How to cook sturgeon steaks in the oven. Sturgeon in the oven

11.04.2018

Sturgeon is an amazing fish both in taste and in its composition. Experts call it a real storehouse of vitamins. True gourmets first of all appreciated the taste of sturgeon. In today's article we will discuss cooking sturgeon whole in the oven.

Sturgeon is not a cheap fish, but sometimes you can afford to cook such a dish. Sturgeon is prepared in different ways. Some bake it whole, with or without filling, with various sauces. We suggest you cook the sturgeon in the oven entirely in foil.

Advice! You need to cut the fish carefully, since the sturgeon has a sharp shell. To make it easier to eliminate, first scald the sturgeon with boiling water.

Ingredients:

sturgeon carcass – 1 piece;
salt, mixture of ground peppers;
freshly squeezed lemon juice;
refined olive oil.

Preparation:

First, defrost the sturgeon carcass naturally.
In order not to get hurt on the sharp shell, we will cut the fish with gloves.

Carefully rip open the belly and remove the entrails. Wash the fish thoroughly with running water.
Rub the sturgeon on all sides with coarse salt and leave for five minutes.
Then rinse thoroughly with water again and dry with paper towels.
Rub the sturgeon again with salt and a mixture of ground peppers.
Place the sturgeon on aluminum foil folded in half.
Pour freshly squeezed lemon juice over the fish carcass. Lubricate the back thoroughly with refined olive oil.
Wrap the sturgeon tightly in foil and place in the oven for 35-40 minutes.

After the specified time has passed, carefully unwrap the foil and place the sturgeon in the oven for another 10 minutes.
Fish prepared in this way turns out aromatic and tasty.
Before serving, sturgeon is usually decorated with herbs, sour cream or mayonnaise, Cherry tomatoes, and lemon slices.
The sturgeon fillet turned out juicy and tender.

On a note! Of course, you can add various spices, but professional chefs do not recommend interrupting the pristine taste of sturgeon. In addition to salt and a mixture of ground peppers, you can use thyme, dried garlic and thyme.

Sturgeon stuffed with vegetables will be an exquisite decoration for the festive table. You can safely organize a royal reception. In order not to spoil the sturgeon, and this is very easy to do, follow all the proportions indicated in the recipe.

Ingredients:

sturgeon carcass weighing about 1.5 kg;
premium wheat flour – 2 tables. spoons;
carrots - 1 large root vegetable;
onion – 1 piece;
feather green onions - 1 bunch;
potato tubers - 5 pieces;
chicken egg – 1 piece;
fresh dill – 1 bunch;
salt, mixture of ground peppers;
refined olive oil.

Preparation:

While the sturgeon is defrosting, let's prepare other ingredients. We clean the carrot root and rinse it thoroughly. Grate the carrots on a grater with large perforations.
Wash the green onions and dill, dry them and finely chop them with a knife.
Peel the potato tubers, wash and cut into cubes.
Boil the vegetable until tender.
Drain the water from the boiled potatoes, but not all of it. Leave some liquid.
Using a convenient method, grind the potatoes to a puree consistency.
Add a chicken egg to the prepared puree, add sifted premium wheat flour and chopped green onions.
Mix all ingredients thoroughly.
Cut the peeled onion into small cubes.
Heat refined olive oil in a frying pan.
Add carrots and onions and simmer until done.
It's time to cut up the sturgeon carcass. We cut off the fin parts, clean the gills and entrails.
We wash the sturgeon and dry it with napkins.
Rub the sturgeon inside and out with a mixture of ground peppers and salt.
Let's start stuffing the fish. Place the filling inside the belly in layers.
First comes the mashed potatoes, then distribute the carrot-onion mixture and chopped fresh dill on top.
Line a baking sheet with a sheet of aluminum foil. Place the sturgeon on it and wrap the fish in foil.
We will bake in this form for 25 minutes at a temperature of 200°.
Then carefully unfold the foil and continue to simmer the sturgeon in the oven for another half hour.
Serve the baked sturgeon with your favorite sauce and sprigs of herbs. You can add a few lemon slices for flavor.

Meal for the royal family

Baking a whole sturgeon in the oven is a simple process, but there are some peculiarities. We bring to your attention another unique recipe for making sturgeon. Everyone without exception will be delighted with this dish.

Ingredients:

sturgeon carcass weighing about 1.5 kilograms;
salt, mixture of ground peppers;
lemon – 0.5 pieces;
chicken egg – 4 pieces;
ground nutmeg – 10 g;
sour cream with any percentage of fat content – 2 tablespoons. spoons;
softened butter - 2 tablespoons. spoons;
balsamic vinegar - 1 ½ table. spoons;
refined olive oil – 2 tablespoons. spoons.

