Recipes
Lightly salted boiled sturgeon fish
Ingredients
→ SALT TO TASTE
→ WATER
→ 700 G OF STURGEON FISH (STURGEON, STURGEON, STURGEON OR BELUGA)
→ 60 G OF CHOPPED CELERY ROOT (OR ABOUT 2.5 TEASPOONS OF DRY CELERY ROOT)
→ 20 G CHOPPED PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
→ 2 BAY LEAVES
→ 150 G HORSERADISH WITH VINEGAR
Prepared and cleaned links of sturgeon fish (sturgeon, sturgeon, sturgeon or beluga) rub on all sides with salt (50-60 g of salt per 1 kg of fish), put in a faience dish or in a well-tinned boiler and put in a cold place.
After 1-2 days, wash the fish, pour cold water, put the roots, bay leaf and, heating, bring to a boil (see "Features of cooking boiled fish"). Then reduce the heat and continue cooking until the fish is ready.
Cut the chilled fish into portions and garnish to taste.
Separately, serve ready-made horseradish with vinegar to the fish (see "Horseradish sauce with vinegar and beetroot" and "Horseradish sauce with vinegar").
After 1-2 days, wash the fish, pour cold water, put the roots, bay leaf and, heating, bring to a boil (see "Features of cooking boiled fish"). Then reduce the heat and continue cooking until the fish is ready.
Cut the chilled fish into portions and garnish to taste.
Separately, serve ready-made horseradish with vinegar to the fish (see "Horseradish sauce with vinegar and beetroot" and "Horseradish sauce with vinegar").
