Recipes
Sturgeon in Russian
Ingredients
→ WATER
→ 60 G OF CHOPPED CELERY ROOT (OR ABOUT 2.5 TEASPOONS OF DRY CELERY ROOT)
→ 4 PIECES OF LEEK
→ 4 PICKLED CUCUMBERS
→ 30 G PARSLEY
→ 20 G CHOPPED PARSLEY ROOT (OR 3/4 TEASPOON DRY PARSLEY ROOT)
→ 1 CUP SALTED PORCINI MUSHROOMS
→ 1 CUP DRY WHITE WINE
→ 1 TABLESPOON TOMATO PASTE
→ 1 KG OF STURGEON
→ 1 BOILED CARROT
→ 0.5 CUPS OF CUCUMBER BRINE
Put the thawed or fresh sturgeon in boiling water, let it boil once, and then immediately remove the fish from the boiling water and place it in cold boiled water. Remove scales, spines, and cartilage.
Cook the finely chopped roots, drain the water. Next, add finely chopped pickles, tomato paste, sliced mushrooms, dry white wine, and 0.5 cups of cucumber brine to the roots.
Mix everything together, boil, pour this mixture over the scalded sturgeon and cook it until ready.
After that, cool the sturgeon, cut it obliquely into wide slices, spread it on a platter and pour the sauce with the roots.
Cook the finely chopped roots, drain the water. Next, add finely chopped pickles, tomato paste, sliced mushrooms, dry white wine, and 0.5 cups of cucumber brine to the roots.
Mix everything together, boil, pour this mixture over the scalded sturgeon and cook it until ready.
After that, cool the sturgeon, cut it obliquely into wide slices, spread it on a platter and pour the sauce with the roots.