Preparation:

We begin to cut up the sturgeon. Of course, the fish needs to be defrosted first.
We immerse the sturgeon in boiling water for literally 5-7 seconds.
Then rinse the fish thoroughly with chilled water.
After this procedure, the skin will be removed without any problems. We remove the fins, gills and remove the entrails.
Once again, wash and dry the sturgeon carcass.
Rub the sturgeon carcass evenly with coarse salt and leave it like that for 40 minutes.
Boil chicken eggs hard. Cool them, peel them and remove the yolks.
Combine boiled egg yolks with sour cream.
Mix vigorously. Add the required amount of balsamic vinegar, as well as ground nutmeg and softened butter to the resulting mixture.
Mix these ingredients until a mass of homogeneous consistency is obtained.
Line a heatproof pan with parchment paper. Grease it with softened butter.
Squeeze the juice out of half a lemon and pour it over the sturgeon carcass.
Lubricate the sturgeon evenly with the prepared sauce and refined olive oil.
We will bake the sturgeon for only 25-30 minutes at a temperature of 190°.
An exquisite dish needs to be served in a special way, so we add herbs and fresh vegetables.

Sturgeon is truly a royal fish. White, tender meat, complete absence of bones, indescribable taste and aroma make it a delicacy. This fish can be boiled, stewed, fried. But if you want to preserve the beneficial properties of sturgeon as much as possible, it is best to bake it.

Its meat is dense, quite fatty and does not dry out in the oven. You can cook the fish by cutting it into portions. The whole carcass, decorated with jellied vegetables and cranberries, will look very impressive on the holiday table. Here we will look at how and how much to bake sturgeon, and also reveal some secrets of cutting this delicious fish.

At first glance, this inhabitant of the Caspian Sea looks threatening and unapproachable. Huge sharp spikes can cut any mittens. Let's not panic. Rub the carcass with salt, and after five minutes scald it with boiling water. Now let's touch the thorns. If they do not crawl from the back, then the scalding operation should be repeated. So what's on our agenda? Whole baked involves first gutting the carcass. After we have removed the insides, rub the fish outside and inside with spices and salt, three tablespoons of sour cream and juice squeezed from half a lemon.

Cut the other half of the citrus into slices. Place the fish on foil and decorate with lemon slices on top. We wrap the aluminum sheets in an envelope so that the juice released during heat treatment does not escape anywhere. Bake the sturgeon in an oven preheated to 180 degrees for about 20 minutes. After that, take out the baking sheet and unfold the foil on top. Grease the fish with butter and bake for another 10-15 minutes. This beauty is served with mustard sauce, sprinkled with chopped dill and parsley.

Here's another recipe. Here we cut the sturgeon carcass into portions and remove the cartilage. Salt them, sprinkle them and place them in a frying pan, which you can later put in the oven. For 600 g of sturgeon we only need two spoons of sour cream. We lubricate the sides of our fish with it. We also put 50 g of butter among the pieces and pour in half a glass of water. We bake the sturgeon in the oven for about half an hour, as in the previous recipe, at 180 C. We must not forget to water the fish with the released juice from time to time.

Main dish and side dish in one package! This valuable fish can be baked with vegetables and potatoes. But first we fillet the sturgeon carcass. Salt and pepper the meat, cleared of skin and cartilage. If the fillet turns out to be 500-600 g, a kilogram of potatoes will be enough. We clean it and cut it into slices. Grease the bottom and walls of the mold with butter. Place half of the potatoes. We also season with spices and salt. We put sturgeon on it. Cut five tomatoes into circles. Place them on top of the fish. Cover with the remaining potatoes. Pour plenty of mayonnaise over everything and sprinkle with grated cheese. Bake the sturgeon in the oven for thirty-five minutes at 180 C.

For originality, you can stuff fish. Rub it with mayonnaise, and inside put a few slices of lemon, chopped dill and parsley, a peppercorn, and spices to taste. We fasten the edges of the abdomen with toothpicks. Grease a baking sheet with sunflower oil and sprinkle with onion rings (about half a kilo). We place the fish on this “bed”. We also grease the top with oil so that it does not dry out. Bake the sturgeon in the oven for 20 minutes. After this, salt the onion and grease the fish with butter. We send it to bake for another quarter of an hour.

