Sturgeon ring from the oven

6 servings

20 minutes

Recipe by Nikolay Bobrov, brand chef of the Tunguska restaurant.

Energy value per serving

• Calories: 149.4
• Proteins: 20.2g
• Fats: 7.3g
• Carbohydrates: 1.4g

Ingredients

• Sterlet: 700 g
• Thursday salt: 9 g
• Smoked paprika: 6 g
• Green basil: 5 g
• Tarragon: 4 g
• Dill: 4 g
• Parsley: 4 g
• Garlic: 10 g
• Lemon: 30 g

Cooking steps

1. Clean and rinse the fish.

   Required ingredients:

   • Sterlet: 700 g

2. Prepare a marinade for fish: chop the herbs coarsely, mix with salt, garlic, and paprika.

   Required ingredients:

   • Thursday salt: 9 g
   • Smoked paprika: 6 g
   • Garlic: 10 g
   • Green basil: 5 g
   • Tarragon: 4 g
   • Dill: 4 g
   • Parsley: 4 g

3. Rub the fish inside and out, and place herbs inside.

   Required ingredients:

   • Sterlet: 700 g
   • Green basil: 5 g

4. Leave to marinate overnight.

5. In the morning, vacuum the fish and store it in the refrigerator at a temperature of 0/–1 for 24 hours.

6. After a day, remove the greens from the belly.

   Required ingredients:

   • Green basil: 5 g

7. Wrap the sturgeon in a ring in a cast-iron skillet and send it to the oven at 180–200 degrees for 8–10 minutes.

   Required ingredients:

   • Sterlet: 700 g

8. Serve with parsley, dill, tarragon gathered in a bouquet, and with lemon.

   Required ingredients:

   • Parsley: 4 g
   • Dill: 4 g
   • Tarragon: 4 g
   • Lemon: 30 g