? Sterlet on the grill, recipes with photos

Sterlet is an integral part of traditional Russian cuisine. And this is not at all surprising, since it was always possible to prepare a lot of delicious, truly “royal” dishes from it. For example, sterlet kebab, fish soup with champagne, jelly or pies.

Of course, not all such recipes are easy to implement today, but shish kebab from such fish is currently enjoying unprecedented popularity, since it can be quite easily prepared even at home.

Cooking rules

There are various cooking recipes, but you must remember that sturgeon itself is a tasty product, so experts recommend using a minimum of ingredients to create the marinade.

The second point is that if you decide to use a grill, then the best option in this case is fresh fish. You can find it chilled or frozen on sale, but in this case the taste may be slightly lower.

In addition to seafood, you need to prepare the following ingredients:

Lemon - 1 piece;
Salt pepper;
Provençal herbs - 2-3 pinches;
Vegetable oil, preferably olive oil - 3-4 tablespoons;
Onion - 1 piece;
Dry white wine - 200-250 ml.

It is best to use vegetables such as tomatoes, peppers, and onions as a side dish for sturgeon.

This is interesting: Grilled sterlet in lemon marinade

A selection of truly worthy recipes

Naturally, the simplest recipes are the classic versions.

Marinade classic

Sturgeon allows you to do without any marinades, but the taste of the dish will not suffer at all. It is simply rubbed with salt and pepper, sprinkled with lemon juice and fried. Only in this case can you fully experience the true culinary merits of sturgeon itself, or, as it is also called, “royal” sterlet.

Sturgeon itself - one kilogram.
Lemon – one large fruit is enough.
Olive oil – two full tablespoons.
Ground white pepper and salt - at personal discretion.

The prepared sturgeon is cut into rectangular fragments and placed in a large container.
The lemon is cut and the juice is extracted from it, which is poured into the sturgeon.
At the same time add pepper, vegetable oil and salt.
Everything is mixed and left to marinate at normal temperature.
Marinate for max = 2 hours.
Before frying the kebabs, it is advisable to sprinkle them with lemon juice again.

Grilled sturgeon: step-by-step recipe

The easiest way is to purchase ready-made fillets right away. If you are a real gourmet and basically buy only whole carcasses, then you will initially need to do the following preparation:

Clean the fish. To do this, you need to clean it of mucus under running cold water, then pour hot water over it and walk over the entire surface again.
Cut off the fins.
Remove the head.
Take out the insides.
Rinse the carcass well.
Cut into medallions 2-2.5 cm in size.

If you prefer to barbecue sturgeon steak, then in this case it will also be necessary to remove the chord of the spine and the vertebral cartilage itself, and then carefully remove the skin from the carcass.

The next step is preparing the marinade. In a deep bowl or saucepan, mix vegetable oil, lemon juice, and wine. The last ingredient is not present in every recipe, so it can be neglected if desired. The prepared fish pieces should be salted, peppered, Provençal herbs and chopped onion added and then placed in the marinade. The container must be refrigerated for 2-3 hours.

The final stage of preparing the recipe is directly grilling. Important! Before placing the pieces on the grill, be sure to grease it with sunflower oil. Grilled sturgeon cooks quickly - the dish will be ready in 20-30 minutes.

Don't forget the side dish. Mostly vegetables are served with fish. They can be fresh, for example, cherry tomatoes, bell peppers, carrots, or, like grilled fish. You can also serve potatoes baked on a wire rack.

Useful tips

The recipe for grilled sturgeon is simple and does not require any special skills, but several nuances should be taken into account to make the dish truly exquisite.

Sturgeon is a fatty fish, it cooks well on the grill, however, if you cook in the oven, do not forget to place a tray under the grill into which the fat will drain. When cooking outdoors, it is better to use not smoldering coals, but a small flame (never fire); it will brown the steak and create an appetizing crust.

Sturgeon should be prepared carefully, as the fish meat is very soft. You cannot use vinegar - it will make the fillet loose and crumbly.

