Oven-Baked Whole Sturgeon for Holidays

Beautiful, with original design, for the holiday table! Baked sturgeon is a dish that has been served at all holiday feasts since time immemorial. The whole sturgeon is prepared, then beautifully and impressively decorated. The fish has practically no bones; when baked, it turns out very tender and tasty.
cook time: 1h 10 min
Ruby Colston
Oven-Baked Whole Sturgeon for Holidays

Nutrition Facts (per serving)

189
Calories
15g
Fat
2g
Carbs
12g
Protein

Ingredients (4 portions)

Basic:

Sturgeon 800 g
Bulb onions 120 g
Vegetable oil 50 ml
Ground black pepper to taste
Salt to taste

For filling:

Green onions 20 g
Parsley 20 g
Mayonnaise 60 g
Lemons 0.25 pc

For decoration:

Lettuce leaves 30 g
Lemons 0.25 pc

Recipe instructions

Step 1

Step 1
How to bake a whole sturgeon in the oven? Prepare all the necessary ingredients. You can use any fish from the sturgeon family: sturgeon, sterlet, stellate sturgeon, beluga, thorn. I took the sterlet.

Step 2

Step 2
First of all, defrost the fish, if it is not freshly caught, by transferring it from the freezer to the bottom shelf of the refrigerator. Fish of this species are quite slippery due to the large amount of mucus. You wonʼt be able to wash it off with regular water. To clean sturgeon without much effort, use regular salt and paper napkins. Pour salt into your palm and rub it over the body of the fish from head to tail. Be careful — there are a lot of spike-like growths on the fish, donʼt hurt your hand!

Step 3

Step 3
Wipe off the collected mucus and salt with a paper napkin. Continue to do this until the fish is completely free of mucus. Clean it of scales, you can leave the large thorns. They give the finished fish a unique beauty when served. Now wash the sturgeon thoroughly and dry it with a paper towel.

Step 4

Step 4
Cut open the belly and remove the entrails and dried blood along the spine (vizigu). Also remove the gills. This must be done so that the fish does not acquire a bitter taste after cooking.

Step 5

Step 5
Prepare the filling. How to make the filling? Wash and dry the green onions and parsley well. Chop them finely.

Step 6

Step 6
Cut the lemon in half. Remove one part; it will be needed a little later for decoration. Cut the zest from the other half. Cut the zest into thin strips and add to the chopped greens.

Step 7

Step 7
Add mayonnaise and stir. The filling is ready.

Step 8

Step 8
Salt and pepper the sturgeon outside and inside the belly. Stuff the belly of the fish tightly with the mixture and secure it with toothpicks. Please note that her skin is quite thick, so I advise you to make preliminary punctures with a knife.

Step 9

Step 9
Grease the foil with a small amount of vegetable oil. Peel and chop the onions. Place the onions on the foil along the length of the fish. This will be a vegetable pillow that will not allow the sturgeon to stick to the foil in the future.

Step 10

Step 10
Carefully transfer the fish to the foil and place it belly down on the onion. Cut the reserved lemon with zest into thin half rings. If the lemon is large and the fish is not very large, then cut the half rings in half again. Make shallow cuts on the back, insert lemon slices into them and into the gills. Remove the rest for decoration.

Step 11

Step 11
Squeeze the juice from the lemon from which you have cut the zest. Mix vegetable oil with lemon juice and brush the sturgeon thoroughly.

Step 12

Step 12
Carefully, so as not to tear the foil, wrap the sturgeon. Pour some water onto a baking sheet or, like mine, into a large baking dish and place the fish.

Step 13

Step 13
Place the pan in a hot oven. Bake sturgeon at 200 degrees for about 30 minutes. In general, the cooking time for sturgeon depends on its size and weight. For small fish it takes 30 minutes, and for large fish about 1 hour.

Step 14

Step 14
Remove the sturgeon from the oven and let stand for 5-10 minutes. Then carefully release the fish from the foil. Open it carefully to avoid getting burned by the hot steam. Garnish the plate with lettuce leaves, remaining lemon slices and onion. Transfer the sturgeon to a plate. Serve it hot or cold.

Step 15

Step 15
Bon appetit!

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