You will need
- Polukilogrammovy sturgeon;
- mayonnaise;
- 1 kg of potatoes;
- 5 medium tomatoes;
- 100 g of hard cheese;
- the bunch of parsley and dill;
- salt and pepper to taste.
Instruction
1
Prepare the sturgeon for baking. To do this, wash them under running water, remove the ventral, lateral and dorsal fins. Scrape from the skin mucus and rinse again carcass.
2
Make an incision along the belly and remove the innards. Film and vesiga remove with a needle. To remove the gills, you need to cut the head from the bottom. Then gently to cut them off.
3
Now remove the cartilage from the ridge. To the starlet looked intact, make a slit from the abdomen from the inside. Then the cartilage are easily cut. Now fish again wash thoroughly under running water. RUB the sturgeon with salt and pepper inside and out.
4
Wash the vegetables. Peel the potatoes and dice. Tomatoes also cut into rounds. Grate cheese on a coarse grater. Melt the butter.
5
Prepare a baking pan for baking fish. Lubricate the carcass sturgeon melted butter and sprinkle with breadcrumbs. Then put it on a baking sheet.
6
Around lay the potatoes on top of it – mugs of tomatoes. Place baking sheet in the oven. Cooking time is approximately 40 minutes at 180 degrees. 5 minutes before readiness sprinkle the fish with grated cheese.
7
Baked sterlet carefully place on a dish, place the potatoes with the tomatoes and sprinkle with chopped greens.
Note
For food you need to take freshly caught sterlet, in any case is not lost in networks or samolov as sturgeon perishable, and meat produces toxins.
Useful advice
Sterlet meat is very tasty and fragrant. In structure it is tight, it is boneless, white, although this fish is called red.
When cooking sterlet need to remove the vesiga. Spinal chord, located along the spine. If left, during heat treatment it increases, and necessarily comes out, thus spoiling the look of the dish.
When cooking sterlet need to remove the vesiga. Spinal chord, located along the spine. If left, during heat treatment it increases, and necessarily comes out, thus spoiling the look of the dish.