Sturgeon baked whole
Description
Sturgeon is a magnificent fish. In the past, it was served only in the homes of the upper-class elite. Ordinary people couldn't afford it. Even today, sturgeon prices are quite steep. You can't afford such a prestigious fish for just any celebration. But the arrival of a boss is a good reason to splurge on something exquisite and extraordinary. Sturgeon will be a trump card at any event—no doubt about it.
Instructions
- 1
Step 1
The most important thing is to properly fillet the fish. It has a fairly strong backbone, so you could prick yourself—be careful. I place the fish directly into the sink. Fillet it if it hasn't been done already. Rinse the fish thoroughly both outside and inside to avoid any bitterness.
- 2
Step 2
Slightly dry the fish. Then start marinating it. We'll need spices, which will determine the fish's flavor. Of course, sterlet is a royal fish, but even it can turn out tasteless if you don't use enough spices. I always take whole black and allspice peppercorns, grind them together with sea salt, and add dried herbs. Rub this mixture all over the fish. Then melt some butter. Place the fish on a foil, pour the melted butter over it, being careful not to wash off the spices. Turn the fish in the butter several times to keep it moist.
- 3
Step 3
Wrap the sterlet in foil so that it doesn't dry out and absorbs the oil well during baking. There's no need to use high heat, as the fish cooks very quickly. Place the fish in the oven at 150 degrees Celsius for 10 minutes.
- 4
Step 4
While the fish is baking in the oven, let's prepare the creamy sauce. Pour the cream into a metal bowl and place it on the stove. Add a teaspoon of flour and mix well. Keep the cream over low heat, stirring constantly, until it thickens. Then add white wine and turn off the heat. You can also add salt and spices to taste.
- 5
Step 5
After 10 minutes, take out the fish. Flip it over. Pour the prepared sauce over it. Wrap it in foil and simmer for another 10 minutes. If you want the fish to dry slightly, leave it in the oven longer. You can take out the sterlet and finish baking it in open foil. Serve immediately after cooking. Garnish with sliced lemon and olives.