There are few rules and nuances for preparing sturgeon. Cook and enjoy the original taste of a healthy dish!

The most tender and quick sterlet kebab

To prepare it you will need:

sterlet (the number of fish directly depends on the number of people invited to the table),
lemon – 1 pc.,
onion – 1 medium head,
greens (in a bunch),
mayonnaise – 150–200 gr.,
salt and seasonings to taste.

How to cook?

Start by preparing the fish. Cut off the skin growths located on the dorsal and side parts of the sterlet, clean it of scales. Gut the fish by making an incision in the abdominal part.

Remove the vizig located in the spine. To do this, cut the fish in the ridge area and carefully remove a white strip that looks like a thin ribbon.

Important: if you cook sterlet together with vizig, you can ruin the taste of the finished dish. Therefore, any sturgeon shish kebab recipe contains a similar warning.

Rinse the cleaned and gutted sterlet well under cold water.
Prepare the marinade.

Peel the onion and cut it into thin rings. Chop the washed and slightly dried greens.

Place the fish in a deep bowl, add onions, herbs, mayonnaise and spices.
Mix everything thoroughly but gently.
Sprinkle fish with lemon juice.
Taste the marinade.
Give the sterlet time to “infuse” (refrigerate for about 1 hour).
While the “royal” fish is marinating, prepare the grill.

Make sure that only burnt wood is in the grill if you are not cooking over coals. Otherwise, the fish will most likely burn. Remove the well-marinated sterlet from the refrigerator and place on a skewer.

Each fish must be threaded on a separate “skewer”. Fry the sterlet on both sides for about 20-25 minutes.

The readiness of the dish is determined by the color of the fish meat. The gloss indicates that the fish is not ready yet. In turn, dullness and opacity indicate the opposite. Serve the finished kebab to the table as a whole, without removing the sterlet from the skewer. Just place the fish beautifully on lettuce leaves; if desired, you can put sliced vegetables, lemon slices or baked vegetables on the same plate.

? Sterlet on the grill, recipes with photos

I read more about sterlet in books, but in my life I ate it countless times, and then in ancient times.

So today we had some luck, my husband and I came to visit our son, so he decided to buy fish, cook it on the fire and treat us.

I bought it, but I had to clean and marinate it. It's a man's job to light a barbecue and fry ready-made fish.

But the most interesting thing is that it must not only be cleaned, but the prickly growths like a shell must be removed from the skin, and the spine with internal cartilage must be removed from it. Ingredients:

sterlet – 2 pcs. (about 700 g each)
onions – 2 pcs.
soy sauce - to taste
ground black pepper - to taste
spices for fish to taste
green parsley - a bunch
green onion – bunch
sunflower oil for greasing the grill

Cooking time:

Everything takes about an hour.
Of this time: cleaning and marinating fish - 30 minutes. During this time, prepare the barbecue and ignite the coals and firewood. Cooking fish on the grill - 20 minutes. Difficulty:
if only in removing the ridge, otherwise it’s quite simple.

Preparation procedure:

The fish was washed well. I removed the growths with a knife, in the same way as you clean fish from scales. I ripped open the belly of the fish and removed all the insides and gills. I used my finger to pry up the cartilage in the head area, and took it out of the abdomen in such a way that the back itself remained intact, and washed the fish. Added spices and pepper to the fish. I put it in a large cup and poured soy sauce over it. We decided that we would cook the fish on the grill. While the fish was marinating, the men set up a barbecue and lit a fire, preparing the coals. And I peeled the onions and chopped them. Before frying the fish, I put onions in the bellies. Then she put it on the grill and gave it to the men to fry on the grill.

We fried the fish first on one side and then on the other side. The cooked fish was removed from the grill. I chopped green onions and parsley. Placed the sterlet on a large plate and added fresh herbs to it. Sprinkled with lemon juice. The fish turned out incredibly tasty. It's a pity that it's not enough!

Sterlet kebab / Fish kebab / TVCook: step-by-step recipes with photos

Preparing sterlet shish kebab:

Step 1: Prepare the sterlet.

