Whole oven baked sturgeon - 8 delicious recipes

It is imperative to cook this royal fish entirely, because oven-baked sturgeon is a real delicacy. The fish is practically bone-free and is great for the holiday table. There are many ways to cook fish, and we have collected 8 of the most delicious and different recipes for cooking this tender meat in the oven, which will help to preserve all the benefits of the Omega-3 acids that are so important to us.

Delicious recipe for whole baked sturgeon in the oven

In order to feel the full taste of sturgeon, it is important to cook it correctly and know some of the subtleties. The fish itself is very tasty, so do not overuse spices. We will look at a step-by-step recipe for preparing this royal fish from a photo, starting with its preparation. And so, let's cook a delicious whole sturgeon! 

Cooking time: 60 minutes

Servings: 5-6.

• 
  If the fish is bought in a store, it will be already gutted, if not, get rid of the entrails first. After that we thoroughly rinse the sturgeon both inside and outside. In order to make it easier to remove the scales, you need to pour boiling water over the fish.
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  We cut off the dorsal "bugs" with a sharp knife, cut off the gills.
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  Next, we remove the vizigu, which is located in the ridge of the fish. If it is not removed, when exposed to temperatures, the sturgeon will burst, and the screech will tear the carcass and spoil the look of the dish. We do not cut the head of the fish completely.
• 
  And immediately we make the same incision in the tail of the fish. In the middle you will see a ridge, it must be pulled out entirely without breaking.
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  We cut the fish in portions, do not make cuts to the end, salt a little, sprinkle with lemon juice and olive oil.
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  We line the baking sheet with foil, grease it with oil, put the fish on it and transfer each piece with foil. Cover the top with a sheet of foil - under it the fish will remain more juicy. But, you can just grease a baking sheet with oil and put the fish in the oven, pouring it with juice regularly. We bake the sturgeon in the oven at 180 degrees for half an hour. Remove the foil, pour the juice on top and bake for another 5-10 minutes. The readiness of the fish is determined by the absence of juice when puncturing the meat.
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  We put the fish on a serving dish, on which we first put a “pillow” of lettuce leaves and decorate it with quail eggs cut in the shape of “crowns”, thin slices of lime and lemon, “roses” made from boiled carrots. You can draw a net of mayonnaise on the head of the fish, decorate with pomegranate seeds. Fantasy in decoration has no boundaries.

Bon Appetit!

Step-by-step recipe for cooking sturgeon baked in foil

Cooking sturgeon in foil allows you to bake it evenly and preserve the juiciness and taste of the dish. To give the fish a golden color and a light crust, remove the foil at the end of cooking the fish in the oven.

Ingredients:

• Sturgeon 2-2.5 kg in size.
• Champignon mushrooms - 500 g.
• Large carrots - 1 pc.
• Large onion - 1 pc.
• Lemon - 0.5 pcs.
• Cream 20% - 100 ml.
• Ground coriander, salt and black pepper to taste.
• Olive or sunflower oil - 2 tbsp. l.

Cooking process:

1. From the very beginning, you need to rinse the gutted sturgeon under cold water. We remove the vizigu, which runs along the spine. In a large saucepan, boil water and put the fish in boiling water for a few seconds, hold it with a spatula on one side, and hold it by the tail on the other. And immediately after that, pour over the fish with very cold water. After that, the skin, together with the thorns, is easily removed. If necessary, rinse the fish and pat dry with a towel. Sprinkle the fish with spices and set aside to marinate.
2. Peel onions, carrots and mushrooms, chop onions and mushrooms with a knife, carrots on a coarse grater. In a frying pan, heat the vegetable oil and fry the mushrooms until the liquid evaporates. After that, add the prepared vegetables, salt, pepper and simmer for another 5 minutes. Add the cream and keep the filling on the fire for a couple of minutes. Let the filling cool.
3. Put the fragrant filling in the fish and fasten the belly with skewers, and on top put halves of thin slices of lemon. We wrap the fish in 2 layers of foil so that the ends are on top. Wrap the fish tightly and put it on a baking sheet to bake for 40-50 minutes at 160 degrees.
4. After the time has elapsed, unfold the foil, grease the sturgeon with vegetable oil, increase the temperature to 200 degrees and bake for another 10 minutes.
5. Put the finished fish on a dish, remove the foil, decorate the fish with salad leaves, vegetables or fruits, olives, olives, capers or to your liking.

Delicious stuffed sturgeon in the oven

Sturgeon is very well suited for stuffing, as it is endowed with thick and rough skin. The size of a small fish of 2 kg allows it to fit in the oven and does not require fiddling with bones. We offer a recipe with an unusual and tasty filling.

