You will need
- For the first recipe:
- black pepper;
- white pepper;
- dried parsley;
- vegetable oil;
- dry white wine;
- For the second recipe:
- salmon fillet;
- vegetable oil.
To bake sturgeon, take one large carcass, pour over boiling water and remove scales. If they will not withdraw, scald sturgeon again. Then remove the entrails, wash the fish under cold water and wipe. Give a little dry. RUB the chicken with salt, pepper. Sprinkle a small amount of thyme and dried parsley, but do not overdo it to the spices killed the taste of the fish.
Drench sturgeon inside and outside with the juice of one lemon and apply with a brush with vegetable oil. Pick an appropriate size deep baking pan, cover it with foil, folded in two layers and greased with vegetable oil, then put the sturgeon.
Baste the fish with a half Cup of dry white wine. Most ordinary table wine without any additional aromatic notes. A good seal sturgeon in foil and put a baking sheet for 7 minutes in a preheated 200oC oven. Then the foil to expand to the upper part of the fish remained open, and again grease it with a small amount of vegetable oil.
Close the oven and continue to bake, reducing the temperature to 180 ° C until fully cooked. Ready sturgeon put on a serving dish and garnish with thin slices of lemon and whole sprigs of parsley.
For cooking stuffed sturgeon clean one large fish on the belly and sides, remove the innards. Make an incision along the ridge, trim and remove it. For the filling, in a bowl, whisk one egg with 50 grams of cream, one teaspoon of salt and the same quantity of pepper.
With a blender mix until smooth 300 grams salmon fillet with cooked egg mixture. Nafarshiruyte sturgeon stuffing and sew threads of the abdominal cavity. Put the fish on a large baking sheet, greased with vegetable oil and send in the oven for one hour at a temperature of 200oC. Ready sturgeon, remove the string and place on a dish. Adorn on your own.