Recipe for baking sturgeon in the oven. Sturgeon baked in the oven

The ideal option for a hearty, healthy dinner or a royal feast is baked sturgeon in the oven. This fish contains a large amount of substances valuable for the human body. Sturgeon can be prepared in any way, but only baking allows you to preserve the maximum useful elements in the fish. In addition, the tender meat is quite fatty, so it does not dry out in the oven.

Secrets of cooking fish

For cooking, it is better to use fresh or chilled fish. If the sturgeon was sold frozen, you should carefully examine it: the carcass should have an even color, dark brown gills, a moderate amount of mucus, and a normal fishy smell.
Before baking, the sturgeon is washed, cleaned, and the entrails are removed. To cope with the hard scales of the fish, the carcass is first doused with boiling water. The vizig (chord, dorsal cord) is removed through a circular incision at the base of the tail.
If the whole sturgeon is cooked in the oven, the head and tail are not removed, only the gills and fins are cut out.
You can mask the peculiar smell of fish by rubbing it with a mixture of dry parsley, thyme and black pepper.
In order for the sturgeon meat to be cooked tasty, baked and not dry, you should use a carcass weighing up to 3 kg.
How long should I bake fish? Cooking time depends on the size of the sturgeon: a small carcass will bake in 25–30 minutes, a large carcass in 45–60 minutes.
Sturgeon is delicious on its own, so there is no need to overuse spices. It is enough to season the baked dish with black pepper, garlic, lemon juice, thyme, thyme, and fresh herbs.

Roasting whole sturgeon

Whole baked sturgeon in the oven This recipe will work even for a novice cook.

For 4-5 servings you will need the following ingredients:

2 kg sturgeon;
1 lemon;
80 g low-fat mayonnaise;
50 g of greens: parsley, onion, dill;
50 ml olive oil;
salt and spices to taste.

Step by step recipe.

Gutted and washed fish are rubbed with salt and spices.
The greens are finely chopped and mixed with mayonnaise.
Sturgeon is stuffed with the resulting mixture; the abdominal walls are connected with toothpicks.
The fish is transferred to a sheet of foil with its back facing up.
Shallow transverse cuts are made along the sturgeon's spine. Insert halves of lemon slices into the resulting holes.
The fish is poured with oil and juice from the remaining lemon, then carefully wrapped in foil.
The sturgeon is placed in a preheated oven at 200°C for 30 minutes.
The finished fish is removed from the foil and transferred to a flat plate.

Sturgeon cooked whole in the oven looks appropriate on a holiday table

Stuffed fish recipe

This delicacy symbolizes the wealth and generosity of the family. Any red fish can be used as a filling, and sturgeon can be replaced with sterlet.

Ingredients required for 4 servings:

1 small sturgeon (up to 1 kg);
250 g salmon fillet;
1 onion;
1 carrot;
1 raw egg;
salt and seasonings to taste;
oil for frying.

Cooking steps.

Chop carrots and onions and sauté in oil until soft.
The salmon is cut into wide slices and sprinkled with spices.
Mix fried vegetables, egg and salmon.
The sturgeon is cleaned and washed. Several shallow cuts are made in the pulp. The carcass is salted and seasoned.
Fish and vegetable filling is evenly laid out inside the sturgeon.
Both parts of the fish are connected with small skewers.
The sturgeon is placed on a baking sheet with foil and cooked at 160°C for 50 minutes.

Stuffed sturgeon is served cold, cut into portions and garnished with olives and lemon.

Sturgeon pieces

Tender sturgeon steaks covered with a delicious cheese crust are a very tasty and satisfying dish for your everyday diet and holiday menu.

List of products for 4-6 servings:

1 medium sturgeon;
2 onions;
150 g Dutch cheese;
half a lemon;
20 ml vegetable oil;
40 g light sour cream;
salt and ground black pepper.

How to cook sturgeon in the oven in pieces?

The belly of the sturgeon is cleaned, the skin and scales are removed, and the head and tail are cut off.
The carcass is cut into medium pieces.
The chopped fish is salted, peppered, and sprinkled with freshly squeezed lemon juice. In this form, the sturgeon is left to marinate in the refrigerator for 25 minutes.
The baking dish is greased with oil.
The peeled onion is cut into large rings and laid out on the bottom of the mold. Add a little salt.
Pieces of fish are evenly distributed on top. Each is smeared with sour cream and sprinkled with grated cheese.
The dish is heated to 190°C for 35 minutes.

