Kitchen appliances and utensils: a sharp knife, a cutting board, a baking sheet, a baking foil, a silicone brush, a small bowl, kitchen scissors, a pan of 1.5-2 liters, a saucepan, an oven, large portion plates (4 pieces).
Ingredients
| Ingredients | amount |
| Sterlet | 1 PC. |
| Potatoes | 0.5 kg |
| Olive oil | 60-80 ml |
| Lemon juice | 1-2 tbsp. l |
| Green beans | 150 g |
| Cherry tomatoes | 100 g |
| Pitted olives | 50 g |
| Salt | taste |
| Water (boiling water) | 0.7-1 L |
Step cooking
Prepare the Sterlet
When cutting sterlet, follow these rules:
- Pour boiling water over the fish so that you remove the mucus that envelops the fish.
- Cut off all the cartilage that is on the back with the movement of a sharp knife away from you.
- There are also cartilage and growths on the sides - remove them, like ordinary scales, from the tail to the head.
- To remove the viscera, open the belly along its entire length and carefully extract the contents so that the gall bladder does not burst, otherwise the fish meat will be bitter.
- An important step in gutting a sterlet is to remove the squeals (chords) - a dense white fabric in the form of a cord. One of the options for removing the squeal is this: cut the carcass of the fish from the side of the head and from the side of the tail, while cutting the ridge. Pry up the screech from the side of the head and carefully pull it out so that it does not tear. If the fish is large, then the incisions may be more than two. You can pull out the screech with a special food needle, tweezers, a fork or even pliers.
- Cut the fins using kitchen scissors.
- Remove the gills.
- Rinse the carcass well under running water from blood clots and dry the fish with a paper towel. The fish is prepared.
Cooking a dish
- Peel the potatoes, wash and cut into rings, the thickness of which is 2-4 mm.
- Put the potatoes in a pan, pour boiling water so that it is completely covered, and cook for 7 minutes. After time, drain the water.
- Cover the baking sheet with foil, which with a silicone brush, grease with olive oil, using 15-20 ml.
- Put the potatoes on a greased foil and evenly distribute it. Place a pre-prepared sterlet with head and tail on the potatoes.
- Pour the fish with lemon juice (1-2 tablespoons) squeezed from fresh lemon. Salt potatoes and fish, inside and out, focusing on your taste. Using a silicone brush, lubricate the surface of the fish with olive oil, using 15-20 ml.
- Preheat the oven to 180 degrees and send a baking sheet with potatoes and fish into it. It will take 30-35 minutes to bake, depending on the capabilities of your oven. Pour olive oil (30-40 ml) into a stewpan, add green beans (150 grams), pre-cooked until cooked, cherry tomatoes (100 grams), cut in half and seedless olives (50 grams), also cut lengthwise into 2 parts.
- Heat the contents of the stewpan on the stove for 1-2 minutes, periodically shaking. Add to taste.
Ways of decorating and serving options
Lay out and serve the dish as follows: on a large serving plate from one edge, lay out circles of baked potatoes. Opposite the potato, but closer to the other side, put warm vegetables from the stewpan, and in the middle put a portion of sterlet 3-4 cm wide, cut off from the whole fish.
You should get 4 such servings.
Video recipe
For detailed step-by-step stages of cooking and forming a dish on a plate, see the video.
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