How much to cook sterlet?

how much to cook sterlet
Erase, gut, cut off the head and tail, put in a saucepan with boiled water and cook 15-20 minutes. Salt at the end of cooking.

How to cook sterlet

You will need - sterlet, water, salt, herbs and spices to taste, a knife for cleaning fish

1. Clean the sterlet from scales, cut off the head, tail, large fins from the back, small ones from the sides and belly, making incisions from the side of the tail.
2. Make an incision on the belly of the fish from tail to head, remove the insides, rinse the sterlet with cool water inside and out.
3. Put the sterlet in a saucepan, pour cold water so that it completely covers the pieces of the sterlet.
4. Put a saucepan with fish on medium heat, wait for a boil, cook for 15-20 minutes.
5. Season with salt to taste a few minutes before the fish is ready.

How tasty to cook sterlet

Products
Fresh sterlet - 500 grams
Fish broth - 400 milliliters
Olive oil - 50 milliliters
Olives - 7 pieces
Lemon - quarter
Horseradish (root) - 3 centimeters
Salt - half a teaspoon

How to cook sterlet with olives
1. Clean the sterlet, gut, remove the head, tail, fins, rinse in cool water.
2. Cut the fish into several equal pieces.
3. Pour olive oil into a frying pan, place over medium heat, fry pieces of sterlet for a few minutes on both sides.
4. Cut a quarter of the lemon into several equal slices, remove the seeds, cut off the zest.
5. Put the fried pieces of sterlet in a saucepan, add slices of lemon, olives, pour over fish broth, place over medium heat, bring to a boil.
6. Cook the sterlet for 15 minutes, add salt, hold it on the burner for another two minutes.

Sterlet ear

Products
1 large sterlet (from 40 centimeters in length) - 1.5 kilograms
Egg whites - 2 pieces
Onion - 1 head
Green onions - the lower (light) part of the bunch
Lemon - 1 pc.
Garlic, parsley, celery, thyme, lavrushka, pepper and salt - to taste

Cooking sterlet fish soup
1. Peel and wash the sterlet, cook with chopped herbs and chopped roots for half an hour over low heat, removing the foam.
2. Put the boiled sterlet, divide into fillets, cut into small pieces, return to the strained broth.
3. Beat the egg whites, pour into the ear, cook the ear for another 20 minutes.

The golden rule for cooking sterlet fish soup is 1.5 liters of water for 1 kilogram of raw sterlet.

Fusofacts

To simplify cleaning sterlet, it is necessary to start cutting by cutting off large scales from the back and removing with smaller movements of a knife from the tail to the head. Then you need to cut the abdomen, take out the vizigu, entrails and gills. Viziga is the dorsal cartilage of sturgeon, which looks like a long cord along the spine of a fish. To get it, you need to make an incision near the tail of the fish and carefully remove the vizigu with a needle. At the end of cleaning, the sterlet must be washed and dried.

Calorie content sterlet - 88 kcal per 100 grams.

Price sterlet - from 800 rubles. per 1 kilogram (average price in Moscow for July 2019).

Storage period boiled sterlet - no more than 2 days in the refrigerator.

Sterlet is easy to digest and at the same time nutritious, therefore it is recommended for people with diseases of the gastrointestinal tract.

Sterlet contains a large amount beneficial to health microelements: zinc (normalizes metabolism), chlorine (improves the work of enzymes in gastric juice), molybdenum (participates in the production of hemoglobin), chromium (regulation of carbohydrate metabolism), fluorine (building bone tissue).

It will be easier to butcher the sterlet if you put the fish in the refrigerator for two hours, then rinse and dry.

Boiled sterlet salad

Products
Sterlet - 100 grams
Fresh cucumbers (pickles can be used) - 2 pieces
Potatoes - 1 piece
Egg - 1 piece
Cranberries - 15 grams
Apple (preferably green) - half
Sour cream - half a glass
Horseradish root - 2 centimeters side cube
Salt - 3 teaspoons
Black pepper - half a teaspoon

How to make boiled sterlet salad
1. Clean the sterlet, gut, wash under cold water.
2. Grate sterlet with salt and pepper, put on a dish, put in the refrigerator for 30 minutes.
3. Wash the potatoes, do not peel them.
4. Pour cold water into a saucepan, put potatoes, place over medium heat, after boiling, cook for 20 minutes until the potatoes are soft.
5. Drain the potatoes from the pot and leave to cool.
6. In a separate small saucepan, pour 700 milliliters of water, place over medium heat, let it boil.
7. Dip the washed egg in boiling water, cook for 10 minutes.
8. Drain the pan with eggs, pour cold water over them, leave to cool.
9. Wash cucumbers, cut into cubes centimeter thick.
10. Wash the apples, cut into slices 5 millimeters thick.
11. Peel the cooled potatoes, cut into cubes centimeter thick.
12. Eggs peel, finely chop.
13. Cut the salted and cooled sterlet into 5 mm thick cubes, remove the bones.
14. Mix potatoes, cucumbers, apples, eggs, fish in a bowl, add cranberries.
15. Horseradish wash, peel, grate on a fine grater.
16. Mix sour cream with horseradish.
17. Season salad with sour cream sauce or serve separately.


Author / Editor -
Reading time - 5 minutes.


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