ᐉ Sterlet kebab - fish recipes - ✅ ribalka-snasti.ru

Sterlet is an integral part of traditional Russian cuisine. And this is not at all surprising, since it was always possible to prepare a lot of delicious, truly “royal” dishes from it. For example, sterlet kebab, fish soup with champagne, jelly or pies.

Of course, not all such recipes are easy to implement today, but shish kebab from such fish is currently enjoying unprecedented popularity, since it can be quite easily prepared even at home.

The most tender and quick sterlet kebab

To prepare it you will need:

sterlet (the number of fish directly depends on the number of people invited to the table),
lemon – 1 pc.,
onion – 1 medium head,
greens (in a bunch),
mayonnaise – 150–200 gr.,
salt and seasonings to taste.

How to cook?

Start by preparing the fish. Cut off the skin growths located on the dorsal and side parts of the sterlet, clean it of scales. Gut the fish by making an incision in the abdominal part.

Remove the vizig located in the spine. To do this, cut the fish in the ridge area and carefully remove a white strip that looks like a thin ribbon.

Important: if you cook sterlet together with vizig, you can ruin the taste of the finished dish. Therefore, any sturgeon shish kebab recipe contains a similar warning.

Rinse the cleaned and gutted sterlet well under cold water.
Prepare the marinade.

Peel the onion and cut it into thin rings. Chop the washed and slightly dried greens.

Place the fish in a deep bowl, add onions, herbs, mayonnaise and spices.
Mix everything thoroughly but gently.
Sprinkle fish with lemon juice.
Taste the marinade.
Give the sterlet time to “infuse” (refrigerate for about 1 hour).
While the “royal” fish is marinating, prepare the grill.

Make sure that only burnt wood is in the grill if you are not cooking over coals. Otherwise, the fish will most likely burn. Remove the well-marinated sterlet from the refrigerator and place on a skewer.

Each fish must be threaded on a separate “skewer”. Fry the sterlet on both sides for about 20-25 minutes.

The readiness of the dish is determined by the color of the fish meat. The gloss indicates that the fish is not ready yet. In turn, dullness and opacity indicate the opposite. Serve the finished kebab to the table as a whole, without removing the sterlet from the skewer. Just place the fish beautifully on lettuce leaves; if desired, you can put sliced vegetables, lemon slices or baked vegetables on the same plate.

Features of choosing and cutting purchased sturgeon

The criteria for choosing sturgeon are in many ways similar to purchasing other fish products, but there are still some differences.

Sturgeon selection

When purchasing sturgeon, you need to pay special attention to the following signs of product freshness:

External condition of the fish. There should be no damage to the sturgeon carcass and it should be intact.
Eyes. They are not allowed to become cloudy or depressed.
Gills. In fresh produce they are brown and free of bruising or mucus.
Smell. Fresh fish always has a noble and light “fishy” smell. The presence of other odors indicates that the product is no longer fresh or has been treated with chemicals.
Fish weight. Practice has proven that the best salmon shish kebab comes from fish weighing over three kilograms. Smaller individuals do not yet have time to gain full meat and a sufficient layer of fat.
If you are buying steaks or fillets, you need to focus on their color. Stains of “rusty” or yellowish tints are usually a sign of improper storage. In addition, peeling of the skin of these semi-finished products is unacceptable, and the fat layer must be purely yellow.

Features of cutting

The sturgeon family has a specific structure of its fish carcass. They completely lack vertebrae, which replace cartilage. Naturally, sturgeons do not have bones.

The skin of sturgeon breeds is tough and covered with peculiar bone growths, which are popularly called “bugs”. They are definitely cut off, otherwise unpleasant incidents cannot be avoided when eating the dish.

If you bought frozen fish and you are not completely sure of its freshness, then it is recommended to remove the skin and the fat layer. Sometimes, unfortunately, they can give the dish a bitter taste.

“Bugs,” mucus and skin are easily removed if the fish carcass is scalded with boiling water and then rinsed with ordinary cold water.

Gutting sturgeon is no different from a similar operation with other fish species. Particular care must be taken when removing the gallbladder, since its rupture is guaranteed to lead to the formation of bitterness in future kebabs.

The gills are always mercilessly removed, especially if the fish will be cooked as a whole carcass. But you don’t have to touch the fins and tail. It’s easy to get rid of them in the finished dish.

Original sterlet kebab

Usually recipes with photos show step-by-step preparation steps, but the recipe below does not require such “accompaniment”. After all, the whole secret of this dish lies in the non-standard, slightly spicy marinade.

So, prepare:

fresh sterlet – 1-2 pcs.,
tomato paste – 2 tbsp,
classic yogurt or sour cream - 3 tbsp,
ready-made Indian mixture “Tandoori masala” – 1.5 tbsp,
paprika – 0.5 tbsp,
red pepper – 0.5 tbsp,
ginger root (small piece)
garlic – 1 small head,
vegetable oil – 2-3 tbsp,
salt.

Important: if no one in your family has cooked spicy dishes before, then carefully add spices to the marinade. You may even need to reduce your dosage.

