How to cook a sterlet?
Today we will cook the royal fish - sterlet. We will talk about how to cook sterlet with health benefits. This fish is quite useful, contains important trace elements: zinc, chrome; polyunsaturated fatty acids, which are simply necessary for the human body. The desire to preserve the whole benefit of this fish prompted us to choose these recipes for the preparation of sterlet. Moreover, the recipes are suitable for beginners, since it is very easy to prepare a sterlet in the oven, because you do not have to stand by the stove and be afraid that something will burn.
Sterlet baked in foil
It is necessary:
- sterlet about a kilogram,
- salt pepper,
- olive oil,
- parsley dill,
- spices at will (rosemary, basil, thyme, thyme, sage, etc.).
- First you need to clean the fish and gut it. Since the sterlet scales are quite stiff, there is a convenient way to clean it. We put the fish in the pan and we pour the boiling water several times. As a rule, after this, the scales will depart well.
- We cut onions and lemon by semirings.
- Fish salt, pepper and rub the rest of the spices. Then cover with olive oil.
- On the baking sheet we put the foil with a stock toall the fish could be wrapped around the edges. On the foil lay out a path of lemons, on top - onions and greens (twigs of parsley, dill). The path should be about as long and wide as a fish.
- The abdomen of sterlet can also be stuffed with onion and lemon, lay the fish on the path on foil, and also lay lemon and onion slices on top). Tightly wrap the sterlet in foil.
- Bake in a preheated oven (200 degrees, 40 minutes).
- We take out the fish and very gently unfold (steam will leave the foil). It is recommended to remove lemon.
Here's a useful baked sterlet - an excellent option, for example, for dinner. And how to cook a sterlet for lunch, in order to preserve all its useful properties? We read further.
Ear of sterlet
It is necessary:
- Three liters of water,
- sterlet about 1 kilogram,
- several small fishes such as roach, ruff (about 5 pieces),
- two onions,
- potatoes - four or five pieces,
- a glass of white dry wine (optional),
- Bay leaf,
- salt, pepper, parsley, dill and other condiments (optional).
We cook the ear from the sterlet:
- We clean the fish, cut off the head, fins, tail. Do not throw your head and tail! White film and fat can be left. Milk and eggs are put in a separate bowl. We cut the sterlet into pieces of six centimeters.
- We prepare broth. A small fish is washed with running water, it is not necessary to disinfect it. Put the fish in a two-ply bag of gauze (gauze ends tie a knot) and dip it into a pan with cold water. On medium-high heat, bring to a boil. Periodically remove the foam. Put the tail and the head of the sterlet into the water. Next, salt the broth, put peppercorns, laurel leaf. Cook the broth on an average (closer to a small) fire so that there is no rapid boiling.
- Prepare the vegetables for our soup, until the brothbrewed. Peel the potatoes and cut them into cubes (or as you like), cut the onions at will (half rings or small). Green must be tied in a bun.
- When the broth is ready, the head and tail of the sterlet must be removed from it, the pouch with fish trifle removed, and the broth filtered through gauze.
- Pure broth again put on fire,we add onions, potatoes and a bunch of greens. Again, bring to a boil, cook for about 7-8 minutes and add the remaining ingredients: pieces of sterlet, milk, caviar. Here, at will, you can pour the wine. Do not worry, alcohol will evaporate in the process of cooking, and it will be necessary to cook for another minute. 7. Wine will allow you to not boil a tender fish.
- Turn off the heat and let it brew for 15 minutes. A bunch of greenery is taken out, and the ear is served to the table!