All Easy Recipes. Easy to find and easy to cook.
       •   Total recipes count: 5549  • Home | Glossary & Cooking Tips | Utensils & Appliances |    

Translate this page

Browse Recipes
Recipes by Cuisine
Recipes by Main Ingredient
Recipes by Dish
Drinks and Coctails Recipes

  Added: May 16, 2011  •  Visited (460)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Sturgeon Or Sterlet A La Russe
What You Need:
  • 4 pound fish
  • 10 shallots
  • Salt and pepper
  • 10 mushrooms
  • 2 teaspoons vinegar
  • 1 oz butter
  • 2 stalks of celery
  • 1 oz flour
  • 1 carrot
  • 2 tablespoons tomato puree
  • 2 leeks
  • 1 tablespoon capers
  • 1 onion
  • 1 pickled gherkin
  • 3 pickled cucumbers
  • 5 olives

  • How To Cook:
    1. Clean and scale the fish, put it into a pan and cover with cold water to which is added 1 teaspoon salt and 2 teaspoons vinegar, with 1 stalk of celery, 1 carrot, 1 leek and 1 onion.

    2. Bring slowly to simmering point and cook for about 40 minutes or until the fish is cooked. Remove and drain the fish.

    3. To the stock in which it was cooked add the diced vegetables: 3 pickled cucumbers, 1 stalk of celery, 1 leek, 10 shallots and 10 mushrooms, and boil for 10 minutes.

    4. Melt the butter in a saucepan, add the flour, stir well and add some of the hot bouillon.

    5. Add this to the bouillon in which the vegetables are cooking with 2 tablespoons tomato puree, the capers, pickled gherkin, olives and salt and pepper to taste. Pour over the fish.

    NOTE:
        This dish is equally good hot or cold.
     
    To Serve: 4 - 6
    This recipe is also available in:
    Cuisine ╗ Europe ╗ Russia
    Dish ╗ Appetizers
    Main Ingredient ╗ Fish ╗ Sturgeon
    Main Ingredient ╗ Vegetables ╗ Mushroom
    Main Ingredient ╗ Vegetables ╗ Shallots

     





    Advanced Search Advanced Search

    All-Fish-Seafood-Recipes.com
     
    Free counters!
    All Easy Recipes Copyrightę 2005 - 2017 All Easy Recipes, Inc. All rights reserved. Contact Us | Terms of Use | Privacy