A royal sterlet

Sterlet has always been deservedly called a royal fish. The delicacies from it were admired by Alexander Dumas and Theophile Gautier, who traveled around Russia and were treated to this food. After the trip, each time they recommended to their friends and acquaintances to be sure to tempt a sterlet at least once in their lives in a royal way. Let's cook this dish, too, especially since there is a good culinary recipe.

At first, the sterlet can be frozen a little, having previously cut around her head – for ease of cleaning. Then we will process the fish by pulling the insides out of it, removing the gills and the visiga. Let's add salt and pepper and put it in a fireproof vessel. Then put anise with peppercorns, 1/2 white wine with lemongrass and pour vegetable oil.

Now - bake for an hour in the oven, heated to a temperature of 140 degrees. Pulling out of the oven, let's cool the dish and remove the skin all over its carcass.

And now – the sauce! Evaporate 1 \ \ 2 white wine, add cream to it, and then add salt and pepper. When the sauce boils, remove it from the heat and add caviar with dill. This sauce and pour sterlet.

We will put the fish on a dish, decorating it as desired. Ready-made sterlet can be served with vegetables - fresh cucumbers or tomatoes, as well as with different greens.