Rus Articles Journal

Banquet stars: a sturgeon, a starred sturgeon, a sterlet of

the Most frequent wish which is stated at restaurants during the order of celebrations - “that was rich!“. And if on a table in this case to serve a sturgeon, a starred sturgeon or a sterlet, all expectations will be met wholly. However in preparation of this delicious fish there is a number of nuances.

to Choose and not to be mistaken

Sturgeon (a beluga, a sturgeon, a starred sturgeon, a sterlet, etc.) - fish expensive therefore she can sometimes “lie too long“ on a counter. So it is the best of all to buy a live sterlet or a little sturgeon. Or to go on simpler way - to buy the frozen fish. But pay attention that at a temperature from 0 ° to - 2 ° With frozen fish it has to be sold within a day.

the Starred sturgeon from all sturgeon possesses the most gentle, the least fat (to 11% of fat content) and fibrous meat. A sturgeon whose meat to taste can be compared to veal, - the second for “fatness“ (11 - 15% of fat content). Then the sterlet with gentle and fragrant meat follows (to 31% of fat content). Also the beluga, the largest of sturgeon closes this honourable list, - it contains up to 33% of fat.

the Starred sturgeon

sturgeon a starred sturgeon distinguishes extraordinary long nose which has the form of a dagger and gives it very unusual look From others. Fish goes on sale frozen, hot and cold smoking, in the form of a balyk. It is good to steam it. And as a garnish for a pair starred sturgeon we suggest to serve mushroom fricassee or vegetables, stewed in wine, broth or cream. The starred sturgeon accepts fruit sauces. As option - the sauce from a kiwi made on a steam bath. To wipe with a kiwi through a sieve, having exempted pulp from sunflower seeds, to add several drops of Tabasco and a little butter. To evaporate and to mix carefully.

the Sturgeon

the Sturgeon, or as still it is called, “a river pig“, according to many the chief - cooks, is good practically in any kind. Its big pieces or even entirely it is possible to extinguish with vegetables, to use in a boiled look in salads and cold soups, to bake in an oven in a foil, to pripuskat in fish broth with dry white wine. Traditional Russian option - the sturgeon is pripuskat in the concentrated broth with wine vinegar and a large amount of spices and spices, then two days maintain and give cold.

the Stewed sturgeon is especially tasty

with spicy vegetables, capers and pickles. It is possible to podmarinovat pieces of fish a little in lemon juice. To cut carrots, a celery tuber, small champignons, pickles and olives without stones a small cube. Muscat wine, for example Madeira, a cucumber brine and it is a little to boil waters with bay leaf and chopped greens of parsley. Fish to wash out and extinguish in wine broth within 20 - 25 min. Then sturgeon to take out and keep warm. To stew carrots and a celery in butter, to add olives, cucumbers, mushrooms, to mix everything and to extinguish a little more. To filter fish broth through a sieve, to add capers and to cook 5 min. To knead a butter piece in flour, to connect to broth and, stirring slowly, to boil thoroughly before solidification. To water with the received sauce fish and a tax with spicy vegetables.

Portion pieces and fillet of a sturgeon can be fried on a frying pan, on a grill or in batter. Fillet can pickle and give cold too - thus we will pay a tribute to the Mediterranean traditions. For this purpose it is necessary to keep fish days in mix from white wine, 7% apple cider vinegar, a coriander and white pepper, then to wash out and slice thin.

Also from sturgeon turns out excellent forcemeat which can be used also for preparation of cutlets, and for a stuffing ravioli. Add chicken forcemeat, cream, the crushed root of parsley and a little fragmentary Chinese salad to the sturgeon crushed in the blender.

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as seasonings a sturgeon approach fennel, ginger, capers, garlic, a marjoram, an orange dried peel, parsley, a lemon and pepper.

the Sterlet

according to cooks, the sterlet best of all is suitable for aspic, fish soup, as a stuffing of coulibiacs and rasstegais, it can be baked and fried on a spit. At the same time, if the sterlet is necessary in the form of fillet, then after cutting it should be frozen - so easier to work with it. Also it is skinned more simply, and it is more convenient to bone to delete.

For a variation on fish soup needs to skin fish. To boil thoroughly a sterlet on slow fire, to fry carrots and onions to darkly - golden color, to clear the blanched tomato of seeds and together with other vegetables to add to fish. In such soup also korenye - a celery are pertinent, for example. Right at the end it is possible to add 50 g of vodka and red hot pepper on 3 l of fish soup.

Keep in mind

that sterlet meat very gentle therefore the good dish can be prepared only from the live or cooled fish, frozen is incomparable worse on the tastes. By the way, there is a hybrid of a sterlet and a beluga - a bester. This fish gets divorced in ponds and goes on sale only fresh.

the Beluga

From meat of a beluga turn out the best balyks and excellent cutlets, besides, it can be extinguished and given with gravy from mushrooms, olives, a lemon and capers. Meat of a beluga is a little rough on taste in comparison with meat of others sturgeon, however beluga caviar - the most qualitative and expensive.

From it can make for

such sauce: 4 tablespoons of the concentrated fish broth, 1 h l. the tomato blanched and cleared of seeds cut with a small cube to vent 10 g of the grated butter in heat-resistant ware and to warm up, without bringing to boiling. Weight has to become uniform. Right at the end to add 1 h l. calves to mix and remove from fire.

to be quit and not to regret

So in spite of the fact that all above-mentioned fishes treat one family, to each look the approach and a worthy environment are necessary. But nevertheless there are general rules of work with sturgeon. It rules of cutting. And still. An additional charm of all sturgeon that fish can be used for 100%. Bone skeleton, cartilages and the head - for a gain of broth and jellies, to a vizig - as a component of rassolniks and solyankas, for a stuffing of pies, coulibiacs and rasstegais, and a liver and to milk - for pastes.

Keep in mind

that milk - perishable good therefore it should be used only at very fresh fishes.

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After defrosting - if needs it - it is necessary to separate at first the head with chest fins. Then back bugs (cartilages), a viziga (a back chord) and a tail separate. For removal of “bugs“ there is one very simple, but effective reception. Fish is recommended to be prishkvarit on a cooking surface of a plate.“ The bug“ has to hiss - after that its removal is possible. Then the plastovaniye follows: fish is put a back up and cut from the head to a tail.

the Received half have the culinary name - “links“. Then interiors, and links, depending on the size of fish and cook need are removed, are cut on pieces. So, a link of a beluga, largest fish, usually cut on two - three parts lengthways, and then across on pieces 40 - 50 cm long. Many cooks recommend to scald links. This process, in - the first, facilitates removal of bone plates, and in - the second, the pieces prepared thus during the main heat treatment will not be deformed.