Pike-perch kebabs
Description
The recipe won't take much time. If there are vegetarians or fish lovers in your group and you're heading outdoors, I recommend preparing pike-perch skewers. In my opinion, pike-perch is the best fish for making shashlik—its flesh is perfectly suited for grilling over coals. Despite being made from fish, the shashlik turns out incredibly juicy and tender. Served with vegetables and white wine, enjoyed in the fresh air, it's an absolute hit. Sounds interesting? Then read on. Serve hot.
Instructions
- 1
Step 1
Clean the pike-perch from scales, gut it, and rinse thoroughly. Cut off the head and tail.
- 2
Step 2
You can remove the backbone and bones, then cut the fillet into small pieces (about the size of a matchbox). Or you can simply fry the fish in steaks—though in this case, the shashlik will need to be cooked a bit longer. But there will be less hassle with removing the bones.
- 3
Step 3
Prepare a marinade from wine, lemon juice, sugar, salt, and spices. Place the fish pieces into the marinade, mix well, and refrigerate for 1 hour.
- 4
Step 4
Thread the pieces of fish onto skewers and grill over coals until cooked through.
- 5
Step 5
Serve hot with a fresh vegetable salad and white sauce.