Whole baked sturgeon

Category: Fish dishes
Whole baked sturgeon

Ingredients

sturgeon, the more, the tastier 1 piece 3-4 kg
cherry tomato 10-12pcs
lemon 2 pcs
cucumber 1-3 pcs
pitted olives 10-15pcs
orange 1-2 pcs
lettuce leaves 300-400 gr.
dry white wine 100-150 gr

Cooking method

  • 1. Carefully gut the fish, rinse it, then lightly sprinkle it with salt, do not forget to grate it inside. Leave all this to leave for 5-7 minutes, then rinse the fish well under the tap in cold water, dry it with a towel and let it dry for a few more minutes in the air.
  • 2. Salt the fish again, pepper, grate with spices to taste, sprinkle with lemon juice and grease with vegetable oil on top.
  • 3. Take a suitable baking dish, put two or three layers of foil on the bottom, grease it with oil and lay out the sturgeon, pour 100-150 grams of dry white wine, seal the foil and into the oven for 7-10 minutes.
  • 4. Remove the sturgeon from the oven, open the foil and put in the oven with the open fish and bake until cooked, but try not to dry it out.
  • 5. Put the finished sturgeon on a serving dish and decorate with lettuce, cherry tomato halves, cucumber, olives, lemon and orange slices.
  • Whole baked sturgeon
  • Bon Appetit!

The dish is designed for

15-20 servings minimum

Cooking program:

oven

Note

We had such fish as the main dish for the New Year, in addition to it there were only fruits and ice cream.
Moreover, cold it is much tastier than hot.




STURGEON are the most valuable commercial fish of the sturgeon family, which provide high-quality meat - sturgeon and black caviar. They go on sale chilled, frozen, hot and cold smoked, in the form of balych and other culinary products and canned food.

Russian sturgeon - length 2 m, weight up to 120 kg (average 16-32 kg). The body is thick, tapering towards the end; snout short, blunt, antennae without fringes, lower lip interrupted in the middle. Dorsal beetles 5-19, lateral - 24-50, abdominal - 6-14, all covered with radial stripes. Large stellate plates are scattered between rows of beetles. The coloration of the back is ash-gray, the belly is light. Inhabits the basins of the Black, Azov and Caspian Seas. The meat is tender, contains 16.4% protein, 10.9% fat.

Siberian sturgeon - length 3 m, weight 100 kg. It is close to the Russian sturgeon, from which it differs in fan-shaped gill stamens. Dorsal beetles 10-19, lateral - 42-47, abdominal - 7-16. The color of the back is from light gray to dark brown, the belly is light. Lives in rivers and lakes of Siberia. The meat is very fatty, it contains 15.8% protein, 15.4% fat.

Vilapo
Stafa, gorgeous fish !!!
lungwort
: hi: What kind of saucepan should be for a large sturgeon? And how much does a large sturgeon weigh? Sturgeon is always delicious! And when it's also beautiful ... I wonder why the fish is twice salted?
Stafa
I don't know, I always just do that, salt, then rinse, dry and salt again a little. This is how salted fish is obtained in meat, and if we only add salt and cook, we cannot get salted.
Twist
Stafa, great fish!
Sens
everyone dances!!!
Medusa
Eck his, darling, dressed up. Like a merchant's wife down the aisle!
Merri
Svetlana, we have beautifully dressed up the sturgeon! At what temperature do you bake? 3-4 kg of fish is not enough, does it take 17-20 minutes?
Stafa
If the sturgeon is natural, it is quickly baked, and if it is artificially grown in a fish farm, then it will take longer. But it turns out to be different to taste. By temperature - by 200C. Baked in a convection oven 90cm wide.

Shl. We don't really like very much baked fish, so we checked the readiness with a toothbrush.
Natusik
Stafa, this is a masterpiece !!! I bow to you! Well, so beautiful and very tasty! And how much work has been done, how decorated ...

Oh, Medusa showed up !!!
Stafa
Thank you very much for your kind words.
And tasty - yes, I thought enough for all the holidays, but together on January 2, by the evening, we were cracking.
Asya Klyachina
Well, this is even too much. We would also put a LITTLE bowl with CAVIAR ZAMARSKAYA-EGGPLANT next to it.
Merri
Quote: Stafa

If the sturgeon is natural, it bakes quickly

Well, okay, in the Moscow region, but wild sturgeons!
No, I, of course, also recently saw a savage on the market, but you can't eat him, you can only look.
Stafa
Yes, I'm not talking about wild .. but about the place of life of the sturgeon. After that, the sturgeon was bought in Auchan - it’s so cheap, but the taste and meat is different, or rather none. And when we bought from a friend what is in the photo (he has his own fish department), he explained to us the difference, but at that moment we did not understand this until we tried different ones.
Shl. I don't know how to explain correctly .. how Norwegian mackerel and ours seem to be the same, but the taste - everything fits, but the baby is not ours.
lungwort
Svetlana, excuse the fool. But how can you tell a wild sturgeon from an artificially grown one? Or how can you guess which sturgeon will be delicious? I did not get it.
Stafa
I don't understand them either, I understood the current taste, just ask the seller where the sturgeon comes from. It can be industrially caught in the rivers of the Caspian Sea - the Volga and Ural delta, or grown on fish farms. I will clarify with a friend how I will see him, how sturgeons can be identified by sight, and I will tell you.
lungwort
: hi: Sveta, thanks, I'll wait.
Merri
Natalya, the photo shows a real sturgeon (his nose is dull, not long), they do not breed in captivity. The price for them is 2800 rubles. per kg. And if you see a "sturgeon" in a store at 400 rubles per kg (like we have in Lenta) with a long nose (almost like a stellate sturgeon), it’s a hybrid of beluga and stellate sturgeon, and they are grown on special farms. They taste differently like pond and river fish, but if you don't know the taste of sturgeon, it will still seem sooooo tasty! Recommend!
Stafa
Irina, thanks for the clarification. It’s easier for you to know and recognize it there, next to the sea, but for the price I’ll say for sure that they didn’t buy so much, not for 2800 rubles for sure. Here in Auchan, tasteless 350 rubles were taken. It's for barbecue, but baked in AG - it's delicious.
Merri
Sveta, I lived for 10 years in the Ural region on the Ural River.
Stafa

And I don’t know fish at all, for me the best fish is meat
lifans
Masterpiece

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