In the section on the question How to prepare a sterlet in a pan specified by the author Eergey Beketov The best answer is It is not difficult to cook the sterlet. The most fussy in this business is to clean it from fins and bones. But the dish is worth it. The sterling roasted is an excellent choice for festive table. And it is possible to prepare it entirely, without changing the form of fish, and formed from the fillet tubes - it all depends on preferences.
Ingredients:
- Sterlet, weighing up to 0.5 kg
- butter - 50 g
- Ground crackers - 30 g
- Half of one lemon
- Tomato Pasta or Sauce
- Solid cheese - 50 g
- Greens (lettuce, parsley, dill)
Cooking:
1. Well wash fish under running water and carefully clean from everything superfluous: fin, mucus, films, gills.
2. Cut through the entire length of the abdomen of fish and remove from there the contents (caviar, intestine).
3. To try to extract the bone from the fish: Circling the cartilage skeleton so that it can be detected from fish fillet and at the same time keep the integrity of the fish.
4. Rinse again under running water fish.
5. Sterling pepper, salt (and inside, in the trouser and outside), lubricate with melted butter and sprinkle with breadcrumbs.
6. Put fish on the pan with lean oil and fry until the golden color becomes.
7. Fry fish to remove from a frying pan, sprinkle with grated cheese and put a minute to 4 minutes in the brass furnace.
8. On the finished sterlet, squeeze lemon juice and decorate the existing greens.
For the preparation of baked sterlets, we will need four hundred grams of sterlidi, fifty grams of Sl. Masla, twenty grams of ground superstars, half of the lemon, seventy-five grams of tomato sauce, ten grams of greenery, forty grams of cheese.
We proceed to the preparation of baked sterling baked. We clean the whole sterlet from the abdominal, side and dorsal fins, we remove the mucus, cutting the abdomen along the entire length, we moved it, remove the film and a vision with the needle. Cut the head from below to the dorsal part, remove the gills, then we cut the spinal cartilage from the inside of the abdomen in such a way that the backrest itself remains the whole, then cut off from the inside of cartilage from the ridge and finally rinse the fish. Solim Sterlet and Pepperm Her, dip in the pre-melted butter, then they immediately panic in breadcrumbs, put the fish on the heated grid over hot coals, fry the whole fish until the appetizing crust is formed. Fish with grated cheese, then put for four minutes in the oven. Cooked fish decorate lemon slices and greenery sprigs. Tomato hot sauce is served to such fish.
Recipe Faces from Sterld.
From the sterlidi you can cook ear. To do this, we take eight hundred grams of small fish (perch, hero), one root of celery and parsley, one stem-row, two repressed bulbs, ten peas of black pepper, seven laurel leaves, three liters of water, a kilogram of two hundred grams of sterlidi, half of the lemon, Whether dust parsley green beam.
We start cooking my ear. We clean the small fish, worked and fold it together with the roots in the pan, pour it all with cold water and put on the slab for about one hour, after one hour they fix the resulting broth to another pan. Cut the cooked sterlet into small pieces, omit the pieces into the leaky broth and again put it on the first at a strength temperature, and then, as soon as it boils, do a small fire. At the same time, do not forget all the time to shoot with soup foam.
As soon as the sterlet prepared, removing the saucepan from the fire and withstand under the closed lid for about five minutes, then we get a piece of fish out of soup, put it in a bowl and put the lemon slices on them, in the ear you can add some wine, stirring and pouring the resulting sterlet in Plate. We sprinkle soup greens and serve my ear to the table.
Stuffed sterlet.
To prepare the stuffed sterlet, take the middle size, a little spinach leaves, a few pieces of trout, salmon or sturgeon, two or three thin slices of the baton, cream, boiled crab meat or shrimp, a little salt.
Well, now about the cooking stuffed sterling itself. Fish Ensure that it is impossible to eat - heads, fins, strokes, cut out the ridge and gutting it. Wash with a napkin an inner piece of fish and put the leaves of spinach there. Let's proceed to the cooking of minced meat. Slices of fish cut into small cubes, mix them with an egg, pulp of a baton and cream. The resulting minced stuffing on the leaves of the spinach, put the same shrimp, the edges of the fish connect and wrap it into the food cellophan, then it will be prescribed to the foil. We put fish in the oven and bake fifteen to twenty minutes at a temperature of one hundred and twenty degrees. Before the feed to the table, we cool the fish and decorate it.
And in front of the food itself, cut fish into the portion pieces.
Fried sterling.
To prepare a delicious grilled sterlet, we need some wheat flour, sterling, vermicellies, champignons, chips from celery, bell pepper, paprika, sauce, salad lathouse.
We will begin to prepare fried sterlidi. Prepare a sterlet - rinse, turn it out and soda salt and pepper, replaced in flour and fry on a preheated pan with butter. For the side dish, dare a little vermicelli, re-adjust her mushrooms and chips from Celery, sprinkle a paprika dish, put a beautiful sweet pepper, salad, serve sauce from sour cream and dill to the fish. You can just cook fried potatoes as a garnish.
Bay from sterlidi.
For the preparation of the filler from the sole, we take one sterlet, six hundred grams of small fish, twenty grams of gelatin, sixty grams of salmon caviar, as much sturgeon caviar, one head. Eight cancer necks, one lemon, one hundred twenty grams of sauce with horseradish, salt, black ground pepper.
Start the preparation of the filler. We process the sterlet, boil it with onions, pepper and salt in the broth, which we pre-scold with fine fish. Give the roller from the broth and cool it.
Weather gelatin in cold boiled water, then we dissolve the clumsy gelatin in the water bath. The liter of the broth is filtering and adding to it the gelatin dissolved in the water bath, we spend everything and bring to a boil. Then a little cool jelly, pour a thin layer on plates.
