Sturgeon steak on the grill. Marinated sturgeon

The standard of traditional shish kebab is shish kebab made from different types of meat. This dish has long won the palm and is firmly entrenched in the menu. But recently, fish kebab has been gaining popularity. The variety of types of fish allows you to enjoy new tastes every time, and the simplicity and speed of cooking fish makes this type of kebab universal and affordable. You can make shish kebab from any fish, be it perch or capelin. But the most exquisite kebab is made only from the “royal” sturgeon. It is noteworthy that you can cook sturgeon in any way - on the grill, on the fire, in the grill and even in a frying pan. If you are curious how to prepare the perfect sturgeon kebab, we will tell you the secrets of cutting, marinating and preparing sturgeon as a kebab.

How to properly cut sturgeon for barbecue

A truly divine sturgeon kebab is possible only if the fish is correctly selected and cut.

Let's start with choosing and purchasing sturgeon:

• A fresh carcass is intact, without any signs of damage.
• The sturgeon's eyes should not be cloudy or visually pressed into the sockets.
• A sign of a fresh sturgeon is the brown color of the gills without bruises.
• Sturgeon has a slight “fishy” smell.
• For barbecue, it is better to select sturgeon from three kilograms. Instances with less mass will be less fatty and juicy.

Advice! When buying sturgeon steaks, pay attention to the fillet: it should not have “rusty” marks.

After purchasing, the sturgeon will have to be cut. This is not difficult to do, but it is very important to follow certain rules.

• Representatives of sturgeon are distinguished by their unusual carcass structure. Fish do not have vertebrae; their functions are performed by durable cartilage. The absence of a bone skeleton significantly improves the quality of fish fillets.
• If the sturgeon carcass is frozen, you need to let it thaw naturally in the refrigerator.
• If the fish is freshly caught, it should be placed in the freezer for 60 minutes. Then you need to open the central blood vessels and bleed the fish. This can be done by cutting the gills. If you do not get rid of the blood, its coagulation will lead to rapid rotting and decomposition of the fish.
• The sturgeon’s skin is also specific: it is dense, completely covered with hard bone growths. It is removed before cooking so as not to spoil the taste of the dish. To quickly get rid of scales, you need to move from the tail to the head.
• In sturgeon, a vein in the form of a vein runs along the cartilaginous vertebra. It actively accumulates toxic compounds four hours after the death of the sturgeon. For this reason, the vertebral chord must be removed during cutting. If the squeak breaks, the fish must be thoroughly rinsed under water.
• The gills are always removed, especially if the sturgeon is cooked whole. The fins and tail do not need to be removed; they are easily removed from the finished sturgeon.
• To gut the fish, an incision is made in the belly. All entrails are removed along with the gall bladder.
• If you purchase sturgeon of questionable freshness, the fat layer is removed. If the fish is stale, the oxidized fat will become significantly bitter.

Advice! Before cutting, the sturgeon carcass is doused with boiling water and then washed with cold water. This makes the process of removing mucus and skin easier. You can also remove mucus using salt: the carcass should be generously rubbed with salt and washed.

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 immediately pour it over with 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 each.

Marinade for sturgeon

Now you can start preparing a marinade for sturgeon, from semi-sweet white wine, vegetable oil and lemon juice, you should also add all the other above-mentioned components.

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 bell peppers, but also many other most suitable vegetables to prepare sturgeon kebabs. 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.

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How to marinate fish for barbecue

Sturgeon is one of those types of noble fish whose taste does not require additional flavoring additives. For the marinade, just use salt, pepper and a little lemon juice. Then you can fry the fish and enjoy the worthy taste of the “royal” sterlet.

How to properly marinate sturgeon before cooking shish kebab will be discussed in the following video:

Marinade for sturgeon with white wine

Ingredients:

• sturgeon fillet – 1 kg
• vegetable oil - 2 tbsp. spoons
• dry white wine - 1 glass
• lemon juice
• white pepper
• onion
• tomatoes
• bell pepper
• Bay leaf

You should not use mayonnaise or vinegar to prepare the marinade, as they will obscure the delicate aroma of the magnificent fish that kings ate with pleasure several centuries ago.

But you can try it for a change.

How to marinate shish kebab:

1. Place the sturgeon fillet in a marinade for about 2 hours, which is made from vegetable oil, wine, lemon juice, pepper (preferably white), onions and salt.

2. After marinating the sturgeon, you can chop the peppers and tomatoes.

3. Now you just need to put the prepared products on skewers in the following order: fish, pepper, fish, tomato, bay leaf, fish and so on. Or you can simply leave a gap of 0.5 cm between the pieces. Sturgeon meat is dense and hard, so the pieces will not fall off the skewer.

In addition, you can cook sturgeon kebab on a grill over hot coals. In this case, the dish can be served after browning the meat on all sides.

Serve on a large platter with herbs, fresh vegetables and lemon. Sturgeon goes very well with pomegranate narsharab sauce; it is sold ready-made.

In conclusion, it should be noted that sturgeon spoils very quickly in the heat, so shish kebab from this fish is usually prepared in the fall or winter. And if you want to try the dish in the summer, then it would be best to start preparing it early in the morning.

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.

Sturgeon shish kebab recipe

Ingredients:

Preparation:

We cut up the sturgeon. Carefully remove the vertebral vein and cut the fillet into pieces.

Mix oil, spices, grapefruit juice, honey. Pour the marinade over the fillets.

After two hours, we put the sturgeon on skewers.

Fry the kebab for 15-20 minutes, making sure that the fish does not burn.

Useful tips

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 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.

Sturgeon shashlik on the grill

Ingredients:

Preparation:

• If you have a sturgeon in the form of a whole carcass, rinse it thoroughly under water, get rid of the gills, skin and veins. Then cut the sturgeon into medallions.
• If sturgeon fillet is available, simply cut it into pieces.
• Next, prepare the marinade from the above suggested set of products and pour it over the fish.
• We send the sturgeon to marinate in the refrigerator for 30-90 minutes.
• Then we prepare a portable or regular grill and fry the sturgeon on skewers until cooked on all sides.
• At the same time as the fish, fry the vegetable shish kebab. To do this, put pieces of tomatoes, peppers, eggplants and other vegetables on skewers and cook on the grill.

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;
• 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.

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.

Classic recipe for sturgeon shish kebab on the grill

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.

How to cook:

Sturgeon shashlik on the grill

Ingredients:

Preparation:

• We gut the sturgeon, cut into pieces.
• Grate the onion on a fine grater, mix it with spices and add to the fish.
• Mix the sturgeon pieces well, cover the container with the fish with cling film and put it in the refrigerator for 3 hours.
• Soak wooden skewers in clean water for about 20 minutes, put sturgeon on them and place on the grill.
• Fry the sturgeon for no longer than 20 minutes and serve.