Whole sterlet in the oven. Recipe for baked fish in foil

Publication in the group: Fish and seafood dishes

Sterlet is a fish belonging to the sturgeon family. Its meat contains valuable varieties of polyunsaturated fatty acids, which reduce cholesterol levels in the body, help maintain youthful skin and other tissues, and also significantly increase the chances of bearing an absolutely healthy child. The healthiest way to cook sterlet whole is by baking it in the oven.

Whole sterlet baked in the oven

Whole sterlet in the oven, the recipe for which is presented later in the article, in its final form is a dish worthy of serving even in an expensive restaurant. The ingredients included provide the fish with the necessary juiciness and preserve the beneficial properties of the meat.

What ingredients will you need?

To prepare you will need to take several products:

• fresh sterlet carcass;
• lemon or lime – 1 pc.;
• fragrant herbs;
• pepper;
• salt.

If desired, you can exclude spices with an intense aroma. This will preserve the natural smell of fish, characteristic of the inhabitants of sea and fresh waters.

Step-by-step cooking process

To prepare such a dish, you need to perform several steps:

1. First you need to thoroughly wash the fish and clean it of its entrails.

2. After this, you need to additionally rinse the carcass with clean water.
3. Then it is recommended to leave it for a while to drain the liquid and blot it with paper towels.
4. Next, you need to rub the skin and the inner cavity of the abdomen with prepared spices and salt.
5. The lemon will need to be washed, dried and cut into thin rings.
6. Then you need to place them evenly inside the fish and distribute several rings over the skin on both sides.
7. After this, you can start preheating the oven to 200°C and begin preparing the baking sheet.
8. It will need to be greased with a small amount of sunflower oil and placed on top of the prepared carcass.
9. Another fat-free option is to lay out a whole sheet of foil, folding its edges.
10. As a result, the foil should form something like a bowl so that the resulting juices do not fall on the hot baking sheet.
11. Before going into the oven, the laid carcass will need to be additionally covered with a sheet of foil.
12. This technique will allow the fish to cook quickly and evenly, without the risk of becoming too dry.
13. Cooking time after placing in a hot oven is no more than 40 minutes.
14. This largely depends on the total weight of the selected carcass.

If desired, to obtain a crispy crust at the end of baking, the foil can be removed and the fish left in the oven for another 15 minutes at 150°C.

Rules for serving dishes, decoration

Sterlet, the entire recipe for which was described in the classic version in the oven, can be served on another serving dish in combination with any side dishes based on fresh, boiled or stewed vegetables.

Natural sterlet also harmonizes well with sauces based on natural ingredients:

• crushed walnuts – 200 g;
• chicken broth – 200 ml;
• fresh and dried herbs;
• butter – 100 g;
• cinnamon – 1 pinch;
• laurel leaf – 1 pc.;
• turnip onion – 200 g;
• white flour – 25 g;
• cloves – 3 pcs.;
• garlic – 4 pcs.;
• vinegar – 80 ml;
• egg – 4 pcs.;
• saffron;
• salt - to taste.

The proportions of flavoring additives can be changed at your own discretion.

The basic principle of making the sauce is to prepare all the ingredients, then fry the onion and garlic, add flour and fry. After this, you will need to boil the mixture a little. Next, you need to separate the egg whites from the yolks. Then the nut kernels must be mixed with herbs, pepper, yolks, spices and vinegar, and pour the mixture into the boiling broth. It is not necessary to bring to a boil.

Whole sterlet in the oven

Fresh sterlet, cooked whole in the oven, is especially tasty.

