Secrets of cooking fish for the tsar

The presenter Diana Pylaeva goes to ancient Russian town Sergiev Posad where in the best restaurant «Russky Dvorik» together with the chef Andrej Luzin she will cook grilled sterlet.

Sterlet is worthily called a Royal fish, and dishes made of this fish are native Russian. Even long years ago famous French writer Aleksandr Dumas and poet Teofille Got tie admired sterlet delicacy - they had tried it in their Russian trips. Later they always recommended to try this fish to their friends. The presenter Diana Pylaeva goes to ancient Russian town Sergiev Posad  where she together with the chef Andrey Luzin will cook grilled sterlet in the re staurant «Russky Dvorik».


Recipe «Sterlet»

Recipe «Boiled crawfish»  

Sterlet preparation time ~ 45 minutes; cooking time ~ 30 minutes Ingredients: whole 1 kilo sterlet, salt, pepper, juice of ½ lemon, mayonnaise. For garnish: 2 cucumbers, 2 tomatoes, lettuce leaves, greenery. Directions: Freeze sterlet a little bit, having made cuts around a head in advance to make it clean more comfortable. After freezing tighten with “stocking”. Salt and pepper fish lavishly. Spread with mayonnaise, pour with lemon juice and leave to pickle for 40 minutes. Put pickled sterlet in a shallow fireproof vessel and bake for 30 minutes at 170 degrees. Serve prepared sterlet with fresh cucumbers, tomatoes and various greenery. Boiled crawfish recipe serves 4 person; cooking time ~ 10 minutes Ingredients: 10 crawfish, 1 litre milk, 250 g. sour cream, bay leaf, black pepper, dill, garlic, salt. Directions: Blend milk with sour cream and marinade crawfish in this sauce during twenty-four hours. Pour water into a grand pan, bring to boil. Clean garlic, squash with a knife and put into the pan. Then add spices: bay leaf, pepper and dill. Put crayfish into boil water and boil for 5-10 minutes. Add salt at the end. Preparation time: twenty-four hours (pickling).