Sturgeon ring from the oven
6 servings
20 minutes
Recipe by Nikolay Bobrov, brand chef of the Tunguska restaurant.
Calories149.4kcal
Proteins20.2grams
Fats7.3grams
Carbohydrates1.4grams
1
Clean and rinse the fish.
- Sterlet: 700 g
2
Prepare a marinade for fish: chop the herbs coarsely, mix with salt, garlic, and paprika.
- Black (Thursday) salt: 9 g
- Smoked paprika (pimenton): 6 g
- Garlic: 10 g
- Green basil: 5 g
- Tarragon (estragon): 4 g
- Dill: 4 g
- Parsley: 4 g
3
Rub the fish inside and out, and place herbs inside.
- 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.
- 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.
- Sterlet: 700 g
8
Serve with parsley, dill, tarragon gathered in a bouquet, and with lemon.
- Parsley: 4 g
- Dill: 4 g
- Tarragon (estragon): 4 g
- Lemon: 30 g
