Royal cabbage soup with sturgeon
A simple recipe, lovers of original Russian cuisine will appreciate it. Boil the head and fins of the sturgeon, strain the broth and set aside. Coarsely chop a small fork of white cabbage, scald with boiling water, let stand for 5-7 minutes, then put it on a sieve and squeeze out the water. Finely chop two onions, put cabbage and onions in a saucepan, add a spoonful of flour, pour in two tablespoons of olive oil, fry.
Pour the broth into the pan, cook for 30 minutes. Send portioned pieces of sturgeon (400-500 g) there, add carrots and parsnips cut into circles. Salt, season with white ground pepper and cook until the fish is ready. Top with sour cream when serving.
Calla from sturgeon
Another dish of old Russian cuisine is a thick soup with an amazing spicy aroma. Ingredients:
- 1 kg of sturgeon (beluga);
- 500 g of sturgeon heads;
- 1 glass of cucumber pickle;
- 2 liters of water;
- 2 pickles;
- carrots, parsley, parsnips, one root each;
- 2 leek roots;
- 3 tablespoons of vegetable oil;
- seasonings: saffron, tarragon, pepper, bay leaf.
Boil broth from sturgeon heads, strain. Chop cucumbers, chop roots and onions, add sauerkraut, fry it all in oil, add flour, stir and pour fish broth.
Dip the sturgeon, cut into pieces, into the Kalya, cook, removing the foam. Pour in the cucumber brine, add sliced lemon slices, spices, boil. Sprinkle with dill when serving.
This dish will decorate any feast. Boil sturgeon (1 kg) in two liters of water, remove and set aside. In this broth, put pike, perch, fish trimmings (1 kg), onions (2 pcs.), Carrots (1 pc.), Parsley root (1 pc.), Bay leaf, a few cloves and peppercorns, half a pinch of cinnamon, dry white wine (0.5 bottles), table vinegar (150 ml), sliced lemon (1 pc.), A spoonful of burnt sugar, salt. Boil all this company until the fish is ready.
Strain the finished broth through a napkin so that it becomes light. If once is not enough, then strain two or three times. Pour karluk (fish glue) diluted with water into it, 8 g will be enough for two liters of liquid. Karluk can be replaced with more familiar gelatin, only it must first be soaked in water for 15-20 minutes to swell. Bring to a boil, but do not boil, this is a prerequisite.
Put boiled and sliced eggs (2 pcs.), Boiled carrots, cut figuratively, capers, olives, pieces of sturgeon into a mold. Sprinkle with chopped parsley, pour over the broth and let cool.
Separately, put an olive, a piece of egg, a carrot into small molds, pour in the broth and freeze. Overlay this jelly dish with aspic around the perimeter. You can also decorate with black caviar.
Sturgeon in French
Fast and tasty. Cut fresh sturgeon (1 kg) into large slices, put in a wide pan. Pour three glasses of natural milk and one and a half glasses of white table wine. Send there 2-3 peppercorns, lavrushka, salt, cook for 15-20 minutes.
Roll each piece of finished fish in breadcrumbs (100 g), fry in vegetable oil (120 g). Put on lettuce leaves, garnish with vegetables.
Sturgeon in Russian
Sturgeon goes well with pickled mushrooms. Products:
- 1.5 kg of sturgeon;
- 1 bottle of dry white wine;
- 10 pieces. pickled mushrooms;
- 2 pcs. roots and onions;
- 1 glass of cucumber pickle;
- 4 pickled or pickled cucumbers;
- salt, pepper to taste;
- 10 pieces. cloves;
- 1 teaspoon of cumin seeds and sugar;
- 1 tablespoon of vinegar and vegetable oil.
Wash a good piece of fish, salt, put in a wide saucepan. Pour in the wine, cucumber pickle. Add cumin seeds, bay leaf, finely chopped celery and parsley roots, pickled mushrooms and cucumbers, an onion with cloves stuck in it. Put on fire, simmer until the fish is ready.
Carefully put the sturgeon on a plate, continue to simmer the roots and mushrooms until they are completely boiled down. Garnish cooled sturgeon with stewed vegetables and mushrooms. Grate horseradish, mix it with salt, sugar, vinegar, vegetable oil. Put in a gravy boat and serve with fish.
Sturgeon with sauce
A great dish for a diet menu. Start cooking by boiling a piece of sturgeon in water with roots and spices, remove from the broth and cool. Fry shallots and mushrooms or other mushrooms in vegetable oil. Add three tablespoons of fish broth, bread crumb, parsley, salt, nutmeg, a mixture of peppers.
Cut the fish into thin slices, dip each in the sauce and put in a baking dish so that it looks like a whole piece. Pour over the remaining sauce, sprinkle with crushed breadcrumbs and grated hard cheese. Put in the oven, preheated to 160 degrees for 15 minutes.
When the fish is reddened, put on a dish, serve with the gravy prepared as follows. Melt 50 g of butter in a frying pan, fry a spoonful of flour in it, stirring constantly. Dilute 0.5 cups of broth, season with salt, nutmeg on the tip of a knife, juice of half a lemon.
