How to cook Georgian Sturgeon on Skewers
- 2 pounds sturgeon, cut into 1 1/2-inch cubes
- 1/4 cup strained lemon juice
- 1/4 cup sour cream
- 1 tablespoon salt
- 4 tablespoons butter, melted Garnish:
- 1 lemon, quartered
- 4 scallions, trimmed
- 4 medium, firm, ripe tomatoes, quartered
- Light a layer of coal in a charcoal broiler or barbecue and burn until a white ash appears on the surface or preheat kitchen broiler to its highest point.
- In a large mixing bowl, combine the lemon juice and sour cream and mix thoroughly.
- Sprinkle the fish with salt, then with a pastry brush, coat both sides of the fish with the sauce.
- Place the cubes of the sturgeon lengthwise onto the skewers, pressing them firmly together.
- Broil 4 inches from the source of the heat, basting the cubes from time to time with the melted butter.
- Turn the fish over after 4 minutes, brush with the remaining sour-cream mixture and broil another 2 to 3 minutes, or until the fish is golden brown and firm to the touch.
- Serve the Sturgeon on Skewers at once, accompanied by the quartered lemon, scallions and tomatoes.
The Georgian name for the Sturgeon on Skewers recipe is Tarti Champorzeh Shamtsuari
Sturgeons are among the world's most valuable wildlife resources. These northern hemisphere fishes can be found in large river systems, lakes, coastal waters and inner seas throughout Azerbaijan, Bulgaria, China, the Islamic Republic of Iran, Kazakhstan, Romania, the Russian Federation, Turkmenistan, Turkey, Ukraine, other European countries and North America.
This recipe for Georgian Sturgeon on Skewers serves/makes: 4
The Georgian Sturgeon on Skewers recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Sturgeon
Preparation Method: Broiled/Grilled