Probably the best fish for barbecue is sturgeon. From the royal fish, a truly royal shashlik is obtained, the tenderness and goodness of which any other fish can envy.
It is necessary
- - 1 kg of sturgeon fillet;
- - 2 heads of onions;
- - 1 lemon;
- - 400 g of dry white wine;
- - 200 g of wine vinegar;
- - 1 yellow bell pepper;
- - 1 red bell pepper;
- - white pepper;
- - salt;
- - sugar.
- For the sauce:
- - 300 g of dry white wine;
- - 150 g cream (33% fat);
- - 1 bunch of parsley;
- - salt;
- - white pepper.
Instructions
Step 1
It is advisable to buy fish fresh, not frozen, and cut it yourself. To remove the skin, the sturgeon should be doused with boiling water and then cold water. Cut the sturgeon fillet into beautiful pieces and wash, rub with salt and sugar and put in the refrigerator for an hour. This is done so that the pieces do not fall apart during frying. After the expiration of the time, wash the fish.
Step 2
Make a marinade with white wine, salt, white pepper, and lemon juice. Place the pieces in the marinade for 30 minutes. You can simply sprinkle the fish with wine vinegar, which should be infused with the saffron beforehand. Do not add herbs and black pepper to the marinade, so as not to kill the taste of the fish.
Step 3
Peel the onion heads, cut into rings, rinse with cold water and cover with wine vinegar. You need to carefully put the sturgeon on the skewer, along the fibers. Lay the pieces with bell pepper plates, alternating red and yellow.
Step 4
Prepare the coals. The fish should be fried for 5-7 minutes on each side until golden brown. Make a white sauce. Heat the wine in a skillet, pour the cream into it, add salt, white pepper and chopped parsley. Bring to a boil, remove from heat. Do not boil! Let stand for 20-30 minutes.
Step 5
The kebab should be served on a large platter without removing it from the skewers. Pour the white sauce over the fish, spread the pickled onions and herbs in small portions on the same dish.
