How to cook sturgeon
You will need - sturgeon, water, salt, herbs and spices to taste
1. Sturgeon, if bought alive, should be put to sleep: for this, put in the freezer for 1 hour.
2. Boil a kettle of water to make it easier to clean the fish. If there are a lot of sturgeon (more than 1 kilogram), it is recommended to boil a pot of water.
3. Rinse the sturgeon, pour boiling water over the skin to remove mucus, and begin to scrape off the skin with a sharp knife, moving from the tail to the head. Where it is difficult to clean - pour boiling water over and try again.
4. Make a cut along the belly of the sturgeon, not going too deep with a knife, so as not to open the fish gallbladder, which can make the taste of the sturgeon bitter.
5. Move the insides of the sturgeon to the head and cut out with a knife.
6. Cut off the head, and, if the fish is medium-sized, draw out the vizigu (dorsal cartilage). If the sturgeon is large (more than 2 kilograms), then cut out the dorsal cartilage, moving along the cartilage on both sides.
7. Cut off the fins with a sharp knife, cut off, saw off or remove the head and tail with a pruner (it is convenient to hold the fish by the head when cleaning, so it is removed at the very end).
8. If the sturgeon is served to the table after boiling, it should be cut into pieces 2-3 centimeters thick before boiling. whole fish will fall apart during cutting.
9. Heat the water in a saucepan, put the sturgeon in pieces or whole, cook for 5-10 minutes from the beginning of boiling.
Viziga serves as the backbone of the sturgeon; it is like cartilage. Viziga is not harmful to health, but it is important to consider:
1. Chilled screech spoils faster than fish, so if the fish has been chilled for several days, it is possible to get poisoned by the screech.
2. A viziga, which in structure resembles a hose filled with moisture and air, can explode from temperature and tear fish apart.
Summarizing the above: the vizigu can not be removed if the fish is exactly fresh and if it is cooked in pieces.
By the way, in the old days, filling for pies was prepared from vizigi, so rumors about its toxicity can be considered false.
Sturgeon with horseradish sauce
ProductsSturgeon - 1 kilogram
Onions - 1 large head or 2 small
Carrots - 1 piece
Bay leaf - 3 leaves
Peppercorns - 5-6 pcs.
Chicken eggs - 2 pieces
Sour cream - 3 tablespoons
For the sauce: horseradish - 100 grams, sunflower oil - 1 tablespoon, flour - 1 tablespoon, sour cream - 200 grams, sturgeon broth - 1 glass, dill and parsley - 30 grams, tablespoon, lemon juice - 2 tablespoons, salt, sugar - to your taste.
How to cook sturgeon with sauce
1. Peel and chop the onions and carrots, cook in a saucepan with 2 liters of water.
2. Pour boiling water over the sturgeon from all sides, peel, gut and put it with vegetables and cook for 20 minutes.
3. Boil 2 chicken eggs in a separate saucepan.
4. While the sturgeon and eggs are boiling, mix flour and butter, add fish broth and add grated horseradish (or ready horseradish, but then less broth), salt, sugar and lemon juice.
5. Put on fire, bring to a boil, put in a bowl, add sour cream and finely chopped boiled chicken eggs.
6. Serve the fish chopped, sprinkled with sauce and generously sprinkled with herbs.
Steamed sturgeon recipe with champignons
ProductsSturgeon - 1 piece
Mushrooms - 150 grams
Flour - 2 tablespoons
Vegetable oil - 2 tablespoons
Butter - 1 rounded teaspoon
Ground black pepper, salt to taste.
How to cook steamed sturgeon
1. Rinse sturgeon, peel, scald with boiling water, cut into portions and put in a small saucepan - a layer of fish, then cut fresh mushrooms on top, in several layers. 2.Salt each layer of food and sprinkle with pepper.
3. Add water and cook for 10 minutes after simmering over low heat, covered.
4. Drain the broth into a bowl, put on fire, bring to a boil. Add a tablespoon of flour, a tablespoon of vegetable oil to the sauce, and stirring to cook for another 3-4 minutes, remove from heat.
5. Salt the sturgeon broth sauce, add butter and strain.
6. Serve the steamed sturgeon with fresh vegetables and sauce.