Imperial Sturgeon
Description
The recipe for preparing sterlet "royal style" still evokes admiration today, with its roots going back to the times of tsars and grand feasts. Sterlet has always been considered a noble fish and was served as a mandatory dish at the royal table. Besides baking the fish whole, there were many other delicious ways to prepare it. Today, I'd like to offer you a modern adaptation of this classic dish and show you how to make royal-style sterlet at home. This exquisite dish is perfect for any celebration and will become the centerpiece of your festive table. Treat your loved ones to this wonderful dish—there's always a reason to celebrate. Here's the recipe: 1) First, gut the fish, remove the gills and the mucous membrane (visiga), and make a shallow cut around the head. Pour boiling water over the fish from all sides, then carefully scrape off the small scales with a knife and remove the larger ones by hand. Rinse thoroughly under cold water and rub with salt and pepper. 2) Place the sterlet in a baking dish. Add whole peppercorns, anise, lemon balm, and 100 ml of wine. Drizzle with vegetable oil. Place in a preheated oven at 140°C (285°F) and bake for one hour. When done, remove the fish and let it cool. Then, carefully lift the skin at the cut near the head and peel it off. 3) For the sauce, pour the remaining wine into a small saucepan and reduce by boiling. Add cream, season with salt and pepper. Once the mixture comes to a boil, turn off the heat and stir in caviar and chopped dill. The sauce is ready. 4) Transfer the sterlet to a serving platter and pour the prepared sauce over it. Garnish as desired with vegetables, fresh herbs, lemon slices, and mayonnaise. The fish turns out incredibly delicious, and all that's left for you to do is let your imagination run wild with the presentation. Feel free to experiment, and enjoy your meal!