alcohol evaporates,
• pour in sour cream, add herbs, stir and turn off the stove.

Decorating and serving sterlet to the table

For presentation, the fish must be placed on a beautiful dish and cut into equal portion pieces. At the same time, each slice should remain in place, creating visual integrity of the carcass. The sterlet is topped with sauce. To obtain a more attractive effect, it is worth alternating voids and filling. As decoration you can use lemon slices, red caviar, herbs, cherry tomatoes. The dish must be served warm, so it is advisable to take the baked fish out of the oven last.

How to cook sterlet at home: step-by-step recipe with photos
Sterlet is a fish of the sturgeon family, which is rich in vitamins and fatty acids. It is served in the best restaurants. It will help you learn how to cook sterlet in...

How to cook sterlet tasty and quickly - step-by-step recipe with photos

The favorite of the Russian Tsars Peter the Great and Ivan the Terrible, which we are taming today, belongs to the sturgeon family and is a valuable food product due to its beneficial fatty acids. How to cook sterlet at home so that it is no worse than restaurant food? This question is answered by our step-by-step recipe with photos, which describe all the subtleties of the process.

The capriciousness of the king fish is concentrated in the nuances of cleaning. But once you have cleaned the sterlet, it is almost impossible to spoil it, especially when baking it in the oven. We offer you exactly this option in order to preserve as much as possible the taste of juicy and satisfying fish pulp and the aesthetic appearance for a dinner party.

• 1 medium-sized sterlet (it should fit entirely on the baking sheet)
• Vegetable oil - 80 ml

• Cinnamon - 1 stick
• Anise - 3 flowers - not overwhelming, but effective
• Black pepper - 10 peas
• Bay leaf - 2 pcs.

Ingredients for the sauce:

• Sour cream - 200 ml
• Dry white wine - ½ glass
• Red caviar - 2 tbsp. spoons
• Dill greens - ½ regular bunch
• White onions - 2 medium onions
• Butter - 30 g
• Salt - to taste

Clean and cut the fish carcass (20 minutes)

A sharp knife and a little patience are the key to easy cleaning. The peculiarity of the sterlet is the absence of scales, but the fish is protected by bony scutes along the sides and on the belly. We will cut them off.

We remove the bone plates.

• We start from the back, removing bone growths along the ridge along the entire length of the carcass.
• The sides and stomach remain. Closer to the head we find the upper edge of the side plate. We pry it with a knife with a cut across directly under the plate, slightly pull it back and cut it along the entire length, trying to capture as little meat as possible.

• If we accidentally pierce the abdomen and hit the gallbladder, don’t panic: we remember to rub it with salt to remove the smell and taste of bile in the finished dish.

The plates are removed - you can start doing liver and screeching.

• Cut the belly lengthwise and remove the entrails.
• We make an incision on the tail and pull out the vizig from the side of the belly.

The difficulties of cutting are over, you can move on to baking (25 minutes).

Dip the whole fish into boiling water for a few seconds. Or scald it from a kettle in the sink. After such a bath, the carcass will retain its shape perfectly in the oven.

Place the beauty on a baking sheet and cover with spices. Pour vegetable oil over the fish and place the baking sheet in a preheated oven (180 degrees).

Bake for a very short time - 20 minutes.

Prepare the sauce (10 minutes).

Peel the onion and cut into small cubes. Melt the butter in a frying pan and fry the onion until soft. As soon as the onion begins to soften, add white wine and keep it on the fire until the alcohol evaporates.

At the end, pour sour cream into the frying pan, add finely chopped dill and red caviar, quickly stir and remove from the stove. Salt to taste: add a pinch and taste.

We form a presentation of the fish to the table (5 minutes).

Remove the fish from the oven and carefully cut it into pieces, keeping them side by side as if the fish were whole.

Pour the sauce on top, alternating strips of empty and filled. This way the sterlet will be especially impressive.

A few words for

This recipe is perfect for a special meal. The fish turns out to be fatty, beautiful and unusual, so it immediately attracts attention. You rarely see this expensive red variety on everyday menus.

By baking sterlet without unnecessary neighbors, along with holiday calories, we will have the opportunity to appreciate the royal favorite both independently and accompanied. The aromatic pulp is especially harmoniously complemented by light snacks and vegetable salads without mayonnaise and dressed with a distinct sourness. It is beneficial to offer guests several such options.

