Sterlet baked in salt
Of course, Volgograd is the Volga and the fish it catches. Do you know that fishermen from all over the western part of the country come to the other side of the great river, where the Akhtuba River flows. Therefore, one cannot do without a fish dish in Volgograd, and if you cook it, then cook it on a grand scale - for example, bake sterlet in salt.
Ingredients
Servings 2–4- 1 kg fine sea salt
- 3.5 kg coarse sea salt
- 100 g mustard seeds
- 1 sterlet (weighing 2 kg)
- ground white pepper
- vegetable oil
Cooking
Step 1
In a large bowl, mix both types of sea salt with mustard seeds, adding about 1 cup of water. The salt should become slightly damp.
Step 2
Remove the gills, entrails and dorsal fin from the sterlet. Make an incision along the cartilaginous frame from the inside of the fish, hook a part of the tie with a fork and a finger and pull it out. Rinse the fish and pat dry with paper towels. Season the inside of the sterlet with salt and ground pepper.
Step 3
On a baking sheet, pour a mixture of salt and mustard in a not too thick layer. Put the prepared fish on it, belly down. Lubricate the back and sides of the sterlet with olive oil and sprinkle with the remaining salt, which should completely cover the fish. Lightly press the salt onto the fish with your hands and place in the oven, preheated to 200ºС, for 20–30 minutes.
Step 4
When the fish is ready, remove it from the oven, break the salt crust with a knife. Remove the salt from the fish and remove the skin. You can serve sterlet on warmed plates with a mix of lettuce, spinach and tomatoes