Sturgeon cooked in the oven in pieces, served hot, sprinkled with chopped herbs

Sturgeon “royally”

The secret lies not only in the taste of the sturgeon, but also in the correct presentation: a large number of various ingredients are used for decoration.
For 6–8 servings you will need:

2.5 g sturgeon carcass;
600 g fresh champignons;
2 carrots;
2 onions;
1 lemon;
120 ml olive oil;
100 ml cream 20% fat;
salt;
3 g dried coriander.

For registration:

fresh vegetables: radishes, cherry tomatoes, cucumbers;
boiled crayfish;
lemon;
cranberries;
olives;
lettuce leaves;
fresh parsley.

Cooking stages.

The champignons are coarsely chopped and fried in oil until the liquid has completely evaporated.
Add chopped onions to the browned mushrooms, and after 2 minutes, grated carrots.
The contents of the pan are salted, peppered and cooked for 5 minutes. At the end, add cream and mix.
Lemon is cut into half rings.
The sturgeon is cleaned, gutted and washed. The head and tail are not cut off.
Several cuts are made inside the carcass and lemon slices are inserted into them.
The fish is stuffed with mushroom filling and seasoned with coriander. The abdomen is “sutured up” with toothpicks.
The stuffed sturgeon is wrapped in 2 layers of foil and cooked in the oven at 180°C for 30 minutes. Then unfold the foil and bake the fish until browned (about 15 minutes).

Sturgeon “royally” is served on a beautiful tray, garnished with fresh vegetables, herbs, berries, olives, and crayfish

Sturgeon in vegetables

Fish prepared this way turns out tasty and very juicy. The sturgeon recipe can be changed at will by adding new vegetables.

Ingredients for 5 servings:

500 g sturgeon (fillet);
500 g potatoes;
4 onions;
2 carrots;
1 bell pepper;
200 ml tomato juice;
salt;
seasonings to taste;
vegetable oil.

Cooking steps.

The fillet is cut into pieces, sprinkled with salt and spices and left for 30 minutes.
The potatoes are cut into medium-thick slices and boiled for 10 minutes.
Onions are cut into half rings, peppers and carrots into strips. Vegetables are fried in oil until golden.
Place half of the boiled potatoes on a baking sheet and salt.
Pieces of sturgeon are placed on top.
Next add fried vegetables and leftover potatoes.
The contents of the baking sheet are poured with tomato juice.
The dish is baked at 220°C for 40 minutes.

Thanks to its appearance and taste, the appetizing sturgeon appetizer is a real culinary masterpiece. A selection of recipes will help you quickly and satisfyingly feed your family and surprise your guests.

Sturgeon baked in the oven is a delicious fish delicacy! Sturgeon is a rare fish, the meat of which is rightfully considered especially exquisite. Many species of sturgeon are listed in the Red Book. In the past, dishes made from this fish were served only on holidays in rich and noble families. The healthiest sturgeon dishes are prepared in the oven; they are suitable for a healthy and dietary diet.

How is sturgeon useful?

Proteins and fats are easily absorbed by the body
A source of minerals, such as potassium, phosphorus, sodium, iron, vitamins B, C, PP.
When consumed, the level of cholesterol in the blood decreases, this is the prevention of heart attack.
Iodine normalizes the functioning of the endocrine system.
Fluoride strengthens bones.

Sturgeon, baked: recipes

Try cooking delicious sturgeon dishes. For a festive table, there is no need to cut off the head of the carcass; a beautifully decorated whole fish on a platter looks noble.

This recipe suggests baking sturgeon in the oven in foil.

Compound:

Sturgeon - 1 pc.
Mayonnaise - 50 g
Mustard - 10 g
Fresh herbs - 30 g
Baking foil
Spices (black and allspice, nutmeg, rosemary, oregano, bay) and salt - to taste
To decorate the dish - lemon, cucumber, tomato, herbs.

