Sturgeon Baked in One Piece

Ingredients:

500 g/1 lb 2 oz fish
1 tbsp sour cream
1 tbsp butter

Season scaled and washed fish with salt and pepper, put into a skillet, cover with sour cream, sprinkle with melted butter, add 1/2 cup of water to the skillet and put it into a preheated oven. Bake 25-30 minutes basting from time to time with pan juices. To serve cut the fish across into pieces, put on a warm serving plate and pour strained pan juices over the fish. Decorate with parsley sprigs. Serve boiled potatoes with butter or fried potatoes, green salad, vegetable salad, cucumbers, and slices of lemon on a side.

Sturgeon on Skewer

Take prepared for grilling pieces of sturgeon weighting 40-50 g/2 oz, wash in cold water, season with salt, pepper, thread on metal skewer, and grill over red-hot coals (no flames) for 6-10 minutes.

During grilling, keep greasing fish with butter and turning the skewer so that fish is fried uniformly.

When serving, remove from skewer, place on a heated plate and garnish with fresh tomatoes, grilled on a skewer, onions, leeks and parsley.

Fresh salmon is prepared the same way.

Canned Sturgeon in Sour Cream with Potatoes

Ingredients:

1 can (350 g/14 oz) sturgeon in tomato sauce
1/2 cup sour cream
2 tbsp butter
800 g/1 lb 14 oz potatoes

Take fish out of the can, cut into pieces, and put into a pan. Pour sauce from the can into the pan and add sour cream. Cover the pan and cook 5-6 minutes. To serve — put fish on a heated serving plate, garnish with boiled potatoes seasoned with butter, pour the sauce from the pan over fish and sprinkle finely chopped herbs. Serve cucumbers or pickles on a side.

Sturgeon with Mushrooms and Tomato Sauce

Ingredients:

500 g/1 lb 2 oz fish
200 g/8 oz champignons (or cepes)
3 tbsp white wine
3 tbsp tomato paste
1 tbsp flour
2 tbsp butter

Cut prepared fish into servings, scald, and wash with cold water. Clean, wash, and cut mushrooms. ┬áPut fish and mushrooms into a pot. Season with salt and pepper, add white wine, 1 cup of stock (or water) mixed with tomato paste, cover the pot and cook fish for 15-25 minutes. Pour off cooking liquid and make a sauce just like in “Steamed Sturgeon” recipe.

Serve fish with boiled potatoes and malosol cucumbers.

Sturgeon in Brine

Ingredients:

500 g/1 lb 2 oz fish
2 pickles
200 g/8 oz fresh cepes(porcini) mushrooms
or (100 g/4 oz pickled mushrooms)
1 tbsp cucumber brine
1 tbsp flour
2 tbsp butter

Cut prepared fish into portions. Peel pickles, cut lengthwise, remove seeds, and cut each half across into three pieces. Clean, wash, and slice fresh mushrooms. Put fish into a shallow pan. Lay pickles and mushrooms among pieces of fish. Season with salt and pepper, add 1 1/2 cups of stock (or water), add cucumber brine, cover the pot and cook 15-25 minutes. Pour off cooking liquid into a different pot and reduce. When about 1 cup of liquid remains, make sauce just like in “Steamed Sturgeon” recipe, but without lemon juice.

Serve fish on a warm serving plate. Top pieces of fish with mushrooms, pickles, and strained sauce. Garnish with boiled potatoes.

Steamed Sturgeon

Ingredients:

500 g/1 lb 2 oz fish
200 g/8 oz mushrooms
3 tbsp dry white wine
1 tbsp flour
2 tbsp butter

Put cleaned, scalded, washed, and cut fish into a shallow pan. Put cleaned, washed, and cut into pieces mushrooms (cepes, champignons) between pieces of fish.

Season fish with salt and pepper, add white whine, cup of stock (or water), cover the pot and cook for 15-20 minutes.

When the fish is done — pour the cooking liquid into a different pot and reduce to 1 cup. Add flour mixed with 1 tbsp of butter and continue to simmer 3-4 minutes, stirring frequently. Take the sauce off the heat and add remaining butter, season with salt, mix well, and strain.

If fish was cooked without wine — add 1 tsp of lemon juice or lemon acid dissolved in water to the finished sauce.

To serve — put fish on warmed serving plate, put mushrooms on top of the fish and pour the sauce on top. Garnish with boiled potatoes, cucumbers or salad, and slices of lemon.