Boiled Beluga, Sturgeon, and Sterlet
Main Dishes • Russian
Description
It is better to boil beluga and other sturgeon fish, as well as catfish, in large pieces and cut them into portions before serving: fish boiled in large pieces is juicier and tastier.
Ingredients
- Fish 20 oz
- Salad Potatoes 30 oz
- Butter 1 tablespoon
- Salt to taste
- Parsley to taste
Step-by-Step Guide
Step 1
Place the prepared fish in a shallow pot, cover it with cold water 2 cm above its surface, add salt, and cover with a lid. Put it on high heat. As soon as the water boils, reduce the heat and simmer the fish without bringing it to a boil for 30-40 minutes (pieces of fish weighing more than 1 kg should be boiled for 1-1.5 hours).
Step 2
When serving, cut the fish into pieces, arrange them on a plate, garnish with boiled potatoes dressed with butter, and sprinkle with finely chopped parsley.
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