Sturgeon, baked in a piece
4 servings
35 minutes
Baked sturgeon is a delicate dish that reveals the richness of noble fish flavor. During baking, the sturgeon absorbs a creamy glaze and the aroma of vegetable oil, becoming juicy and tender. This cooking method originates from ancient Russian culinary traditions where sturgeon was considered a royal fish available only to the elite. Its taste is moderately fatty, rich, and delicate, while its texture is firm yet silky. The side dish of boiled or fried potatoes, fresh vegetables, and herbs enhances the dish's sophistication, while mayonnaise sauce with capers adds a touch of spiciness. Such a treat is perfect for a festive dinner or ceremonial lunch, creating an atmosphere of aristocratic dining and delighting guests with fine gastronomic harmony.
1
Salt the prepared fish, cleaned of cartilage and bone scales, sprinkle with pepper, and place it in the pan.
- Sturgeon: 500 g
2
Spread sour cream on top, drizzle with oil, add 1/2 cup of water to the bottom of the pan, and place in the oven for 25-30 minutes, basting several times with the juices released during baking.
- Sour cream: 1 tablespoon
- Vegetable oil: 1 tablespoon
3
When serving, cut the fish crosswise into pieces, place on a warmed dish, and drizzle with strained juice. Garnish the fish with sprigs of parsley on top.
4
Serve boiled potatoes with butter (or fried) as a side dish, along with green salad, vegetable salad, cucumbers, or lemon slices. Mayonnaise sauce with capers can also be served.