Recipe step by step:

1. Clean a whole sterlet weighing 1.5 or 2 kilograms from abdominal and lateral growths and mucus.
2. Cut the belly along the entire length with a sharp knife, gut the fish, remove the membranes and pull out the viz from the belly side using a fork or culinary needle. Remove the gills from the head, do not touch the tail and fins.
3. Rinse the fish thoroughly, sprinkle with pepper and salt on the inside and outside. Roll the sterlet into a ring and secure the tail section under the gills using regular toothpicks.
4. You can do it differently: make a cut in the tail, place the fish back up on the work table and roll it into a ring, inserting the nose part into the cut tail.
5. Place the prepared semi-finished fish product in a greased deep form. Add a little ordinary water, put a head of peeled onion, parsnips cut into two halves, peeled parsley root, dill stems, allspice peas and 2 bay leaves into the ring formed from the fish.
6. Pour white wine into the mold; all the liquid should cover the sterlet by half. If there is not enough wine, you can add water. Preheat the oven to approximately 170 degrees. Place the dish in the oven for 25 minutes. While cooking, pour wine from the pan over the fish.
7. Wash the potatoes thoroughly with a brush. Without removing the peel, cut each tuber lengthwise “crosswise”, season with salt and grease with oil. Cook in the oven for half an hour. Peel the head of garlic, chop it together with dill, combine with butter.
8. Prepare the sauce: pour out the broth in which the sterlet was cooked from the mold. Be sure to strain, bring to a boil in a saucepan, reduce by one third, add cream, reduce heat. Cook until the sauce thickens. Add salt and pepper to the sauce to your taste.
9. Place the sterlet on a round dish. Place potatoes inside the ring, pressing on them from the sides so that they open. Place butter (with garlic and dill) on hot potatoes.

Place parsnip pieces around the edges of the fish and garnish with herbs. Spread the skin of the sterlet on top and pour in the creamy sauce.

Sterlet baked with potatoes

Whole baked sterlet in the oven may not always be the only option for preparing an appetizing dish.

Sterlet in the oven, recipe with potato pieces.

This recipe combines fish and other ingredients to create a complete and nutritious dinner or lunch.

What ingredients will you need?

To prepare such a dish or its variations, you can take several ingredients:

• fresh or defrosted sterlet – 400 g;
• butter – 15 g;
• onion head – 1 pc.;
• potatoes – 400 g;
• sour cream – 100 g;
• parmesan – 50 g;
• ground pepper;
• salt.

If desired, the finished dish can be garnished with fresh herbs.

Step-by-step cooking process

To prepare a dish using the presented method, you need to perform several steps:

1. The fish carcass must be washed, separated from the bones and cut into small pieces.
2. The potatoes will also need to be washed and peeled, then chopped into cubes.
3. You need to prepare a dense substrate with sides from aluminum foil with the glossy side inward.
4. Place potato rings on the bottom, then add salt and pepper.
5. Next, distribute the onion rings evenly.
6. The third layer is pieces of fish on a bed of onions.
7. You need to place the potato slices on top again.

At this point, the oven needs to be preheated to 200°C. Recommended baking time is about 30 minutes. Cooking times may vary. It depends on the type of potato and the intensity of heat generation in the oven. If necessary, it can be increased by covering the prepared mass with a sufficient piece of foil with the glossy side down.

Rules for serving dishes, decoration

Before taking out the finished dish, it is recommended to loosely sprinkle it with cheese and send it back to the oven. Melted cheese will highlight the taste and give it a delicate creamy aroma, enriching it with nutrients, proteins and minerals.

Sterlet baked royally

Sterlet fish, due to its taste and cost, is associated with important events in life for many people. It is rarely eaten in everyday life.

This recipe allows you to prepare a delicious and flavorful appetizer for the holiday table.

What ingredients will you need?

To prepare the dish you need to prepare several ingredients:

• cream with fat content from 20% – 150 ml;
• fresh sterlet carcass – 2 kg;
• peppercorns – 5 pcs.;
• dill sprigs – 30 g;
• dry wine – 1 glass;
• lemon – ½ piece;
• butter – 30 g;
• salt - to taste.

From the given amount of ingredients, on average, 6-8 servings of the finished dish are obtained.

Step-by-step cooking process

To prepare such fish, you need to perform several steps:

1. First you need to clean the sterlet from the insides and cut out the gills.
2. Then it is recommended to pour boiling water over the fish so that the scales come off more easily.
3. Prepared fish without scales should be thoroughly rinsed with clean water.

