Explore this incredible baked sturgeon recipes that promises an unforgettably delicious dinner at home! With delicate flavors and a step-by-step guide, you'll create a culinary masterpiece that's unique and surprisingly simple to prepare.
This recipe uses a Sterlet Sturgeon (стерлядь осетр) found across Russia and Eurasia. The North American Sturgeon tends to be much larger, but can still be modified in smaller pieces to be used in this sturgeon recipe. Alternatively, buy frozen Sterlet. 👍
I call them a dinosaur fish, because they have been around that long! This is my friend Nadya's recipe, she made this for dinner last time we were invited to her home in Russia.
Why You'll Love This Recipe
- Easy - it sound difficult to prepare a fish you've never made before, but you won't believe how easy it is
- Use Your Favorite Fish - not only for Sturgeon or Sterlet, substitute with your favorite whole fish
- Sheet Pan Dinner - yes, fish can be used for a sheet pan dinner, with your favourite vegetables
Ingredients
- Whole Sterlet - or can use large Sturgeon pieces
- Potatoes - peeled and quarters
- Tomatoes - cut in half or quarters
- Aromatics - fresh basil, garlic, red onion, salt and pepper
- Mayonnaise - not too tangy or vinegary (use Hellmans or Kewpie)
- Sour Cream - or homemade Smetana
Equipment You'll Need
- Stick Blender or Food Processor to blend sauce
How to Cook Sturgeon
- Make Sauce - using a stick blender, process fresh basil, garlic, onion, mayonnaise, sour cream and salt and pepper until a smooth sauce
- Prepare Potatoes - peel potatoes and cut into wedges. Pour ½ the basil sauce over the potatoes and mix together. Allow to marinate while your prepare the fish.
- Stuff - slice the small tomatoes in half and place into the cavity of the sturgeon. Slather with the basil sauce to flavor the inside of the fish. Save some sauce to serve with fish.
- Prepare - preheat oven to 400°F (200°C). Place sturgeon on a foil lined baking tray and baste in basil sauce. Surround with potato wedges.
- Bake - cover with foil and bake for 40 minutes until internal temp is minimum 145°F (63°C). Allow extra cooking time if needed. Remove foil and allow potatoes to crisp up for 10 more minutes.
- Serve - with basil sauce and enjoy.
Recipe Tips and FAQs
- Switch the Fish - change out your favorite fish like whole salmon or whole trout, or any white fish.
- Leave the Head On - its ok to cook the sturgeon with the head on, it looks more dramatic as the head is so interesting.
- Adjust Mayo Sour Cream - using only mayo adds extra calories, but also makes sure your potatoes are crispy. Using only sour cream is healthier, but it lacks the oil mayo provides.
- Add Vegetables - mix with your potaotes... sliced carrots, broccoli, cauliflower or even fennel.
- Flavors - substitute basil with fresh dill, cilantro, squeeze with lemon juice before serving.
- Defrost - if using frozen fish, ensure it's fully defrosted before baking to ensure it cooks evenly.
- Don't Skip the Tomato Stuffing - it makes it nice an juicy inside!
What to Serve with Sturgeon?
Carbs are always a favorite to serve with any fish. This is a rustic Russian recipe, so we used potatoes. However, you could serve with white or brown rice, pasta, Garlic Mashed Potatoes, Italian Broccoli, Grilled Corn, Air Fryer Asparagus, and of course Summer Refrigerator Pickles.
How Long Does It Take to Cook A Whole Sturgeon?
The size of the fish determines the cooking time. Smaller fish can cook in 30 minutes, while larger can take up to 1 hour. Ensure the internal temperature of the sturgeon is at least 145°F (63°C) and should flake easily with a fork. Baking in foil helps retain moisture.
Storage
- Fridge - allow to cool before placing in an airtight container. Enjoy within 3 days.
- Freezer - allow to cool, wrap in cling wrap, then foil before placing in a Ziploc bag. When ready to enjoy, thaw overnight in fridge before warming.
- Re-heating - Gently re-heat in the oven so it doesn't dry out. Make more sauce to baste while it heats.
Seafood Recipes You'll Love
- Beer Battered Fried Fish
- Grilled Snapper with Mango
- Cooking Lobster (ocean crayfish)
- Salmon Gravlax with Beets
- Fresh Oysters in an Asian Dressing
- How to Eat Caviar
- Grilled Baby Octopus with Chorizo
- Honey Dill Trout on a Cedar Plank
- Ukha Fish Soup
- Grilled Fish in Foil
- Grilled King Prawns
Sturgeon tastes incredible. It's a dense and firm meat, without many bones. It's a meaty fish! Making baked fish is a healthy way to enjoy seafood. Serving whole fish makes your dining experience a little fancy, perfect for any special occasion. The creamy sauce pairs perfectly with Sturgeon, alongside a bit of infused vodka. Bon Appetit! Приятного аппетита!
Equipment
- stick blender or food processor
Ingredients
- 1 whole Sterlet Sturgeon that fits on a baking tray
- 3 pounds (1½ kg) potatoes
- 3 tomatoes cut in quarters
- 1 bunch fresh basil
- 4 cloves garlic
- ¼ small red onion to be blended in sauce
- 1½ cups mayonnaise
- 1 cup sour cream
- ¼ teaspoon spices (like Hmeli Suneli or Fish Spice) (optional)
- salt and pepper
Instructions
- Using a stick blender, process fresh basil, garlic, onion, mayonnaise, sour cream and salt and pepper until a smooth sauce.
- Peel potatoes and cut into wedges. Pour ½ of the basil sauce over the potatoes and mix together. Allow to marinate while your prepare the fish.
- Prepare the fish by washing the cavity - assuming fish is already gutted and cleaned.
- Slice the small tomatoes in half and place into the cavity of the sturgeon. Slather with the basil sauce to flavor the inside of the fish. Save some sauce to serve with fish.
- Preheat oven to 400°F (200°C). Place sturgeon on a foil lined baking tray and baste in basil sauce. Surround with potato wedges.
- Cover with foil and bake for 40 minutes until internal temp is 145°F (63°C). Allow extra cooking time if needed. Remove foil and allow potatoes to crisp up for 10 more minutes.
- Serve with basil sauce and enjoy.
©PetersFoodAdventures.com
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