Sturgeon shish kebab. Sturgeon shashlik

Pickled onions For 1 liter of marinade: 0.5 liters of water, 0.5 liters of 9% vinegar, 2 tbsp. spoons of salt, sugar to taste, spices (cinnamon, cloves, star anise, allspice, red pepper, bay leaf) First place small onions in

221. STURGEON, SEVRUGA, STERLET BOILED 1 kg sturgeon, stellate sturgeon, sterlet, 1 carrot, ? bulbs, ? parsley, pepper, 2 bay leaves, salt, 1 cup hollandaise sauce. Prepared, cut into big pieces scald the sturgeon, place in one row in a pan, skin side down,

Sturgeon with vegetable sauce Ingredients 1 small sturgeon, 1 lemon, salt. For the sauce: 2 tablespoons of butter, 1 glass of fish broth, 2 onions, 2 carrots, 2 tomatoes, 2 bay leaves. Method of preparation Boil the broth from the sturgeon head with the addition of salt. Wash the fish

Pickled onions Number of servings – 10 1 kg small onion sets 45 g sugar 25 g salt 130 g acetic acid 9% 0.5 g cinnamon 2–3 buds of cloves 2–3 pcs. allspice 2 bay leaves Preparation 20 min. Cooking time: 50 min. 1. Peel the onion,

Grill recipes - sturgeon kebab. For those who love not only meat dishes, but also fish, you must additionally purchase an additional grill for the grill, designed for cooking fish in all its variations. From this incredibly healthy, and most importantly, low-calorie product, you can prepare great amount variety of dishes on the grill. Moreover, for this you can use both a special grill and skewers. By the way, you can buy a grill on the page http://domtentov.ru/catalog/dlya-dachi/mangaly/. Here you will find a large selection of different models of barbecues for your dacha. Take a look)

Grill recipes

In order for a fish dish, especially kebab, to turn out very tasty, it is very important to choose the right firewood, which will give the food the desired flavor and aroma. The best firewood for the barbecue on which you plan to cook fish is birch, and it is desirable that they all be the same size. You may ask why these types of log selection issues are so important. The fact is that birch logs of approximately the same size and the same quality burn out almost at the same time, as a result, coals are formed in the required quantity.

The most delicious dish that can be cooked on the grill is sturgeon kebab.

I would like to immediately note that the process of this hearty and very tasty dish is considered quite labor-intensive, since it is necessary to choose the right one, and then prepare the sturgeon and prepare the marinade. Although, to be honest, experienced “users” of barbecues have long been very successful in doing without any marinades, and their sturgeon kebabs turn out very tasty. But, as they say, everyone chooses for themselves the most acceptable method of preparing a particular dish, including fish.

Choose the right sturgeon

So, before you start preparing the fish kebab, you should choose the right sturgeon, which must be completely fresh. Ideally, the sturgeon should have just been caught; you need to be aware that sturgeon begins to lose many of its taste qualities, after he falls asleep.

Experienced chefs believe that sturgeon should not be marinated; it is enough to just prepare a sprinkle of ground coriander, black pepper, allspice, and coarse rock salt. Marinades, as a rule, are used in cases where the fish cannot be classified as fresh products.

Those who still want to cook fish kebab from marinated sturgeon will definitely like the following recipe.

For cooking shish kebab

from sturgeon you will need the following set of components:

— fresh large sturgeon (two pieces);
— coarse sea or rock salt;
— semi-sweet white wine (52 ml);
- freshly ground white pepper;
— vegetable oil unflavored (52 ml);
- various seasonings intended for fish dishes;
— freshly squeezed lemon juice (52 ml);
- bell pepper (one piece);
- sesame seeds (to your taste).

Preparation

Fresh sturgeon should be properly processed, but first it must be washed very thoroughly under cold running water. After this, a more labor-intensive process begins, which consists in the fact that the sturgeon must be cleaned of offal, fins and scales. Next, you need to remove the skin from the carcass, quickly scald the sturgeon with boiling water, then pour it on immediately and very cold water. This is necessary so that the sturgeon fillet can be separated from the skeleton much more easily.

