Canned sturgeon in sour cream with potatoes
4 servings
30 minutes
Canned sturgeon in sour cream with potatoes is a refined dish of Russian cuisine that combines the noble taste of sturgeon and the delicate creaminess of sour cream. Historically, sturgeon was only available to privileged classes, but canning made it more accessible. In this recipe, juicy fish soaked in tomato sauce is complemented by the rich creamy flavor of sour cream, creating a harmony of textures and aromas. Boiled potatoes dressed with butter serve as the perfect side dish, highlighting the natural tenderness of the fish. The dish is hearty yet delicate and can be served both on weekdays and at festive tables. Fresh or pickled cucumbers as an accompaniment add a piquant freshness, making the taste more expressive.
1
Take the fish out of the can, cut it into pieces, and place it in a shallow pot.
- Canned sturgeon in tomato sauce: 350 g
2
Pour in the sauce, add sour cream, cover with a lid, and cook for 5-6 minutes.
- Sour cream: 5 tablespoon
3
To serve fish on the table, place it on a heated dish, garnish with boiled potatoes dressed with oil, pour sauce obtained from cooking over the fish, and sprinkle with chopped greens. Serve fresh or pickled cucumbers with the fish.
- Potato: 800 g
- Vegetable oil: 2 tablespoons