Ingredients:

• Sturgeon size - 2.5 kg.
• Egg - 1 pc.
• Medium onion - 1 pc.
• Salmon belly - 400 g.
• Garlic 3 cloves.
• Cream - 100 ml.
• Loaf or wheat bread - 100 gr.
• Lemon - 0.5 pcs.
• Nutmeg - 0.5 tsp
• Vegetable oil - 2 tsp
• Semolina - 2 tbsp. l.
• Salt and pepper to taste. 

Cooking process:

1. The sturgeon must be clean and gutted. For this dish, we leave the head of the fish, and remove only the vizig that passes through the spine. To do this, when cutting inside, we make an incision in the cartilage of the spine and pull it out entirely. If this is not done, it will swell when cooking vyzig, crawl out of the fish and can ruin the entire appearance of the dish.
2. Rub the fish with salt and pepper, sprinkle with lemon juice both inside and out and set aside.
3. To prepare the filling in cream, soak white bread, after cutting off the coarse crusts from it. Cut the salmon bellies into pieces and put them in a deep container, add the onion cut into large squares, garlic cloves, dill cut in half and the loaf squeezed from the cream. Grind the whole mass with an immersion blender, add an egg and nutmeg, salt, pepper to your taste, just a pinch, and mix again. If the filling is liquid, add a couple of tablespoons of semolina and wait 10 minutes, let the cereal swell, you can not add semolina.
4. We put prepared minced meat into the sturgeon, it is better to sew up the belly, starting from the tail. Leave a small hole at the head 6 cm. Add a few more spoons of filling through it, then take the fish by the gills and shake it so that the filling moves closer to the tail, and stuff the fish more. When the fish is completely filled with the filling, we sew the fish up to the head, pull the tail from the thread through the gills, so that after it is ready to quickly remove it. If the filling remains, you can put it in the neck through the same gills.
5. We wrap the fish in foil, if necessary, use two sheets.
6. We put the prepared fish in a heated oven and cook for 40 minutes at 180 degrees. At the end of this time, open the door, cut the foil on top or open it, grease the fish with vegetable oil using a brush and bake for another 20 minutes in the open.
7. We spread the finished fish on a large beautiful dish, around you can lay fresh cucumbers, cut into cubes, tomatoes in the form of flower buds with herbs and lemon.

Whole baked sturgeon with potatoes

With this recipe, you can bake a whole sturgeon with rustic potato wedges. To find out how to do this, follow the step-by-step recipe. As a result, you will prepare a beautiful and incredibly fragrant dish that will be worthy to show off in the center of the festive table.

Ingredients:

• Sturgeon - 1 kg.
• Potatoes - 6 pieces.
• Egg - 4 pieces.
• Sour cream - 1 glass.
• Vinegar 3% - 4 tbsp spoons.
• Butter -100 g.
• Ground crackers - 2 tbsp. spoons.
• Lemon - 0.5 pieces.
• Garlic - 4 cloves.
• Ground nutmeg - 1 tsp
• Vegetable oil - 2 tbsp. spoons.
• Spices: pepper, sweet paprika - 1 tsp each.
• Salt to taste. 

Cooking process:

1. To cleanse the sturgeon, we boil water in a wide basin. We put the fish in it for only 1-2 minutes, take it out and dip it in cold water. This process will help you quickly clean the fish, remove the thorns on the back and sides, and strip the skin. Next, we pull out the vizigu, for this we make an incision at the tail and take it out, holding the fish by the tail. Wash the peeled sturgeon, dry it, lightly rub it with salt and pepper and set it aside for an hour.
2. Hard-boiled eggs, peel, use yolks, knead them and mix with sour cream until smooth. Add vinegar, nutmeg, half softened butter and mix.
3. Lubricate the sturgeon inside and outside with the resulting sour cream sauce, pour the remaining melted butter and lemon juice. We put the fish in a mold, which has been greased with vegetable oil, and sprinkle on top with ground breadcrumbs and cheese grated on a coarse grater.
4. Clean the potatoes and cut into wedges, mix with grated or crushed garlic, pepper, sweet paprika and salt, pour with oil and stir.
5. Cover the form with foil, press it tightly against the walls and put it in the oven, heated to 160 degrees. We bake the dish for 40 minutes. Then remove the foil and increase the temperature by 220 degrees for another 30 minutes. This will give our dish a rosy color and a pleasant light crust.
6. We remove the finished dish from the oven and, using wide spatulas, transfer it to a large serving dish, decorate with lemon, sprigs of any greenery. Sturgeon can be decorated with subtle mayonnaise patterns on the back.

How to cook royally sturgeon in the oven?