Next, the sturgeon should be cut in half lengthwise, and after that you can remove all the bones adjacent to the fillet, as well as the backbone. It is very important to cut the sturgeon beautifully, in this case the kebab will turn out not only very tasty, but also incredibly appetizing. It is advisable to cut the sturgeon fillet in such a way that you end up with pieces with equal sides of 3 cm.

Marinade for sturgeon

Now you can start preparing a marinade for sturgeon, from semi-sweet white wine, vegetable oil and lemon juice, and all the other above-mentioned components should be added there. Sturgeon pieces should be immersed in the prepared marinade for about thirty minutes, but no more, and they must be mixed very carefully in the marinating mixture.

After about thirty minutes, you can prepare the kebabs, and the pieces of sturgeon should be placed on the skewers quite tightly, and slices of bell pepper should be placed between them.

At your discretion, you can use not only sturgeon kebabs bell pepper, but also many other most suitable vegetables. The kebabs should be cooked for no longer than twenty minutes, and they should be turned over as often as possible, and this should be done so that they brown better and become softer.

Sturgeon skewers cooked on the grill are recommended to be served with a white sauce made from cream and white wine, as well as boiled rice.

Elite varieties of fish should be treated with respect. Any dish made from salmon, sterlet, or sturgeon will be delicious if it is properly processed and presented. In this case, even sturgeon kebab turns into a deliciously tasty haute cuisine dish.

The highlight of the recipe is its simplicity. The marinade contains a minimum of ingredients and spices. On the one hand, this simplifies the cooking process, on the other hand, it allows you to fully reveal the taste of the fish itself.

For 1 kg of fresh sturgeon (2-3 servings) we take:

• 1 lemon;
• 4 onions;
• coarse salt;
• 50 ml olive (or sunflower) oil;
• fresh herbs (cilantro, parsley).

Total cooking time is 2.5-3 hours. Calorie content - 132 kcal/100 g.

Sturgeon kebab in the oven: 2 simple recipes

In the first version, except for sturgeon fillet, almost the same products are used as in the classic recipe. The marinade is prepared in a slightly different way.

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For 1 kg of sturgeon fillet we take:

• 1 lemon;
• 4 onions;
• coarse salt;
• 1 tsp. ground white pepper;
• 50 ml sunflower oil.

The oil component of the marinade is needed for better impregnation of the dense sturgeon meat with spices. Although the absence of this ingredient will not be critical, especially if you need to reduce the calorie content of the dish.

The total cooking time for sturgeon kebab in the oven is 60 minutes.

Calorie content (with oil) - 132 kcal/100 g.

1. Place the pieces of sturgeon fillet prepared as described above in a bowl.
2. Mix the onion, cut into thin half rings, with slices of ½ lemon, lemon juice, pepper, salt, and oil.
3. Pour this mixture over the fish. Mix gently and press down with pressure. Place the sturgeon in the refrigerator for 40 minutes.
4. Preheat the oven to 200 degrees.
5. Thread the sturgeon pieces onto wooden skewers. Place on a wire rack.
6. Cook the kebabs for 10 minutes. During this time, you can turn them over a couple of times so that the fish browns evenly on each side.

The second option is with vegetables. For 1 kg of sturgeon we take:

• 4 fresh medium-sized tomatoes;
• 2 red sweet peppers;
• 1 lemon;
• 50 ml olive oil;
• salt, a mixture of spices (to choose from, which are more suitable for fish);
• greenery.

Total cooking time is 2.5-3 hours. Calorie content - 120 kcal/100 g.

1. Pour the sturgeon pieces ready for pickling with olive oil and lemon juice. Season with selected spices. Salt, mix and leave in the refrigerator under pressure for 2 hours.
2. Wash fresh tomatoes and peppers. Remove the middle of the peppers and cut into large (slightly smaller than the size of the fish pieces) slices. Cut the tomatoes into thick rings. Place in different containers and add a little salt to the vegetables.
3. Thread the thoroughly marinated sturgeon onto wooden skewers, alternating with pieces of peppers and tomatoes.
4. Heat a cast iron frying pan on the stove. Pour in some sunflower oil.
5. Lightly fry the kebabs on all sides in a frying pan. The fish should be slightly browned and the vegetables should be browned around the edges.
6. Place the fried kebabs on a baking sheet. Place in a hot (200 degrees) oven for 10 minutes.

