Stuffed sturgeon

Stuffed sturgeon

Stuffed sturgeon is a very impressive dish, especially when you serve the fish complete with head and caudal fin. This fish is large and looks majestic, so this dish is guaranteed to be the star of every festive table.


  • Sturgeon 2.5 kg
  • 150 g brown rice
  • 100 g mushrooms
  • 1 carrot
  • 2 tbsp salt
  • Peppercorns
  • 50 ml of olive oil
  • Bunch of thyme


The sturgeon is known as the producer of caviar, but it also has very tasty meat. In our recipe we recommend baking the fish in the oven. Generally, a sturgeon is quite large, so the fish should be rolled up into a ring to fit on the baking tray. Stuffed sturgeons can also be cooked on the grill without any problem.

Our sturgeon needs no side dish because the fish hides a filling with rice and mushrooms. That’s why stuffed sturgeon is a stand alone dish, very aromatic and spectacular in its appearance. You can decorate the sturgeon with lemon slices, caviar, mayonnaise, cherry tomatoes, mint leaves and parsley.

Stuffed sturgeon, detailed photo recipe

4 hours

1. Cut carrot into strips.

2. Clean and cut mushrooms.

3. Cook brown rice al dente, meaning until almost soft.

4. Mix rice with peppercorns and salt.

5. Add olive oil, carrots and mushrooms.

6. Gut the fish.

7. Stuff with the rice mixture.

8. Add sprigs of thyme.

9. Sew up the fish.

10. Bake in the oven at 160 °C for 50 minutes. Do not remove from the oven after baking. Instead, let it rest for 2 hours in the oven. Remove the string and serve in portions.

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