4. After this, you will need to place the carcass on a baking sheet and rub it with spices.
5. Then you need to pour white wine over the fish and brush with oil using a pastry brush.
6. At the same time, you need to turn on the oven and set the temperature to 140°C.
7. The baking time should be 1 hour after reaching the required heat.
8. After the specified period of time has elapsed, remove the baking sheet and allow the fish to cool slightly.
9. Then you should pry up the skin in the head area and completely remove it from the fish.
10. To prepare the dressing, pour the remaining wine into a saucepan and mix cream, pepper and salt with it.
11. When the mixture reaches a boil, stop heating and remove the pan from the heat.

At the end of the cooking process, you need to stir chopped dill into the sauce.

Rules for serving dishes, decoration

The finished sterlet should be transferred to a dish of sufficient size and poured over it evenly with the resulting sauce. If desired, you can additionally decorate the fish with grains of red caviar, thin half rings of lemon, sprigs of dill, and mayonnaise. Sterlet should be cut into portioned pieces directly during lunch or dinner.

Recipe for cooking sterlet in the oven like a king

As already mentioned, in the classic version, royal sterlet is prepared in different ways. You can simply bake the whole fish carcass, stuffing it with lemongrass stem and spices. Place the sterlet on a baking sheet with parchment and roll it into a ring. And pour 100 ml of high-grade white wine into the center of the fish.

Sterlet should be baked in this form at one hundred and sixty degrees for half an hour. You can serve this fish with a sauce made from cream and wine. You also need to complement the taste of the sauce with red caviar, chopped dill and butter. It will be incredibly delicious!

We suggest you prepare a full-fledged “royal” dish - bake sterlet with potatoes. It will amaze even the most capricious gourmets!

Ingredients:

• sterlet carcass – 1 kg 500 g;
• potatoes – 1 kg;
• cream (with medium fat content) – 100 ml;
• purified water – 200 ml;
• half a lemon;
• sprig of rosemary;
• salt;
• black pepper.

Advice! To make the fish with an alluring aroma, sprinkle it with lemon juice.

Preparation:

1. Let's prepare the sterlet in a way we already know.

2. Cut the fish into pieces three centimeters thick. Place them on a baking sheet or in a fireproof form.

3. Let's prepare the rest of the products we need: a rosemary sprig, medium fat cream, lemon, black pepper, and salt.

4. Place the rosemary sprig on the fish pieces in the baking tray.

5. Squeeze the juice from half a lemon using any convenient method.

6. Add black pepper to the lemon juice, add salt and stir.

7. Brush the sterlet pieces with the prepared juice. To do this, it is better to use a pastry brush.

8. Let's peel the potatoes and rinse the tubers thoroughly.

9. Let's cut the potatoes, not too small. Let's salt it and stir.

10. Place potato pieces between fish steaks.

11. Combine the cream with purified water and stir until smooth.
12. Pour the resulting sauce over the fish and potatoes.

13. Cover the baking sheet with a sheet of foil, placing the shiny side inward.

14. Bake the sterlet with potatoes for thirty minutes at two hundred degrees.
15. Then remove the foil and simmer the dish for ten minutes.

16. This is what the finished “royal” dish looks like.

17. Now you can try it!

Whole baked sterlet with white sauce

Fish cooked with this sauce has a particularly delicate taste that goes well with all its ingredients.

What ingredients will you need?

Whole sterlet in the oven, the recipe for which is described later in the article, can be prepared from the following products:

• fresh sterlet – 1.5-2 kg;
• onion - 1 pc.;
• lemon – ½ fruit.

For the sauce you need to take several ingredients:

• shallots – 5 pcs.;
• white wine – 170 ml;
• butter – 100 g;
• freshly ground pepper – 10 pcs.;
• cream with fat content from 20% – 150 g.

It is recommended to grind black pepper in a kitchen mill directly before adding it to the sauce. The number of peas is given arbitrarily. The spiciness should be adjusted according to your own taste.

Step-by-step cooking process

According to the given recipe, you will need to perform the following steps:

1. The fish should be cleaned in the usual way, washed and placed on a baking sheet in the oven preheated to 200°C.
2. To do this, the sterlet carcass will need to be dried, salt and pepper, and placed on foil.
3. Place onion and lemon rings under the belly and on top, cover with foil.
4. Baking time is about half an hour.

