You will need
  • - 1 fish (about 1-1. 5 kg);
  • - 1 big onion;
  • - 400 ml dry white wine;
  • - 50 g of butter;
  • - lemon;
  • Sol;
  • - condiments;
  • - 200 g parsley;
  • - 70 ml of olive oil;
  • - 2 tbsp of soy sauce.
Disembowel fish. Sturgeon scald with boiling water, to better removed bone "bugs" on the sides, fins and backs, cut out the gills, RUB the skin with a peeler, wash. Sturgeon can be cut into pieces, can be cooked whole. It all depends on how you are going to bring to the table portion or on a platter.
Cut the onion in large rings, which lay on the bottom of the deep baking pan or casserole. To peel onions without tears, just wet it with water, and the knife periodically pour boiling water.
Place the sturgeon on the bow, pour the dry white wine to the fish in it were immersed halfway. You can use semi-sweet white wine, but be prepared that sturgeon will taste more spicy and sweet.
Sprinkle the sturgeon with chopped frozen chips with butter, sprinkle with salt and add seasonings. This fish is well suited coriander, turmeric, paprika, red pepper, thyme. However, sturgeon in wine, in principle, be very good without spice.
Lemon cut in half. Squeezed juice from a lemon, pour in the pan, the other half of the fruit cut into circles and cover them tightly the fish on top.
Cover the dish with a lid or foil and place in oven, preheated to a temperature of 160-180 degrees for 30 minutes. At the end of baking foil should be removed and leave the fish to simmer in the hot oven for another 5-8 minutes.
To sterlet is perfectly suitable soy or homemade lemon sauce and side dish you can serve fresh vegetables (shinkovannoy cabbage, cucumbers, tomatoes, herbs) and mashed potatoes.
To cook a lemon fish sauce, blend the chopped parsley, the juice of half a lemon, olive oil and a little soy sauce. Serve sauce separately in a gravy boat. He'll complement the delicate taste of baked sterlet, slightly sweet from the wine.