How to cook sterlet: 18 elite dishes

Fried in a pan

Sterlet does not have scales and cooking recipes are very diverse.

Dishes made from this delicacy even decorated the royal table and were the main dish of the holiday. Fish was revered in Ancient Rus' for its excellent taste.

Anyone can learn to cook quickly and tasty at home. Sterlet does not require long processing and thorough cleaning; additional spices and seasonings are not required to add aroma and piquancy. It is enough to add a little salt, the rest will be given by the fish itself.

Ingredients:

sterlet – 0.5 kg;
breadcrumbs - 3 tbsp. l.;
butter – 50 gr.;
vegetable oil for frying – 3 tbsp. l.;
lemon (squeezed juice) – 2 tsp;
salt, spices - to taste.

Servings – 3

Cooking time – 30 minutes

KBJU – 80:14:8:5

Products must be fresh or chilled. Frozen fish does not have such a rich taste. The carcass does not need to be cleaned of scales; sterlet does not have scales. Cut off the head, tail, fins. Clean the insides without leaving any traces of a black film, which gives bitterness to the finished dish. To avoid injury from sharp thorns, the fish is held by the head and the excess parts are removed with careful movements with a sharp knife. The trimmings can be used for fish soup.
Cut the washed carcass into portions 3 cm thick, pour in lemon juice, add seasonings.
Heat a frying pan with vegetable oil. Dip the fillet into a plate with melted butter, roll in breadcrumbs and fry until golden brown on both sides, about 10 minutes.
The finished dish is decorated with lemon slices, fresh herbs, and a bowl of sour cream sauce is placed.

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Fried sterlet

You can cook sterlet deliciously by frying it in a frying pan. The main thing is to choose the freshest carcass, then it will not only be tasty and aromatic, but also beautiful.

Sterlet baked in foil

For preparation you will need the following set of ingredients:

500 g prepared fish,
55 g butter,
30 g breadcrumbs (white ones are best)
30 ml sunflower oil,
10 ml freshly squeezed lemon juice.

For seasonings you will need salt and black pepper (chopped).

Cut the cleaned and washed carcass into portions of 2.5 - 3 cm and coat them with spices.
Drizzle with lemon juice and melted butter.
Roll each piece in breadcrumbs on all sides.
Heat the sunflower oil in a frying pan with a thick bottom and place the sterlet in it.

They need to be fried on all sides until golden brown (this will take about 10 minutes). After this, you can take them out and, if necessary, collect excess oil with paper napkins.

This dish is served on the table in a large plate with parsley, lettuce and basil. You can also arrange lemon slices or sprinkle the remaining lemon juice over the fish.

Chefs recommend supplementing the dish with boiled mashed potatoes and sour cream.

Royally

If you have sterlet at home, then you don’t need to worry about how to prepare it for the holiday table quickly and correctly.

It is better to cook fish royally in wine sauce.

Product set:

fish – 2 kg;
cream 33% – 150 ml;
white (red) wine – 200 ml (for marinade and sauce);
salt, pepper to taste;
anise, dill, peppercorns, lemongrass - 1 tsp;
vegetable oil – 2 tbsp. l.;
red caviar – 70 gr.

Cooking time – 1 hour 30 minutes

Servings – 8

KBZHU – 150: 60:30:7

Step-by-step preparation:

Thoroughly clean the fish carcass from the gills, remove the entrails and vizig (replaces the spine in sturgeon). Rinse with running water and dry with a paper towel. You can prepare delicious dishes from vizigi: fish soup, aspic, pies.
The sterlet is rubbed with spices, placed in a baking dish and placed in an oven preheated to 140 degrees for 1 hour. High temperatures lead to rapid drying and loss of juiciness. Before baking, the carcass should be sprinkled with oil, poured with wine and seasoned with anise and lemongrass.
Afterwards, leave to cool and remove the skin, making cuts near the head.
While the fish is baking in the oven, you can make the sauce. Pour wine into the pan and begin to evaporate it over low heat. Add spices and heavy cream. After the liquid boils, turn off the heat and add the caviar. You can use salmon, pollock, salted or canned.
Place the sterlet beautifully on a large dish, pour the sauce on top, garnish with lemon and orange slices, sprigs of herbs, olives, and pomegranate. Delicious taste guaranteed.