To celebrate the New Year beautifully and brightly, the holiday menu is thought out in advance, and a special place is given to fish on the table. You can make a variety of dishes from it, but sturgeon baked whole is especially tasty. This option is often also called royal, and the appearance of the appetizing snack corresponds to this. You can see this for yourself just by looking at the photo. However, the taste qualities of this luxurious delicacy are beyond praise. Try to prepare this exquisite and spectacular dish and be prepared for the fact that your guests will remember this culinary masterpiece for a long time!

Cooking time - 1 hour.

Number of servings – 6.

Ingredients

To decorate your holiday table with a luxurious fish appetizer, you will need to prepare a fairly extensive list of ingredients. After all, fish is complemented with a variety of products that emphasize and reveal its true taste. Since we don’t celebrate New Year every day, it’s quite possible to afford such a fantastic luxury one day. So these are the components:

sturgeon – 1 piece;
butter – 2 tbsp. l.;
lemon – 1 pc.;
olive oil – 2 tbsp. l.;
ground nutmeg – 10 g;
vegetables, berries and fruits - for decoration;
salt and pepper - to taste.

Note! The recipe indicates the amount of ingredients that go into 1 kg of fish. As for vegetables, you can take cucumbers, lettuce, sweet bell peppers and all kinds of greens. All this will be useful for decorating the finished dish.

How to cook sturgeon in the oven

The luxurious sturgeon baked in the oven is not quickly prepared for the New Year's table. You will, of course, have to tinker. But the result definitely deserves it, and you definitely won’t regret the time spent. After all, sturgeon turns out to be tender, aromatic, juicy, and extremely tasty. Despite the fact that all fish are good and healthy in some way, it was not without reason that this particular variety often ended up on the imperial and royal menus. Why not feel like a real king on this holiday?

So, if you decide to make the whole sturgeon in the oven, first of all deal with the fish itself. The carcass will need to be thoroughly rinsed by placing it directly in the sink. Let running water wash away everything unnecessary.

On a note! When cutting this fish, you should definitely use gloves to avoid injuring your hands.

Then the sturgeon will need to be transferred to a cutting surface. The carcass will need to be cleaned of scales. It is recommended to do this in the direction opposite to the location of the scales. The knife should be moved from the tail to the head of the fish. You will also need to be sure to cut the sturgeon’s belly and remove all the giblets from the inside of the carcass. The peritoneum itself will need to be thoroughly cleaned and rinsed several times. It is very important to do this! Otherwise, the fish flesh may become very bitter. The gills should also be removed.

Next, you must definitely remove the vizig, which is located in the ridge. If this is not done, then during the baking process the sturgeon will simply “tear”, which will ruin the appearance of the fish. To do this, you will definitely need to cut the head a little.

Then you will need to cut the carcass near the tail. In this case, a light flagellum will be visible. This is viziga. You just need to pull it out completely. It is very important to do this whole without breaking it.

The next stage of preparation is preparing the sturgeon itself. It is best to twist the carcass into a ring and cut into portions. The top of the fish should be salted to taste and seasoned with spices. It is also very important to sprinkle sturgeon with lemon juice before baking in the oven. This will give the fish pulp a particularly rich taste and expressiveness. Even at this stage, the carcass must be poured with olive oil.

Note! It is optimal to sprinkle the sturgeon with black pepper and ground nutmeg.

Next you will need to take a baking sheet. Foil is laid out on it, which is best generously greased with butter - this will definitely not spoil the taste of sturgeon baked in the oven. Using foil you need to adjust the shape of the fish preparation. It is also recommended to cover each cut piece of fish with food foil. The top of the workpiece must also be covered with it, after which the sturgeon is baked in the oven for 20 minutes at a temperature of 220 degrees. After the specified amount of time, the foil is opened slightly and the fish is placed in the hot oven for another 10 minutes.

The most interesting thing remains - the process of decorating the finished dish. It is recommended to place sturgeon on lettuce leaves. On top it can be decorated with berries and fruit slices. Vegetables, for example, carved figures of boiled carrots, will fit perfectly into a luxurious culinary composition. You can also decorate the fish with a mayonnaise mesh.

As you can see, making sturgeon in the oven for the holiday is not so difficult.