For 1 kg of fish, take 3-4 heads of shallots, 1 parsley and celery root, a bunch of greens, 100 g of vegetable oil, 100 g of cheese, 50 g of crackers.
Sturgeon shish kebab is prepared quickly, it turns out tender and incredibly tasty. Take a fish fillet (1 kg), you can buy it ready-made or make it yourself. Cut into pieces weighing 40 g, put in a container and marinate. For the marinade, cut a large head of onion into half rings and put it on the fish. Cut the lemon in half, squeeze the juice from one half and pour over the fish. Season with dry white wine (50 g), salt, a mixture of peppers, dill, parsley. Marinate 30-40 minutes.
String pieces of sturgeon on skewers, alternating with fresh vegetables: bell peppers, tomatoes. Fry on the grill, on hot coals, turning the skewers to fry evenly. In the process of frying, pour the juice of the second half of the lemon.
Kulebyaka with sturgeon
Ideally, this pie also needs elm, but it is not easy to get it, so you can replace it with salmon fish meat. The dough can be bought or made at home. For the test you will need:
- 1 kg of flour;
- 1 spoon of dry yeast;
- 200 g butter;
- 2 glasses of water;
- 2 eggs and 2 yolks for lubrication;
- 1 spoon of sugar;
- a pinch of salt.
Dilute the yeast with water, after 15 minutes put melted butter, sugar, salt, eggs, flour there. Knead and put in a warm place for 1.5-2 hours.
During this time, prepare the filling. It will require sturgeon fillet 500 g, red fish fillet 300 g, boiled eggs 3 pcs. Finely chop red fish and lightly fry, mix with chopped eggs, salt. Separately, cut the sturgeon into small pieces.
Sprinkle the table with flour, put the dough on it and roll it into a thin layer. Spread half of the minced red fish on the dough in an even layer, put sturgeon on it, cover with the rest of the filling. Pinch the pie, making one seam in the middle. Lubricate the pie with yolks and put in the oven for 30-40 minutes at a temperature of 170-180 degrees.
Sturgeon baked in mustard sauce
It cooks quickly and is very tasty. Lubricate the baking dish with vegetable oil, put carrots and parsley cut into thin circles, chopped leeks into rings, on the bottom.
Put two sturgeon steaks on the roots, salt and season with white pepper. Separately, fry the finely chopped onion head, beat the eggs into the onion. Pour this sauce over the fish, sprinkle with breadcrumbs, put in a hot oven.
Mix the roots with table wine, fish broth or water. Add a spoonful of prepared mustard, 2-3 tablespoons of table vinegar, boil, strain. When the fish is almost ready, pour it with this sauce and bake to the end.
Sturgeon 600 g, carrots, parsley, leek one root each, breadcrumbs 50 g, 2 eggs, ½ cup wine, 1.5 cup broth.
Sturgeon in onion sauce
An easy tasty dish. Fry fish slices (400 g) in three tablespoons of vegetable oil, sprinkle with breadcrumbs, transfer to a plate. Prepare the sauce in a pan in this way: chop two onions, fry in vegetable fat, add a spoonful of flour, peeled and finely chopped anchovies (50 g), capers, salt. Dilute with a glass of fish broth and boil. Then season with three tablespoons of lemon juice, a teaspoon of Dijon mustard, and salt. Put the sturgeon in the sauce, simmer for 10 minutes.
Sturgeon baked with cheese
Wash a piece of steak (800 g), salt and leave for two hours to salt. Transfer to a baking sheet. Hard boil two eggs, grind the yolks with sour cream (150 g), dilute with table vinegar (50 ml). Add a spoonful of melted butter, a pinch of nutmeg.
Stir and pour the sturgeon with this sauce. Top with breadcrumbs (50 g) and grated parmesan (100 g) or any hard cheese. Put in a hot oven, bake for 25-30 minutes at a temperature of 180 degrees.
From a small sturgeon, 2-2.5 kg, you can cook a truly royal dish – stuffed sturgeon. Gut the fish, remove the elm and gills. It is not necessary to clean the scales, just remove the skin when eating. Grate the prepared fish with salt, sprinkle with the juice of one lemon, pepper lightly and leave for 10 minutes to soak with spices.
Prepare the filling. Soak the crumb of a loaf (80 g) in cream or milk (100 g). Peel salmon bellies (350 g) from the skin and cut into small pieces, chop one onion, 2-3 cloves of garlic, dill. Mix the ingredients, add the squeezed bread crumb to them.
With an immersion blender, beat it all into a homogeneous mass. Beat one egg, season with salt, pepper, nutmeg. Stuff the belly of the sturgeon with stuffing and sew up the incision. The skin of the sturgeon is strong, so take a large needle.
Wrap fish in foil and place on a baking sheet. If not included in the length, you can roll up the ring. Put in a hot oven, bake for 40 minutes at a temperature of 180 degrees. Open the foil, grease the fish with vegetable oil and bake for another 20 minutes.
Cool the finished sturgeon and carefully, so as not to fall apart, transfer to a flat dish. Remove the threads that sewed the abdomen. Garnish with lemon slices, olives, herbs and serve.