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Royal soup

Ingredients needed to prepare king-style fish soup:

Fish carcasses.
Carrot.
Bulb.
Potato.
Greenery. Parsley, you can use dill.
Salt/spices.

Preparation:

Cut the fish and wash it. Then cut into medium-sized steaks.

Prepare vegetables with spices. Coarsely chop the potatoes into cubes, cut the carrots into circles, and chop the onion. Place everything together with the greens in a cauldron or saucepan. Fill everything with water to hide the food.

In a separate, larger container, boil water with added salt.
Now place the cauldron in the saucepan from step 3, close the lid, reduce the heat, and keep in a water bath for another 3 hours. In this case, you need to monitor the liquid level in a large container. If necessary, add more.

When the royal fish soup is ready, garnish with fresh parsley and dill.

In the oven with lemon

You can make sterlet dishes yourself at home. Fish baked in the oven with lemon has excellent taste.

Products:

fish (sturgeon) – 1 pc.;
lemon – 1 pc.;
spices (rosemary, thyme, coriander) – 2 sprigs each;
salt – 2 tsp.

Cooking time – 2 hours

Number of servings – 6

KBJU – 60:30:18:6

The main attention must be paid to the quality of the fish and its cleaning. It is good to clean the insides, gills, remove armored spines and wash thoroughly.
All the herbs and sliced lemon are placed in the belly. The denser the filling is, the juicier the dish will be.
Place the stuffed sterlet in foil, sprinkle with salt and wrap on all sides.
Place the semi-finished product in a preheated oven at 180 degrees for 25 minutes. The time in the oven depends on the size of the carcass.
After baking, the belly is cleaned of the filling, sprinkled with lemon juice, and beautifully laid out on a flat dish. Boiled rice and potatoes are served as a side dish.

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Whole sterlet baked in the oven

Compound:

Sterlet – 1 pc.
Onions – 2 pcs.
Lemon – 2 pcs.
Olive oil
Fragrant herbs - to taste
Salt and pepper - to taste
Greenery

Preparation:

Rinse the sterlet, pour boiling water over it 3 times and remove scales. Remove the insides of the fish.
Rub the carcass with salt and pepper inside and out.
Peel the onion and cut into rings. Wash the lemon and cut into half rings.
Place foil on a baking sheet and grease it with oil. Place a layer of onion and lemon on the foil. Place the fish on top and the remaining onion and lemon on top. Wrap the foil so that the sterlet is sealed tightly.
Place the baking sheet in the oven, preheated to 200 degrees for 40 - 50 minutes. Afterwards, unfold the foil and place the dish in the oven for another 10 minutes so that the fish browns.

On the grill

Recipes for frying sterlet on the grill or making fish kebabs contain many useful life hacks.

For fish kebab you need:

fresh sterlet – 2 pcs. medium size;
onions – 2 pcs.;
lemon – 1 pc.;
sunflower oil for greasing the grill;
seasonings for fish, salt, pepper.

Prep time: 20 minutes, grill time: 20 minutes

Number of servings – 8

KBJU – 80:40:27:9

Clean the carcass well, wash it, remove the backbone. It is convenient to get the cartilage from the inside, starting from the head.
Spread the carcasses, sprinkle with spices, pour over soy sauce. Leave to marinate in a deep container.
Light the grill and grease the grate.
Before placing in the belly, place the onion cut into rings. Fry on each side for 10-15 minutes.
Sprinkle the finished dish generously with finely chopped green onions. Serve with sauce.

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On champagne

Sterlet stew with sparkling wine has a special sophistication and unique taste. It is served in exceptional cases.

Ingredients:

fresh sturgeon – 2 kg;
champagne – 2 glasses;
lemon – ½ piece;
butter – 100 gr.;
salt, pepper - to taste;
lettuce leaves for serving.

