- Sturgeon fillets - 1 Kilogram
- White Wine - 50 Milliliters
- Lemon juice - 50 milliliters
- Vegetable oil - 50 milliliters
- Salt, white pepper, sesame, seasoning - - To taste
- Bulgarian pepper - 1 piece
For the beginning of the whole sturgeon it is necessary to rinse thoroughly under cold running water. Then the most laborious process begins. Purification of fish from scales, removal of gills, fins and removal of giblets. To remove the skin from sturgeon it is necessary to scald it with steep boiling water, and then pour cold water. Then you need to prepare all the ingredients necessary for cooking, and also to separate the fish fillets from the skeleton and cut it into beautiful cubes with a side of 3 cm. Next, you need to prepare marinade from white wine, lemon juice and seasonings. Marinate fish should not be more than 30 minutes. To plant the fillets must be sufficiently tightly, alternating pieces of fish with slices of sliced ​​vegetables, for example red bell pepper. Prepare fire, embers or, in my case, warm up infro-red stove and cook shish kebab, not forgetting to turn skewers. Fish is getting ready fast enough! During cooking, I strongly advise not to be too lazy and prepare the sauce for shish kebab from sturgeon. A white cream and wine sauce is best. This fish is very well combined with rice and vegetables. I wish you bon appetit!
Servings: 2-4