Whole sturgeon in the oven

Step-by-step preparation

Cooking time: 1 hr 10 mins

1. STEP 1

   

   How to bake a whole sturgeon in the oven? Prepare all the necessary ingredients. You can use any fish from the sturgeon family: sturgeon, sterlet, stellate sturgeon, beluga, thorn. I took the sterlet.

2. STEP 2

   

   First of all, defrost the fish, if it is not freshly caught, by transferring it from the freezer to the bottom shelf of the refrigerator. Fish of this species are quite slippery due to the large amount of mucus. You won't be able to wash it off with regular water. To clean sturgeon without much effort, use regular salt and paper napkins. Pour salt into your palm and rub it over the body of the fish from head to tail. Be careful - there are a lot of spike-like growths on the fish, don't hurt your hand!

3. STEP 3

   

   Wipe off the collected mucus and salt with a paper napkin. Continue to do this until the fish is completely free of mucus. Clean it of scales, you can leave the large thorns. They give the finished fish a unique beauty when served. Now wash the sturgeon thoroughly and dry it with a paper towel.

4. STEP 4

   

   Cut open the belly and remove the entrails and dried blood along the spine (vizigu). Also remove the gills. This must be done so that the fish does not acquire a bitter taste after cooking.

5. STEP 5

   

   Prepare the filling. How to make the filling? Wash and dry the green onions and parsley well. Chop them finely.

6. STEP 6

   

   Cut the lemon in half. Remove one part; it will be needed a little later for decoration. Cut the zest from the other half. Cut the zest into thin strips and add to the chopped greens.

7. STEP 7

   

   Add mayonnaise and stir. The filling is ready.

8. STEP 8

   

   Salt and pepper the sturgeon outside and inside the belly. Stuff the belly of the fish tightly with the mixture and secure it with toothpicks. Please note that her skin is quite thick, so I advise you to make preliminary punctures with a knife.

9. STEP 9

   

   Grease the foil with a small amount of vegetable oil. Peel and chop the onions. Place the onions on the foil along the length of the fish. This will be a vegetable pillow that will prevent the sturgeon from sticking to the foil in the future.

10. STEP 10

    

    Carefully transfer the fish to the foil and place it belly down on the onion. Cut the reserved lemon with zest into thin half rings. If the lemon is large and the fish is not very large, then cut the half rings in half again. Make shallow cuts on the back, insert lemon slices into them and into the gills. Remove the rest for decoration.

11. STEP 11

    

    Squeeze the juice from the lemon from which you have cut the zest. Mix vegetable oil with lemon juice and brush the sturgeon thoroughly.

12. STEP 12

    

    Carefully, so as not to tear the foil, wrap the sturgeon. Pour some water onto a baking sheet or, like mine, into a large baking dish and place the fish.

13. STEP 13

    

    Place the pan in a hot oven. Bake sturgeon at 200 degrees for about 30 minutes. In general, the cooking time for sturgeon depends on its size and weight. For small fish it takes 30 minutes, and for large fish about 1 hour.

14. STEP 14

    

    Remove the sturgeon from the oven and let stand for 5-10 minutes. Then carefully release the fish from the foil. Open it carefully to avoid getting burned by the hot steam. Garnish the plate with lettuce leaves, remaining lemon slices and onion. Transfer the sturgeon to a plate. Serve it hot or cold.

15. STEP 15

    

    Bon appetit!

Comments on the recipe

Yana

22.11.2023

4.6

I was looking for a recipe for whole sturgeon baked in the oven, so as not to spoil the fish. So that the taste of the fish itself can be felt and nothing interrupts it. I asked Mommy. The only thing she advised me was, be sure to cut the fish before cooking, otherwise you will end up with porridge in your plate. I always cut off the head and tail for soup. So my fish was beheaded and tailless))) It’s not for the sake of beauty on the table for guests, but for my beloved family to eat deliciously! I made slits between the plates on the back (they turned out to be portioned pieces themselves) much deeper than the owner of the recipe, I cut through the ridge (which turned out to be just cartilage, soft and pliable). I salted it, peppered it, inserted a lemon and left it to marinate for half an hour. Then she carefully put the filling into the belly. She replaced the parsley with dill. and into the oven. And how delicious it turned out))) I recommend everything, especially since the fish is now quite affordable, certainly cheaper than Ice)))

Julia

22.11.2023

5

This fish is a real decoration for the holiday table! And for your everyday menu, you can make this delicious soup from sturgeon.

Natalia Tsibulskaya

22.11.2023

4.8

What beauty and deliciousness!!!