Grilled sturgeon
1 serving
140 minutes
Grilled sturgeon is a true embodiment of Russian gastronomy, combining rich flavors and delicate preparation. Sturgeon, revered in Russian culinary traditions, is marinated in a fragrant mix of tomatoes and turmeric, giving the fish softness and depth of flavor. The aroma of fresh onions soaked in a marinade of wine vinegar and cilantro adds spiciness. Grilling reveals the natural taste of sturgeon, forming an appetizing crust. The dish is complemented by thick narsharab sauce and fresh pomegranate seeds, creating a harmony of sweetness and tartness. This recipe is perfect for a festive dinner or family gatherings when you want to enjoy the taste of noble fish, the traditions of Russian cuisine, and the warmth of home.
1
Marinate the sturgeon with tomatoes and turmeric for 2 hours. Slice the onion into rings.
- Sturgeon: 200 g
- Tomatoes: 50 g
- Turmeric: 1 g
- Onion: 50 g
2
Make a marinade by mixing salt, oil, vinegar, sugar, and chopped cilantro. Marinate the onion for 10 minutes.
- Salt: 2 g
- Vegetable oil: 100 ml
- Wine vinegar: 20 ml
- Sugar: 5 g
- Cilantro: 5 g
3
Grill the sturgeon until cooked and serve with onions, narsharab sauce, and pomegranate seeds.
- Sturgeon: 200 g
- Onion: 50 g
- Narsharab (pomegranate sauce): 20 ml
- Pomegranate seeds (arils): 15 g
