How to cook sterlet?

Sterlad belongs to the sturgeon family and has a very delicate taste that can not be compared with any other fish. If you are going to cook it, then keep in mind that banal frying is not very suitable for this fish.

This fish is considered a real delicious product, therefore it is better to cook dishes from it. The most famous and certainly served in expensive restaurants is a sterlet ears and fish, baked entirely. But if you do not have the opportunity to visit restaurants, and you want to try this fish, prepare it at home for a holiday and surprise guests with delicious dishes.

1

Ear from sterlet in Korolevsky

The ear from sterlet is considered the most refined to taste. No similar fish soup can compare with it, especially if for this soup to use several not quite familiar ingredients. What unusual ingredients do you need:

• White dry wine, but not an ordinary table, but stroke - 250 ml.
• Fresh thyme - 2 medium -sized twigs. It can be replaced with dried (2 tsp), but it is better to find fresh - it is more aromatic.

In addition, you must buy:

• Chilled, not frozen sterlet, weighing from 1 to 1.5 kg.
• A bow of tears, from which only its white part is required - 1 pc.
• Sweet Bulgarian pepper yellow or green - 1 pc.
• Greens of parsley and celery - 2 branches each.

Well, you probably have these products in the kitchen:

• Garlic - 1 clove.
• Onion onion - 1 pc.
• Fresh eggs - 2 pcs.
• Salt is to taste.
• Dry bay leaf - 1 pc.
• Pigles with peas-4-6 pieces.

Korolevo soup recipe:

1. Remove the insides in fish and cut the gills. Also cut off all fins, but do not throw them away - they will come in handy for brewing broth. For the broth, the head and tail of the sterlet will also be required - gently separate them from the carcass. Wash the ingredients for the broth thoroughly under running water.
2. Cut the carpet of sterlet into portioned pieces and cut each in two parts to remove the ridge. Put the fish prepared in this way in a bowl and cover for a while with a napkin.
3. Pour the head, tail and fins with cold water (2 l) and put everything on medium heat. Wait for boiling broth and remove the foam from it. Put the onions chopped into medium pieces, onions, Bulgarian pepper, garlic and all the greens tied in a bundle with a culinary thread. Also add salt and wine. Cook the broth for 30 minutes, but do not cover it with a lid. 10 minutes before the end of cooking, add bay leaf and pepper.
4. From the finished broth, remove all vegetables and fish (fins, tail and head) with a slotted spoon. Bring the broth again to a boil and put portioned pieces of fish in it. Cook them in the broth for 7 minutes, and then remove them onto the plate, which you hold in warm. Carry the fish in the broth with the most slow boil so that the portioned pieces do not boil.
5. Strain the fish broth through the linen napkin so that all the small residues of vegetables, pepper and bay leaf are removed from it. Return the filtered broth again to the pan and put it on the smallest fire so that it boils, but very weakly.
6. While the broth boils, make the so -called brushes - it is needed to give the broth of amber transparency. Prepare the delay like this: separate the proteins from the yolks in the eggs and use only the proteins-whisk them with a whisk along with a couple of ice cubes, which are pre-chopped into the crumb.
7. Enter the delay in a slowly boiling broth and boil literally 1 minute. Set the broth to a warm place for 10 minutes - this time is enough for the protein to pull out all the dregs from the broth. After the indicated time, remove the dealership from the broth. It is very easy to do this, because a curled protein will swim on the surface.

Now serve the royal ear on the table. Put in each plate a pair of pieces of warm boiled fish, pour them with hot broth and decorate the dish with thin slices of lemon and herbs.

2

Sterlet with a whole carcass baked in the oven and flavored with thyme and lemon

The recipe for this dish:

1. In the carcass of sterlet, remove gills and insides. Wash the fish and dry with a towel. Make a thin sharp incision on the skin in the area of \u200b\u200bthe fish head with a thin sharp knife. Make an incision in a circle so that you can remove the skin from the fish. Make the same incision near the tail so that in this place the stocking is easily separated from the carcass. Remove the entire skin from the sterlet, pulling it from the fillet and, if necessary, cutting slightly with a sharp knife.
2. Mix soft butter, salt and pepper and grate the entire fish inside and outside with this mixture.
3. Clord the celery and onions with rather large pieces, but such that they fit in the abdomen of prepared fish. Add vegetables of fragrant thyme and lemon slices to vegetables. Put the sterlet with prepared foods. Fix the hole in the abdomen with wooden toothpicks. Turn the carcass with a ring and that it holds its shape, pass the tail through the holes near the head, where there were earlier gills.
4. Put the stuffed sterlet in a large pan and pour it with wine. Put the fish in the oven and bake at 170 degrees for 20 minutes.
5. While the fish is being prepared, cut into large pieces sweet pepper and red onion. Fry the pepper in oil for 2 minutes, and then add the onion to it. Stew all together for another 5 minutes. Cook vegetables in a separate pan, putting it on the stove from above.
6. After the sterlet in the oven expire, take out the pan from the oven and put the vegetables fried separately (red onion and Bulgarian pepper) into the rings). Put the dishes with fish and vegetables again in the oven and cook them together for another 10 minutes.
7. Put the finished sterlet on a round dish and decorate with slices of fresh lemon. Do not forget to remove the toothpick from the carcass before serving with which you fastened the hole in the abdomen.

For this festive dos from sterlet, you will need the following ingredients:

• Chilled or live fish weighing 1-1.2 kg-1 pc.
• White wine - 100 ml.
• Butter (50 g), salt (1.5 tsp), white pepper (1 tsp). These spices and oil are needed for a mixture that you will rub fish.
• Cherfonal celery (2 pcs.), Onions -(1 pc.), Timyan (2 branches), lemon slices (2 pcs). These products are required for fish filling.
• Red sweet onions (2 pcs.), Bulgarian green, yellow and red (1 piece), vegetable oil (70 ml). You will put out all this and then put in a fish ring.
• Fresh lemon for decorating the finished dish - 1 pc.

You will find another recipe for cooking sterlet in this video.