We place the sterlet on the grille, pour it with a layer of jelly and cool, we will place all this with cancer, caviar, cranberries, lemon slices and greenery sprigs. We fill it all over with a thin layer of fluid, we cool again, then we repeat this process two or three times.
In front of the feed to the table, lay out the sterlet on a beautiful serving dish, make it up with remnants of cancer, chopped jelly, greenery branches. We put a serving dish with jelly on a bowl with ice so that it does not melted. Separately, we are submitted to the bay from the sterlet, the sauce consisting of their vinegar and horseradish. In the same way, you can prepare the filling out of salmon or pike perch, if you do not have a sterlet. It turns out not only very beautiful bay, but also very tasty. As an additional decoration, you can put halves or quarters of boiled eggs. Serve the filler to the table and surprise your guests. Bon Appetit!
Ingredients on the sauce:
- Sour cream - 200 ml
- White dry wine - ½ cup
- Red caviar - 2 tbsp. Spoons
- Dill greens - ½ ordinary beam
- White onion - 2 medium bulbs
- Creamy butter - 30 g
- Salt to taste
Cooking
Clean and separate the fish carcass (20 minutes)
A sharp knife and a bit of patience - a pledge of easy cleaning. The sterling feature is the lack of scales, but the fish protect bone shields along the sides and on the belly. We will cut them down.
Remove bone plates.
- We start from the back, removing bone growths along the ridge along the entire length of the carcass.
- Boc and stomach remained. Closer to the head we find the top edge of the side plate. We approach it with a knife with a cut across directly under the plate, slightly pull it out and cut off the entire length, trying to capture as few meat as possible.
- If the abdomen and retared accidentally puck gall-bubble, not a panic: We remember that I remember the smell of salt, to remove the smell and taste of bile in the finished dish.
Plates were removed - you can do Liver and Vizigi.
- We cut the belly along and remove the inside.
- We make an incision on the tail and from the abdomen stretch a visiting.
Vizig - delete must!
Viziga is a long tendon cord along the sterody ridge. It is necessary to delete it (!), Otherwise, the fish will bake with baking.
Difficulties of cutting behind, you can go to the baking (25 minutes).
Almighty fish in boiling water is entirely for a few seconds. Or scream out of the kettle in the sink. After such a bath, the carcass will fine preserve the shape in the oven.
We have a beauty on the babysitter and open spices. Watering fishery with vegetable oil and send a baking sheet into a heated oven (180 degrees).
We bake quite a short time - 20 minutes.
Prepare sauce (10 minutes).
Onions clean and cut into a small cube. Melt the butter in the pan and fry the loaf until soft. As soon as the bow began to soften, fill white wine and keep on fire before evaporation of alcohol.
At the end, we pour sour cream in the pan, we sleep with a melody chopper and red caviar, quickly interfere and remove from the stove. Solim to taste: add a pinch and try.
We form a fish presentation to the table (5 minutes).
We take out the fishery out of the oven and gently cut into pieces, keeping them nearby, as if the fish is a whole.
From above, we water the sauce, alternating strips of emptiness and fill. So the sterlet will be particularly spectacular.
A few words
This recipe is perfect for a solemn meal. Fish is obtained fat, beautiful and unusual, so immediately attracts attention to himself. Dear red variety rarely meet on a weekly menu.
Baking a sterling without unnecessary neighbors, together with festive calories we will get the opportunity to appreciate the royal favorite both independently and accompanied. Fragrant pulp will especially harmoniously play light snacks and vegetable salads without mayonnaise under refueling with distinct acid. It is advantageous to offer guests a few such options.
Cooking takes the time of the hostess: there is no tedious stuffing, and you can put on one baking tray and several sterlocks are in bed.
And eat a sterlet - very comfortable! Due to the lack of bones.
If you buy a whole frozen sterlet, it is worth paying videos below, where it is shown how to facilitate the process of cleaning - on an ice carcass:
Beautiful restaurant serve, gentle and juicy taste, the maximum clearer of all the thincies of cleaning and the guaranteed admiration of the guests. Considerable list of benefits! It will provide you with this step-by-step recipe With the photo where we told how to prepare a sterlet at home. Share to take - and the fish will definitely work out!
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Sterling with walnut sauce
Our second sterling recipe on a frying pan with its roots goes to Georgian cuisine: It is the Georgians who came up with combining walnuts with greens and wine vinegar in a stunningly delicious sauce. It will become an excellent complement to the sterling.
- Fish - ½ kilogram,
- panicing flour
- vegetable oil for frying,
- tomato - ½ cup,
- nuts - 1 cup,
- garlic - 4 teeth,
- kinza - ½ beam,
- spices and salt to taste.
- Number of portions: 3 portions;
- Cooking time: 1 hour.
Steril clean, mine, cut off your head, remove the "bugs", and then cut across. We fold the pieces of fish into the container, sway a couple of spoons of flour and salt, then mix. In the preheated oil, fry every piece to a confident ruddy crust. Now in the fried sterlet in a pan, we pour a tomato paste, diluted with water. We straighten the taste for salt and drive a little. While the fish is roasted with tomato, we will deal with a sauce: for him in a mortar, framing nuts with cilantro. You can use a blender or even a conventional meat grinder. Let us squeeze garlic to nuts, add saffron and seeds of Coriander (the same kinse). We pour into the sauce a glass of wine vinegar in half with water and mix. Sauce We send to the fish with tomato, continue to fry three minutes under the lid, and everything, the sterling with a nut sauce is ready!
The recipe for fried sterling in Georgian style, no doubt, more festive. And supplement it on the table will be able or.
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