Buckwheat, Sterlet, Draniki, Sergey Markin, Restaurant "15 Sisters", Recipes from the chef, Fish in the oven

Baked sterlet with buckwheat pancakes from Sergey Markin

Name: Baked sterlet with buckwheat pancakes from Sergey Markin
Total time: 2 h
Yield: 4
Ingredients: 1 sterlet weighing approximately 800 g; 2-3 sprigs thyme; a few slices of lemon; salt; caramelized onion for garnish; 350 g buckwheat; 150 g forest mushrooms; 50 g pickles; 1 large onion; 50 ml chicken broth; 1 egg; 30 g buckwheat flour; ghee; salt, freshly ground black pepper

November 09,2022

Ingredients

Servings 4

1 sterlet weighing approximately 800 g
2-3 sprigs thyme
a few slices of lemon
salt
caramelized onion for garnish
350 g buckwheat
150 g forest mushrooms
50 g pickles
1 large onion
50 ml chicken broth
1 egg
30 g buckwheat flour
ghee
salt, freshly ground black pepper

Cooking

Step 1

Boil buckwheat in boiling salted water until fully cooked, it should boil, cool. Peel the onion, finely chop and fry in vegetable oil until golden brown, 10 minutes. Separately, fry the mushrooms cut into small pieces.

Step 2

Combine all ingredients for pancakes, except oil, in a deep bowl. Salt, pepper, mix well to make a thick dough.

Step 3

Heat the ghee in a large heavy-bottomed skillet. Spread the dough into the pan with a tablespoon, leaving a couple of centimeters between the “pancakes”. Fry over medium heat until golden brown on both sides. Keep warm.

Step 4

Preheat oven to 180°C. Gut the sterlet, remove the gills. Peel off the tough top layer of skin. Stuff the fish with thyme and lemon. Bake in the oven for 15 minutes. Garnish with caramelized onions and a sprig of thyme and serve with buckwheat pancakes.