Sturgeon long since is considered the most tasty fish. Dishes from it are a fine treat of a holiday table. If you want to surprise and please the guests, prepare this remarkable fish entirely.
It is required to you
- Whole sturgeon
- 100 g of a dry wine;
- lemon;
- greens
- 2 carrots;
- 1 egg;
- 4 potatoes;
- 1 bulb;
- 1 pack of gelatin;
- 300 g of red currant;
- bank of olives;
- 50 g of sour cream.
Instruction
1. The sturgeon baked Accurately draw fish, wash out, salt her outside a little and rub inside. Leave her approximately for 5 minutes. Then once again properly wash out a fish carcass in cold water, dry a towel and let's dry. Now again properly salt a carcass of a sturgeon inside, pepper, add some spices in small amounts. Sprinkle fish juice of a lemon a little and oil her vegetable.
2. Take the form suitable by the size, put in it two layers of a foil and oil. Lay out a carcass of a sturgeon on a foil, add a dry wine, properly seal a foil and put in the warmed oven for 5-7 minutes. Then get a form, accurately open a foil and grease a sturgeon once again with a small amount of vegetable oil. Again put in an oven and continue to bake a dish to full readiness. Get a sturgeon and put him on a beautiful serving dish. Decorate it with thin pieces of a lemon, branches of fresh parsley, mint leaves. Serve fish with juice which was formed when frying.
3. A sturgeon of a farshirovannyysnachal prepare a jellied basis for fish. Lay out greens on a wide dish, cut out from potatoes and boiled carrots of sea horses, starfishes and spread out on a dish between greens. Make jelly according to the instruction and fill in with it a dish. Remove a dish in the fridge for 30 minutes. Now prepare a stuffing for fish. For this purpose grate carrots, cut onions in small cubes, salt a little and extinguish. Boil potatoes in the added some salt water, knead, add flour, crude egg, the cut green onions. Lay out layers - potatoes, stewed carrots with onions, small cut fennel.
4. Clean a sturgeon from an entrails, well wash out, salt inside, enclose a stuffing in fish and sew up a belly with culinary thread. Lay out fish on a baking tray and put in an oven with a temperature of 200 degrees. Bake a sturgeon within 50 minutes. Ready fish after she cools down, lay out on a plate with jellied vegetables and decorate with sour cream, olives and berries of red currant.