Stuffed Sturgeon

First we prepare the filling. To do this, chop the onion finely, let's try carrots. Ingredients:

• Sturgeon - 1 piece (1-1.5 kg)
• Carrots - 1-2 pieces
• Onion - 1-2 pieces
• Potatoes - 5-6 pieces
• Egg - 1 piece
• Flour - 2 Teaspoons
• Green onions - 2-4 Pieces (feathers)
• Olive oil - - To taste
• Spices, salt, pepper - - To taste
• Dill - - To taste

Instructions

First we prepare the filling. To do this, chop the onion finely, let's try carrots. We will make a frying pan in olive oil in a frying pan. At the same time, boil potatoes. Then we break it by adding an egg, flour and finely chopped green onions. The stuffing from the potato must be cooled. Then in a comfortable dish we spread with salts: first the potato filling, then the roast and the last finely chopped dill. Next, we process the sturgeon. In the beginning we will thoroughly wash it under running water, then we will cut the abdomen from hunger and gently clean the fish of the giblets. Once again we will thoroughly wash the fish. The inside of the fish can be salted and peppered, and then zafarshiruem. Preheat the oven to 200 degrees and lay the fish on a baking sheet, laid out with a falcon. In the preheated oven we send baked fish covered with falge for 20-25 minutes, then we remove the flag and bake for another 30 minutes. Then lay out the ready sturgeon on a large dish and decorate it. Bon Appetit!

Servings: 4-5