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Recipe for cooking kebabs of Caspian sturgeon

1. The most delicious kebab from fish on the banks of the Caspian is considered skewer from sturgeon. Tenderness, juiciness and extraordinary taste of such a kebab will not leave any gourmet indifferent. Skewer from sturgeon Prepared exclusively from only caught fish. The feature of sturgeon is that meat is very quickly starting to deteriorate, so we advise you to take either living fish or frozen (in summer, give up the purchase even frozen, take only live fish). Dagestan kebab from sturgeon is precisely the unexpected dish that will enjoy your guests and will make the table at the present festive and rich, and the various sauces together with greens will add some Caucasian flavor
2. For the preparation of stash from sturgeon, we will need the right firewood, we already wrote about this in one of our articles on how to choose the right firewood for kebab. Immediately, let's say that the old trash, the boards processed chemistry (paint, varnish) are not suitable at once. Also, do not use varieties of trees containing resins (coniferous trees). It is best to use a grape vine, quickly blows up and gives the desired heat. Alternatively, you can use bone and fruit trees, but do not mix them. For example, if we prepare kebab on firewood from an apple tree, then do not throw the cherry firewood. And yet, each grade of firewood gives its own special taste and aroma dish
3. I figured out the fire, it's time to go fish. We will use live fish. It is the fresh fish that can convey all the charms of this dish. Exposed to thermal treatment with cold sturgeon loses many of their flavor nuances and dish will not be as we expect
4. Fresh sturgeon must be prepared, to do this, clean it from the skins and spikes. In order to make it easier to do it, we will use steep boiling water and a very sharp knife we \u200b\u200bhave done the operation. If you do this operation badly, then the spike of sturgeon on the tooth will take all the desire to the meal. Prepared sturgeon we will cut into several large pieces, which are 1.5 - 2 hours in marinade
5. For the preparation of the marinade, we will need the desired size of the dishes and the following products: lemon juice, chopped onion, wine, vegetable oil, salt and pepper to taste. All products thoroughly mix and pour them the pieces of sturgeon. The peculiarity of Marinada - Lemon, which will make a sturgeon gentle and give a spicy kitty, and the wine will give his bouquet of flavors
6. After 2 hours, drain the entire marinade, and cut the fissure sturgeon on already portion pieces. Tomatoes and peppers cut around the same pieces as fish. In order for the fish less toned, did not dry, we will use the alternateness of the products when riding them on the SHAPUR. Let's start with the fish, then pepper, again fish, tomato, fish again and so on.
7. We put the shampoo over coals. Remember, fish unlike lamb and beef more tender. She fries faster. Carefully follow the fire and do not allow open fire. Streck made of sturgeon must be wrapped over coals more often than lamb chisels or birds. A kebab must be ruddy from all sides, and not look like a head. If you are not sure about his readiness, remove the piece and try it.
8. Ready skewer from sturgeon lay out on a wide dish or tray. On the sides, you can decorate with fresh cucumbers (cut straws) and tomatoes (cut by slices). From above, the kebab sprinkled finely chopped greens or simply decorates fresh greens (branches). Fruit potatoes, potatoes, baked in coals or potatoes, baked on skewers are very often used as a side dish. A variety of stresses from sturgeon

Usually use various types of meat and all sorts of marinades. At the same time, the Marination process often takes a lot of time, and the idea of \u200b\u200bthe roasting pork or lamb on the fire has already been so poisoned that it became boring. Therefore, for a variety you can prepare stash from sturgeon. It does not need to marinate for a long time, but the exquisite taste of the fish will make a variety in the menu.

Cooking fish is significantly different from the frying on the fire of meat. The fact is that sturgeon is a very delicate product, which is considered a delicacy worldwide, so you should not interrupt her taste with various spices. All recipes telling about from sturgeon are recommended not only to reduce the use of seasonings, but also the heat treatment time. At the same time, various subtleties of culinary art are used, allowing to reveal the taste of dishes in its full its glory.

Ingredients

For cooking you will need:

• street fillet - 1 kg;
• lemon - 1 pc;
• pepper to taste;
• salt to taste;
• onions - 2 pcs.

Fish preparation and marinades

This stage is the most responsible. The fact is that the meat of sturgeon has the form of wavy fibers. Therefore, when it cuts it, it is necessary to form small pieces that could be riveted on the SHAMPOR, without destroying the structure. It should be borne in mind that from sturgeon can strongly soften the fibers and make the process of roasting is very difficult. To avoid this, many cooks are recommended to withstand fish in a whole piece of fish, although in this recipe it is better to produce a cut immediately because the marinade will be easy and does not damage the structure of the product.

Marinade

The fillet chopped on the pieces is laid out in the container and give them to stand ten minutes. So that the stash from sturgeon is not fresh, some salt and pepper are added to it. From above lay down onions sliced \u200b\u200brings, which is poured with lemon juice. In such a form about ten minutes, you can add a little rosemary or however it is better to cook stabrel from sturder with a minimum amount of spices.

Roast

After the fish is grilled, it is neatly put on wooden sticks, which will perform the functions of the shampoo. It is necessary to fry it on coals, which have already stopped burning and began to be covered with white ashes. It should be noted that the process itself should not take a lot of time. Do not prepare a dish before purchasing a crust, as when roasting meat. It is enough to fry only five minutes on each side so that the fish get juicy and acquired a pleasant taste. Some believe that such a stash from sturgeon will be raw, but in fact it will reach the condition due to the temperature recruited earlier, and with long frying the meat will turn out to be dry and tasteless.

