Sterlet a steam ‘Ring’

Fish 155, 100 broth, white wine 10, porcini mushrooms or champignons 30, lemon 1/10 pcs., 10 crabs, white sauce core 75, 8 lemon juice, butter 10, garnish 100, pepper and herbs.

With small starlet (400 grams) to clean off the bone plates located on the sides and on the belly, then the fish gut, remove viziga (dried spinal chord of cartilaginous fish), gills and wash thoroughly in cold water.

Processed fish sprinkle with salt and pepper on the inside and turn the ring, which at the caudal fin cut through flesh and paste in the nose section of the fish.

Starlet simmered in broth with white wine. Prepare fish to pass on to a dish, remove the bone from the back of bugs, put on fresh fish cooked mushrooms, crab.

The broth cook in half the volume, add to the broth of white sauce and bring to a boil, add the lemon juice, pepper, salt, butter and pour them fish. Cover with a slice of lemon and parsley. 

Garnish with boiled potatoes.


5 Comments Add yours

  1. Paola Cioppi says:

    This actually sounds intriguing and interesting. I had not heard anything like this before.


  2. A great technique for preparing this dish. I have not tried since I am a vegetarian.


  3. Clare Speer says:

    Sounds very different – I am not a huge fish eater but this sounds lovely…. and this sounds perfect for an elegant dinner party!


  4. Yeah, just add some champagne and caviar. And philosophize the whole evening 🙂


  5. This sounds delicious. I have never seen a recipe explained quite like this. We had something like this on our vacation several years ago. Bon apetite!


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