Fish Ark with Sturgeon, Sterlet, Salmon, and Shrimp
Main Dishes | Author's cuisine
⏳ Time
20 minutes + 2 hours
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe from the team of chefs at 'The Gourmet Kitchen'.
Ingredients
- Sturgeon - 7.1 oz
- Sturgeon - 10.6 oz
- Salmon - 7.1 oz
- Tiger shrimp in brine - 5.3 oz
- Lemon - 1 piece
- Sour Cream - 3.5 oz
- Chicken Egg - 1 piece
- Tomatoes - 5.3 oz
- Paprika - 0.1 oz
- Salt - 0.1 oz
- Garlic - 0.1 oz
- Olive Oil - 0 fl oz
- Narshehab sauce - 1 fl oz
- Tartar Sauce - 1.8 oz
Step by Step guide
Step 1
Remove any remaining bones, skin, and membranes from the fish. Cut into steaks approximately 2 cm thick.
Step 10
Place the cooked fish and shrimp on the lavash. Serve with half a lemon and tartar and narsharab sauces.
Step 2
Prepare the marinade. Blanch the tomatoes, peel off the skin, cut them in half, and remove the seeds and juice. Blend the flesh into a puree.
Step 3
Add sour cream, egg white, salt to taste, 1 teaspoon of lemon juice, and finally 15 ml of olive oil to the tomato puree.
Step 4
Place the fish in the marinade and let it marinate in the refrigerator for 2 hours.
Step 5
Remove the fish from the marinade and wipe off any excess.
Step 6
Grill the fish on skewers or a grill for 10–12 minutes, turning it every 2–3 minutes. Once the fish loses its transparency, it is ready.
Step 7
Prepare the marinade for the shrimp. Combine 1 teaspoon of lemon juice, minced garlic, salt, and finally add 15 ml of olive oil.
Step 8
Dip the shrimp in the marinade and let them sit for 3 minutes.
Step 9
Grill the shrimp on skewers or on a grill for 8 minutes, turning them every 2–3 minutes.
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