Cooking saves the housewife’s time: there is no tedious stuffing, and you can place several smaller sterlets on one baking sheet.

And eating sterlet is very convenient! Due to the lack of bones.

Beautiful restaurant presentation, delicate and juicy taste, maximum clarity of all the subtleties of cleaning and guaranteed delight of guests. A considerable list of advantages! This step-by-step recipe with photos will provide you with it, where we told you how to cook sterlet at home. Dare to take it - and you will definitely get a fish!

How to cook sterlet tasty and quickly
How to cook sterlet at home. Our step-by-step recipe with photos

Sterlet. Cooking recipes

Sterlet is a red fish, so named not for the color of its meat, but for its amazing taste. By the way, its flesh is white. The fish belongs to the sturgeon family and looks like sturgeon (look for sturgeon dishes here). Large sterlets exceed a meter in length, their weight reaches one and a half dozen kilograms.

The fish is commercial. It goes on sale in different forms: fresh, frozen, smoked, whole carcasses, steaks, and canned. Among the noticeable problems of cleaning it are dense growths with thorns, which are not so easy to remove even with a knife.

Sterlet dishes in cooking

Sterlet is widely used in cooking and is a decoration for holiday celebrations. Often called king fish. Dishes made from it are also called royal. Many recipes are accompanied by the words “royally” - this emphasizes their sophistication and taste.

Sterlet fish soup was previously a favorite dish of the Russian nobility. For richness, they prepared a strong triple fish soup, where the first broth was chicken, the second was prepared from ruffs and other small things, and only in the third batch was sterlet added. The fish is fried, baked, stuffed, salted, canned, poached, steamed, and served as a jellied dish.

Kebabs on skewers or whole baked sterlet will decorate any feast. In the festive recipe of sterlet dishes, along with the usual products - vegetables and cereals - there are rare spices, wine and champagne, and exquisite sauces. Fish is added to salads and made into savory snacks.

Black sterlet caviar has been a delicacy for many centuries. It is delicious when salted, and it is not difficult to pickle it at home. Or find another use for it, using it for various dishes, fried or baked.

How to cook sterlet - list of popular recipes

We offer a list of recipes for preparing sterlet dishes that are accessible to everyone. Each dish is accompanied by a short description and photo. Clicking on the title will take the reader to a page with a detailed description of the sacraments and secrets of cooking.

Boiled sterlet

What an unusual way to cook boiled fish. 1) Boil sterlet with vegetables (onions, carrots, potatoes) and white roots. 2) Boil fish with barrel or pickled cucumbers in cucumber brine, serve with fresh dill. 3) Sterlet in a decoction of mushrooms, vegetables, dry wine.

Sterlet in the oven

Baking sterlet in the oven. 1) Whole carcass baked with potato wedges in dill and sour cream filling. Sour cream can be replaced with cream. Insert lemon slices into the cuts of the carcass. 2) Fish in foil, baked with onion rings, lemon and fresh herbs (basil, tarragon).

Fried sterlet

What is the best way to fry sterlet in a frying pan and in the oven. Two interesting recipes for fried fish. 1) Sterlet under a cheese crust of hard cheese. 2) Fried pieces of fish in tomato sauce with garlic, cilantro, nuts and other spices. You can add a little dry white wine.

Royal sterlet

This is the name of the fish, baked whole in a special tasty marinade made from juice squeezed from orange, wine, dry spices and herbs. Peculiarities of cutting fish for preparing the royal sterlet dish. Preparing fish, marinating, baking. How to make a delicious signature sauce.

Sterlet in a slow cooker

Cooking delicious hodgepodge in the “Stewing” and “Heating” modes. Features of cutting and storing products. Cleaning and cutting fish. Ingredients for the hodgepodge: onions, pickled cucumbers and capers, carrots, potatoes, olives, tomato paste, lemon, eggs, spices, fresh herbs.

Stuffed sterlet

Dishes made from sterlet, the belly of which is stuffed with minced meat. Preparing the filling, wrapping the fish in foil, baking in the oven. 1) Sterlet stuffed with king prawns, cheese, cucumbers, bell peppers. 2) Fish with minced mushrooms, fried with onions and mixed with boiled rice.

