How to cook Imperial Sturgeon and Salmon Casserole
- 2 pounds whole sturgeon
- 2 Alaska salmon fillets, about 1/2 pound each
- 1 onion
- 1 egg
- 1 egg yolk
- 2 tablespoons semolina flour or all-purpose flour
- 3/4 broccoli, broken into florets
- Salt and pepper to taste
- Juice of 1 lemon
- 3 ounces hard cheese, shredded
- Cut off the sturgeon head, fins and tail, remove the skin and filet it. (You can save the sturgeon head, fins and tail for tasty fish soup.)
- Rinse the sturgeon fillets under running cold water and pat dry with paper towels.
- Pass the sturgeon fillets and one onion through a meat grinder into a glass bowl. Add egg, egg yolk, semolina, salt and pepper to taste. The resulting mince mix well by hand.
- Drizzle the salmon fillets with lemon juice; season with salt and pepper. Let stand to marinate for 30 minutes.
- Spread evenly half of minced sturgeon on the bottom of a silicone loaf mold. Make a deepening over the entire length in the middle of the mold.
- Put the broccoli florets into the deepening. Place the salmon fillets on top. Then, spread evenly the remaining minced sturgeon.
- Bake in a preheated to 355°F (180°C) oven for about 50 minutes. Sprinkle with the shredded cheese and bake for another 10 minutes, util golden brown.
- Serve the Imperial Sturgeon and Salmon Casserole hot with fresh sliced cucumber and tomato.
The Imperial Sturgeon and Salmon Casserole
recipe very easy to cook and so good!
This recipe for Imperial Sturgeon and Salmon Casserole serves/makes: 6 servings
The Imperial Sturgeon and Salmon Casserole recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sturgeon
Preparation Method: Baked