Such fish as stellate sturgeon are bought by the mistresses quite rarely, mainly for the holiday. The fish is expensive and extremely tasty in good performance. But I would like the dish to be not only tasty, but also extraordinary. So cook from stellate sturgeon
cabbage rolls!
Pick your recipe
You will need
-
- cabbage - 1 head
- stellate sturgeon - 700 g
- champignons - 200 g
- onions - 1-2 pcs.
- tomatoes - 2 pcs
- carrots - 1-2 pcs
- salt and spices to taste
Instruction manual
1
Disassemble a head of cabbage into separate leaves, hold them for 5-7 minutes in salted boiling water.
2
Peel the fish, separate the bones. Cut the resulting fillet of stellate stew into portions, lightly beat, sprinkle with salt and seasonings.
3
Rinse the mushrooms under a stream of tap water, peel off the films, chop finely. Then put them in a preheated pan with vegetable oil pre-poured into it and let it simmer over low heat.
4
Peel and finely chop the onion. Rinse the carrots, peel and grate on a coarse grater, mix with onions. Put this mixture on the pan to the mushrooms.
5
Cut tomatoes from above crosswise, scald with boiling water. Remove the peel from the tomatoes and finely chop them. Sliced tomatoes are sent to the same pan. Stir all the resulting mixture carefully, cover the pan with a lid and leave to simmer for 15-20 minutes. If there are no fresh tomatoes, then they can be replaced with canned or tomato paste (about 3 tablespoons).
6
After the mixture of vegetables is ready, take a cabbage leaf, put on it a slice of slightly chopped stellate sturgeon fillet, then lay on it a layer of vegetables with mushrooms, then again a piece of fish fillet. Wrap the cabbage leaf with an envelope, as in the manufacture of ordinary cabbage rolls. Do this operation until the ingredients run out.
7
Fry the resulting cabbage rolls in butter or vegetable oil (which is something to your taste) until a golden crust appears.
Useful advice
When preparing cabbage rolls, use young heads of cabbage, which are easily disassembled into separate leaves. If you bought winter cabbage, then boil a tight, even head slightly, add citric acid or vinegar so that the leaves do not tear. Then, with a knife, cut the stump and the coarsest leaves.