Step-by-step instruction:

clean the sterlet, rinse under cold water, cut into large pieces,
in a separate bowl, combine tomato paste, Indian mixture, spices and yogurt,
Grate the ginger root
peel and chop the garlic,
add ginger and garlic to the marinade,
season the resulting mixture with vegetable oil, salt to taste,
put chopped sturgeon fish into the marinade, put it in the refrigerator overnight,

Each piece should be completely immersed in the spice mixture, garlic and ginger. The minimum marinating time is 6 hours.

remove the prepared sterlet from the refrigerator and place it on a skewer,
bake the fish for 15-20 minutes, determining its readiness by taste,
You can serve the finished sterlet with any side dish.

Delicious sterlet in foil

You can cook sterlet on the grill in different ways; in this recipe, the fish is baked in foil on a wire rack.

And first, prepare:

fresh fish – 1-2 pcs.,
sour cream – 250 gr.,
lemon – 1 pc.,
different types of ground pepper,
greens - 1 bunch each,
salt.

Also, to bake sterlet in foil you will need the foil itself, a grill and a grill grate.

Tip: for cooking over an open fire, use fresh sterlet that has not yet been frozen.

What to do?

Clean the fish from scales, cut out growths, gut them, remove the vizig, and rinse in cold water.
Cut the fish into small cubes (about 4x4 cm).
Place the fish cubes in a glass bowl, add sour cream, chopped herbs, lemon juice and spices.
While the sterlet is marinating, prepare the grill.
Cut the foil.
Wrap each piece of fish in foil so that its side parts are covered and the top part is open.
Use a fork to judge the readiness of the dish by eye, based on the condition of the meat.
You can serve cooked pieces of sterlet along with a side dish, as well as with fresh or baked vegetables.

So, as it becomes clear, there are many ways to prepare sterlet. All cooking recipes are different and interesting in their own way, but they have one thing in common - simplicity. Therefore, now nothing stops you from pampering yourself and your family with delicious fish every day.

A selection of truly worthy recipes

Naturally, the simplest recipes are the classic versions.

Marinade classic

Sturgeon allows you to do without any marinades, but the taste of the dish will not suffer at all. It is simply rubbed with salt and pepper, sprinkled with lemon juice and fried. Only in this case can you fully experience the true culinary merits of sturgeon itself, or, as it is also called, “royal” sterlet.

Sturgeon itself - one kilogram.
Lemon – one large fruit is enough.
Olive oil – two full tablespoons.
Ground white pepper and salt - at personal discretion.

The prepared sturgeon is cut into rectangular fragments and placed in a large container.
The lemon is cut and the juice is extracted from it, which is poured into the sturgeon.
At the same time add pepper, vegetable oil and salt.
Everything is mixed and left to marinate at normal temperature.
Marinate for max = 2 hours.
Before frying the kebabs, it is advisable to sprinkle them with lemon juice again.

This simple recipe classic is used to create an amazing culinary masterpiece - grilled sturgeon.

Add marinade with soy sauce

This marinade is almost similar to the previous one, but its components also include soy sauce, which allows you to give sterlet kebabs new flavor notes.

Sturgeon – about a kilogram.
Soy sauce - a couple of tablespoons.
Olive oil - just one tablespoon.
Lemon – one medium-sized fruit.
Pepper - at your discretion.
Salt is not needed in this recipe, as there is enough of it in soy sauce.

The cut sturgeon is cut into portioned cubes, which are placed in a large container.
The lemon is cut and the juice is extracted. In addition, you need to grate the lemon zest.
In a separate container you need to combine: lemon zest and juice, olive oil, pepper, and soy sauce. This liquid component of the marinade should be mixed until smooth and pour it over the sturgeon placed in the vessel.
You need to mix everything thoroughly again and leave to marinate at normal temperature.
It takes about two hours to marinate, although for young and fresh sterlet just one hour is enough.
After this, the future kebab can be placed on the grill and you can start frying it.

A marinade with a soy sauce base is especially suitable for cooking sterlet on the grill. Cooked sturgeon kebab according to this recipe will certainly become your most favorite dish.

Marinade with sour cream base

The component content of this marinade is also minimal, but this in no way detracts from its effectiveness. This marinade is especially suitable for sterlet steaks, which are always preferable to cook on the grill.

Sturgeon – about two kilograms.
Large onion – 500 g.
Sour cream - one thin glass.
Salt - the amount is determined at personal discretion.

Steaks cut from chopped sturgeon are placed in any suitable container made of glass, earthenware or ceramics.
The onion is cut into large segments and added to the steaks.
Everything is poured with sour cream and mixed carefully so as not to break the onion rings.
You only need to marinate for about fifteen minutes.
Next, the steaks and onions are placed on the grill and then fried.
In about fifteen minutes the dish will be completely ready. Both steaks and onions will certainly be covered with a soft golden brown crust, which will give them an incredibly appetizing appearance.
It is necessary to add salt to the prepared dish, and it is recommended to serve it with parsley and chopped lemon.