Sturgeon Shashlik
Description
The recipe won't take much time. Please note that in this recipe, I specify ingredients required for 1 kg of sturgeon fillet. Making sturgeon shashlik at home is not difficult, especially if you have a special indoor grill like mine or a grill oven. The most challenging part of preparing this dish is cutting the pieces evenly and attractively. Be sure to check carefully for any unwanted bones, which often spoil the meal. Good luck! Serve hot.
Instructions
- 1
Step 1
First, the whole sturgeon must be thoroughly rinsed under cold running water. Then the most labor-intensive process begins: scaling the fish, removing the gills, fins, and extracting the innards. To remove the skin from the sturgeon, it must be scalded with boiling water and then doused with cold water.
- 2
Step 2
Then prepare all the necessary ingredients for cooking, remove the fish fillet from the skeleton, and cut it into attractive 3 cm cubes. Next, prepare a marinade from white wine, lemon juice, and seasonings. Marinate the fish for no more than 30 minutes.
- 3
Step 3
The fillet should be threaded fairly tightly onto the skewer, alternating pieces of fish with slices of vegetables, such as red bell pepper.
- 4
Step 4
Prepare the fire, coals, or, in my case, heat up the infrared grill, and cook the shashlik, remembering to turn the skewers. The fish cooks quite quickly!
- 5
Step 5
While preparing the dish, I highly recommend taking the effort to make a sauce for the sturgeon kebab. A white sauce made from cream and wine is the best choice. This fish pairs very well with rice and vegetables. Good luck!