If you are planning a celebration and you need to cook a “royal” dish, you should cook it from “royal” fish. Sturgeon has long been served at feasts as an exquisite delicacy. The rave reviews of the most fastidious gourmets are guaranteed to you. We recommend serving such a dish solemnly, paying attention to its decoration, because the royal fish deserves it.

Ingredients:

• One sturgeon - 1.5 kg.
• Trout or salmon fillet - 300 g.
• Onion - 1 head.
• Pepper, ground red, salt - to taste
• Lemon - 2 pcs.
• Gelatin - 10 g.

For decoration (of your choice):

• Pitted olives - 0.5 cans.
• Red and black caviar
• Cherry tomatoes red and yellow
• Grapes and pomegranate

Cooking process:

1. Soak gelatin in 50 ml of clean cold water and leave to swell for 50 minutes.
2. Sturgeon in the store is usually sold already peeled and gutted. We remove the "bugs" on the back and sides of the fish. It is easier to do this if scalded with boiling water. Then you need to remove the chord, you can do this both from the back and from the inside of the fish. Leave the fins and head for the beauty of the dish. We wash the fish under cold running water from all sides.
3. Remove skin, bones from trout fillet and pass through a meat grinder or chop with a knife into small pieces. Peel the onion, chop and sauté in vegetable oil until golden brown. Combine the cooled onion and minced fish, salt and pepper.
4. Squeeze the juice from one lemon and sprinkle the sturgeon with it, salt inside.
5. Smear the gelatin that has swollen by this time inside the belly of the fish, mix the second part with minced fish. And immediately put the filling in the middle of the sturgeon.You can fasten the fish with a needle and thread or skewers. We put the fish on a baking sheet covered with foil on the belly. We put in a hot oven and bake the royal treat for 20 minutes. We take out the baking sheet, tear the foil from above, form the sides where the fish juice will accumulate, leave only the head and tail wrapped up. We put in this form back to bake for another 40 minutes. Water the fish from time to time with the resulting juice. The skin on top should not burn, but redden.
6. Take the cooked sturgeon out of the oven, leave it to cool a little, remove the foil, you can immediately cut it into 1.5 cm pieces and put it on a dish in a circle, or leave the king's fish intact - it's up to you to decide. Thinly chop the lemon into circles and cut in half. We put the olive on the skewer and attach the lemon slices to the fish.
7. Fish decoration has a special place in the recipe. Fish looks very impressive on a pillow of lettuce leaves. Red or black caviar will give the dish a special "royal" look. It can be placed on the head of a fish or placed next to it. Place a sprig of grapes near the sturgeon and scatter pomegranate seeds randomly. You can be creative and decorate the dish as you like.

Tip: Fish served on an oval mirror looks spectacular. This is appropriate for a big celebration, when you can put the dish on a separate table in a spacious room so that all guests can admire it.

We bake sturgeon with lemon and dry wine

This exquisite recipe will appeal to those who do not like mixing different flavors and want to enjoy the taste of fish without interrupting it. We will prepare amazing sturgeon with lemon and add a "sour" sauce, which is perfect for this dish.

Ingredients:

• Sturgeon - 1.5-2 kg.
• Lemon - 2 small.
• Dry white wine - 100 ml.
• Coarse salt - 3 tbsp. l.
• Leek - 1 pc.
• Ground white pepper - 2 tsp.
• Greens: dill and parsley - 1 bunch each.
• Butter - 30 g.
• Fish broth - 100 ml.
• Eggs - 1 pc.
• Flour - 1 tbsp. spoon. 

Cooking process:

1. Prepare the fish for cooking, rinse well under running cold water and dry with a towel. There are no bones in the sturgeon; only the chord that runs along the spine needs to be removed. This must be done if we cook whole fish, otherwise, under the influence of temperatures, it will swell and spoil the appearance of the dish.
2. Rub on all sides or even fill the fish with salt. The fish will absorb the necessary salt and will not take any more. We set it aside for 5 minutes. Rinse and dry the fish again. Rub with salt and pepper.
3. Rinse and cut the lemons into thick rings, leave a half of the lemon, from which we squeeze the juice, but for now set it aside. Wrap the lemon slices with parsley branches and put them inside the fish.
4. We preheat the oven to 200 degrees. Cover the baking sheet with foil, brush with vegetable oil and place the fish either in a ring or diagonally. Pour on top with abundant juice of the harvested lemon, immediately on top we flavor with half of the wine, pouring it onto the fish. We close the foil and fix it on top.
5. Preheat the oven to 200 degrees and set the dish for 15 minutes. Take out the fish, open the foil and bake again for 20-30 minutes. We check the readiness of the fish with a toothpick. The fish is ready if no juice comes out of the hole.
6. Let's prepare a "sour" sauce. Melt 1/3 of the butter in a saucepan, add flour, mix well, pour in the hot broth. Separately chop the leeks and herbs and simmer over low heat in a mixture of another 1/3 of butter and vegetable oil. Onions can also be used onions, the taste of the sauce will not be affected. Add the remaining 50 ml of wine and cook for 5 minutes. Combine both mixtures and boil. Beat the yolk from the egg into a foam and add to the sauce, stirring constantly. Cook for a couple of minutes without boiling. When the sauce thickens, remove from heat and rub through a sieve or grind with a blender. Add the remaining melted butter.
7. We take the fish out of the oven, put it on a beautiful oval dish, decorate with herbs and fresh vegetables as you wish. Put the sauce in gravy boats and serve.

