Bake sterlet in the oven at the peak of the literary merchant class!

People, brought up on the example of literary heroes, probably siped saliva several times, reading about sturgeon and, in particular, sterlet, which were eaten both in lines and between them. How delicious about this written in Gogol! And in Aksakov, Sholokhov, Saltykov-Shchedrin! What our ancestors did not eat from the sterlet: the famous ear, and pies with tie, and ... no, how to bake sterlet in the oven, the classics, it seems, is not described. It makes sense to fill this tangible gap. Begin!

How to Cook Sterlet in an oven

It will take : sterlet, lemon juice, olive oil, salt, sugar, pepper, white wine or champagne.

How to do it . Clean the sterlet like a normal fish, but in no case do not remove either the tail or the head. In passing, warm the oven to two hundred degrees. If the bugs (the so-called solid bone growths on the ridge of the sterlet and on the sides) are not removed, they should be doused with boiling water. In extreme cases - remove from the skin. Gills removed necessarily. The insides too. Get the knitting from the chord, cutting the spine. Vyaziga is such a very edible white rope as cartilage. King of delicacy. Lubricate all washed carcasses first with olive oil, then sauce, which must be pre-cooked. Lemon juice, half a glass of wine, a spoonful of sugar and olive oil, a quarter teaspoon of salt, a little ground white pepper to grind well in a blender. Bake sterlet in the oven, pouring the remaining sauce, until a beautiful crust. This process is not too long. Focus on your oven. Ready sterlet put on a dish over salad leaves, decorate with lemon, tomatoes, olives, cranberries or cranberries, a net from mayonnaise, imitating scales, and so on - apply all available imagination, outdo literary heroes!

How to cook sterlet in the oven - another option

For those who prefer everything at once: sterlet with garnish! Just like in the first recipe, clean the fish and take out the gills, get the ligature, wash the carcass and dry it. Take a small - with a plum - a young potato and clean it (or rather, scrape). Peel onion, cut into very thin semicircles, mash with his hands with a little salt. Dill also grind. We have to bake sterlet in the oven, so be sure to rub it with a mixture of salt, white pepper and sugar, grease inside and outside with olive oil and pour lemon juice. Inside put the onion and dill, the remaining onions to cover the greased baking tray. Place the sterlet on a bow, overlay it with potatoes sprinkled with salt and dill and sprinkled with olive oil.

It's time to bake sterlet in the oven, if it's already heated to two hundred degrees. It takes forty to fifty minutes, depending on how big the fish are and how good the oven is. When the potatoes turn rosy, and the sterlet - fragrant - surely ready. You can serve directly on a baking sheet - it's a very beautiful dish with a heat and with a heat.

You can make a sauce - and to fish, and to potatoes remarkably suitable. Heat the glass of white wine to a boil, evaporate the alcohol (this takes about three to five minutes), pour half a cup of fat cream and add a tablespoon of powdered white mushrooms to the flour blender. On a very small fire boil this brilliant mixture for about twenty minutes. Cool a little and mix grams of fifty good butter, carefully rubbing the mass. To serve separately, in a gravy boat.