First of all, we need to clean the fish and gut it. It is not necessary to clean sterlet from scales, as is done with river fish, despite the rather tough skin of the fish. It is necessary to cut off the growths on the skin of the sterlet (they are called “bugs”), which are located in a row on the sides and on the back. We cut off the “bugs” on the back with a knife, and clean the side ones like the scales of an ordinary fish - running the knife along the skin from the tail to the head. Now the sterlet needs to be gutted. We make an incision along the abdomen along the entire body from head to tail and take out the insides. The last nuance is to get a vizig. Viziga is a long white vein that is located in the cartilaginous spine of the sterlet. In order to get it, you need to make an incision in the spine, stick your finger or fork in there, pick up the scissor (it looks like a white ribbon) and gently pull. You should remove the viziga carefully so as not to tear it. It is necessary to remove the viziga, since fish cooked with it is inedible and even poisonous . After processing, rinse the sterlet thoroughly under cold running water and wipe dry with a paper towel or napkin.

Step 2: Marinate the sterlet.

Wash the onion and dill under cold water, scald with boiling water and chop finely. Peel the onions and cut them into rings or half rings. Place the prepared sterlet in a bowl, add salt, pepper and any spices of your choice, add chopped onions, sprinkle with the juice of half a lemon and coat with mayonnaise. Mix the sterlet thoroughly so that the fish are coated with marinade on all sides. In addition, sprinkle the sterlet with chopped green onions and dill. Place the pickled sterlet in the refrigerator for 40-60 minutes.

Step 3: Prepare the kebab.

While the sterlet is marinating, put on the grill and light the fire, prepare the coals. Place the marinated fish on skewers along the entire carcass and fry over hot coals, gradually turning the sterlet on all sides to ensure even browning. We check readiness with a fork: carefully push the fish meat apart on one of the pieces. The finished meat looks opaque and matte. If it is still glossy, leave the fish to fry for a couple more minutes. On average, fish kebab takes 20-25 minutes to cook . Try not to overcook the kebab, otherwise the fish meat may become rough.

Step 4: Serve the sterlet kebab.

Remove the finished fish from the skewers, place on a serving plate and garnish with fresh vegetables. You can cut the fish into portions. Bon appetit!

Tips for the recipe:

– – Instead of grilling, sterlet can be cooked in the oven.

- - If you don’t have greens for the marinade, you can do without them.

– – Instead of skewers, you can use a barbecue grill.

– Before cooking, let the wood in the grill burn properly, otherwise you will burn the kebab.

This is interesting: Sterlet in foil in the oven

Cooking tips

It is very simple to marinate sterlet for barbecue in its entirety. The marinade consists of lemon juice and special spices for fish. It is recommended to use thyme, cardamom, a mixture of different peppers - white, black and red.

The delicious commercial sterlet is found in clean fresh water and is often bred under artificial conditions. To cut fish you will need a sharp knife, cutting board, rubber gloves, and coarse salt. Before cutting and grilling, live sterlet must be euthanized in the air or in the freezer. First of all, the carcass is cleaned of mucus using salt, then washed with warm water. Next, the fins, dorsal fins and bugs near the peritoneum are cut off with a sharp knife. The belly is ripped open, removing all the insides. The cavity is washed from the inside with cold water, carefully removing blood clots and remains of offal. Cleaning frozen fish is much easier than fresh fish. When cutting up sterlet, it is very important to remove the vizig from the carcass! This is a sinewy tissue located along the ridge. If you do not do this in freshly caught fish, the viziga will begin to secrete cadaveric poison and make the meat unfit for food. Quick-frozen carcasses have no problems; the vizig no longer releases harmful substances in them.

Below is a simple and tasty way to prepare marinade for sterlet kebab.

Sterlet kebab: recipes for how to cook on the grill, in foil on coals

Of course, not all such recipes are easy to implement today, but shish kebab from such fish is currently enjoying unprecedented popularity, since it can be quite easily prepared even at home.

