Description
Sturgeon, sterlet, Beluga and similar specimens were prepared by 4 times in my entire life, and never stuffed. It seems to me that sturgeon meat is so delicious, so self-sufficient that grinding is unnecessary. But that's just my opinion. Although... if every day on our table was sturgeon, and the soup boiled, and barbecue did, and stuffed. This fish has one drawback, the PRICE, so for once in your life by purchasing this wealth you need to try not to spoil the taste. Perhaps then my advice would be superfluous, as, for instance, who grew up on the Volga or the Caspian sea, but I'll try not to disappoint. So, fish purchased. Sturgeon in the Studio!!!
Ingredients
-
Fish
1 piece
-
Yogurt
200 g
-
Cucumber
1 piece
-
Dill
1 coup
-
Orange
1 piece
-
Lemon
1 piece
-
Olives
20 piece
-
Cucumber
1 piece
-
Dill
1 coup
Cooking
First you need to properly carve our beauties. But such individuals I got. Prepared two, but then froze.
First, gut, wash, remove the gills and rinse away mucus. Slime easily removed with regular table salt. Right now we need to cut our beauties. Needless to say, you must have a sharp knife. The skin of the sturgeon take is not worth it. Growths on the skin can be easily cut with a knife. And to make it easier to remove them, you just need to scald the fish in boiling water.
Feature cutting sturgeon is the removal of visage. Vesiga is a chord that consists of a dense vesicular tissue. Before vesiga was a very valuable commodity. It was thoroughly washed and then dried. Of finely chopped visage was preparing the filling for the pie. Before the revolution the price for a peck of visage reached forty roubles. It would seem that such a valuable product, and it is necessary to remove. The fact is that if fresh sturgeon not to delete the chord, then its meat can be dangerous to humans. And vesiga can be eaten only after thorough cleaning of its internal components. In addition, if the vesiga is not removed, then heat treatment vesiga will swell and it will break, it will turn into unpleasant in appearance, a gelatinous white mass. To remove visage first you need neatly near the head and near the tail make a cut around the chords, but so as not to cut the chord itself. Then take the tail and pull a few times clockwise. Gently pull the tail and gently pulling the vesiga.
Warm up the oven to 180 degrees, place fish on a baking sheet, season with salt and pepper to taste inside and out.
Covered the fish with foil and send in the oven for 15-20 minutes, depending on the size of Your handsome.
Meanwhile, prepare the sauce. Chopped dill and chopped cucumber (fresh, salted or pickled) will mix with natural yoghurt.
Get the fish, coat with the sauce using a silicone brush and place back in the oven for another 15 minutes.
Before feeding (and feeding of sturgeon, I think, is better a little bit cold) to put our handsome platter, decorate fruit, vegetables, herbs.
Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.