Royal Sterlet

A royal fish with an unrivaled flavor — a treasure for true gourmets.

Recipe author

Servings:

Red caviar

White wine

200

Lemongrass

Dill

Peppercorns

Anise (1 star)

Cream (33%)

150

Sterlet

Vegetable oil

Salt

White pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 15 g

Fats 33 % 8 g

Carbohydrates 4 % 1 g

141 kcal

GI: 100 / 0 / 0

Sterlet has always, and deservedly, been called the royal fish. Even Alexandre Dumas and Théophile Gautier admired the delicacies made from it as they traveled around Russia, and after their trips they urged friends and acquaintances to try royal sterlet at least once in their lives. Let's make this dish too, especially since there's a good recipe for it. First, freeze the sterlet slightly, scoring it around the head beforehand for easier cleaning. Then clean the fish: remove the innards, the gills, and the vyaziga (the cartilaginous cord that runs along a sturgeon's spine). Season with salt and pepper and place it in an ovenproof dish. Add the anise and peppercorns, half of the white wine with the lemongrass, and drizzle with vegetable oil. Bake for an hour in an oven preheated to 285°F (140°C). Take it out, let it cool, and peel the skin off the whole fish. Now for the sauce: reduce the other half of the white wine, stir in the cream, and season with salt and pepper. Once the sauce comes to a boil, take it off the heat and add the caviar and dill. Pour this sauce over the sterlet. Arrange the fish on a platter and garnish as you like. The finished sterlet can be served with vegetables — fresh cucumbers or tomatoes — and assorted fresh herbs.

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