Usuba
Braised Beluga with Cherry and Kvass
Tender beluga sturgeon braised in rye kvass with pickled cherries, mushrooms and cornichons. The fish acquires a delicate flavor with a subtle sourness and a spice aroma. Served with lemon and fresh vegetables.
- Total
- 50 min
- Standard serving
- 286.5 g
Ingredients
Total 10
Instructions
- 1
Step 1
Cut the beluga into portion pieces, and slice the cornichons.
- 2
Step 2
Fry the fish in clarified butter until a golden crust forms.
- 3
Step 3
Pour kvass and cucumber brine over the sturgeon pieces, add cornichons, marinated mushrooms and cherries, salt to taste. Simmer over low heat for 15–20 minutes, then remove the fish from the broth.
- 4
Step 4
Dry the wheat flour in a dry skillet over medium heat until it turns cream-colored, then cool.
- 5
Step 5
Dilute the flour roux with 100 grams of broth, pour it into the remaining broth and simmer for 5–7 minutes.
- 6
Step 6
Place the fish on a dish, garnish with herbs and lemon slices. Serve with fresh vegetable salad.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
