Fish of family sturgeon (a sturgeon, a sterlet, a beluga, a starred sturgeon) is especially appreciated since ancient times. The sturgeon is called the tsar fish for the considerable sizes, a firm flesh, aroma and excellent gustatory qualities. Plus to everything sturgeon – a valuable source of protein and vitamins. Sturgeon dishes are always decoration of any table. Quickly and tasty even the inexperienced hostess will easily manage to make sturgeon royally.
It is required to you
- - fillet of a sturgeon – 0.5 kg - 1 kg
- - white dry wine – one glass
- - a desi – 50 g
- - a lemon – 1 piece.
- - lettuce leaves
- - salt – to taste
Instruction
1. Wash with cold water of fillet of sturgeon, cut large pieces, lay out in a deep frying pan.
2. Fill in sturgeon with white dry wine (semisweet and sweet wines won't approach!). Then on pieces lay out largely cut lemon slices. Put a piece of a desi in a frying pan.
3. Close a cover. Bring to the boil, reduce fire to a minimum and leave to potomitsya about 15 minutes. At the same time the cover can't be opened!
4. Wash out lettuce leaves and dry a towel or having spread out on a big plate.
5. At once spread ready sturgeon on plates together with a lemon and lettuce leaves. Water with sauce in which sturgeon was cooked. If it is necessary, add salt to taste, but at first by all means try without salt – very tasty!
6. Ideal addition to sturgeon royally – a glass of white dry wine. Pleasant royal meal!