Fish ark with sturgeon, sterlet, salmon and shrimp

Clean the fish from remaining bones, skin, and membranes. Cut into steaks 2 cm thick.

Prepare the marinade. Blanch the tomatoes, peel them, cut and remove the juice with seeds. Blend the pulp into a puree.

Add sour cream, egg white, salt to taste, 1 teaspoon of lemon juice, and finally 15 ml of olive oil to the tomato puree.

Marinate the fish and leave it to marinate in the fridge for 2 hours.

Remove the fish from the marinade and wipe off its remnants.

Grill the fish on skewers or a grate for 10–12 minutes, turning every 2–3 minutes. Once the fish loses its transparency — it is ready.

Prepare a marinade for shrimp. Mix 1 teaspoon of lemon juice, minced garlic, salt, and finally add 15 ml of olive oil.

Dip the shrimp in the marinade and leave for 3 minutes.

Grill the shrimp on skewers or on a rack for 8 minutes, turning every 2-3 minutes.

Place the cooked fish and shrimp on lavash. Serve with half a lemon and tartar and narsharab sauces.