Preparation:

We take unpeeled, ungutted fish, wash it under running water, treat it with salt, and rinse.
To clean the sturgeon, you need to pour boiling water over it; to do this, put the carcass in a colander and scald it twice with boiling water.
We clean the scales, gut them, wash them. There is no need to remove cartilage or cut off fins.
Mix dry spices with salt, rub the fish with them, then grease the inside and outside with mayonnaise mixed with mustard (before greasing, taste it, the sauce should not be bitter). Instead of mayonnaise, you can use sour cream. Inside the carcass we put lemon slices, fresh parsley and dill, laurel, and a sprig of rosemary. We fasten the abdomen with toothpicks.
Line a baking tray with foil, place the fish on it in a semicircle, grease with oil, sprinkle with lemon, pepper and salt if desired. Cover the top with foil and place in the oven, heated to 180 degrees. Cooking time 15 - 20 minutes.
After 15 minutes, take the baking sheet with the sturgeon out of the oven, remove the top layer of foil, pour over the juice that has come out of the fish, and grease with a piece of butter. Place back in the oven for 5 minutes without the top layer of foil to brown the dish.
At this time, chop vegetables to decorate the dish. You can use the tips for decorating using the carving technique. Place lettuce leaves, vegetables and prepared sturgeon baked in the oven on a dish. On top you can decorate the fish with a pattern drawn with sauce from a culinary syringe.
Potatoes are an excellent side dish for this dish.
For this recipe, you can use not just mayonnaise for grating, but prepare a special sauce, for this you will need 2 boiled yolks, 3 tbsp. sour cream, 20 g butter, nutmeg, balsamic vinegar to taste.

Read also:

Not only can sturgeon be cooked whole; there are many recipes for fish fillets. Sturgeon casserole with a cheese crust is especially tasty.

Compound:

Sturgeon fillet - 500 g (half a fish);
Potatoes - 300 g (pcs.)
Onions - 3 heads
Cheese - 200 g
Parsley - 30 g
Lemon juice - 0.5 tsp.
Mayonnaise
Salt pepper
Vegetable oil

Preparation:

We clean the fish as in the previous recipe, pour boiling water over it to remove the skin. If you do not need to completely remove the fins and cartilage when baking, then to cook sturgeon fillet in the oven you need to remove all excess.
Cut the fillet into slices, marinate for a few minutes in lemon juice and spices - 20 minutes will be enough.
Cut 2 onions into rings and one into slices. Peel the potatoes and cut them into thin rings. For cooking, it is important that the slices are thin. Grate the cheese and chop the parsley.
Mix potatoes, parsley and mayonnaise, salt and pepper in a separate bowl.
Grease a baking sheet with vegetable oil, place onion rings on the bottom, then half of the potatoes, put fish on top, pour in the juice that was released during marinating. Cover with the remaining potatoes, add grated cheese and pepper.
Bake in the oven for 1 hour at 180 degrees. The finished casserole should be golden brown. It is recommended to serve it with fresh vegetables.

To prepare this dish, it is best to use only fresh sturgeon. There should be no cuts or bruises on it. If you don’t have the opportunity to buy fresh fish, then take frozen fish. But it is important to defrost it in the fresh air.

Necessary ingredients for cooking

To bake sturgeon in the oven in the best traditions of Russian cuisine, you need to prepare the following set of ingredients:
- sour cream – 200 g;
- butter – 20 g;
- fresh sturgeon – 1 pc.;
- lemon – ½ part;
- olive oil – 10 ml;
- chicken eggs – 4 pcs.;
- table vinegar – 2 tbsp. l.;
- corn flour – 100 g;
- vegetable oil – 10 ml;
- nutmeg (ground) – 10 g;
- pepper and salt - to taste.

The process of cooking sturgeon in the oven

You need to start preparing this dish by cutting up the fish. This must be done exclusively with gloves so as not to injure your hands. First, rinse the sturgeon under running water, then place it on a cutting board and scrape off the mucus from it with a sharp knife, starting from the tail and moving towards the head. Then remove the gills, cut the abdomen and remove the giblets. Then rinse the fish again, paying special attention to the peritoneum.

Take a large saucepan, fill it to the handles with water and bring to a boil. Lower the sturgeon there for literally 2-3 seconds, holding it by the tail. Then immediately pour cold water over the fish. Then skin it, remove the fins on the sides, belly and back. Rub the prepared sturgeon thoroughly with pepper and salt. Transfer it to a container and leave to marinate for 50-60 minutes at room temperature. During this time, the fish will have time to give juice.

Start preparing the sturgeon sauce. Hard boil the eggs, cool, peel and separate the yolk. Mash it thoroughly with a fork and transfer to a bowl. Add sour cream, melted butter, table vinegar and nutmeg there. Mix everything thoroughly to obtain a homogeneous consistency. Please note that you can use rosemary vinegar instead of table vinegar. It will make the fish meat more tender.