Sterlet kebab

Stages of preparing shish kebab - cutting the fish, marinating, stringing pieces of fish onto skewers, baking over coals. Two options for preparing the marinade: 1) from lemon, mayonnaise and spices, 2) a more complex marinade from a large number of ingredients, including yogurt, garlic, ginger, and Indian spices.

Sterlet soup

How to properly prepare fish broth. Sequence of placing food in the ear. The main ingredients for fish soup: chicken, white roots, green onions, spices, lemon, dry champagne, vegetables - potatoes, carrots. Caviar strain to clarify the broth. Brut champagne for royal fish soup.

Ear from a sterlet's head

Fish soup made from sterlet head and river fish. For piquancy, a glass of white wine is poured into the ear. The second recipe is fish soup from sterlet head and salmon head. In both recipes, onions, carrots, potatoes, and spices are added to the broth. In the second recipe, cereals are added - millet, pearl barley.

Sterlet cutlets

The secrets of preparing tender airy minced meat. Adding bread soaked in cream or milk. Cutlet recipes. 1) With cream and blue cheese sauce. 2) With mushroom sauce, deep fried. 3) With semolina and herbs. 4) Cutlets stuffed with butter, dill and boiled eggs.

Balyk from sterlet

How to cook sterlet in the form of an amber balyk. Preparing fish for salting - proper cutting of carcasses. Special salt for poaching fish. Washing and drying the fish to the desired condition. How not to dry out balyk. How to properly package it, store it, consume it, and serve it.

Heh from sterlet

Sterlet dishes in vinegar sauce. Stages of preparing heh: cutting and slicing the fish, marinating the fillets in vinegar until the fish pieces are white and wrinkled. Mixing ingredients. Dressing the salad with vegetable oil. Aging the dish so that it infuses and is well soaked.

Sterlet aspic

Secrets and tricks of preparing jellied dishes. Cooking an easily gelling broth, its main components. Using spices to improve taste. Assembling jellied dishes, gradually pouring pieces of fish. Decoration with lemon slices, eggs, figuredly chopped vegetables, fruits, herbs.

Cold smoked sterlet

Options for salting fish before smoking. Time for keeping fish in salt. Wash and dry until a thick crust appears. Smoking the product with cold smoke, optimal time. The importance of maintaining a certain smoke temperature. Ventilation and ripening of fish before consumption.

Hot smoked sterlet

How to cook sterlet by treating it with hot smoke. Preparation of firewood, sawdust, branches, smoking equipment. Salting fish with salt and pepper. Rinse, hang to dry. Laying in a smokehouse, heat treatment modes. Duration of exposure of sterlet in the smoking apparatus.

Dried sterlet

How to properly dry sterlet so that everyone likes its taste. Processes of cutting fish, salting, washing, drying to the required condition. Recipe for a delicious salad of dried sterlet with ingredients: cucumbers, fresh lettuce, tomatoes, olives, French fries, processed cheese, krill meat.

Sterlet caviar

Cutting fish with caviar, removing the caviar shells from the abdomen, releasing the eggs from the bags. Getting delicious lightly salted grainy and crumbly sterlet caviar in 10 minutes. The main ingredients are caviar and coarse salt, the caviar/salt ratio. How to cook delicious pressed caviar.

Salting sterlet caviar

How to prepare sterlet caviar for salting - releasing the eggs from the eggs. Salting caviar in a variety of ways. 1) Five-minute preparation of caviar - adding dry fine salt and infusing for a short time. 2) Long-term salting of caviar in crystallizing hot brine.

This page presents a truly royal fish, the sterlet. Recipes for preparing dishes from sterlet and many other recipes from different types of fish can be easily found in the “Fisherman’s Kitchen” section.

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The fisherman's calendar will allow you to understand how all the fish bite depending on the time of year and month.

The fishing gear page will tell you about many popular gear and devices for fishing.

Fishing baits – we describe in detail live, plant, artificial and unusual ones.

In the bait article you will get acquainted with the main types, as well as tactics for using them.

Learn all the fishing lures to become a real fisherman and learn how to choose the right one.

