Recipes
Sturgeon puffed
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 500-600 G OF STURGEON
→ 3 TABLESPOONS DRY WHITE WINE (OR 1 TEASPOON LEMON JUICE)
→ 2 TABLESPOONS BUTTER + 15 G BUTTER FOR SAUCE
→ 100 G OF CHAMPIGNONS
→ 1.5 CUPS BROTH (OR WATER)
→ 1 TABLESPOON WHEAT FLOUR
Place the cleaned, washed and chopped sturgeon in a saucepan or saucepan (see "Cutting fish"). Between the pieces of sturgeon, put the peeled, washed, and sliced mushrooms. Add salt to the sturgeon, sprinkle with ground black pepper, add wine, 1 cup of broth (or water) (see "Features of cooking steamed fish") and, covering the pan with a lid, cook for 15-20 minutes.
When the sturgeon is cooked, the broth should be poured into another saucepan, which should be put on the fire and boil the broth until it remains about 1/2 cup.
When serving on the table, pieces of sturgeon are transferred to a warmed dish, mushrooms are placed on top of each piece and poured with sauce. Sturgeon can also be served with boiled potatoes, cucumbers, green leaf lettuce and slices of peeled lemon.
Sauce
To 1/2 cup of broth add 1 incomplete tablespoon of flour, fried with the same amount of butter and, stirring, boil for 3-4 minutes. Remove the resulting sauce from the heat, put a piece of butter (15 g) in it and stir again to combine the butter with the sauce, add salt and strain. If the sturgeon is cooked without white wine, then add 1 teaspoon of lemon juice to the finished sauce.
When the sturgeon is cooked, the broth should be poured into another saucepan, which should be put on the fire and boil the broth until it remains about 1/2 cup.
When serving on the table, pieces of sturgeon are transferred to a warmed dish, mushrooms are placed on top of each piece and poured with sauce. Sturgeon can also be served with boiled potatoes, cucumbers, green leaf lettuce and slices of peeled lemon.
Sauce
To 1/2 cup of broth add 1 incomplete tablespoon of flour, fried with the same amount of butter and, stirring, boil for 3-4 minutes. Remove the resulting sauce from the heat, put a piece of butter (15 g) in it and stir again to combine the butter with the sauce, add salt and strain. If the sturgeon is cooked without white wine, then add 1 teaspoon of lemon juice to the finished sauce.