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During baking, the kebabs need to be turned over a couple of times and poured with the remaining marinade.

2 options for preparing a dish in pomegranate marinade

Thanks to the mixture of pomegranate juice and spicy spices, the kebab turns out incredibly tender, aromatic, with a pleasant subtle sourness in taste.

For the first option, for 1 kg of sturgeon we take:

• 330 ml pomegranate juice;
• 50 ml olive oil;
• 3−4 g hops-suneli;
• a pinch of ground coriander;
• salt.

Total cooking time is 4.5 hours. Calorie content - 174 kcal/100 g.

1. Place the sturgeon fillet pieces in a bowl, add salt and season with spices. Add olive oil and add pomegranate juice.
2. Mix carefully from bottom to top. Press down the kebab in the marinade with a weight (plate). Place in the refrigerator for 4 hours. During this time, stir the sturgeon several times.
3. When the allotted time has elapsed, string the sturgeon pieces onto skewers (or place them on a grill) and fry over hot coals for 10 minutes, turning occasionally.

Even the most demanding gourmets will enjoy royal sturgeon soup.

It is very convenient to cook shish kebab in an air fryer; here you will find the recipe.

Use the Georgian kebab recipes described in the link if you want to please your friends with a delicious treat.

For the second option we take (for 1 kg of fish):

• 150 ml pomegranate juice;
• 200 ml dry white wine;
• 2 tbsp. l. fresh lemon juice;
• 50 ml olive oil;
• 5 medium-sized bulbs;
• spices (white pepper, bay leaf), salt;
• several stalks of parsley.

Total cooking time is 2.5 hours. Calorie content - 145 kcal/100 g.

1. Salt the sturgeon fillet prepared for marinating and season with spices.
2. Peel the onion and cut into rings. Finely chop the parsley.
3. Mix pomegranate juice with wine, lemon juice, olive oil.
4. Place pieces of sturgeon in a deep container in layers, sprinkling them with onions, herbs, and bay leaves.
5. Pour in pomegranate marinade. Leave in the refrigerator for approximately 2 hours.
6. Grill the shish kebab (with or without onions, as desired) over the coals for 10 minutes on skewers or a grill grate.

Shish kebab with vegetables marinated with white wine

Table wine is often used to cook fish. This marinade makes the sturgeon soft and well masks the characteristic fishy smell. It's easy to prepare.

For 1 kg of sturgeon fillet we take:

• 250 ml dry white wine;
• 2 tbsp. l. olive oil;
• juice of 1 lemon;
• 3 onions;
• 3 fresh tomatoes;
• 2 bell peppers;
• bay leaf, salt, ground white pepper - everything to taste.

Total cooking time is 2.5 hours. Calorie content - 100 kcal/100 g.

1. Mix onion rings, spices, wine, salt, oil and lemon juice.
2. Pour the marinade over the sturgeon pieces. Stir, marinate in the refrigerator under pressure for 2 hours.
3. Wash the tomatoes and peppers. Cut the tomatoes into circles, peppers into cubes slightly smaller in size than the sturgeon pieces.
4. Alternately thread fish meat and vegetables onto skewers. Fry on the grill for 10-15 minutes.

The video shows another option for preparing sturgeon kebab with vegetables:

Fish is a perishable product. It is extremely necessary to take this into account when planning to fry a shish kebab from expensive sturgeon. The basic rules are:

1. It is advisable to buy live sturgeon. Processing and pickling should begin as soon as possible.
2. Fish sold off the ice must be fresh. This is determined by the color of the gills (red, bright), the transparency of the eyes, and the absence of any damage on the surface of the carcass.
3. Although this is not recommended, shish kebab can be prepared from frozen sturgeon. When buying such a product, you need to carefully examine and smell the fish. There should not be an unpleasant odor, a lot of mucus, or black gills.
4. Before filleting, thick skin is removed from the sturgeon. This is not easy even with a very sharp knife. To make the work easier, you can scald the carcass with boiling water (as described above) and immediately douse it with ice water.
5. Sturgeon kebab can be fried without removing the skin from the meat. In this case, the duration of marinating should be increased by half an hour. Start frying the fish pieces from the side where the skin remains.
6. To get rid of the unpleasant smell of raw fish, lemon or wine is usually added to the marinade. Herbs and dry spices do an excellent job with the same task: parsley, white pepper, thyme. It is not recommended to use black pepper for cooking sturgeon. It is too spicy and also completely drowns out the taste of the fish.
7. A good marinade for sturgeon kebabs is made using ayran, kefir or sour cream. But mayonnaise and vinegar - these products interrupt the aroma of sturgeon and make the meat loose.