How to cook sterlet
Sterlet - recipes for preparing sterlet dishes, popular sterlet dishes in cooking, how to cook sterlet deliciously - a list of available recipes with a brief description and photo

Sterlet dishes

Sterlet has been a royal treat since ancient times. Currently, there are many recipes for its preparation. It is believed that by serving such dishes, the host shows his respect to the guests. However, not everyone now knows how to cook sterlet correctly, even though it does not require any special cooking skills. It is almost impossible to spoil such dishes.

How to prepare a carcass

Sterlet, or sturgeon, is a little difficult to clean. This should be done carefully so that its delicate flesh remains intact and undamaged. Otherwise, the meat may lose its juiciness during heat treatment.

All manipulations are best carried out using a sharp knife with a thin blade. The difficulty is that it does not have the scales that many are accustomed to. The back of the carcass is covered with scutes made of bone tissue, which must be removed by cutting.

The side shield located near the head should be carefully pryed off with a knife and a shallow cut across it should be made under it. Afterwards the plate must be pulled back and carefully cut down to the tail. In this case, the meat should remain intact. After this, the carcass can be quickly cut up.

Gutting and washing begin after the carcass is completely cleaned. The abdomen is carefully ripped open, and all the insides are carefully cleaned out of it. After this, the inside is washed in cool running water.

After all the manipulations, the fish can be cooked.

Classic baked sterlet

Sterlet dishes turn out very tasty and juicy when baked in the oven.

To prepare fish according to the classic recipe you will need:

• 1 medium-sized carcass (should fit entirely on a baking sheet),
• 65 – 75 ml vegetable or olive oil,
• 250 ml medium fat sour cream,
• 150 ml dry white wine,
• 200 g of onions or red onions,
• 25 – 35 g butter.

Spices you will need are cinnamon, black pepper, anise, bay leaf and a small bunch of fresh herbs.

The best way to prepare this dish is as follows.

1. Place the prepared carcass in a container with boiling water for a couple of seconds. This will help maintain its shape during further cooking.
2. Then rub it on all sides and inside with spices and seasonings.
3. In a separate deep bowl, mix sour cream with butter, wine and herbs.
4. Grease the carcass with the prepared sauce and set aside for 15 - 20 minutes.
5. Peel the onion, rinse and cut into half rings.
6. Place it in the belly and close it with a toothpick.
7. Grease a baking tray with oil and place the fish in the center, and place a piece of butter on it.

Afterwards, the baking sheet should be placed in the oven, preheated to 180 degrees for 25 - 30 minutes.

Pie with sterlet

Recipes with sterlet are very diverse. You can prepare a large number of delicious dishes with this fish.

To prepare sterlet pie you will need:

• 700 – 800 g prepared fish,
• 150 – 200 g onions,
• 400 – 500 g of premium flour,
• 250 – 300 ml milk,
• 15 g yeast,
• 10 g salt,
• 170 – 200 g margarine,
• 50 g sugar,
• 1 chicken egg.

You can also use ground black pepper and fish spices for the filling.

You can prepare the pie according to the following step-by-step instructions.

1. Place the margarine in a deep glass or plastic plate and melt it in the microwave, then cool slightly.
2. Add milk, sugar and salt and sifted flour to it.
3. Mix everything until you get a tight dough and leave to brew for 60 minutes.
4. Cut the prepared carcass into small pieces and rub with spices.
5. Divide the dough into two parts and roll them into thin cakes of the same size.
6. Peel the onion and cut into half rings.
7. Grease a baking tray with a small amount of sunflower oil and place 1 piece of dough in it.
8. Place a layer of fish and onions on it. Cover everything with 2 tortillas and connect the edges.
9. In a small bowl, beat the egg and rub it over the pie, then place it in the oven.

The cooking time for this dish at 160 degrees is 25 - 35 minutes. After cooking, the pie is taken out, cut and served.

This is not the only way to make a pie. You can also make an open treat using the same recipe. Only in this case the test will be needed approximately 2 times less.

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 spices (cloves, coriander, parsley and dill),
• 5 g salt.

You can prepare this dish at home using this recipe.

1. Cut the fish into several pieces. Also prepare your head for use.
2. Peel and wash the carrots and onions. Place the whole vegetables and fish in a saucepan and cover with water. Place on the burner.
3. After the water boils, season the broth and skim off the foam.
4. After 5 minutes of boiling, remove the carrots and onions, and leave the fish to simmer for another 10 minutes.
5. Cool the carrots, cut into circles or grate on a coarse grater.
6. Strain the broth through cheesecloth or a fine sieve and dissolve the gelatin in it (while the broth is hot).
7. Cut the fish into small pieces and place in a mold. Place carrots and greens there.
8. 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.

