Boiled Sturgeon
Description
The appetizer is quick and easy to prepare. Boiled sturgeon recipe: Step 1: First, we work with the fish. First, rinse the sturgeon thoroughly under running water. Then scald the fish carcass on all sides with boiling water. Then rinse again in cold water, removing the slime and trimming off the spines (small bony projections). Step 2: In a large pot (large enough for the fish to fit completely), bring water to a boil. Then add spices and salt to the water and lower the fish into the bubbling water, placing it on its side. There should be just enough water in the pot to fully cover the piece of sturgeon. If a small part of the fish stays above the surface, turn the piece over during cooking! Step 3: From the moment the water returns to a boil with the fish in it, reduce the heat to very low and simmer for about 20 minutes. To tell if the fish is done, pierce the thickest part with a narrow knife—the flesh should pierce easily. Step 4: Cool the cooked piece of fish in the broth. Step 5: When the fish has cooled, remove it and carefully peel off the skin and remove the fins. You also need to remove the backbone from the fish without breaking the piece apart. Step 6: Press the two halves of the fish firmly and evenly together, wrap in parchment paper, tie carefully with string, and refrigerate. From this point the fish sets in a jelly and the two halves bond together. Step 7: Remove the fish, slice thinly with a sharp knife. Arrange carefully on a serving plate and it’s ready! How to make boiled sturgeon even more appetizing and appealing? Of course, garnish it with vegetables, herbs, and lemon. Good luck—the appetizer is ready. Serve immediately.