Sterlet Ring

Ring Sterlet is a curled up fish and baked as such, a typical dish on the menus of river shipping companies and pier restaurants in 19th century Russia.

Ingredients

• 4 sterlets weighing 500-700 g each
• 120 g yellow carrots
• 120 g red carrots
• 200 g potatoes
• 50 g red onion
• 200 ml fish broth
• butter for lubrication
• salt
• soaked lingonberries, half a lemon and green onions for serving

Directions

1. Peel the vegetables, cut them into thin slices and simmer in boiling salted water for 5-7 minutes, they should become softer, but remain crispy.
2. Prepare portioned pans. Place the stewed vegetables in the center. Prepare the entire shot: make an incision along the ridge from head to tail. Roll each fish into a ring and place in the pan. Lubricate the back with butter. Pour 2-3 tbsp into the skillet. l. broth.
3. Place the fish in an oven preheated to 180 ° C for 25-30 minutes, then increase the heat to 200 ° C and leave the fish in the oven for another 5 minutes.
4. Serve the sterlet hot, garnish with soaked lingonberries, half a lemon and green onions.