The most valuable fish in terms of taste – sturgeon is suitable for the most solemn presentation. The fish is so self-sufficient that it does not require special additives and marinades, only a simple set of spices and vegetable oil for frying. Sturgeon cutting has some features:
- The carcass is most often covered with mucus, which is washed off with hot water.
- The skin of the sturgeon is hard, similar to sandpaper. When cutting, use gloves so as not to cut yourself.
- On the skin are bony shields “bugs”, which must be removed.
- Most often, sturgeon is sold gutted, but if you bought a whole sturgeon, caviar inside is the most expensive product in the world.
- The sturgeon has a cartilaginous spine, with a chord inside (squeal), which should be removed.
- Sturgeon – 600 g.
- Vegetable oil – 2-3 tbsp. l.
- Lemon – 0.5 pcs.
- Spices for fish dishes – 1 tsp.
- Coriander – 1 tsp
- Thyme – 0.5 tsp
- Salt pepper. –
How to cook:
1. Scald sturgeon, rinse from mucus, remove fins and “bugs” along the ridge.
2. Clear the scales from the side shields.
3. Cut the cartilaginous spine, remove the screech.
4. Cut the fish into portions 1.5 cm thick.
5. Salt the steaks, add pepper, spices and sprinkle with lemon juice. Leave for 5 minutes.
6. Put the pieces of sturgeon in hot oil and fry for 3 minutes.
7. Turn the fish over and continue cooking for another 3 minutes. Leave in the pan for 5 minutes with the heat off.
Transfer the steaks to a serving plate, garnish with lemon and parsley, garnish with cherry tomatoes.