- Pike perch - 2 Kilogram
- White dry wine - 0,5 Liters
- Lemon juice - 1 piece
- Mustard seeds - 3 teaspoons
- Olive oil - 50 Milliliters
- Pepper fragrant ground - 1 teaspoon
- Salt - 1 st. a spoon
- Sugar - 2 Teaspoons
Pike perch from scales, gutted, thoroughly rinsed. Cut off the head and tail. You can take out the backbone and bones, cut the fillets into small pieces (approximately from the matchbox). And you can just fry fish steaks - however, in this case, you have to cook shish kebab for a little longer. But fuss with taking out the bones will be less. Prepare marinade from wine, lemon juice, sugar, salt and spices. Dip into it pieces of fish, stir and remove in the cold for 1 hour. String the pieces of fish on skewers and bake on charcoal until ready. Serve hot with a salad of fresh vegetables and white sauce.
Servings: 5-7