Sturgeon with Vegetables
Main Dishes | Armenian cuisine
⏳ Time
45 minutes
🥕 Ingredients
10
🍽️ Servings
1
Description
Recipe taken from the book by John Smith 'Armenian Cuisine' (1960).
Ingredients
- Fillet of Sturgeon - 7.1 oz
- Carrot - 0.7 oz
- Onion - 0.7 oz
- Tomato Puree - 0 fl oz
- Clarified Butter - 0.5 oz
- Wheat Flour - 0.1 oz
- Garlic - 0.1 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Parsley - to taste
Step by Step guide
Step 1
Clean the fish, gut it, rinse it, cut off the head and tail, cut it into pieces, and boil.
Step 2
Make broth from the head and tail and strain it.
Step 3
Finely chop the carrot and onion, sauté in butter, then add the tomato puree and fry for another 5–7 minutes.
Step 4
Stir-fry the flour, gradually adding the fish broth, then add the prepared vegetables, minced garlic, salt, and pepper, and bring to a boil.
Step 5
Pour the boiled fish with the prepared sauce and bring to a boil.
Step 6
Serve the sturgeon on a plate, sprinkled with parsley.
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