Marinated sturgeon

Ingredients

2 kg of sturgeon, 4 g of chopped nutmeg, 25 g of sugar, 50 ml of brandy, 100 g of greenery of dill, 120 g of coarse grinding salts, 5 g of black ground pepper, 2 g of red hammer pepper

Cooking method

Distoline greenery rinse and dry. Prepared fish thoroughly dry with a paper towel. Prepare a mixture of ground black and red pepper, crushed nutmeg, coarse grinding salts, sugar and brandy. To graze the fish with this mixture, cut across 5-6 pieces and put into enameled dishes lined with dill greenery. Shipping each layer dill, too, also lay out dill. Put the fish with a wooden circle or a plate, set the oppression, put in a cool place for 2-3 days. After that, clean the fish from the residues of the mixture, cut into thin slices and file to the table. In addition, it is possible to serve white bread and butter.

Author Sbateva Evgenia Mikhailovna

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From your book by smoking Author

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From the book the best snack recipes for any holiday and not only The author of Krotov Sergey

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From the book dishes from the steamer Author Petrov (Culinary) Vladimir Nikolaevich

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From the book Fish Delicacy for home-made Author Kashin Sergey Pavlovich

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From the book the culinary book of the mushroom Author Kashin Sergey Pavlovich

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From the book a big culinary dictionary Author Duma Alexander

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From the book Chakhokhbili and other dishes of Georgia Author Cooking Author unknown -

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A sturgeon under vegetable sauce ingredients1 Small sturgeon, 1 lemon, salt. Sauce: 2 tablespoons of butter, 1 glass of fish broth, 2 bulbs, 2 carrots, 2 tomatoes, 2 laurel sheets. The coating of the sturgeon head with the addition of salt to cook broth. Wash fish

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Marinated bow number of portions - 10 1 kg of small bow-spark 45 g of sugar 25 g of salts 130 g of acetic acid 9% 0.5 g Cinnamon 2-3 buds Carnations 2-3 pcs. Fascinated bitter pepper 2 laurel sheet Preparation for 20 min. Cooking 50 min. 1. Clean the bow,

Osetrine is noble fish, so its taste is very difficult to spoil during cooking. She is especially good if the cook prepared her on the grill.

Ingredients:

• whole sturgeon - 3-4 kg
• dried onions and garlic
• ground mustard and paprika
• lemon juice
• dried Basil
• turmeric
• ginger
• ground white pepper
• sugar

How to cook sturgeon on grill

1. Clean and pay fresh fish, do not remove the ridge, cut your head and tail, remove them on your ear, and what will remain, cut into pieces (steaks).

2. Fish pieces to put in one layer in a deep, wide bowl, sprinkle with selected spices. All spices from the specified list can not be taken. Add some sugar to the spice mixture. But the salt of the sturgeon is better to sprinkle before frying or after it so that the fish does not get too dry.

If you do not have in the house of such a set of spices, we recommend to do with ready-made spicy mixtures: lemon pepper and seasoning for baking, roasting and stuffing fish. If you are seasoning with ready-made mixtures, do not add salt and sugar there, they are already included.

3. Pour from above lemon juice and leave it half an hour in a cool place. Snap on the skewer or wooden spanks, painted in water, piercing the pieces of sturgeon across the ridge.

4. Fish needs to be laid on the brazier when the firewood burned down to coal. Fire should not be. The appearing flame can and need to extinguish water.

5. A sturgeon is preparing quickly, therefore 10-15 minutes for roasted on one side will be enough. In time, turn the fish so that it is not burned.

When your dish is ready, decorate it with parsley. You can apply sturgeon prepared on the grill with rice, potatoes, mashed potatoes or stewed vegetables.

Step 1: Prepare sturgeon.

We clean the sturgeon from the skins, for this we blow the fish with boiling water, then the skin gets much easier and faster. We delete carefully head, tail, fins and clean the fish from the insides (for this cut the belly from the head to the anal fin and get the intestine). Do not forget to rinse well inside the sturgeon with cold running water inside the sturgeon. Now we cut the resulting fillet on large pieces, splashing them with lemon juice and, in order for the juice of lemon better, add a little sunflower oil and pepper all fillets with white pepper, since only he will not overcome the whole fragrance of our fish. We leave sturgeon to marinate for a couple of hours.

Step 2: Prepare vegetables.

We take tomato and the Bulgarian pepper, carefully them. Cut each of the eight tomatoes on 8 equal parts, and already purified pepper cut into pieces. Try to cut everything so that it is convenient to ride a skeleton and make vegetables such a size so that they are a little less than the slices of the fillet of the urgent.

Step 3: We ride the custody and vegetables.

Place the pieces of fish and all vegetables each of the speakers. It costs them constantly alternate them. Then it is necessary to slightly salt and slightly fry on sunflower oil. When you are formed on the fish rosy crust, then kebabs can already be put in the oven by 200 degreesTo bring them to complete readiness. The total time of cooking kebab is from 10 to 20 minutes, but periodically it is worth a twist and spray a little marinated marinated in which the whole kebab itself was marinated.

Step 4: Apply a stroke of sturgeon.

You post the finished kebab from a sturgeon on any serving dish and can immediately be served on the table. It is advisable to serve it with a fatty sour cream and solid greens of parsley. You can decorate it. You can wish lemon, olives or sliced \u200b\u200bvegetables. Enjoy your meal!

If you do not like the smell of sturgee meat, it is quite easy to kill, if you sprinkle a little lemon juice or white dry wine.

Try not to overtake such a kebab, otherwise the meat will become very rude. To check the readiness of meat - pour it in several places toothpick and if it enters the meat easily, you can already shoot - the kebab is ready.