Sturgeon, beluga, stellate sturgeon, catfish with garnish
4 servings
15 minutes
This exquisite recipe pays homage to Russian culinary tradition that celebrates the richness of aquatic gifts. Sturgeon, beluga, sevruga, and catfish, boiled to perfection, are distinguished by their tenderness and rich flavor worthy of a royal table. The fish garnish is a symphony of freshness and brightness: tomatoes, cucumbers, cabbage, green salad, and potatoes complemented by horseradish, vinegar, and aromatic sauces. Each detail emphasizes the depth of flavor of the noble fish, creating a harmonious combination. Such a dish is suitable for both festive feasts and ceremonial dinners, providing guests with gastronomic pleasure and a sense of connection to Russian culinary traditions.
1
Cool the boiled fish, remove the bones and rib bones, cut into even slices, and arrange on a plate.
- Fish: 400 g
2
The garnish for fish can be placed on one or both sides. The choice of garnish depends on the season and taste (tomatoes, fresh cucumbers, sliced, gherkins, white and red cabbage, green or potato salad). Carrots and green peas with a dressing of vinegar and oil can be served as a garnish.
- Tomatoes: 1 piece
- Cucumbers: 2 pieces
- Green salad leaves: 100 g
- White cabbage: 100 g
- Vinegar: to taste
- Vegetable oil: to taste
3
Prepare the garnish before serving the fish. Serve horseradish with vinegar, mayonnaise sauce, green sauce, and pickles separately.
- Horseradish: 5 g
- Mayonnaise: 90 g
- Pickled cucumbers: 5 piece
