6 - 8 servings
How to cook Russian Steamed Sturgeon or Sterlet
- 4 pound sturgeon or sterlet
- 2 onions
- 1/4 pint fish stock
- 3 small pickled cucumbers
- 1/4 pint white wine
- 2 stalks of celery
- 1 tablespoon melted butter
- 2 carrots
- 1/2 once flour
- Choose a fish with a yellow belly as these are the best kind.
- Clean, wash, scrape off back fins and place in a large pan or fish kettle.
- Pour over the stock and white wine and bring slowly to boiling point, then cook very slowly so that the fish is lightly steamed.
- When the fish is cooked put it on the serving dish and keeps hot.
- Boil up the stock and add to it the finely shredded vegetables and cucumbers.
- Thicken the liquid with the butter and flour and pour over the fish.
- Sprinkle with greens.
Sturgeons are among the world's most valuable wildlife resources. These northern hemisphere fishes can be found in large river systems, lakes, coastal waters and inner seas throughout Azerbaijan, Bulgaria, China, the Islamic Republic of Iran, Kazakhstan, Romania, the Russian Federation, Turkmenistan, Turkey, Ukraine, other European countries and North America.
The sterlet (Acipenser ruthenus) is a common Eurasian species of sturgeon, one of the smaller species of sturgeon. It is a common domestic species in the UK and Europe and an angling species all over the world. It can also be grown for eating or for its caviar or isinglass.
This recipe for Russian Steamed Sturgeon or Sterlet serves/makes: 6 - 8 servings
The Russian Steamed Sturgeon or Sterlet recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sturgeon
Preparation Method: Steamed