Marinating time – 2 hours + stewing – 20 minutes

Number of servings – 10

KBJU – 90:50:30:10

Step by step recipe:

Remove thorns and entrails from the sterlet and rinse thoroughly.
Cut the carcass into slices up to 3 cm thick. Place in a saucepan on the bottom in one row.
Melt the butter over low heat and pour it over the fish. Add spices, squeeze out the juice of half a lemon, pour in champagne. Can be replaced with white wine. Cover the container with cling film and place in the refrigerator for 2 hours to marinate.
Place the prepared carcasses in the same bowl over low heat and simmer in their own juices for about 15 minutes.
Place beautifully on a green salad and serve with cheese.

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Sterlet on the grill

5 fresh fish;
100 g mayonnaise;
1 onion;
half a lemon;
1 bunch of dill and green onions;
salt and spices - to taste.

Wash, clean and gut the fish, then pat it dry with paper towels. Add mayonnaise, freshly squeezed lemon juice, onion cut into half rings, finely chopped herbs and spices to the sterlet. Mix everything thoroughly, making sure that it is coated with marinade on all sides. Leave the fish in this form in the refrigerator for an hour.

When the time comes and the coals in the grill are ready, you need to carefully put the fish on skewers and lay it out to fry. The sterlet will be ready quickly - no longer than half an hour, when the meat becomes white and matte.

Balyk

Salted fillet has an exquisite taste. It can be used as a cold appetizer, placed on sandwiches, or added to salads.

Ingredients:

Cleaned fish fillet – 2 pcs.;
Salt – 200 gr.;
Liter jar.

Servings – 10

KBZHU – 60:40:34:9

Salting time – 10 days

Recipe:

If you have a whole fish, carefully remove unnecessary parts, cut off the fins, tail, and head. Cut the fillet.
Place a 0.5 cm layer of salt on the bottom of a glass container and place the sterlet in one row. Sprinkle salt again on top.
Place the jar in the refrigerator for a week.
After the fillet, clean and rinse. Tie it with twine and hang it in a dry place (possibly near the stove) for 2 days.
The readiness of the balyk is checked by the flowing juice and pleasant aroma. The pulp should be dry and without damage.
The fillet is cut into thin (translucent) slices and served on a plate.
Store the balyk in the refrigerator wrapped in parchment.

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Heh

Sterlet dishes have an exquisite taste. You can prepare better food at home than in a restaurant. One of the most savory snacks is heh. To prepare it you will need:

fish (small) – 0.5 kg;
white onion – 1 pc.;
carrots – 1 pc.;
garlic – 3 cloves;
Korean carrot seasoning – 1 tbsp. l.;
table vinegar 6% – 3 tbsp. l.;
salt, pepper - a pinch;
vegetable oil (olive, sunflower) – 3 tbsp. l.

Cooking time – 4-6 hours

Number of servings – 10

KBJU – 115:15:5:4

The dish is home-marinated fish using your favorite flavorings. You can see how to cook sterlet on the website with a detailed description and step-by-step photos. First, a fresh carcass must be washed and cleaned.
Prepare the ingredients. Grate the carrots into long strips, chop the garlic, cut the onion into half rings into separate containers.
Cut the fillet into small pieces. Pour in the marinade of vinegar and spices and refrigerate for 2 hours.
Mix carrots, onions with vegetable oil and garlic, add seasonings. Leave for 1-2 hours.
After the time has passed, mix the contents of two containers together: fish and vegetables. Leave to marinate for another 2 hours in the refrigerator. The pieces will be saturated with spices and aromas, and will taste more pleasant.
Place the finished appetizer on a plate and garnish with herbs. The dish can be stored in the refrigerator for 2 days. For convenience, the pieces are transferred to a liter sterilized jar and filled with vegetable oil or marinade.

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Royal sterlet

2 kg sterlet;
200 ml white wine;
1 anise;
40 g lemongrass;
5 black peppercorns;
150 ml cream (33%);
30 g dill;
70 g red caviar;
30 g vegetable oil;
salt, white pepper - to taste.

Wash the fish, gut it, make small cuts around the head, then pour boiling water over it on all sides and carefully scrape off the scales with a knife. Large scales can simply be torn off. Rinse the fish again in cold water and rub it with salt and pepper.

