Ear of sterlet: a recipe and useful tips

Sterlet is the smallest of the commercial fish of the sturgeon family. Its uniqueness lies in the fact that it is found in fresh water bodies. By popularity, fish can be compared, perhaps, only with red caviar. Sterling ear and other dishes from this fish are a classic of Russian national cuisine. The delicate and tender taste of fish, its various culinary virtues have found the widest application.

The prescription guide

The preparation of sterlet can be very diverse. For example, it's wonderful for a couple of fish. To do this, you must first boil broth from the heads (without gills), tails and bones. Then, cut the fish (half a kilogram) into pieces, rinse it and put it in a saucepan, with white mushrooms or champignons (200-300 g). Salt, pepper, add spices, 5-6 spoons of white table wine, a glass of broth, cover and cook on low heat for 20 minutes. Then the broth merges, strains and boils until it boils down to half. After that, add a spoonful of table flour and the same butter, boil for 4 minutes. Ready sauce is removed from the fire, it should be added 2 tablespoons of butter, mix, add salt, strain. You can add a little lemon juice. When serving pieces of fish put on a dish, top the mushrooms, pour the sauce. Here is one example of what to cook from a sterlet delicious.

First fish dishes

The first dishes from sterlet are no worse. They are fragrant, rich, nutritious. In any prestigious Russian restaurant must be served ear from sterlet, the recipe of which is considered the pride of the institution. And how to cook it? First, the fish is needed for a good soup only fresh. Sometimes even alive. Secondly, any real ear, including an ear from sterlet, a recipe of whatever it takes, is prepared only from one type of fish. Third, when cooking for each A liter of liquid is poured into a tablespoon of vodka. And, finally, to make the usritsa "sweet", from the very beginning of the preparation into the water, the roots and stems of parsley, celery, peas of sweet pepper, a twig with several laurel leaves must be laid with meat. You can put a whole bulb. If you want to add potatoes, then put it in small quantities and only when the broth is almost ready.

But let's continue: the ear from sterlet, the recipe does not matter, it should be cooked on high heat and for quite a short time, literally 20 minutes from the beginning of the boil. And one more subtlety. When the fish is placed in the ear, the scales remain on the skin. Heat the pan is slow, about half an hour. During this time, the scales are blossoming in the ear, and the remaining husk is discarded during the percolation. Here such features are inherent in this remarkable dish - the ear from sterlet. The recipe for one of the options we will now consider.

Ear Sterling Champagne

A dish is prepared using chicken broth. Therefore, in cold water it is necessary to put gutted chicken, parsley root, parsnip and celery, a sweet pepper. Let it boil and simmer 40-45 minutes; Foam must be removed. When there are 5-10 minutes left till the end of cooking, salt and laurel leaves are put. After that, take off the fire and let it take 15 minutes under the lid. The meat is not removed yet. Then pull the chicken, and the broth should be clarified with an anchovy brace. And do not forget to strain. Sterlet the meat (clean the fish, rinse), cut into portions and put in broth, which is pre-boiled. In addition, put a little more parsley, celery and dill. With almost complete availability, the fish fillet should float up. After that, boil for another 10-15 minutes on low heat. Then pour half a bottle of champagne, heat to 70 degrees and remove from heat. Let the infusion. Serve with saucers, on which finely chopped dill and sliced lemon.

Eat on health!