At this time, you should start preparing the white sauce:

1. First you need to peel the onion and cut it into small pieces.
   Read also:  Juicy fish cutlets - a very tasty recipe
2. Pour wine into a saucepan, add onion and ground pepper, and heat.
3. Duration of cooking - until the volume of the mass is reduced by half.
4. After this, you will need to pour in the heavy cream and continue evaporating.
5. At the end of cooking, add salt to the sauce and stir in butter.

After turning off the heat, cover the pan with a lid to prevent the top from drying out.

Rules for serving dishes, decoration

Baked fish should be served hot immediately after removal from the oven. After this you need to cut it into portions. It is recommended to serve the sauce in separate bowls.

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. The finished dish is laid out on a plate and sprinkled with chopped herbs.

Sterlet steaks in the oven

Fish cooked in the form of steaks is a universal type of dish that is appropriate for both a regular snack and a formal table.

What ingredients will you need?

For this recipe you will need several ingredients:

• fresh sterlet – 1 kg whole or in the form of steaks;
• sunflower oil – 100 g;
• dry white wine – 0.5 l;
• butter – 50 g;
• onion - 1 head;
• soy sauce – 30 ml;
• parsley – 50 g;
• lemon – 1 fruit;
• salt and pepper - to taste.

In addition to fresh herbs, you can enhance the aroma of the finished dish by using coriander, thyme or paprika.

Step-by-step cooking process

To prepare the dish you will need to perform several steps:

1. The sterlet should be thoroughly cleaned and washed in clean water, then blotted with a dry towel.
2. Then you need to cut the fish into portions, or steaks, across the spinal column.

3. It is necessary to remove the skin from the onion and chop it into thin rings and disassemble it.
4. The finished mass should be distributed over the bottom of the mold, and fish steaks should be placed on top.
5. Next, you need to pour dry white wine over everything.
6. At the same time, the butter should be cooled in the freezer.
7. After the wine, you need to take the oil and grate it directly over the pieces of fish.
8. You will need to divide the lemon into 2 halves, squeeze the juice out of 1, and cut the other half into slices.
9. They should be distributed over the fish, and the juice should be sprinkled onto the overall dish.
10. Then cover the pan with foil, shiny side down.

Baking duration is half an hour at a temperature of 200°C. After half an hour has passed, the top part of the foil will need to be removed and heating continued for about 10 minutes. After this, the fish will be ready to serve.

Rules for serving dishes, decoration

As a side dish, the dish can be supplemented with boiled potatoes with dill and cucumber slices, steamed vegetables. Most people are even of the opinion that such dishes do not need any special side dishes at all.

Sterlet steaks

Components:

• 5 sterlet steaks;
• 2-3 tomatoes;
• 200 gr. cheese;
• 500 ml dry wine;
• 15 gr. salt;
• 5 gr. black pepper and nutmeg.

Cooking steps:

1. To cook sterlet in the oven, you can use ready-made steaks. Or gut and cut the fish yourself.
2. Place 5 sheets of foil on the table, grease each with olive oil. Cut the tomatoes into slices and place on foil.
3. Before cooking sterlet, add salt, add spices, and leave for 15 minutes.
4. Place the finished steaks on the tomatoes, sprinkle wine on top, sprinkle with grated cheese.
5. Form envelopes; the whole sterlet along with tomatoes and cheese should be in foil.
6. Be sure to preheat the oven; this determines how long to bake; on average, the dish will be ready in half an hour.

With lemon and herbs in foil

Dishes like this fit well into the menu of festive tables, including the most important holiday - New Year.

Preparation next.

What ingredients will you need?

To prepare sterlet according to this recipe, you will need the following ingredients:

• fresh sterlet – 1 kg;
• onion - 2 heads;
• parsley – 1 bunch;
• lemon – 1 pc.;
• dill – 50 g.

In addition to these components, you can use any seasonings, including black and red peppers, coriander and other similar spices.