Place in a baking dish, add black peppercorns, lemongrass, anise and 100 ml of wine. Pour vegetable oil on top and place in the oven, preheated to 140 degrees, bake for an hour. When the sterlet is ready, you need to wait until it cools down, carefully pry the skin in the cuts around the head of the fish and remove it.

To prepare the sauce, pour the remaining wine into a saucepan and evaporate, add cream, pepper and salt. And when the mixture boils, remove it from the heat, add red game, dill and stir. After this, the sauce will be ready.

Place the sterlet on a dish, pour over the sauce, garnish with fresh herbs, vegetables, lemon slices and mayonnaise. Can be served as a second course on a holiday table.

In a slow cooker

Modern kitchen appliances make the cooking process easier. A juicy, dietary dish will be made in a slow cooker. It will not fall apart, you can always reheat and serve hot.

Product set:

water – 1 l;
sterlet (whole) – 0.8 kg;
bay leaf – 4 pcs.;
salt - a pinch;
white onion – 1 pc.

KBJU – 90:50:27:8

Time – 1 hour

Cooking process:

Prepare the ingredients. Carefully inspect the fish, gut it, rinse.
Cut the carcasses into large pieces and place them in a multicooker container.
Cover with chopped onions, add hot water, add spices. Boiling water will save on cooking time and energy consumption.
Set the “cooking” mode on the display for 30 minutes. Set a timer that will allow you to receive a hot dish when you arrive.
You can add garlic for flavor.
At the end of the stewing, carefully remove the fish from the broth. Serve with greens.

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Salad with boiled sterlet

Products

Sterlet - 100 grams Fresh cucumbers (salted can be used) - 2 pieces Potatoes - 1 piece Egg - 1 piece Cranberry - 15 grams Apple (preferably green) - half Sour cream - half a glass Horseradish root - cube 2 centimeters side Salt - 3 teaspoons Black pepper - half a teaspoon

How to prepare a salad from boiled sterlet

1. Clean the sterlet, gut it, and wash it under cold water. 2. Rub the sterlet with salt and pepper, place on a dish, and put in the refrigerator for 30 minutes. 3. Wash the potatoes, do not peel them. 4. Pour cold water into a saucepan, add potatoes, place over medium heat, and after boiling, cook for 20 minutes until the potatoes soften. 5. Drain the water from the pan with potatoes and leave to cool. 6. Pour 700 milliliters of water into a separate small saucepan, place over medium heat, and let it boil. 7. Place a washed egg in boiling water and cook for 10 minutes. 8. Drain the water from the pan with the eggs, pour cold water over them, and leave to cool. 9. Wash the cucumbers and cut them into centimeter-thick cubes. 10. Wash the apples and cut them into slices 5 millimeters thick. 11. Peel the cooled potatoes and cut into cubes one centimeter thick. 12. Peel the eggs and finely chop them. 13. Cut the salted and cooled sterlet into 5 mm thick cubes, remove the bones. 14. Mix potatoes, cucumbers, apples, eggs, fish in a bowl, add cranberries. 15. Wash the horseradish, peel it, grate it on a fine grater. 16. Mix sour cream with horseradish. 17. Season the salad with sour cream sauce or serve the sauce separately.

With champignons

A hearty and tasty dish can be prepared at home in the oven. The combination of fish and mushrooms gives the food exquisite notes and a delicious aroma.

Ingredients:

fish – 1 pc.;
champignons – 0.5 kg;
potatoes (medium size, identical tubers) – 1 kg;
sour cream – 200 silt;
garlic – 2 cloves;
seasonings (herbs, thyme, paprika, salt, pepper) - to taste;
lemon – 1 pc.;
vegetable oil.

Number of servings – 6

KBJU – 110:70:40:14

Baking time – 1 hour 20 minutes

Prepare all food and dishes in advance. Wash, peel, chop, gut.
Grate the zest of a whole lemon. Mix with spices and olive oil. Pour the marinade over the sterlet for 20 minutes.
Prepare the sauce for the champignons: grind the paprika, garlic, and vegetable oil in a blender. Pour this mixture over the halved mushrooms.
A separate sauce is prepared for potatoes: add squeezed garlic, chopped herbs, salt and pepper to the sour cream.
Boil the potatoes until half cooked without peeling.
Place a bed of chopped onions on a baking sheet lined with foil. We stuff the sterlet with herbs, onions, and lemon. Carefully place on a baking sheet in the center with the back facing up.
Place potatoes and champignons in sauce on both sides.
Fill the mold with sour cream sauce and place in an oven preheated to 180 degrees for 30-40 minutes.
Serve this culinary masterpiece hot right in the pan.

