Whole sturgeon baked in the oven

Whole sturgeon baked in the oven is a real delicacy. The fish contains virtually no bones and is perfect for a holiday table. You can cook fish in different ways, and we have collected 8 of the most delicious and different recipes for cooking this tender meat in the oven, which will help preserve all the benefits of the Omega-3 acids that are so important for us.

Delicious recipe for sturgeon baked whole in the oven

In order to experience the full taste of sturgeon, it is important to prepare it correctly and know some of the subtleties. The fish itself is very tasty, so do not overuse spices. We will look at a step-by-step recipe for preparing this royal fish with photos, starting with its preparation. And so, let's cook a delicious whole sturgeon! 

1. 
   How to deliciously bake whole sturgeon in the oven? If the fish was bought in a store, it will already be gutted; if not, the first thing to do is get rid of the entrails. After which we thoroughly rinse the sturgeon both inside and outside. To make it easier to remove the scales, you need to pour boiling water over the fish.
2. 
   Using a sharp knife, cut off the dorsal “bugs” and cut off the gills.
3. 
   Next, remove the vizig, which is located in the ridge of the fish. If it is not removed, when exposed to temperatures, the sturgeon will burst, and the vizier will tear the carcass and ruin the appearance of the dish. We do not cut the head of the fish all the way through.
4. 
   And immediately we make the same cut in the area of ​​the fish’s tail. In the middle you will see a ridge; it must be pulled out entirely without tearing it.
5. 
   We cut the fish into portions, do not make the cuts all the way through, add a little salt, sprinkle with lemon juice and olive oil.
6. 
   Line a baking sheet with foil, grease it with oil, place the fish on it and cover each piece with foil. Cover the top with a sheet of foil - underneath it the fish will remain juicier. But, you can simply grease a baking sheet with oil and put the fish in the oven, pouring juice over it regularly. Bake the sturgeon in the oven at 180 degrees for half an hour. Remove the foil, pour the juice on top and bake for another 5-10 minutes. We determine the readiness of the fish by the absence of juice when the meat is punctured.
7. 
   We transfer the fish to a serving dish, on which we first placed a “pillow” of lettuce leaves and decorate with quail eggs cut in the shape of “crowns”, thin slices of lime and lemon, “roses” made from boiled carrots. You can draw a mayonnaise net on the fish’s head and decorate with pomegranate seeds. Fantasy in decoration has no limits.

Bon appetit!

Step-by-step recipe for making sturgeon baked in foil

Cooking sturgeon in foil allows it to bake evenly and preserve the juiciness and taste of the dish. To give the fish a golden color and a light crust, you need to remove the foil at the end of cooking the fish in the oven.

Ingredients:

• Sturgeon size 2-2.5 kg.
• Champignon mushrooms – 500 g.
• Large carrots – 1 pc.
• Large onion – 1 pc.
• Lemon – 0.5 pcs.
• Cream 20% – 100 ml.
• Ground coriander, salt and black pepper - to taste.
• Olive or sunflower oil – 2 tbsp. l.

Cooking process:

1. From the very beginning, you need to rinse the gutted sturgeon under cold water. We remove the vizig that runs along the spine. Boil water in a large saucepan and lower the fish into the boiling water for a few seconds, holding it with a spatula on one side and holding it by the tail on the other. And immediately after that we pour very cold water over the fish. After this, the skin along with the thorns is easily removed. If necessary, rinse the fish and pat dry with a towel. Sprinkle the fish with spices and set aside to marinate.

2. Peel the onions, carrots and mushrooms, chop the onions and champignons with a knife, and chop the carrots on a coarse grater. Heat vegetable oil in a frying pan and fry the mushrooms until the liquid has evaporated. Afterwards, add the prepared vegetables, salt, pepper and simmer for another 5 minutes. Add cream and keep the filling on the fire for a couple more minutes. Let the filling cool.

3. Put the aromatic filling into the fish and fasten the belly with skewers, and put halves of thin lemon slices on top. Wrap the fish in 2 layers of foil so that the ends are on top. Wrap the fish tightly and place it on a baking sheet to bake for 40-50 minutes at 160 degrees.

4.After the time has passed, unfold the foil, grease the sturgeon with vegetable oil, increase the temperature to 200 degrees and bake for another 10 minutes.

5. Place the finished fish on a dish, remove the foil, decorate the fish with lettuce leaves, vegetables or fruits, olives, olives, capers or to your taste.

Delicious stuffed sturgeon in the oven

Sturgeon is very well suited for stuffing, as it is endowed with thick and rough skin. The size of a small fish of 2 kg allows it to fit in the oven and does not require fiddling with bones. We offer a recipe with an unusual and tasty filling.

