Stellate sturgeon in tomato sauce with mushrooms

2 servings

30 minutes

Sturgeon in tomato with mushrooms is an exquisite dish of Russian cuisine that embodies a wealth of flavors and aromas. Sturgeon, a noble fish from the sturgeon family, combined with tender champignons and a spicy tomato sauce creates an unmatched gastronomic ensemble. In the cooking process, the fish is first scalded and then simmered with white wine and broth, absorbing deep flavors. The sauce made from the broth adds completeness to the dish. It is served with boiled potatoes and lightly salted cucumbers, making it hearty and harmonious. This dish is perfect for festive tables or special occasions when one wants to enjoy classic traditions of Russian cuisine in a modern interpretation.

Energy value per serving

• Calories: 656.8
• Proteins: 49.3g
• Fats: 49.1g
• Carbohydrates: 10.4g

Ingredients

• Stellate sturgeon: 500 g
• Champignons: 200 g
• Dry white wine: 3 tbsp
• Tomato puree: 3 tbsp
• Wheat flour: 1 tsp
• Vegetable oil: 2 tbsp

Cooking steps

1. Cut the prepared fish into pieces, scald with boiling water, and rinse with cold water.

   Required ingredients:

   • Stellate sturgeon: 500 g

2. Clean, rinse, and slice the mushrooms (or porcini mushrooms).

   Required ingredients:

   • Champignons: 200 g

3. Place everything in a pot. Add salt, sprinkle with pepper, pour in white wine, add a cup of broth (or water) mixed with tomato puree, cover the pot with a lid, and cook the fish for 15-25 minutes.

   Required ingredients:

   • Dry white wine: 3 tablespoons
   • Tomato puree: 3 tablespoons
   • Wheat flour: 1 teaspoon
   • Vegetable oil: 2 tablespoons

4. When the fish is cooked, pour the broth into another pot and prepare the sauce as for steamed sturgeon.

5. Serve fish with boiled potatoes and lightly salted cucumbers.