The readiness of the sturgeon kebab is determined with a toothpick, piercing the fish in several places. If the flesh that has browned on top is soft, you can remove it from the coals.

The most important rule in preparing sturgeon kebab is not to overheat it. Having made such a mistake, instead of a magnificent juicy dish, you can get inedible, dry, hard pieces of completely spoiled fish.

The most successful way to serve sturgeon kebab is on a large serving platter on skewers. Decoration - sprigs of fresh herbs, thin slices of lemon, olives. Garnish: fresh vegetables. Separately, you can serve sturgeon with narsharab (thick pomegranate sauce) or sour cream sauce with chopped parsley.

Recipe for making Caspian sturgeon shish kebab

1. The most delicious kebab from fish on the shores of the Caspian Sea is considered sturgeon kebab. Tenderness, juiciness and extraordinary taste This kebab will not leave any gourmet indifferent. Sturgeon shashlik It is prepared exclusively from freshly caught fish. The peculiarity of sturgeon is that the meat begins to spoil very quickly, so we advise you to buy either live fish or frozen (in summer time refuse to buy even frozen ones, take only live fish). Dagestan sturgeon kebab is exactly that unexpected dish that will pleasantly amaze your guests and make the table truly festive and rich, and various sauces along with herbs will add a little Caucasian flavor
2. To prepare sturgeon kebab we will need the right firewood, we already wrote about this in one of our articles on how to choose the right firewood for barbecue. Let's say right away that old trash, boards treated with chemicals (paint, varnish) are not immediately suitable. Also, do not use tree varieties that contain resins (coniferous trees). It is best to use grapevine, it burns quickly and gives the desired heat. Alternatively, you can use stone fruits and fruit trees, but don't mix them. For example, if we cook shish kebab on apple wood, then do not add cherry wood. And yet, each type of firewood adds its own special taste and aroma to the dish.
3. Now that we've sorted out the fire, it's time to start fishing. We will use live fish. Exactly fresh fish will be able to convey all the delights of this dish. Subject heat treatment In the cold, sturgeon loses many of its flavor nuances and the dish will not turn out as we expect
4. Fresh sturgeon needs to be prepared; to do this, we clean it of skin and spines. To make it easier to do this, we will pour boiling water over the fish and perform the operation with a very sharp knife. If this operation is performed poorly, then a sturgeon thorn on the tooth will discourage all desire to eat. Cut the prepared sturgeon into several large pieces, which we put in the marinade for 1.5 - 2 hours
5. To prepare the marinade, we will need the right size dishes and following products: lemon juice, chopped onion, wine, vegetable oil, salt and pepper to taste. Mix all the products thoroughly and pour the sturgeon pieces into it. The peculiarity of the marinade is lemon, which will make the sturgeon more tender and add a piquant sourness, and the wine will give the fish its bouquet of aromas
6. After 2 hours, drain the entire marinade, and cut the marinated sturgeon into portioned pieces. Cut the tomatoes and peppers into approximately the same pieces as the fish. To ensure that the fish burns less and does not become dry, we will use alternate products when threading them onto a skewer. Let's start with fish, then pepper, again fish, tomato, again fish and so on.
7. Place the skewers over the coals. Remember, fish, unlike lamb and beef, is more tender. It cooks faster. Monitor the fire carefully and do not allow open flames. Sturgeon kebab must be turned over the coals more often than lamb or poultry kebab. The kebab should be golden brown on all sides and not look like firebrands. If you are not sure if it is ready, remove a piece and taste it.
8. Ready sturgeon kebab put it on wide dish or tray. You can decorate the sides fresh cucumbers(cut into strips) and tomatoes (cut into slices). The top of the kebab is sprinkled with finely chopped herbs or simply decorated with fresh herbs (twigs). Very often used as a side dish fried potatoes, potatoes baked in coals or potatoes baked on skewers. Sturgeon kebab is served with various