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 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.

1. Rinse the prepared carcass well and dry with paper towels. Set aside for a moment.
2. Wash, peel and chop the celery and parsley roots on a grater or in a blender.
3. Peel the onion and rinse, but do not chop.
4. Peel, rinse and cut the potatoes into cubes.
5. 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.
6. 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.
7. 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.

Fried sterlet

You can cook sterlet deliciously by frying it in a frying pan. The main thing is to choose the freshest carcass, then it will not only be tasty and aromatic, but also beautiful.

For preparation you will need the following set of ingredients:

• 500 g prepared fish,
• 55 g butter,
• 30 g breadcrumbs (white ones are best)
• 30 ml sunflower oil,
• 10 ml freshly squeezed lemon juice.

For seasonings you will need salt and black pepper (chopped).

1. Cut the cleaned and washed carcass into portions of 2.5 - 3 cm and coat them with spices.
2. Drizzle with lemon juice and melted butter.
3. Roll each piece in breadcrumbs on all sides.
4. Heat the sunflower oil in a frying pan with a thick bottom and place the sterlet in it.

They need to be fried on all sides until golden brown (this will take about 10 minutes). After this, you can take them out and, if necessary, collect excess oil with paper napkins.

This dish is served on the table in a large plate with parsley, lettuce and basil. You can also arrange lemon slices or sprinkle the remaining lemon juice over the fish.

Small tricks

In order to prepare a rich soup, you should cook the broth from the head and ridge. After cooking all the vegetables and adding fish meat towards the end.

When roasting a whole carcass, always take the fish with the head on. Even if according to the recipe the dish is prepared without this part, it should be baked along with the carcass. It will serve as decoration.

Cooking sterlet does not take much time. When preparing a festive table, you should always remember about this fish, so you can feed your guests very tasty and healthy dishes.

It is best to use recipes with photos. This way you can see the end result in advance. This is especially recommended for those people who take into account all the nuances when decorating the table and arranging dishes.

Sterlet dishes
Recipes for cooking sterlet. Review of delicious dishes made from this fish (baked, pie, aspic, fried, fish soup).

At very reasonable prices. This time too I was very lucky with the fish and the price for it. I made a special trip to a large shopping center, wondering what to cook something so delicious for. As soon as I saw the fish, I immediately decided I would cook it today sterlet in the oven with potatoes, it will be very tasty.

They say correctly that sterlet is the royal fish. That’s how it is, and we usually prepare it for the holidays for our beloved family and friends. The dish itself is simple, but it looks simply gorgeous and tastes amazing. Of course, there are many different recommendations for cooking sterlet, but this step-by-step recipe with photos is simple and will definitely not cause you unnecessary difficulties.

Preparation

Before baking in the oven, the fish must be prepared. Put it in a basin and fill it with cold water. Pour a whole handful of salt into it and stir well. Then leave it all for 15-20 minutes. This way we will get rid of excess fish mucus and the smell of mud.

While the fish is lying in salt water, let's prepare. Wash it with cold water and peel it, rinse it again with running water, cut it into large rounds and put it in a deep bowl. Salt the potatoes and sprinkle with spices, add sour cream, a hundred grams of water and mix it all thoroughly.

Let's put all this aside while we cook so that the potatoes are properly marinated. By the way, I warn you right away, there is no need to pour out excess marinade! All this will be useful to us later.

Peel the onion, rinse with water and cut into large rings. We will need about 5-6 medium-sized pieces.

It's time to start fishing. Salt the water from the basin and pour boiling water over the sterlet. The most convenient way to do this is directly from the kettle.

Pour boiling water in a thin stream, otherwise the skin will burst and the fish will look untidy.

Turn the fish upside down and keep it in hot water for 2-3 minutes, then add salt to the water and carefully remove all the spines and scales with a knife. Rinse the prepared sterlet with cold water, and then open the abdomen and remove the entrails. Rinse again with water, dry with a paper towel and rub with salt and spices. That's all, the fish is ready for the oven.