Step-by-step cooking process

To prepare a dish according to the presented recipe, you need to follow several basic steps:

1. The sterlet needs to be washed and cleaned, then rinsed thoroughly with running water.
2. The onion will need to be peeled and cut into thin half rings.
3. Without removing the skin, the lemon should be washed and also chopped into rings.
4. Then you will need to take a baking sheet, which you need to cover with a single layer of wide foil.
5. Spread half the onion, lemon and herbs on it, place the fish on top, slightly turning it belly up.
6. You will need to add the remaining onions, herbs and lemon inside it, adding a little salt to the mixture.
7. Then you need to carefully connect the edges of the foil and place the finished package in the oven for baking.

8. The duration of heat treatment is about 45 minutes at a temperature of 200°C.

The duration of baking can be varied depending on the weight of the fish taken, adding or decreasing the duration by 5-10 minutes.

Rules for serving dishes, decoration

After completing the cooking process, the fish must be carefully unwrapped. To serve at the festive table, the carcass can be decorated with mayonnaise patterns and figuratively cut slices of fresh vegetables.

How to cook “Sterlet baked in foil”

1. First you need to take care of the fish. The sterlet must be washed, cleaned of entrails, scales and fins. Rinse the belly thoroughly and, if desired, remove the head.

2. Peel the onion and cut into thin half rings. The recipe for sterlet baked in foil can be adjusted to your own taste habits by replacing green onions with green onions, for example.

3. Fish dishes are rarely complete without lemon. It must be thoroughly washed, slightly dried and cut into thin slices.

4. Salt and pepper the peeled sterlet to taste, add your favorite fish spices and dried herbs. Drizzle with olive oil.

5. Place a sheet of foil in a baking dish or on a baking sheet. Add about half the lemon and onion there, distributing as desired. You can also add a couple of sprigs of fresh herbs for flavor.

6. Place some of the onion, lemon and herbs into the belly, and distribute the rest on top.

7. Close the foil tightly, turning the edges, and place the pan in a preheated oven. Sterlet baked in foil at home will be ready in 30-45 minutes, depending on the size of the fish. It can be served whole or divided into portions. This recipe is also great for roasting sterlet on the grill.

Sterlet with onion and lemon

The given recipe is in many ways similar to the classic one using a minimum set of ingredients. But at the same time, a simple combination of products favorably highlights the natural aroma of fish.

What ingredients will you need?

To prepare the dish you will need the following list of products:

• large sterlet – 1 pc.;
• onion - 2 heads;
• lemon – 1 fruit.

In addition to the listed ingredients, you will also need vegetable oil and spices in arbitrary quantities.

Step-by-step cooking process

To prepare a dish according to this recipe, you will need to follow a few simple steps:

1. The fish must be washed, first removing the entrails, gills and fins.
2. Then it should be washed again and gently blotted with paper towels.
3. Next, the carcass needs to be treated with spices, salt and vegetable oil.
4. After this, the onion should be peeled and minced in a mixture with ½ lemon.

5. The resulting mass will need to be thoroughly rubbed onto the fish on all sides.
6. If desired, you can use foil or place the carcass on a baking sheet.
7. Then you should put it in the oven for 25 minutes at 190°C.

Immediately after the specified time has passed, the fish will be ready to serve.

Rules for serving dishes, decoration

You can serve the finished dish with rice, fresh or pickled vegetables, and slices of crispy baguette. If desired, you can combine the dish with any sauces to suit your taste.

How to cook “Stuffed Sterlet”

So, let's go. The first step, of course, is to wash and gut our fish, remove fins and other unnecessary parts. Don’t neglect this point - the better you process it, the tastier the dish will be.

Grease the gutted fish with olive oil and rub with salt and pepper. Place the fish on a baking sheet lined with foil.

Meanwhile, fry the porcini mushrooms with finely chopped onion - literally 3-4 minutes.

Then mix the fried porcini mushrooms with boiled rice. Salt, pepper, taste - the filling itself should be tasty.

We stuff our sterlet with a rice-mushroom mixture.

Now carefully turn the fish over so that the belly with the filling is at the bottom. Lubricate the fish with a thin layer of mayonnaise (preferably homemade) on top.

Place the baking sheet in the oven preheated to 180 degrees. Bake until done - about 40 minutes.

Sprinkle the finished fish with herbs and serve. There is no need for a side dish, because the sterlet has a rice filling in its belly. Ready!