A simple and delicious recipe for baked sturgeon with vegetables

We offer to cook divinely delicious fish whole at the same time with a side dish. We will save time for cooking, and we will get a full-fledged dish that you can put on the festive table and just pamper your household.

Ingredients:

• Sturgeon - 1.5 kg.
• Potatoes - 5 pieces.
• Egg - 1 piece.
• Carrots - 1 large.
• Onion - 2 pcs.
• Greens: onions with feathers, dill - for decoration
• Flour - 2 tbsp. spoons.
• Olive oil - 2 tbsp. spoons.
• Salt, pepper - pinch at a time. 

Cooking process:

1. We clean the potatoes, fill them with salted water and set them to boil. Drain the water, knead it in mashed potatoes, add flour, an egg, chopped onion feathers, stir everything and leave the mashed potatoes to cool.
2. We clean the carrots and onions, grate the vegetables on a coarse grater, add a little salt and simmer over low heat until soft.
3. As a rule, the sturgeon is sold already peeled and gutted, if this is not the case, we remove the insides, remove the vizigu from the inside. This is necessary so that it does not break the fish during cooking. We wash the fish well from all sides.
4. Salt and pepper inside and out. We put vegetables in the fish in layers: potatoes, carrots with onions and mashed potatoes again on top. The layers should be thin. We tamp the filling and fix the edges of the fish with skewers.
5. Preheat the oven to 200 degrees. At this time, spread the foil on a baking sheet and carefully transfer the fish onto it. We fix the foil on top so that the juice does not flow out, and put it in the oven for 25 minutes, then open the foil and leave the fish to bake for another 30 minutes.
6. Put the sturgeon on a dish, decorate with fresh vegetables, lemons and herbs. A side dish for such a dish is not needed, since the vegetable side dish was baked along with the fish. Cut into slices and savor to your health!

Step-by-step recipe for cooking sturgeon with mushrooms

Let's cook the sturgeon in the sleeve, complementing it with the taste of the mushroom filling. This is a truly gastronomic bouquet of rich fish flavor and mouth-watering mushroom aroma. The fish will retain all the useful properties, and the filling will add spice to the dish.

Ingredients:

• Sturgeon - 1.5 kg.
• Sour cream 20% - 100 g.
• Fresh champignons or porcini mushrooms - 200 g.
• Onion - 2 pcs.
• Mayonnaise - 2 tbsp. spoons.
• Olive oil - 2 tbsp. spoons.
• Salt, pepper - pinch at a time.
• Hard cheese (optional) 100 g. 

Cooking process:

1. In order to cleanse the sturgeon, we boil water in a wide bowl. We put the fish in boiling water for a few minutes, take out and remove the thorns on the back and sides, they can be cut off with a knife. We take out the vizigu, for this we make a small incision at the tail and pull out the vizigu, holding the fish by the tail in weight.
2. Combine olive oil, lemon juice, salt and pepper. We grease the fish with such a marinade and set it to marinate for an hour in a cool place.
3. We clean the champignons, rinse, cut into pieces, chop the onion in half rings. In a frying pan, fry the onion with mushrooms a little until golden brown, add sour cream and simmer for another 3 minutes.
4. Open the sturgeon and put the filling inside. Lubricate the fish with mayonnaise on top. Place the fish in the sleeve, and if there is any mushroom filling left, place it on top. We fasten the sleeve on both sides, make a few small holes with a toothpick on top so that the steam comes out. We put the sleeve in a heat-resistant form.
5. Preheat the oven to 180 degrees and set the sturgeon dish to bake for 30 minutes. Then, carefully, so as not to burn yourself, cut the sleeve and bake for another 5 minutes.
6. We spread the sturgeon on a flat large dish and, if desired, sprinkle with cheese grated on a fine grater on top. We decorate the fish dish with vegetables of different colors to give the dish bright colors.

Enjoy your meal!