Sturgeon, baked in the oven

Especially will look spectacular baked whole big fish. For such dishes should be chosen not too large sturgeon - no more than 2, 5-3 kg in weight. If its dimensions are greater than this parameter, the dish may not be able - at least due to the fact that propechetsya enough and will not very juicy and tender.

For a start it is necessary to clean the sturgeon. Fortunately for the hosts, the scales on it a little bit. All of it is concentrated in the ridge, with the scales is very large and easy to clean off even the usual fork or knife. It is much harder to cope with sharp spines along the backs of fish. To them it was easier to cut, it should be in front of such manipulations pour boiling water over the carcass.

If the fish is to bake with the head (which is recommended), you definitely need to cut out the gills. Also very carefully to rid sturgeon from the inside. Open the abdomen and pull the guts out of it should be careful not to damage them. In case of contact with the meat content of some of the internal organs can thoroughly spoil the taste of the dish.

Sturgeon baked with head

Ingredients:

4 eggs

sour cream

2 tbsp. tablespoons butter

10 g of nutmeg powder

balsamic vinegar

half a lemon

olive oil

lettuce

cream or mustard sauce green and black olives

How to bake sturgeon head:

1. eviscerated carcass should be well washed, dipped by five seconds in boiling water, then - in the cool water.
2. After that it will be able to easily remove the skin of fishes (which in this case is required). Thus purified sturgeon have to completely rub with salt and leave it for 40 minutes -So far will not juice.
3. At this time is to do the preparation of a suitable sauce. It is necessary to boil the eggs, separate the yolks and grind them, mix with sour cream, softened (but not melted) butter, nutmeg and a little balsamic vinegar.
4. to obtain a homogeneous yellowish mass should pour fish pre belly after putting it down on a baking sheet covered with oiled parchment.
5. Sturgeon also need to sprinkle with lemon juice and olive oil. Bake it should be 190 ° C under about 20-40 minutes (depending on the size of the carcass).
6. When a fish is better to put on a large platter, covered with lettuce leaves and garnish with a mesh of butter or mustard sauce and olives halves (of which should pave the track at the back of the sturgeon).
7. In addition, you can decorate the dish spirals cucumber or radish, cherry tomatoes, lemon slices.

Sturgeon in foil

Ingredients:

20 shrimp

1 lemon

dill

spice

vinegar

vegetable oil

mayonnaise

tomatoes, oranges, bell peppers

As sturgeon baked in foil:

1. In this case, you need to prepare a special marinade. For this we need to pour into any suitable container water to pour a little spice (salt and pepper), fennel stalks, pour the lemon juice and put the shrimp.
2. Boil such broth boil for 7 minutes and then drained. This liquid by adding thereto a small amount of vinegar, must be filled with getting rid of viscera and gills studs sturgeon for several hours.
3. Taking thereafter the carcass of the marinade, pepper and salt the necessary it lubricate any vegetable oil, wrapped in foil and send preheated to 180-190 ° C in the oven for 35-45 minutes as necessary.
4. Serve baked fish thus be previously decorated mesh mayonnaise and other sauce on lettuce leaves and sliced ​​or sliced ​​tomato, orange, peppers, apples, olives.