Whole sturgeon in the oven

Step-by-step cooking

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, sevryuga, beluga, thorn. I took a 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. It will not work to wash it off with ordinary water. To clean the sturgeon without much effort, take ordinary salt and paper napkins. Pour salt into the palm of your hand and run it over the body of the fish from head to tail. Be careful — there are a lot of thorny growths on the fish, do not hurt your hand!

3. Step 3:

   

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

4. Step 4:

   

   Cut the abdomen and remove the entrails and dried blood along the spine (visigu). 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. Finely chop them.

6. Step 6:

   

   Cut the lemon in half. Remove one part, it will be needed 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 mix. The filling is ready.

8. Step 8:

   

   Salt and pepper the sturgeon outside and inside the abdomen. Tightly stuff the resulting mass into the belly of the fish and secure it with toothpicks. Note that her skin is quite thick, so I advise you to make preliminary punctures with a knife.

10. Step 9:

    

    Lubricate the foil with a small amount of vegetable oil. Peel and chop the onion. Place the onion on the foil along the length of the fish. This will be a vegetable pillow, which will not allow the sturgeon to stick to the foil in the future.

11. Step 10:

    

    Carefully transfer the fish to the foil and place it on the onion belly down. Cut the delayed 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 incisions on the back, insert lemon slices into them and into the gills. Remove the rest for decoration.

12. Step 11:

    

    Squeeze the juice from the lemon from which the zest was cut. Mix vegetable oil with lemon juice and thoroughly lubricate the sturgeon.

13. Step 12:

    

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

14. Step 13:

    

    Put the mold in a hot oven. Bake the sturgeon at a temperature of 200 degrees for about 30 minutes. In general, the cooking time of sturgeon depends on its size and weight. It takes 30 minutes for a medium-sized fish, and about 1 hour for a large one.

15. Step 14:

    

    Remove the sturgeon from the oven and let it stand for 5-10 minutes. Then carefully release the fish from the foil. Open it carefully so as not to get burned by hot steam. Garnish the plate with lettuce leaves, remaining lemon and onion slices. Transfer the sturgeon to a plate. Serve it hot or cold.

16. Step 15:

    

    Bon appetit!