Sturgeon in Pomegranate Sauce

6 servings

60 minutes

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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.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

0kcal0grams0grams0grams

Ingredients

6servings

Grenades

1 piece

Pomegranate juice

0.5 l

Sturgeon

2 kg

Coriander

1 bunch

Garlic

3 cloves

Salt

to taste

Cooking steps

1
Prepare the necessary ingredients.

2
Gut the fish, cut off the head.
Required ingredients:
1. Sturgeon: 2 kg

3
Cut the sturgeon into pieces one and a half centimeters wide.
Required ingredients:
1. 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.
Required ingredients:
1. Sturgeon: 2 kg
2. Salt: to taste

5
In a mortar, crush cilantro leaves with garlic and salt into a uniform paste.
Required ingredients:
1. Coriander: 1 bunch
2. Garlic: 3 cloves
3. Salt: to taste

6
Mix the obtained mixture with pomegranate juice in a bowl.
Required ingredients:
1. Pomegranate juice: 0.5 l

7
Remove pieces of sturgeon from the pot and arrange them on a plate.
Required ingredients:
1. Sturgeon: 2 kg

8
Pour with pomegranate sauce.
Required ingredients:
1. Pomegranate juice: 0.5 l

9
Sprinkle with pomegranate seeds and cilantro leaves on top.
Required ingredients:
1. Grenades: 1 piece
2. Coriander: 1 bunch

10
To submit.