Skewers of pink salmon

We thoroughly wash the fish. Cut off the head and gut. Then we will cut the fillets from the bones and the Ingredients:

• Gorbusha - 1 piece (1-1.5 kg)
• Mustard - 2 Art. spoons
• Sweet ground red pepper - 1/2 Teaspoon
• Vegetable oil - 2 items. spoons
• Bow - 2 pieces
• Salt - - To taste

Instructions

We thoroughly wash the fish. Cut off the head and gut. Then we cut the fillets of bones and skin and cut them into cubes. I got about 48 pieces. We marinade the shish kebab. To do this, in a comfortable deep dish to pieces of fish, add 2 tablespoons of vegetable oil, ground pepper, salt, mustard (not dry only!) And gently stir. Then add the finely chopped (!) Onion to the fish and mix it very gently. The next stage - we send marinated for 1-2 hours. By the way, you can marinate all night, having prepared in advance from the evening and sending the future shish kebab to the refrigerator. String on skewers or on wooden skewers. We alternate bow and fish. One skewer has 4 pieces of fish. It turns out such a picture. Then we send the fish to the grate for about 25 minutes. Not longer! Otherwise the shish kebab will dry and will not taste good. Coals should not be the most powerful. We serve the finished shish kebab with vegetables and white sauce. I wish you bon appetit!

Servings: 6