Fish for Christmas Eve includes not only carp, but also pike, halibut and… sturgeon. The latter has been forgotten today, even though for centuries a ceremonial dinner could not be imagined without it. Until the mid-20th century, it was one of the most popular genres in our country.
The Polish nobility ate it with relish, but today it is almost never consumed. This is a big mistake, considering the delicate, exquisite taste, ease of preparation and numerous health properties of this fish, which is also known for its small amount of small bones.
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Sturgeon is quite an expensive Christmas Eve fish, but it is worth affording it once a year. It has delicate, lean meat and a unique taste, and the small amount of small bones makes it much less problematic to eat than carp.
Why is it worth eating sturgeon? It is a treasure trove of protein, omega-3 acids and B vitamins. It also contains phosphorus, vitamin A, potassium, folic acid and lysine.which promotes the absorption of calcium.
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When it comes to how to prepare sturgeon, it’s Christmas Eve Fish tastes best baked with aromatic spices. It goes perfectly with thyme, parsley and dill, as well as lemon or butter.. You can also cook it in vegetable stock or serve it in jelly.
Perfect additions to sturgeon are mashed potatoes, baked potatoes or French fries. It also goes well with fried cabbage or a delicate vegetable salad, but you can also opt for more intense flavors, e.g. carrot salad or .
You should find the recipe for sturgeon in your grandmother’s old cookbook. However, if it is not there, try to prepare it according to one of the recipes available on the Internet.
Ingredients:
- fish – sturgeon – 1 piece about 1.5 kg
- butter – 4 tbsp
- lemon – 1 piece for juice
- dill – 1 bunch
- garlic – 2 cloves
- onion – 1 piece
- spices: salt, pepper, thyme
- olive oil – for baking tray
To prepare fish for Christmas Eve, start by thoroughly cleaning and drying the fish. Then season it both inside and out. Prepare the mixture for rubbing the sturgeon with butter, garlic (pressed through a press), lemon juice and thyme. Put onion and dill (finely chopped) inside the fish. Grease a baking tray with olive oil, place the fish and bake at 180 degrees Celsius for 50 minutes.
