Probably, the best fish for a shish kebab is the sturgeon. From royal fish really royal shish kebab to which tenderness and delicacy any other fish can envy turns out.
It is required to you
- - 1 kg of fillet of a sturgeon;
- - 2 heads of onions;
- - 1 lemon;
- - 400 g of white dry wine;
- - 200 g of wine vinegar;
- - 1 yellow paprika;
- - 1 red paprika;
- - white pepper;
- - salt;
- - sugar.
- For sauce:
- - 300 g of white dry wine;
- - 150 g of cream (fat content of 33%);
- - 1 bunch of parsley;
- - salt;
- - white pepper.
Instruction
1. Fish it is desirable to buy fresh, not frozen and to undress her. To dehide, it is necessary to pour over a sturgeon abrupt boiled water and immediately cold water. Cut some fillet of a sturgeon beautiful pieces and wash, rub with salt and sugar and put for an hour in the fridge. It becomes in order that when frying the pieces didn't break up. After time, wash fish.
2. Make marinade from white wine, salt, a white pepper and juice of a lemon. Place pieces in marinade for 30 minutes. It is possible just to spray fish wine vinegar which should be infused on a saffron in advance. Don't add greens and black pepper to marinade not to kill taste of fish.
3. Clean heads of onions, cut with rings, wash with cold water and fill in with wine vinegar. It is necessary to get a sturgeon on a skewer accurately, along fibers. Lay pieces plates from paprika, alternating red and yellow.
4. Prepare coals. Fish it is necessary to fry 5-7 minutes from each party before formation of a ruddy crust. Make white sauce. In a frying pan heat wine, pour in it in cream, add salt, a white pepper and chopped parsley. Bring to the boil, remove from fire. Don't boil! Let's stand minutes 20-30.
5. The shish kebab needs to be given on a big dish, without removing from skewers. Water fish with white sauce, spread out in the small portions on the same dish a pickled onion and greens.