Boiled Beluga
4 servings
60 minutes
Boiled beluga is a refined dish of Russian cuisine that embodies simplicity and nobility of taste. Beluga, the royal fish, has long been valued for its tender meat and rich flavor. Boiling preserves its juiciness while revealing natural notes of freshness. A side of boiled potatoes seasoned with vegetable oil adds softness, while parsley gives a light spiciness. A classic addition – horseradish with vinegar – emphasizes the fish's flavor by adding a piquant sharpness. This dish is perfect for festive tables where traditions and natural taste are appreciated.
1
Before serving, cut the fish into pieces, place it on a dish, garnish with boiled potatoes dressed in oil, and sprinkle with finely chopped parsley. Serve horseradish with vinegar separately.
- Potato: 800 g
- Vegetable oil: 1 tablespoon
- Parsley: to taste
2
Place the prepared beluga in a pot, cover with cold water 2 cm above the fish, season with salt to taste, cover with a lid, and put on high heat.
- Beluga sturgeon: 500 g
- Parsley: to taste
3
Once the water boils, reduce the heat and simmer for 35 minutes without bringing it to a boil.