How to cook

Put the oven on preheat. Grease a deep baking tray with a small amount of vegetable oil. After removing from the marinade, place the potatoes in it, distributing them evenly on the baking sheet. Spread evenly on top of the potato layer. Now on top of the vegetables, place the whole sterlet carcass.

Coat it with the remaining sour cream marinade and put it in a preheated oven. After about 25-30 minutes, coat the fish with sour cream marinade again, and after 20 minutes again. Then, after 20 minutes, check the readiness of the potatoes and if they are ready, you can remove the finished dish from the oven.

Sterlet baked in the oven has a delicate, exceptionally appetizing aroma. Cut the fish, decorate and serve. Bon appetit!

Ingredients

• 1.8-2 kg – fresh sterlet;
• 2 kg – potatoes;
• 5-6 pcs – onions;

For the marinade

• 200 g – sour cream;
• Salt, spices - to taste.

And Peter I wanted to see it on the table every day, which is why sterlet is considered the royal fish.

Although sterlet is called a red fish, its meat is white. It tastes like veal and has almost no bones. The meat and especially the caviar of this fish contain fatty acids that are very useful for humans, which restore and prevent the occurrence of cancer.

There are different recipes for preparing sterlet: it can be boiled, steamed, fried and stewed, baked, smoked and made aspic. Sometimes wine or champagne is added to sterlet.

To make the dish tasty, you need to choose the right fish. You can check whether the fish is fresh or not in one simple way - put it on your palm and see whether it hangs from your hand or not.

We offer you recipes for cooking sterlet. Here, for example, is sterlet baked in sea salt. You will need the following components:

*Sterlet 2 kg
*Coarse sea salt 3.5 kg
*Fine sea salt 1 kg
*Mustard (seeds) 100 gr
*Olive oil 1 tablespoon
*Ground white pepper, salt

Before you cook sterlet, you need to defrost it, remove the gills, entrails and clean it, then rinse it, remove the dorsal fin and vizig, hooking it with a fork near the tail. The fish is dried with a towel and rubbed inside with salt and white pepper. Pour sea salt and mustard into a cup and pour a glass of water over everything. Place the mixture on a baking sheet and place the fish belly down on it.

You need to smear the back and sides of the fish with olive oil, and then, pressing lightly with your hands, sprinkle the sterlet with the remaining mixture. The baking sheet with the fish is placed in an oven preheated to two hundred degrees and baked.

Cooking sterlet in the oven will take about half an hour. Remove the finished fish from the oven and remove the skin. If the salt is caked, then the resulting crust must be broken by tapping it with a hammer. Before serving, the sterlet is decorated with herbs and cherry tomatoes.

The fish can be baked in the oven in parchment paper - it will prevent the juice from leaking out, and the fish will turn out juicy and very appetizing. This sterlet recipe is very simple. You need to take the fish, pepper it and put it on a sheet of parchment. On top you need to put basil or parsley and a few peas of allspice. After this, the fish is wrapped and placed in an oven preheated to 180 degrees. After 45 minutes, the cooking of the sterlet in the oven will be completed and the fish can be served, pouring lemon juice on top. You can decorate it with lemon slices.

Recipes for cooking sterlet on the grill are also not complicated. Here's one of them.

*Fish 1 kg
*Butter 100 gr
*Breadcrumbs
*Lemon 1 piece
*Mayonnaise or tomato sauce 250 gr
*Salt pepper

Having cut the fish into portioned pieces, you need to remove the moisture with a napkin, rub it on all sides with salt and pepper, grease it with oil and roll it in breadcrumbs. Fish can be fried either in portioned pieces or whole carcasses. To do this, you need to remove the fins of the fish and spread it out without separating the halves from each other. After this, the sterlet needs to be dried with a napkin, salt and pepper, sprinkled with oil and rolled in breadcrumbs, and then placed on a wire rack and placed in a preheated oven. You can serve the finished fish with fried potatoes, garnished with lemon slices.

There are, of course, very complex recipes for preparing sterlet, for example, frying vegetables and stuffing fish with them, alternating with layers of cheese and shrimp, or preparing sterlet with champagne sauce. But still, there is nothing better than grilling or coals, and for this, just sprinkle the gutted fish with lemon juice, add seasonings and salt to taste.