Royal baked sterlet

Ingredients:

Fish – 1 piece;
Onions – 1 pc.;
Lemon – 1 piece;
Olive oil;
Greens to taste (dill, parsley, cilantro);
Spices to taste.

Cooking sterlet in the oven is not only tasty, but also healthy.

Preparation:

Before starting cooking, you need to select the ingredients for stuffing the fish royally. They can be varied and depending on taste and preferences.
The basic recipe can be modified at your discretion.
Wash and gut the fish. Salt, rub with spices and brush the back and belly of the fish with olive oil.
Chop onions and lemon. Stuff the sterlet with half of this mixture.
Take a large baking sheet, place baking foil on it, the remaining lemon and onion mixture, add finely chopped herbs and wrap the fish in seasonings. Wait five minutes for the fish to soak and place it in the oven.
Cook in a preheated oven at 200 degrees for about an hour, depending on the size of the fish. Cooking time can vary within 15 minutes.
10 minutes before the end of the cooking time, open the foil from the back of the fish and let it brown. The dish will look more appetizing.

Sterlet is usually served on a large platter with lettuce, tomatoes, lemon and olives. And for a side dish you can make baked potatoes or vegetables in the oven.

Bon appetit!

Another good recipe is baking sterlet in the oven on a baking sheet.

Homemade pie

Fish pies are incredibly tasty and filling. Dry yeast is used for the dough, which allows you to achieve the desired fluffiness and softness of the baked goods.

You will need:

yeast – 1 tsp;
milk – 500 ml;
sugar – 1 tbsp. l.;
butter – 100 gr.;
eggs – 3 pcs.;
flour - 3 cups;
sterlet – 1 kg;
greens (cilantro, green onions, tarragon) - a bunch;
hard cheese – 100 gr.;
seasonings for fish.

Time – 4 hours

Servings – 15

KBJU – 140:90:50:15

Knead the dough. Dissolve yeast and sugar in a small amount of warm milk, add flour until sour cream thickens. After half an hour. Pour in the remaining milk, beaten eggs, flour, add melted fat and knead the mass so that it does not stick to your hands. Leave in a warm place for an hour.
Prepare the filling from fish and spices. Chop the fillet into small pieces.
Knead the dough, roll out half the mass on a table greased with vegetable oil into a layer 0.5 cm thick. Place in a mold with high sides.
Pour grated cheese onto the bottom and distribute the filling evenly.
Roll out the other half of the dough and cover the pie. Make holes with a knife to allow air to escape.
Brush the top with beaten egg. Place in the oven, heated to 180 degrees, for 30-40 minutes. Willingness to test with a dry match.
After baking, let the cake cool in the pan. Place on a board and cut into portions.

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Jellied

Recipes for how to cook sterlet can be found on the website. Detailed instructions with photos and videos will tell and show how to cook correctly, and consider the best methods.

One of the most amazing delicacies from sea sturgeon fish can be called aspic.

Transparent jelly and spicy aromas will delight even the most sophisticated gourmets.

Products:

sterlet (fresh) – 200 gr.;
fish (small for broth) – 300 gr.;
water – 1 l;
gelatin – 2 tsp;
quail eggs – 5 pcs.;
onions, carrots – 1 pc.;
greenery;
spices - a pinch.