Preheat the oven to 190 degrees. Grease a baking sheet with vegetable oil, line it with parchment paper, and place the prepared sturgeon on it. Pour the sauce over the fish and sprinkle with cornmeal. Then take half a lemon and squeeze the juice out of it. Drizzle it over the fish and then pour olive oil over it. Send everything to bake for 20 minutes.

Carefully transfer the finished sturgeon to a plate using wide spatulas. You can decorate the fish with fresh vegetables or sprigs of herbs. It is served with a side dish, which can be boiled potatoes, buckwheat or rice.

Sturgeon is truly a royal fish. Unfortunately, for some reason we see it less and less on our tables. Although not everything is so bad and in some hypermarkets you can buy sturgeon relatively inexpensively, which is what we did. We were planning a small one and really wanted to please our loved ones with a delicious fish dish. After some thought, I decided to cook sturgeon baked in the oven pieces in foil.

Sturgeon has an excellent taste, and is valued by chefs for its waste-free nature. Everything goes into action, the meat, the head, the squeak, and the cartilage. Various dishes are prepared from them. Meat, and steamed, cooked from it and, as well. And what a beautiful thing it turns out to be. Mmmmmm...

However, in my opinion, sturgeon is best baked in the oven in foil. It is in this way that its taste will be revealed most fully, and everything will be preserved as much as possible. Try different cooking options and I'm sure you will agree with me.

I must say a few words about the dietary value of sturgeon. It contains only 163 kcal per 100 g of meat. Proteins and fats from sturgeon meat are easily absorbed by the body. It contains a high content of iron, fluorine, and iodine. Contained microelements help reduce cholesterol levels. This sturgeon is so useful.

Preparation

For baking, it is best to take approximately 1.5-2 kg in weight. First, wash the fish under running, cool water, then put it in salted water for 10-15 minutes to remove the unpleasant taste of mud. Then we gut the fish, not forgetting to remove the gills. Rinse with water again.

Now we need to clean it of scales, but since this is very difficult to do, the fish is covered with prickly plates, we will do this with boiling water. Place the sturgeon in a dish and pour boiling water over it for a few seconds. In principle, you can simply put it in boiling water for 3-4 seconds if you have a basin of the appropriate size. Armed with a knife, we carefully remove the large spiny plates from the ridge and sides, then we clean off the small spines and at the end of all the preliminary steps, we rinse the sturgeon with water.

I will be making a delicious dish, Sturgeon baked in the oven in pieces, so I will immediately separate the head and tail and take out the vizier. By the way, it is more convenient to pull it out from the tail side. Having cut a little, but not completely, we expose the vizig, lift the fish by the tail and slowly pull it out. Separate the fins and remove the skin. It comes off easily after we scald it. The head, tail, vizig, fins and skin, all this will go to the ear, so do not throw it away under any circumstances.

I cut the sturgeon carcass 2-3 cm thick, sprinkled it with salt and my favorite seasonings and set it aside to marinate. While the fish is marinating, let's prepare a sauce for it.

We peel the shells and separate the yolks from the whites. We only need the yolks, grind them and add sour cream. Stir a little more, adding grated nutmeg, balsamic or rosemary vinegar. This is exactly the sauce we will be pouring over our fish.

Grease a baking sheet and place the fish in it. Pour sauce over the top of the sturgeon, it will give the fish juiciness and prevent it from turning into crackers, and then lightly sprinkle with lemon. Do not overdo it with lemon; the taste of sturgeon should not be sour. Cover the baking sheet with foil and place in a preheated oven for twenty minutes. So, time has passed, remove the foil and put the pan back in the oven for another twenty minutes so that the sturgeon browns.

I decorated the finished dish with vegetables and lemon. Then she served the sturgeon baked in the oven with the same dish. It turned out beautiful, tasty, unusual. Both my family and guests were delighted. Be sure to try it, this is truly a royal dish. Bon appetit!

Ingredients

1.5-2 kg – fresh sturgeon;
5 pcs – hard-boiled eggs;
3 tablespoons - sour cream;
1 teaspoon – grated nutmeg;
1 teaspoon – balsamic or rosemary vinegar;
1 piece – lemon;
Salt, spices - to taste.