Recipes
Boiled catfish or beluga
Ingredients
→ SALT
→ WATER
→ 800 G OF POTATOES
→ 500-600 G CATFISH, BELUGA (OR ANY OTHER STURGEON))
→ 30 G FINELY CHOPPED PARSLEY
→ 1 TABLESPOON BUTTER
It is recommended to cook beluga or other sturgeon fish, as well as catfish, in a large piece and cut into portions before serving (see "Features of cooking boiled fish"). Cooked piece of fish turns out juicier and tastier.
Put the cleaned and washed fish in a saucepan or saucepan, pour cold water 2 cm above its surface, add salt and, covered with a lid, put on a high heat. As soon as the water boils, reduce the heat to low and continue to cook the fish for 30-40 minutes, without bringing it to a boil. Pieces of fish weighing more than 1 kg should be cooked for 1-1. 5 hours.
When serving, place the fish pieces on a platter, garnish with boiled potatoes, seasoned with butter,and sprinkle with finely chopped parsley. Separately, serve horseradish with vinegar to the fish.
Put the cleaned and washed fish in a saucepan or saucepan, pour cold water 2 cm above its surface, add salt and, covered with a lid, put on a high heat. As soon as the water boils, reduce the heat to low and continue to cook the fish for 30-40 minutes, without bringing it to a boil. Pieces of fish weighing more than 1 kg should be cooked for 1-1. 5 hours.
When serving, place the fish pieces on a platter, garnish with boiled potatoes, seasoned with butter,and sprinkle with finely chopped parsley. Separately, serve horseradish with vinegar to the fish.