Ingredients:

• Sturgeon size – 2.5 kg.
• Egg – 1 pc.
• Medium onion – 1 pc.
• Salmon belly – 400 g.
• Garlic 3 cloves.
• Cream – 100 ml.
• Loaf or wheat bread – 100 gr.
• Lemon – 0.5 pcs.
• Nutmeg – 0.5 tsp.
• Vegetable oil – 2 tsp.
• Semolina – 2 tbsp. l.
• Salt and pepper - to taste. 

Cooking process:

1. The sturgeon must be clean and gutted. For this dish, we leave the head of the fish, and remove only the vizig passing through the spine. To do this, when cutting inside, we make an incision in the cartilage of the spine and pull it out entirely. If this is not done, during cooking the elm will swell, come out of the fish and can ruin the entire appearance of the dish.

2. Rub the fish with salt and pepper, sprinkle with lemon juice both inside and outside and set aside.

3. To prepare the filling, soak the white bread in cream, after cutting off the rough crusts from it. Cut the salmon bellies into pieces and place them in a deep container, add the onion cut into large squares, garlic cloves, dill halved and the loaf squeezed out of the cream.Grind the whole mass with an immersion blender, add the egg and nutmeg, salt and pepper to your taste, a pinch is enough, and mix again. If the filling turns out to be liquid, add a couple of spoons of semolina and wait 10 minutes, let the cereal swell, you can not add semolina.

4. Place the prepared minced meat into the sturgeon; it is better to sew up the belly, starting with the tail. Let's leave a small hole at the head, 6 cm. Add a few more spoons of filling through it, then take the fish by the gills and shake it so that the filling moves closer to the tail, and stuff the fish some more. When the fish is completely filled with filling, we sew the fish up to the head, pull the tail from the thread through the gills so that it can be quickly removed when ready. If there is any filling left, you can put it into the neck through the same gills.

5. Wrap the fish in foil, using two sheets if necessary.

6. Place the prepared fish in a heated oven and cook for 40 minutes at 180 degrees. At the end of this time, open the door, cut the foil on top or open it, grease the fish with vegetable oil using a brush and bake for another 20 minutes open.

7. Place the finished fish on a large, beautiful dish; around it you can place fresh cucumbers, cut into cubes, tomatoes in the form of flower buds with herbs and lemon.

Sturgeon baked whole with potatoes

According to this recipe, you can bake a whole sturgeon with country-style potato wedges. To find out how to do this, follow the step-by-step recipe. As a result, you will prepare a beautiful and incredibly aromatic dish that will be worthy of showing off in the center of the festive table.

Ingredients:

• Sturgeon – 1 kg.
• Potatoes – 6 pieces.
• Egg – 4 pieces.
• Sour cream – 1 glass.
• Vinegar 3% – 4 tbsp. spoons.
• Butter – 100 g.
• Ground crackers - 2 tbsp. spoons.
• Lemon – 0.5 pieces.
• Garlic – 4 cloves.
• Ground nutmeg – 1 tsp.
• Vegetable oil – 2 tbsp. spoons.
• Spices: pepper, sweet paprika - 1 tsp each.
• Salt - to taste. 

Cooking process:

1. To clean the sturgeon, boil water in a wide basin. We lower the fish into it for only 1-2 minutes, take it out and dip it in cold water. This process will help you quickly clean the fish, remove the spines on the back and sides, and remove the skin. Next, we pull out the vizig, to do this we make a cut at the tail and take it out, holding the fish by the tail. Wash the cleaned sturgeon, dry it, lightly rub it with salt and pepper and set it aside for an hour.

2. Boil the eggs hard, peel, use the yolks, knead them and mix with sour cream until smooth. Add vinegar, nutmeg, half the softened butter and mix.

3. Lubricate the sturgeon inside and outside with the resulting sour cream sauce, pour over the remaining melted butter and lemon juice. Place the fish in a mold that has been greased with vegetable oil, and sprinkle the top with ground breadcrumbs and coarsely grated cheese.

4. Peel the potatoes and cut into slices, mix with grated or crushed garlic, pepper, sweet paprika and salt, pour in oil and mix.

5. Cover the mold with foil, press it tightly against the walls and place in the oven, heated to 160 degrees. Bake the dish for 40 minutes. Then remove the foil and increase the temperature by 220 degrees for another 30 minutes. This way our dish will acquire a golden brown color and a pleasant light crust.

6. Remove the finished dish from the oven and, using wide spatulas, transfer it to a large serving dish, decorate with lemon and sprigs of any greenery.The sturgeon can be decorated with subtle mayonnaise patterns on the back.

How to cook sturgeon royally in the oven?

