Description
Relatives gave us fresh sterlet, never cooked, but had the experience of cooking a sturgeon and I decided to use the same ingredients. The only hard part is cleaning the fish from the scales, it is very difficult fish to clean, but I rinse it with boiling water and then the process went better, but after boiling the skin of fish becomes tender, so wielding the knife should be more careful, and what happens to tear the skin, which I did. So do not judge strictly)
Ingredients
-
Fish
1 piece
-
Onion
1 piece
-
Lemon
1 piece
-
Salt
1 tsp
-
Seasoning
-
Olive oil
2 Tbsp
-
Dill
Cooking
Cleaning and gutting fish
Cut onion into half rings.
Also cut the lemon in half rings
Fish salt and pepper lightly, add seasoning (I used a mixture of Italian herbs: rosemary, Basil, thyme, sage, savory, marjoram, etc.) on both sides and in the belly. Then coat generously with olive oil.
On the tray lay a foil, put lemon, onion, sprigs of dill. Put back the fish. The same ingredients put in her belly and the top.
Wrap in foil and put in a preheated 200 degree oven.
After 40 min. take out and unfold... and enjoy)))
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.