Sturgeon in Pomegranate Sauce
6 servings
60 minutes
Sturgeon is a fancy fish. It alone makes the table festive, and what is around it is not so important. Despite its menacing appearance, this fish is delicate: there are practically no bones in it, the meat is tender, almost dietary, and the star-shaped spines can be removed - it is done very simply - and left as decoration: they do not interfere with eating the sturgeon at all. Here is a Georgian version with pomegranate sauce.
1
Prepare the necessary ingredients.
2
Gut the fish, cut off the head.
- Sturgeon: 2 kg
3
Cut the sturgeon into pieces one and a half centimeters wide.
- Sturgeon: 2 kg
4
Boil in a large pot of salted water until cooked. Ten to fifteen minutes after boiling should be enough. Do not overcook, as the fish will start to fall apart and the dish will lose its appearance.
- Sturgeon: 2 kg
- Salt: to taste
5
In a mortar, crush cilantro leaves with garlic and salt into a uniform paste.
- Cilantro: 1 bunch
- Garlic: 3 cloves
- Salt: to taste
6
Mix the obtained mixture with pomegranate juice in a bowl.
- Pomegranate juice: 0.5 l
7
Remove pieces of sturgeon from the pot and arrange them on a plate.
- Sturgeon: 2 kg
8
Pour with pomegranate sauce.
- Pomegranate juice: 0.5 l
9
Sprinkle with pomegranate seeds and cilantro leaves on top.
- Pomegranates: 1 piece
- Cilantro: 1 bunch
10
To submit.