If you are planning a celebration and need to prepare a “royal” dish, you should prepare it from “royal” fish. Sturgeon has long been served at feasts as an exquisite delicacy. You are guaranteed rave reviews from the most fastidious gourmets. We recommend serving this dish solemnly, paying attention to its decoration, because the royal fish deserves it.

Ingredients:

• One sturgeon – 1.5 kg.
• Trout or salmon fillet – 300 g.
• Onion – 1 head.
• Pepper, ground red, salt - to taste
• Lemon – 2 pcs.
• Gelatin – 10 g.

For decoration (your choice):

• Pitted olives – 0.5 cans.
• Caviar red and black
• Cherry tomatoes red and yellow
• Grapes and pomegranate

Cooking process:

1. Soak gelatin in 50 ml of clean cold water and leave to swell for 50 minutes.

2. Sturgeon in the store is usually sold already cleaned and gutted. We remove the “bugs” on the back and sides of the fish. This is easier to do if you scald it with boiling water. Then you need to remove the chord; this can be done both from the back and from the inside of the fish. We leave the fins and head for the beauty of the dish. We wash the fish under cold running water on all sides.

3. Remove the skin and bones from the trout fillet and pass it through a meat grinder or chop it into small pieces with a knife. Peel the onion, chop and sauté in vegetable oil until golden. Combine the cooled onion and minced fish, add salt and pepper.

4. Squeeze the juice from one lemon and sprinkle it over the sturgeon, adding salt inside.

5. Spread the gelatin, which has swollen by this time, inside the belly of the fish, and mix the second part with the minced fish. And immediately put the filling in the middle of the sturgeon.You can fasten the fish with a needle and thread or skewers. Place the fish on a baking sheet lined with foil on its belly. Place in a hot oven and bake the royal treat for 20 minutes. Let's take out a baking sheet, tear the foil on top, form sides where the fish juice will accumulate, leaving only the head and tail wrapped. We put it back in this form to bake for another 40 minutes. Periodically water the fish with the resulting juice. The skin on top should not burn, but blush.

6. Take the cooked sturgeon out of the oven, leave it to cool slightly, remove the foil, you can immediately cut it into 1.5 cm pieces and place it on a dish in a circle or leave the king fish whole - it’s up to you to decide. Finely slice the lemon into slices and cut in half. We put an olive on a skewer and use it to attach pieces of lemon to the fish.

7. Decorating the fish has a special place in the recipe. Fish looks very impressive on a bed of lettuce leaves. Red or black caviar will give the dish a special “royal” look. It can be placed on the fish’s head or placed next to it. Place a sprig of grapes near the sturgeon and scatter pomegranate seeds randomly. You can show your creativity and decorate the dish at your discretion.

Tip: Fish served on an oval mirror looks impressive. This is appropriate for a large celebration, when you can place the dish on a separate table in a spacious room so that all guests can admire it.

Bake sturgeon with lemon and dry wine

This delicious recipe will appeal to those who do not like mixing different flavors and want to enjoy the taste of fish without interrupting it. We will prepare amazing sturgeon with lemon and add a “sour” sauce that is perfect for this dish.

Ingredients:

• Sturgeon – 1.5-2 kg.
• Lemon – 2 small.
• Dry white wine – 100 ml.
• Coarse salt – 3 tbsp. l.
• Leek – 1 pc.
• Ground white pepper – 2 teaspoons.
• Greens: dill and parsley - 1 bunch each.
• Butter – 30 g.
• Fish broth – 100 ml.
• Eggs – 1 pc.
• Flour – 1 tbsp. spoon. 

Cooking process:

1. Prepare the fish for cooking, rinse it well under running cold water and dry it with a towel. There are no bones in sturgeon; you only need to remove the chord that runs along the spine. It is necessary to do this if we are preparing whole fish, otherwise under the influence of temperatures it will swell and spoil the appearance of the dish.

2. Rub or even sprinkle the fish with salt on all sides. The fish will absorb the necessary salt and will not take any more. Set it aside for 5 minutes. Wash and dry the fish again. Rub with salt and pepper.

3. Wash and cut the lemons into thick rings, leave half a lemon, from which we squeeze the juice, and put it aside for now. Wrap the lemon slices with parsley branches and place them inside the fish.

4. Preheat the oven to 200 degrees. Cover the baking sheet with foil, brush with vegetable oil and place the fish either in a ring or diagonally. Pour plenty of juice from the prepared lemon on top, immediately flavor the top with half the wine, pouring it onto the fish. Close the foil and secure it on top.

5. Preheat the oven to 200 degrees and set the dish for 15 minutes. Let's take out the fish, open the foil and bake again for 20-30 minutes. Check the readiness of the fish with a toothpick. The fish is ready if no juice comes out of the hole.

