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Rockefeller sturgeon

Cooking recipes / Second-course recipes / Fish dishes

The real "king" fish is sturgeon. The recipes for its preparation are very varied - sturgeon is so delicious that it is difficult to spoil.

sag - 1.5-2 kg, onions - 1 pc., carrots - 1 pc., eggs - 3-4 pcs., city bun, dry 2 pcs., black pepper - 10 pcs., bay leaf - 2-3 pcs., salt to taste, mayonnaise - 300 g, horseradish root - 1 pc., sugar - 3 tbsp. spoons

Let's move on to how to cook sturgeon in a rockefeller way. Lower sturgeon for 5-6 minutes in boiling water, preventing boiling. Then clear the skin of the spikes. Make the decoction from onions, carrots and spices, salt to taste. Put the prepared sturgeon in a boiling decoction, bring to a boil on a high heat and cook on a weak one. Cool the finished fish in the broth, remove, dry, cut into portions. Dip each piece of fish into crushed salted eggs, roll in grated white bread. The sturgeon is then roasted in the oven on a greased grill. Separately, serve the sauce and any raw vegetable salad. Sauce preparation. Grate the horseradish on a fine grater, add sugar, mix with mayonnaise.