A fish

Sturgeon in tomato


Ingredients for Sturgeon Cooking in Tomato

  1. Sturgeon (fresh or chilled fillet) 1.2 kg
  2. Salt 20 grams
  3. Parsley, parsnip roots (any, of your choice) 60 grams
  4. Black pepper (peas) 8-10 pieces
  5. Green peas 100 grams
  6. Champignons (fresh or pickled) 100 grams
  7. Cancer necks 15-20 pieces
  8. Fresh herbs to your liking
  9. Butter 40 grams
  10. Premium wheat flour 20-30 grams
  11. Fish broth 200 grams
  12. Tomato puree 330 grams
  13. Sugar to your liking
  14. Vegetable oil 1 tablespoon
  15. Lemon juice 1 teaspoon
  • Key Ingredients
  • Serving 2 servings
  • World CuisineItalian Cuisine

Inventory:

Cooker, Saucepan, Frying Pan, Cutlery, Cutting Board, Sharp Knife, Colander, Serving Dish

Cooking sturgeon in tomato:

Step 1: Cook the fish.

Place the sturgeon fillets in a deep bowl and scald with boiling water. After that, carefully clean it of bones and skin, if any. Then cut it into portioned pieces, the size you need. Fold it in a deep pan, then pour boiling water over the fish again, add salt, pepper and roots, previously washed and finely chopped. Simmer everything over low heat until the fish is ready, it will take about half an hour, depending on the size of the fish.

Step 2: Cook the side dish.

To prepare the side dish, first boil the green peas. This is done so, put a little water in the pan, a little less than half, put to a strong fire. Bring water to a boil, then pour peas into the pan, previously washed well under running water. After the peas boil again, reduce fire to medium and cook within 10 minutes. Then put the boiled peas in a colander, and let the broth drain completely. Rinse the mushrooms well under a running cold stream of water, then drain and chop a little. Put the frying pan over medium heat, heat well, add a drop of any vegetable oil, then add mushrooms and fry them in your own juice over low heat within 10-15 minutes. Boil the crayfish in a small amount of boiling water, slightly salted, within 10 minutes. Then remove the shell and sprinkle with lemon juice a little (lemon juice is optional).

Step 3: Cook the sauce.

To make the sauce, put a clean, dry frying pan over low heat, heat, add a little butter, melt it, and then add flour. While stirring constantly, passerize it until it turns light brown. Then cool this mixture, add a little fish stock and mix thoroughly until smooth. After which, pour in the remaining broth, mix again and put the pan on medium heat again, bring to a boil and boil A couple of minutes. Then add tomato, salt and sugar to your liking. Stir well and simmer, for 10 minutes.

Step 4: Serve the sturgeon in a tomato.

This sturgeon dish is served as main hot dishes. Therefore, lay the finished fish, beautifully in the middle of the dish, and lay the cooked side dish around it. The sauce can be served in a separate bowl, or you can also put it on a serving plate. Use fresh herbs to decorate the dish. Good appetite!

Recipe Tips:

- - Peas can be used not only fresh, but also fresh frozen.

- - When cooking green peas, do not cover the pan with a lid so that it does not change color.

- - You can also decorate the serving dish with olives, olives and lemon slices.