6. Prepare the “sour” sauce. Melt 1/3 of the butter in a saucepan, add flour, mix well, pour in hot broth. Separately chop the leeks and herbs and simmer over low heat in a mixture of another 1/3 of butter and vegetable oil.You can also use onions, the taste of the sauce will not be affected. Add the remaining 50 ml of wine and cook for 5 minutes. Combine both mixtures and boil. Beat the egg yolk until foamy and add to the sauce, stirring constantly. Cook for a couple of minutes, without bringing to a boil. When the sauce thickens, remove it from the heat and rub through a sieve or grind in a blender. Add the remaining melted butter.

7. Take the fish out of the oven, place it on a beautiful oval dish, decorate with herbs and fresh vegetables as desired. Place the sauce in gravy boats and serve.

A simple and tasty recipe for sturgeon baked with vegetables

We suggest preparing the divinely delicious whole fish along with a side dish. We will save time on cooking, and we will get a complete dish that can be placed on the holiday table and just pampered the household.

Ingredients:

• Sturgeon – 1.5 kg.
• Potatoes – 5 pieces.
• Egg – 1 piece.
• Carrots – 1 large.
• Onion – 2 pcs.
• Greens: onions, dill - for decoration
• Flour – 2 tbsp. spoons.
• Olive oil – 2 tbsp. spoons.
• Salt, pepper - a pinch. 

Cooking process:

1. Peel the potatoes, add salted water and set to cook. Drain the water, mash it into a puree, add flour, egg, chopped onion feathers, stir everything and leave the puree to cool.

2. Peel the carrots and onions, grate the vegetables on a coarse grater, add a little salt and simmer over low heat until soft.

3. As a rule, sturgeon is sold already cleaned and gutted; if this is not the case, we remove the entrails and remove the vizig from the inside. This is necessary so that it does not tear the fish during cooking. We wash the fish well on all sides.

4. Salt and pepper inside and out.We put vegetables in the fish in layers: potatoes, carrots and onions and mashed potatoes on top again. The layers should be thin. We compact the filling and secure the edges of the fish with skewers.

5. Preheat the oven to 200 degrees. At this time, spread foil on a baking sheet and carefully move the fish onto it. We secure the foil on top so that the juice does not leak out, and put it in the oven for 25 minutes, then open the foil and leave the fish to bake for another 30 minutes.

6. Place the sturgeon on a plate and decorate with fresh vegetables, lemons and herbs. There is no need for a side dish for this dish, since the vegetable side dish was baked along with the fish. Cut into pieces and savor to your health!

Step-by-step recipe for preparing sturgeon with mushrooms

Let's prepare sturgeon in the sleeve, adding the taste of mushroom filling. This is truly a gastronomic bouquet of the rich taste of fish and the appetizing aroma of mushrooms. The fish will retain all its beneficial properties, and the filling will add piquancy to the dish.

Ingredients:

• Sturgeon – 1.5 kg.
• Sour cream 20% – 100 g.
• Fresh champignons or porcini mushrooms – 200 g.
• Onion – 2 pcs.
• Mayonnaise – 2 tbsp. spoons.
• Olive oil – 2 tbsp. spoons.
• Salt, pepper - a pinch.
• Hard cheese (optional) 100 g. 

Cooking process:

1. In order to clean the sturgeon, boil water in a wide bowl. Place the fish in boiling water for a few minutes, remove and remove the spines on the back and sides; they can be cut off with a knife. We take out the vizier, to do this we make a small incision at the tail and pull out the vizier, holding the fish by the tail in weight.

2. Mix olive oil, lemon juice, salt and pepper. Lubricate the fish with this marinade and set it to marinate for an hour in a cool place.

3. Clean the champignons, wash them, cut them into pieces, and chop the onion into half rings.In a frying pan, lightly fry the onions and mushrooms until golden brown, add sour cream and simmer for another 3 minutes.

4. Open the sturgeon and put the filling inside. Lubricate the fish with mayonnaise on top. Place the fish in the sleeve, and if there is any mushroom filling left, place it on top. We fasten the sleeve on both sides, use a toothpick to make several small holes on top so that steam can escape. Place the sleeve in a heat-resistant form.

5. Preheat the oven to 180 degrees and bake the pan with the sturgeon for 30 minutes. Then carefully, so as not to burn yourself, cut the sleeve and bake for another 5 minutes.

6. Place the sturgeon on a large flat dish and, if desired, sprinkle finely grated cheese on top. We decorate the dish with fish with vegetables of different colors to give the dish bright colors.

Enjoy your meal!