Recipe for baked sterlet with mushrooms

Mushrooms are a tasty and aromatic ingredient that goes well with a protein base in the form of fish. For such a dish, it is preferable to use cultivated champignons, which require minimal heat treatment, but are almost in no way inferior to forest varieties.

What ingredients will you need?

For preparation you will need the following products:

• fresh sterlet – 3 kg;
• dry white wine – 250 ml;
• butter – 70 g;
• onion - 1 head;
• champignons – 0.5 kg;
• cream – 100 g;
• lemon – 1 pc.;
• salt and pepper.

The amount of fat can be varied depending on the desired taste and calorie content of the dish.

Step-by-step cooking process

According to the given recipe, you will need to perform the following steps:

1. First, the fish must be cleaned and then rinsed thoroughly in clean water.
2. If the integrity of the abdominal wall is not broken, you should clean it so as not to damage it.
3. After drying with a paper towel, the sterlet should be salted, peppered and greased with lemon juice.
4. To prepare the filling, chop the mushrooms into cubes and fry them together with onion cubes in oil until the liquid evaporates.

5. Then you need to add cream, pepper and salt to the mixture, after 2 minutes remove the pan from the heat.
6. You need to stuff the sterlet evenly, immediately sewing up the belly from the tail to the head.
7. At this point, the oven should be preheated to 200°C, and then place the baking sheet with the fish into it for baking.
8. The duration of heat treatment is from 40 minutes to 1 hour.

During the baking process, you should periodically grease the carcass with butter.

Rules for serving dishes, decoration

Whole sterlet in the oven, the recipe for which is easy to follow, is best baked at high temperatures. After cooking, it can be served either hot or chilled. In the latter case, the fish will hold its shape better, keeping all the filling inside. No side dishes are required for this dish. As an addition, you can offer dinner participants slices of crusty bread and a glass of dry wine.

Recipe for baked sterlet with potatoes

• Sterlet – 1 pc.
• Onions – 1 pc.
• Potatoes – 7 pcs.
• Sour cream – 250 ml
• Lemon juice – 2 tsp.
• Garlic – 3 teeth.
• Greens - to taste
• Spices for fish - to taste
• Salt - to taste

1. Wash and gut the sterlet. Rinse it under running water. Rub the carcass with salt and spices, pour lemon juice.
2. Place the fish on a baking sheet greased with vegetable oil.
3. Peel the potatoes and cut into thin slices. Peel the onion and cut into half rings.
4. Peel the garlic and pass it through a press, mix with sour cream. Add fish spices and salt to the mixture.
5. Brush the prepared sauce onto the fish. Place the potatoes on a baking sheet with the sterlet. Pour water mixed with sour cream on top. Sprinkle with salt.
6. Place the dish in an oven preheated to 200 degrees. Cooking time – about 1 hour.
7. Place the finished fish and potatoes on a plate. Sprinkle with chopped herbs.

Useful tips and tricks

Many recipes using sterlet or any other variety of gourmet fish require the use of foil. When choosing in a store, you should choose the option with a thicker layer. In this case, the risk of the foil tearing will be minimized. This means that the finished dish will retain all its juices and beneficial properties inside.

Always wrap fish in foil with the shiny side facing inward. This is due to the fact that gloss reflects heat better. When baking, the food is heated quickly and evenly. In addition to vitamins, fish meat contains potassium, calcium and magnesium, iron, manganese, copper, selenium, zinc, sulfur and phosphorus. Their content may vary slightly depending on the living conditions of the sterlet and the properties of the water in this zone.

Recipes often include wedges or slices of lemon. After preparing a dish, if it is not intended to be consumed in the near future, bitterness begins to be released from the lemon. To avoid spoiling the taste, it is recommended to remove the slices and only then put the fish in the refrigerator. Or removing the skin in advance is the main source of bitterness.

And the last, but almost the most important tip is to carefully remove the insides, paying special attention to the integrity of the gallbladder. If it bursts due to the owner’s negligence, the tissues soaked in bile will acquire a bitter taste and become unfit for consumption. Sterlet, baked in the oven whole or in pieces according to one of the recipes listed, will become a healthy and tasty dish if you follow the basic cooking recommendations.