Soup with sturgeon and cream

Ear with sturgeon is a very light and simple soup, which is traditionally cooked from the head and tail of the fish. We offer you several recipes for its preparation.

Recipe for soup from sturgeon


  • Fresh sturgeon – 400 g;
  • Bulb – 1 piece;
  • Carrots – 1 piece;
  • Tomato paste – 1 tbsp. a spoon;
  • Butter – 2 tbsp. Spoons;
  • Potatoes – 2 pcs .;
  • spice.


Take the fish head or tail, goodRinse and put in a saucepan. Then fill it with water and set it on medium fire. Cook the broth for 20-25 minutes and, as soon as it boils, we reduce the flame and cover it, so that the fish does not fall apart. Do not forget to salt and pepper to taste. Without wasting time, we will prepare vegetables for soup while the carrots are rubbed on the grater, and the small ray shreds a little. Next, make a roast on cream butter and tomato paste for about 7-10 minutes, podsalivaya to taste.

Simultaneously, we clean potatoes and cut itSmall cubes. Once the fish broth is ready, carefully remove the fish, clean it of the skin, bones and divide into smaller pieces. After that, again, return the sturgeon back to the pan and add to the broth the crushed potatoes and vegetable roast. Now intensify the fire and bring the soup to a boil. In the prepared soup of sturgeon we add fresh herbs and serve them to the table.

Ear of sturgeon with rice


  • Carcase of sturgeon – 1 piece;
  • Bulb – 2 pieces;
  • Potatoes – 4 pcs .;
  • Carrots – 1 piece;
  • Rice – 3 tbsp. Spoons;
  • Bay leaf – 1 piece;
  • Greens – at will;
  • Lemon – for decoration;
  • spice.


We thoroughly rinse the fish and clean it. Then separate the tail, head and fins and put them in boiling water. Picking fish to taste

And cook for about 30 minutes. Further, the broth is carefully filtered. Potatoes and carrots mine, clean and cut into small cubes. We cleanse the onion peel from the husk, rinse and one onion finely shred, and leave the other one entirely.

The trunk of the fish is cut in batch pieces. Greenery is washed, dried and crushed. We again bring the broth to a boil and throw into it potatoes, carrots, onions and boiled rice. We add pepper peas and pieces of sturgeon. Cover the pan with a lid and cook until ready for about 15-20 minutes. Then sprinkle the soup with fresh herbs, stir and remove from heat. We give the dish to stand for about 5 minutes, pour it on plates, throw the lemon and serve it on the table.

Cold appetizers

Goat cheese chunk with sieved tomatoes, served with tisane pureed-vegetable and dark rye-bread sauce Marinated fillet of sturgeon with seaweed and sea-salt citrus fruits, served with tomato tarragon sauce and herbs Pickled herring fillet, served with baked potato and smoked cream–dressedcottage cheese Salmon tartare with asparagus and spinach, served with dressed herbs and toasted bread Tuna tartare with avocado and cilantro, served with dressed herbs and toasted bread Seafood platter with oysters, tiger prawns, mussels, and two tartars Limousin beef carpaccio with black truffle cream, fresh mustard salad, and cheese Basket of chef selected cheeses on wild herbs with cherry jam and toasted bread 250g Latvian landscape plate of smoked and pickled snacks, prepared according to local traditions Seafood ceviche with avocado, tomatoes, and fresh-chili lime sauce


Fresh green salad with vegetables and white-wine vinegar dressing Classic cucumber and tomato salad dressed with sour cream or olive oil of your choice Burrata cheese with tomato salad dressed with balsamic herb and berry reduction Greek style feta cheese salad with oregano, served with vegetables and kalamata olives Romaine lettuce with Caesar dressing, chicken and streaky pork Romaine lettuce with salmon fillet and tiger prawns Salad of lightly salted dill salmon with spinach and snow peas, served with horseradish cream Tuna salad with anchovies, fresh vegetables, grilled potato and quail eggs Duck salad with japonica quince-cooked pears and sweet-and-sour orange dressing Smoked-salmon salad with japonica-quince and celery-pickled beets, served with fresh vegetables

Hot appetizers

Mediterranean mussels cooked in three different sauces 800g With white wine, tomatoes, and herbs/With cream and fried streaky pork/With spicy chili nut and lemongrass sauce Mediterranean mussels cooked in three different sauces 400g With white wine, tomatoes, and herbs/With cream and fried streaky pork/With spicy chili nut and lemongrass sauce Baked baltic herrings with rye-bread crust, served with salted cucumber jam and onion rings Saffron risotto with shrimps and broccoli Red-wine risotto with veal and seasonal mushrooms Spaghetti with roasted streaky pork and cream sauce Tagliatelle with tiger prawns, mussels, and sea scallops cooked with tomatoes Sea scallops baked in white wine and butter, served with cauliflower puree