The most tender and quick sterlet kebab

To prepare it you will need:

sterlet (the number of fish directly depends on the number of people invited to the table),
lemon – 1 pc.,
onion – 1 medium head,
greens (in a bunch),
mayonnaise – 150–200 gr.,
salt and seasonings to taste.

How to cook?

Start by preparing the fish. Cut off the skin growths located on the dorsal and side parts of the sterlet, clean it of scales. Gut the fish by making an incision in the abdominal part.

Remove the vizig located in the spine. To do this, cut the fish in the ridge area and carefully remove a white strip that looks like a thin ribbon.

Important: if you cook sterlet together with vizig, you can ruin the taste of the finished dish. Therefore, any sturgeon shish kebab recipe contains a similar warning.

Rinse the cleaned and gutted sterlet well under cold water.
Prepare the marinade.

Peel the onion and cut it into thin rings. Chop the washed and slightly dried greens.

Place the fish in a deep bowl, add onions, herbs, mayonnaise and spices.
Mix everything thoroughly but gently.
Sprinkle fish with lemon juice.
Taste the marinade.
Give the sterlet time to “infuse” (refrigerate for about 1 hour).
While the “royal” fish is marinating, prepare the grill.

Each fish must be threaded on a separate “skewer”. Fry the sterlet on both sides for about 20-25 minutes.

Original sterlet kebab

Usually recipes with photos show step-by-step preparation steps, but the recipe below does not require such “accompaniment”. After all, the whole secret of this dish lies in the non-standard, slightly spicy marinade.

So, prepare:

fresh sterlet – 1-2 pcs.,
tomato paste – 2 tbsp,
classic yogurt or sour cream - 3 tbsp,
ready-made Indian mixture “Tandoori masala” – 1.5 tbsp,
paprika – 0.5 tbsp,
red pepper – 0.5 tbsp,
ginger root (small piece)
garlic – 1 small head,
vegetable oil – 2-3 tbsp,
salt.

Important: if no one in your family has cooked spicy dishes before, then carefully add spices to the marinade. You may even need to reduce your dosage.

Step-by-step instruction:

clean the sterlet, rinse under cold water, cut into large pieces,
in a separate bowl, combine tomato paste, Indian mixture, spices and yogurt,
Grate the ginger root
peel and chop the garlic,
add ginger and garlic to the marinade,
season the resulting mixture with vegetable oil, salt to taste,
put chopped sturgeon fish into the marinade, put it in the refrigerator overnight,

Each piece should be completely immersed in the spice mixture, garlic and ginger. The minimum marinating time is 6 hours.

remove the prepared sterlet from the refrigerator and place it on a skewer,
bake the fish for 15-20 minutes, determining its readiness by taste,
You can serve the finished sterlet with any side dish.

Delicious sterlet in foil

You can cook sterlet on the grill in different ways; in this recipe, the fish is baked in foil on a wire rack.

And first, prepare:

fresh fish – 1-2 pcs.,
sour cream – 250 gr.,
lemon – 1 pc.,
different types of ground pepper,
greens - 1 bunch each,
salt.

Also, to bake sterlet in foil you will need the foil itself, a grill and a grill grate.

Tip: for cooking over an open fire, use fresh sterlet that has not yet been frozen.

What to do?

Clean the fish from scales, cut out growths, gut them, remove the vizig, and rinse in cold water.
Cut the fish into small cubes (about 4x4 cm).
Place the fish cubes in a glass bowl, add sour cream, chopped herbs, lemon juice and spices.
While the sterlet is marinating, prepare the grill.
Cut the foil.
Wrap each piece of fish in foil so that its side parts are covered and the top part is open.
Use a fork to judge the readiness of the dish by eye, based on the condition of the meat.
You can serve cooked pieces of sterlet along with a side dish, as well as with fresh or baked vegetables.

So, as it becomes clear, there are many ways to prepare sterlet. All cooking recipes are different and interesting in their own way, but they have one thing in common - simplicity. Therefore, now nothing stops you from pampering yourself and your family with delicious fish every day.

