Sturgeon in Tomato Paste
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
4
Description
Sturgeon in Tomato Paste
Ingredients
- Salt - 0.7 oz
- Parsley - 1.1 oz
- Sturgeon - 2 lbs
- Celery salt - 1.1 oz
- Green peppercorns - 10 pieces
- Fresh Mushrooms - 3.5 oz
- Crawfish Tails in Tomato Sauce - 20 pieces
- Herbs - to taste
- Butter - 1.4 oz
- Wheat Flour - 1.1 oz
- Sugar - to taste
- Tomato Puree - 12.3 oz
Step by Step guide
Step 1
Scald the sturgeon with boiling water, remove the skin from the bony plates, cut into portion-sized pieces, and cover with hot water. Add salt to taste, the cleaned and chopped roots, and pepper. Simmer until cooked.
Step 2
For the garnish, boil green peas, and sauté the champignons in their own juice. Also, boil the crayfish tails and clean them.
Step 3
For the sauce, sauté the flour in 20 g of butter, let it cool slightly, dilute with a small amount of broth, and mix thoroughly. Pour in the remaining broth, stir, and bring to a boil. To the resulting mixture, add the sautéed tomato, salt, and sugar to taste. Cook everything for 10 minutes.
Step 4
Place the fish in the center of the dish, arrange the sauce and garnish around it, and decorate with herbs — the dish is ready.
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