Silver carp shashlik on the grill
0
1651
Kitchen
World
Calorie content
146.8 kcal
Portions
6 port.
Cooking time
40 minutes
Proteins *
7.8 g
Fats *
10.8 g
Carbohydrates*
22.2 g
You can make an excellent shish kebab from silver carp. We cut the fish into pieces of a convenient size, marinate in spices and onions and string on skewers. We fry on the grill until golden brown, not forgetting to turn over. Serve sour cream sauce to the ready-made kebab. The sauce recipe is simple and quick, we can do it in ten minutes. Hearty fish and juicy sauce are a great combination.
Ingredients
Cooking process
Peel, wash, dry and cut onions into thin transparent half rings. Place the chopped onion in a separate bowl. Pour lemon juice to the onion, add salt to taste and granulated sugar and mash everything well together with our hands until moisture appears. Mix Provencal herbs, coriander and black pepper in a separate container. Pour olive oil into the spices and mix well. Pour the resulting mixture into a bowl with fish, mix with your hands.
While the fish is marinating, prepare the sauce. Put sour cream in a bowl, pour in lemon juice. Mix well and put a couple of tablespoons of the resulting mixture in a separate container - we will grease the shish kebab with it during cooking on the grill. Hard boil the egg, cool, peel and cut into small cubes. Wash the cucumber, dry it, cut off the ends and also chop it into small cubes. Peel the onions and chop finely with a knife. Put chopped eggs, cucumber and onions with sour cream with lemon juice. Add mustard, salt and black pepper to taste.
Using a silicone brush, grease the silver carp on all sides with a set aside mixture of sour cream and lemon juice during cooking. Turn the skewers periodically and do not forget to grease the surface of the fish with sauce. We cook the kebab for about fifteen to twenty minutes. It is important not to overdry.
Bon Appetit!