Delicious sterlet in foil

You can cook sterlet on the grill in different ways; in this recipe, the fish is baked in foil on a wire rack.

And first, prepare:

fresh fish – 1-2 pcs.,
sour cream – 250 gr.,
lemon – 1 pc.,
different types of ground pepper,
greens - 1 bunch each,
salt.

Also, to bake sterlet in foil you will need the foil itself, a grill and a grill grate.

Tip: for cooking over an open fire, use fresh sterlet that has not yet been frozen.

What to do?

Clean the fish from scales, cut out growths, gut them, remove the vizig, and rinse in cold water.
Cut the fish into small cubes (about 4x4 cm).
Place the fish cubes in a glass bowl, add sour cream, chopped herbs, lemon juice and spices.
While the sterlet is marinating, prepare the grill.
Cut the foil.
Wrap each piece of fish in foil so that its side parts are covered and the top part is open.
Use a fork to judge the readiness of the dish by eye, based on the condition of the meat.
You can serve cooked pieces of sterlet along with a side dish, as well as with fresh or baked vegetables.

Recipe for grilled sturgeon, how to properly cook sturgeon

Sturgeon dishes not only have an exquisite taste, but are also very healthy. In addition to protein, such fish contains fatty acids, phosphorus, vitamins D, E, A, and a whole range of microelements, so the main task of the cook is to preserve nutrients in maximum quantities. Cooking sturgeon on the grill allows you to preserve the biological value of the product and create a real delicacy.

Cooking rules

There are various cooking recipes, but you must remember that sturgeon itself is a tasty product, so experts recommend using a minimum of ingredients to create the marinade.

The second point is that if you decide to use a grill, then the best option in this case is fresh fish. You can find it chilled or frozen on sale, but in this case the taste may be slightly lower.

In addition to seafood, you need to prepare the following ingredients:

Lemon - 1 piece;
Salt pepper;
Provençal herbs - 2-3 pinches;
Vegetable oil, preferably olive oil - 3-4 tablespoons;
Onion - 1 piece;
Dry white wine - 200-250 ml.

It is best to use vegetables such as tomatoes, peppers, and onions as a side dish for sturgeon.

Grilled sturgeon: step-by-step recipe

The easiest way is to purchase ready-made fillets right away. If you are a real gourmet and basically buy only whole carcasses, then you will initially need to do the following preparation:

Clean the fish. To do this, you need to clean it of mucus under running cold water, then pour hot water over it and walk over the entire surface again.
Cut off the fins.
Remove the head.
Take out the insides.
Rinse the carcass well.
Cut into medallions 2-2.5 cm in size.

Useful tips

The recipe for grilled sturgeon is simple and does not require any special skills, but several nuances should be taken into account to make the dish truly exquisite.

Sturgeon should be prepared carefully, as the fish meat is very soft. You cannot use vinegar - it will make the fillet loose and crumbly.

There are few rules and nuances for preparing sturgeon. Cook and enjoy the original taste of a healthy dish!

Back to section

Grilled sturgeon

Original sterlet kebab

So, prepare:

fresh sterlet – 1-2 pcs.,
tomato paste – 2 tbsp,
classic yogurt or sour cream - 3 tbsp,
ready-made Indian mixture “Tandoori masala” – 1.5 tbsp,
paprika – 0.5 tbsp,
red pepper – 0.5 tbsp,
ginger root (small piece)
garlic – 1 small head,
vegetable oil – 2-3 tbsp,
salt.

Important: if no one in your family has cooked spicy dishes before, then carefully add spices to the marinade. You may even need to reduce your dosage.

Step-by-step instruction:

clean the sterlet, rinse under cold water, cut into large pieces,
in a separate bowl, combine tomato paste, Indian mixture, spices and yogurt,
Grate the ginger root
peel and chop the garlic,
add ginger and garlic to the marinade,
season the resulting mixture with vegetable oil, salt to taste,
put chopped sturgeon fish into the marinade, put it in the refrigerator overnight,

Each piece should be completely immersed in the spice mixture, garlic and ginger. The minimum marinating time is 6 hours.

remove the prepared sterlet from the refrigerator and place it on a skewer,
bake the fish for 15-20 minutes, determining its readiness by taste,
You can serve the finished sterlet with any side dish.

