The sturgeon not for nothing long since is honored gourmets. Meat its gentle, nutritive, without bones, and caviar – the real delicacy. Dishes from this fish at the correct preparation turn out not only useful, but also very tasty especially as sturgeon it is possible to fry, extinguish, cook, bake in an oven and on naked flame, every time surprising the family and guests with new unusual options of treats.
It is required to you
- - sturgeon;
- - olive and desi;
- - salt and spices;
- - lemon;
- - white dry wine;
- - rice or булгур;
- - fresh fillet of red fish;
- - onions;
- - cream;
- - potatoes;
- - vodka;
- - tomato;
- - fresh green onions and fennel.
Instruction
1. Preparation subtleties осетраСегодня the sturgeon is grown up in special nurseries as industrial fishing of this fish is forbidden long ago. The average weight of a full-grown specimen can vary from 15 to 30 kg, however offer carcasses from 3 kg for sale. It is considered if the sturgeon weighs less, the taste at him will be worse. The large fish, and here will be suitable for preparation of steaks, cutlets, a shish kebab if it is necessary to bake her entirely, no more than 4 kg are better to choose a carcass – then it propechtsya well and it will be easier to prepare it. Naturally, when choosing a sturgeon it is worth paying attention to its appearance and a smell – the last shouldn't be rotten or sour, meat of a fresh fish always pinkish-gray, without spots. Help to choose good fish also gills – gray will help or greenish obviously demonstrate long-term storage therefore it is better to refuse purchase of such carcass.
2. Before starting cooking, the sturgeon needs to be prepared correctly. Steaks it is rather simple to wash up a baking plate flowing water and to dry, and here the whole big fish needs to be cut. Before it put a carcass in the freezer for half an hour that it was a little frozen – thus it will be much simpler to work with it. The sturgeon, unlike other types, doesn't demand purification of scales and removal of leather therefore at once knife a carcass sharp along a paunch from the head to an anal fin. Carefully get all entrails, trying not to injure a gall bladder. If in a paunch there is a caviar, don't throw out it, it is the real delicacy. The head and a tail if other isn't provided by the recipe, can also be cut off then to cook from them tasty fish soup.
3. One more crucial moment in preparation of a carcass of a sturgeon – removal of a viziga, the so-called back vein passing through a vertebral cartilage of this fish. It is considered that it emits poison. To get a viziga, make longitudinal cuts along a tail and the head to a vertebral cartilage, crack the last and carefully extend a white vein which will be visible in the place of a break. If you are going to chop a carcass on steaks, it will be to make as easy as shelling pears. After that take gills, cut off fins and wash a big fish in cool water, having well rubbed a clean rag skin.
4. Tselikomrazdelanny in the way described above a carcass of a sturgeon rub preparation of a sturgeon with salt and spices inside and outside. As the last the black sprinkling pepper, bay leaf, rosemary or an oregano, a thyme and a saffron will approach. Leave for about 30 minutes at the room temperature, then shift in a fire-resistant dish of the suitable size, previously having oiled it olive, or on the baking tray laid by a foil. Water with juice of the whole lemon and put in the oven warmed up to 180 wasps for 50 minutes. Give to a table entirely with the lemon cut on segments and fresh chopped greens. As a garnish boiled rice, the fresh and baked vegetables, mashed potatoes, an asparagus will approach.
5. The sturgeon can and be stuffed. For this purpose to a pripustita on a desi of 200-300 g of the fillet of a salmon or salmon with onions which are previously small cut mix with a glass of in advance boiled rice or a bulgur, a large number of favourite greens, salt and pepper to taste. Salt the prepared carcass of a sturgeon inside and outside, fill with the prepared mix, accurately fasten edges of a paunch with culinary threads or toothpicks. Shift in the fire-resistant dish laid by a foil strew with a black pepper, water 100 ml of white dry wine and juice of a lemon. Bake within 40-50 minutes at a temperature of 200 wasps.
6. A sturgeon in a creamy sousezarane cut the prepared steaks of a sturgeon on two parts and fry everyone on a desi within 2 minutes from each party. Fire has to be big that the crust managed "be taken". Shift in a dish for roasting of the suitable size with high boards, salt to taste, strew with Provence herbs. Part cream in water in a proportion 1:1 and fill in with them fish. On 1 piece there have to be not less than 100 ml of liquid. Remove everything in the oven warmed up to 200 wasps for 15-20 minutes.
7. Pieces of a sturgeon in creamy sauce can be prepared also on a plate. When they are roasted in a frying pan, shift them in a stewpan, add some spice and a grass, pour in 100 ml of white dry wine, and in a few minutes – cream. When everything begins to boil, cover a stewpan and you weary on slow fire about 10 minutes. Give to a table with boiled potatoes and fresh fennel.
8. Fish soup from the osetrena less tasty such fish dish will be also rich fish soup. The head and a tail which remained later cutting of a carcass will be suitable for its preparation, at will it is possible to add also a little meat of a sturgeon. Properly wash fish parts, without having forgotten to remove gills. Put them in a pan together with one cleaned bulb, fill in with cold water and bring to the boil on strong fire. When water begins to begin to boil, carefully remove all foam, otherwise broth will turn out hazy, and fish soup will leave less tasty. Reduce fire, you cook a baking plate a cover of 15 minutes, then lay out fish on a plate, you will throw out onions, and filter broth and again bring to the boil. Throw at him potatoes peeled and cut largely. You cook until ready. In several minutes up to the end salt fish soup, add a black pepper of a coarse grinding, 5 peas of allspice, bay leaf, 1 tomato with a crosswise cut. Pour in 50 ml of good vodka. Once again scum and switch off fire. Put a large number of the cut green onions and fresh fennel in fish soup, cover and let's a dish infuse minutes 10. Meanwhile spread out in advance boiled fillet of a sturgeon cleaned from bones on plates. Pour fish soup and give to a table with black bread. Naturally, fish soup will turn out more tasty if to make it in a cauldron on naked flame.