KBJU – 80:40:30:10

Number of servings – 10

Cooking time – 24 hours

Sterlet contains gelling agents and easily sets into jellied meat. For strength, add a little gelatin, which is filled with water and left to swell.
Boil the cleaned sterlet in a liter of water for 15 minutes, remove and cool. Strain the broth through a fine sieve. Do not bring to a boil so that the liquid remains clear.
Refill the broth with small fish and boil for a rich taste. Add spices and chopped vegetables. Bay leaf can remove the unpleasant odor from sea fish.
Dissolve gelatin in the cooled broth and pour into a deep container. You can use bread pans.
Carefully place pieces of sterlet, boiled eggs cut in half, green leaves, and lemon slices into the mold.
Place the mold in the refrigerator overnight (10 hours).
Cut the finished aspic into 3 cm slices and serve with mayonnaise, horseradish, and mustard.

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Solyanka team

A fishy, liquid, delicious assortment can be prepared in just 15 minutes.

For rich hodgepodge you need:

sturgeon – 1 piece;
sterlet – 1 pc.;
onions – 2 pcs.;
pickled cucumbers – 2 pcs.;
water – 1.5 l;
tomato paste (juice_ – 1 tbsp;
olives, capers;
butter 0 1 tsp.

Cooking time – 30 minutes

Servings – 8

KBJU – 100:60:40:13

Place the cleaned fish, washed under running water, in a pan and add water. For concentrated broth, you can use soup sets and small fish.
Peel the vegetables, cut them, put them in liquid. Season with spices and paste. Cook until done for about 15 minutes.
Serve hot with olives and chopped herbs.

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Whole sterlet baked in the oven with cheese

Compound:

Sterlet – 1 pc.
Mayonnaise – 5 tbsp. l.
Potatoes – 1 kg
Tomato – 5 pcs.
Hard cheese – 200 g
Butter – 250 g
Breadcrumbs – 100 g
Greenery
Salt and pepper - to taste

Preparation:

Rinse the fish under running water. Clean it from the pelvic, lateral and dorsal fins. Scrape off the mucus and rinse again. Remove entrails, membranes, cartilage from the ridge and gills. Rinse the sterlet under water again. Season the fish with salt and pepper inside and out.
Prepare the rest of the ingredients. Peel the potatoes and cut them into cubes, tomatoes into circles. Grate the cheese on a coarse grater. Melt the butter in a saucepan.
Brush the sterlet with melted butter and roll in breadcrumbs. Transfer the fish to a baking sheet. Place potatoes around and slices of tomatoes on top of the carcass.
Place the baking sheet in an oven preheated to 190 degrees for 40 - 45 minutes. 5 minutes before cooking, remove the fish and sprinkle it with grated cheese.
The finished dish is laid out on a plate and sprinkled with chopped herbs.

Pie with rice

A Russian feast is never complete without traditional baked goods.

Fish pies are always served at the festive table.

Pies were prepared from leftover meat on yeast dough. The richer the filling was, with more ingredients, the more satisfying the pies became. They look like pies with an open top. A piece of sturgeon is crushed on top with fresh herbs, cheese, and poured with melted butter.

Ingredients:

For the test:

250 ml milk;
25 gr. yeast;
2 tbsp. l. Sahara;
2 tbsp. flour;
2 eggs (yolks);

For filling:

fish fillet – 500 gr.;
butter – 2 tbsp. l.;
salt, pepper - to taste;
vegetable oil for greasing the baking dish.

Number of servings – 5

Cooking time – 4 hours

KBJU – 110:40:50:30

Detailed step-by-step description of the dish, recipes, sterlet:

Place the dough in a warm place. Grind the yeast with sugar, pour in half the warm milk, add flour and mix thoroughly without lumps. After half an hour, add the remaining milk, flour, and yolks. Let sit well and rise for 2 hours.
Prepare the filling: chop the fish pieces, mix with seasonings, fried onions, season with egg whites (prevents the filling from crumbling in the finished product).
The risen dough is kneaded (it resembles a viscous, elastic mass) and divided into portions (the size of half a fist).
The dough pieces are rolled out into flat cakes 0.5 cm thick. The filling (1 tablespoon) is placed in the center, the edges are pinched, leaving the middle open.
Place the pies on a baking sheet at a distance from each other (the pies will still rise and increase in size during baking).
Brush the sides with beaten egg and place a piece of butter in the center. Place the baking sheet in a preheated oven at 180 degrees for 20 minutes.
Place the hot pies in a bowl and cover with a cloth napkin. Served with first and second courses.

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