Sterlet kebab

Sterlet occupies a special place in Russian cuisine recipes: this fish makes a noble fish soup, and cooked whole in the oven, it used to be considered a decoration for any table, even a royal one. But a truly royal dish made from sterlet can be called shish kebab.

Shish kebab is one of the oldest dishes in the world. Meat fried over charcoal (and in our case, fish) is considered a nutritious and at the same time not too fatty food, because the kebab does not have direct contact with oil during cooking. At the same time, you shouldn’t overdry it either. So how to cook tender and juicy sterlet kebab? Let's start with the fish!

Whatever recipe for sterlet kebab you choose, they all start approximately the same: you need to clean the fish and prepare it for the marinade. To do this, take a couple of medium-sized sterlets (about 800 grams - 1 kilogram in weight), rinse them under running water and first cut off the “bugs” from their sides and backs - sharp bone growths that distinguish all types of sturgeon fish. The easiest way to remove them from the back is to cut them out with a knife. And the side plates can be cleaned off quite easily if you scratch them like scales. By the way, the scales themselves do not have to be removed. It will be enough to simply scald the fish with boiling water and remove the coagulated mucus with a sponge.

After this, we gut the sterlet and thoroughly rinse the abdomen of blood and mucus. There's only one small thing left to do - you need to remove the vizig. This white thread-like substance is found in the sterlet chord. In the old days they often made pies with it, but you shouldn’t leave it in the fish - it’s almost guaranteed to ruin the taste of the sterlet. The vizig is removed through an incision on the back to the spine of the fish. Carefully pry it with a knife or fork and pull it towards you. After this, you can cut the sterlet into portioned pieces, if you prefer, or leave it whole - it will sit perfectly on the skewer anyway.

Number of servings: 3-4;
Cooking time: 2-3 hours.

Two marinades for shish kebab

So, the fish is ready. It's time to learn how to marinate sterlet for barbecue. Our task is to provide the fish with a tasty, dense crust that will prevent the sterlet from drying out on the coals, but at the same time not to drown out its exquisite delicate taste with spices. To do this, you can use two different marinades.

1st marinade, simple. It requires:

lemon - 1 piece,
mayonnaise - 100 grams,
salt, ground black pepper - to taste,
green onions and dill - ½ bunch each.

Rub the prepared sterlet inside and out with salt and pepper. Then sprinkle thoroughly with lemon juice (squeeze the lemon directly onto the fish). Finely chop the dill and onion and add to the bowl with the fish. And mayonnaise can provide a golden brown crust to our sterlet kebab. Pour it over all the ingredients, then mix everything thoroughly with your hands so that the marinade is evenly distributed over the fish.

This kebab marinates quickly, and after about 40 minutes it can be skewered and sent to the grill. While the fish is marinating, you will have time not only to light the coals, but also to look at the website “All about Fishing!” looking for new articles.

The 2nd marinade is a little more complicated and will require more ingredients, but its taste is more original. Let's take:

unsweetened yogurt - 3-4 tablespoons (can be replaced with sour milk, kefir),
tomato - 2 tablespoons,
garlic - 4 cloves,
ginger - a small piece or ½ teaspoon if you take ground dry,
salt - to taste,
paprika and hot red pepper - ½ teaspoon each,
cardamom - 3-4 pods,
Indian grill spices (tandoori masala) - if available, 2 tablespoons.

Peel and grind the garlic and fresh ginger in a blender (you can grate it on a fine grater), mix with spices and salt. In a separate bowl, mix yogurt and tomato until smooth. Add the garlic-ginger mixture little by little. Coat the sterlets with the resulting marinade and let them marinate for about 1.5 hours. In this marinade, the fish will be covered with a ruddy reddish crust.