Cream of roasted pumpkin soup with seaweed, walnuts, and thyme Cream of roasted-tomato soup with marjoram and fresh cream Fish soup with sturgeon, salmon fillet, mussels and tiger prawns Fish soup strained through the rye bread with latvian freshwater-fish fillets Lamb soup with aubergine and tomatoes, served with fresh mint Spicy chicken soup with coconut milk, lemongrass, and ginger Turkey broth soup with steamed meat and vegetables

Fish menu

Fried cod fillet with onion butter sauce and herbal tea-steamed spinach Roasted poached fillet of north-sea salmon with vegetables, served with white-wine sauce Baked sturgeon fillet with sun-dried tomato sauce, served with vegetables and parsnip puree Herb-roasted tuna steak served with vegetables and teriyaki sauce Fried fillet of sea bream on herbs with tarragon white-wine sauce, served with vegetables Fried king tiger prawns in a cognac bisque sauce, served with vegetables Seafood fried in cast-iron pan with fish broth, tomatoes, and spinach Mussels, salmon, sturgeon, tiger prawns, baby calamari, seaweed Fish catch of the day cooked in a grill and served with vegetables and selected sauce Please ask your waiter for today’s special offer

Meat dishes

Lemon and rosemary-baked chicken breast and thigh, served with minted zucchini puree, roasted root vegetables and potatoes in creamy broth sauce Baked pork chop with onion petals and blackcurrant ketchup, served with potatoes Roast turkey thigh with candied swede, oat flakes, and cider-softened large cranberries, served with roasted vegetables Roasted duck breast in an elderberry port sauce, served with pears and carrot puree Fried lamb silverside steak with rosemary olive crumbs, served with aubergine, vegetables, and herb-dried tomatoes Braised lamb with oven-roasted potatoes and root vegetables, served in a broth sauce with tomatoes Veal fillet cooked in a mushroom broth and sauteed in lemon and basil butter, served with vegetables and roasted seasonal mushrooms Beef tenderloin steak served with kale, roasted root vegetables, smoked butter–cooked potatoes, and red-wine stock sauce Herb-roasted entrecote of aged beef served with vegetables and fresh-celery broth sauce Roasted venison backstrap steak with marjoram butter-sauteed vegetables, served with tongue rosemary red-wine reduction and forest food

Vegetarian dishes

Pressed tomato-cooked and roasted aubergine with spinach and feta-cheese mousse Naked barley cooked with seasonal mushrooms, Jerusalem artichokes, and roasted root vegetables Baked pumpkin with pumpkin pesto, cauliflower, and kohlrabi, served in a carrot-juice blue-cheese sauce

Offered to children

Potato eskimo on a stick served with fresh herbs and sauce Grilled sausages with mashed potatoes and cream sauce Children’s meal set-with meatballs, sausages, and french fries with fresh herbs


Creme brulee served with lime-blossom tea sherbet and oatmeal cookies Pan-fried butter puff pastry apple cake served with vanilla sauce and cranberries Orange charlotte in a chocolate cylinder, served with berry sauce and chocolate truffle crumbs Dark-chocolate cake roll with passion-fruit and japonica-quince cream, served with red currant puree sauce and berries Chevre cheesecake with mixed trio of candied fruits, sea-buckthorn sauce, and honey crisp Ice cream Vanilla, chocolate, and strawberry, served with summer berries and selected sauces Sorbets Sea-buckthorn, blackcurrant, raspberry

  • Размер: 22.6 Mегабайта
  • Количество слайдов: 72

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Thank you for you attention. Bon appetit!

This is one of those dishes that look and sound sophisticated but is actually very easy to prepare and tastes delicious. My brother- in- law Victor caught this big Sturgeon and he shared it with us, very nice of him. J  But if you don’t have a Sturgeon fillet, you can use any kind of white fish: halibut, tilapia, snapper etc.

This recipes defiantly a keeper!!!


2 Tbsp. olive oil

3 cloves garlic, minced

1 Tbsp. capers

1/3 cup white wine

1 cup fresh cream or heavy cream

1 cup chicken stock

1/2 teaspoon coarse ground black pepper

4 6-ounce Sturgeon fillet

2 Tbsp. grated Parmesan cheese

Sea salt to taste


Season the fish lightly with salt (rub) & black pepper. Heat the oil and butter in a large sauté pan. Pan fry the fish, for a 3-4 minutes each side over medium heat until lightly browned, surface slightly crisp. Set aside the fish.

Add garlic and sauté for 1-2 minutes over low heat. Raise heat to medium, add capers, wine, cream and chicken stock; simmer for 2 minutes.  

Add filets and simmer over med-low heat for about -5-7 minutes or until filets cooked through.

Stir in Parmesan cheese.  Add salt to taste.  Serve immediately.


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