Video recipes

To make sturgeon in the oven even easier, you should check out the video recipes:

Step-by-step recipe for sturgeon in the oven in pieces with photo.
National cuisine: home kitchen
Type of dish: Hot dishes, Whole dishes
Recipe difficulty: An easy recipe

Preparation time: 16 minutes
Cooking time: 1 hour 20 minutes
Number of servings: 4 servings
Calorie Amount: 169 kilocalories
Occasion: For lunch

Do you want to make an incredibly delicious dish for lunch, dinner or a holiday table? I offer you a recipe for cooking sturgeon in the oven in pieces with delicious potatoes and a delicate cheese crust.
This option for making sturgeon in the oven in pieces can be prepared either with a side dish (not only potatoes, but also other vegetables to taste) or without it. The fish turns out very tender and literally melts in your mouth. An appetizing and quite filling dish for the whole family.
Number of servings: 4-6
Ingredients for 4 servings
Sturgeon - 1 piece
Onion - 1-2 pieces
Vegetable oil - 1 tbsp. spoon
Cheese - 150 Grams
Lemon juice - 2 tbsp. spoons
Salt - To taste
Pepper - To taste
Potatoes - 4-5 pieces (optional)
Mayonnaise - 2 tbsp. spoons (or sour cream)
Greens - 1 Pinch

Step by step
Wash the fish, remove the entrails. To make it easier to remove the skin, pour boiling water over the fish or hold it under running very hot water. Remove the head.
Cut the cleaned carcass into medium pieces.
Add a little salt, pepper and sprinkle with lemon juice. If desired, you can use pieces of aromatic herbs or other favorite spices in the recipe for preparing sturgeon in the oven.
After the fish is thoroughly mixed, it should stand for 15-25 minutes in the refrigerator and soak.
At the same time, you can prepare a baking dish and pour vegetable oil into the bottom.
Peel the onion and cut it into fairly large rings.
Place them on the bottom of the mold. You can add a little salt on top.
Peel the potatoes (which are used in this simple recipe for sturgeon in the oven) peel, wash and cut into slices. Salt, add a little mayonnaise and a pinch of herbs. Place potatoes on onions.
And distribute the fish pieces on top. You can divide the ingredients in half and make 4 layers, alternating potatoes and sturgeon.
Grate the cheese on a medium grater and sprinkle on the dish. Place in a preheated oven.
Sturgeon in the oven in pieces at home is baked for about 1 hour at medium temperature. Very nourishing, tasty and incredibly beautiful.

Sturgeon is an excellent fish option for any dish. This luxurious specimen of red rocks is very useful - you could use it to check the periodic table in places! If you don’t have problems with the gastrointestinal tract, if you don’t count every gram so that it doesn’t get deposited on your waist, sturgeon in the oven in foil is a win-win option. No matter what kind of meal we are talking about, this dish will always be welcome.

What else is nice about this delicacy, besides a set of useful things? Firstly, it prepares very quickly. Especially in the version we chose today, that is, baked. Secondly, this valuable fish is very tasty - even just slightly salted. Well, the beauty is indescribable: one look at this work of art, and you and everyone for whom you prepare this dish will be captivated forever!

If you didn’t buy ready-made steaks in the store, you will have to make an effort to cut the carcass. It is advisable to freeze it if it is not only caught fish. Then, after pouring boiling water over it, remove the mucus and remove the hard thorns. Attention - do not prick yourself about them!
We need to cut the fish into pieces. Then rinse the steaks again with cold water. Then it is important to prepare the mixture with which we will season the fish, sending it to the oven. By the way, about the stove - it must be lit and heated to two hundred degrees. It is advisable to make it in advance so that you can immediately start preparing the fish and side dish.
A variety of ingredients can be added to the mixture. There are, of course, kits for cooking fish. But there is nothing better than our imagination. Any Italian herbs? Great. Do you have mint? Fabulous. Look for peppers - a variety of different ones, ground. Chili will also show itself perfectly – just a little bit. That's all. After all, fish don’t really like spices. Let's put it all together.
Next, lightly salt the fish. Although you can do without such a process, because any spices will cope with the task of salt. So, let's rub the fish pieces with our explosive mixture. After slightly greasing the fish with oil, sprinkling it with a few drops of lemon juice, garnishing with sprigs of rosemary, carefully wrap the pieces in foil. Place in a baking dish, which we place in the oven on a wire rack.
Along with the fish, we will also send vegetables for a side dish. We have potatoes, onions and peppers. Let's clean it all up. Cut into slices (preferably larger ones, because the steak is large). And, lightly brushing it all with spices and olive oil, adding bay leaves, put it in a mold. You could cook everything in foil with the fish, but it’s better to do everything separately. You can also steam it.
We don’t even look into the oven! How do you know when a dish is ready? Easily! By the aromas that will gradually fill your home. The smell of cooked fish is always noticeable. Well, if you still go by the clock, then don’t take it all out for half an hour or an hour (it all depends on the oven). But don't dry out the fish!