You need to take:
Sturgeons 500 g, there are few sour cream, onion 1pc, greens, tomato 400g, green onion 150g, 2pcs lemon, salt, black pepper.
Cut the sturgeon carcass: carefully remove the skin, cut off the spikes. To facilitate the process before cutting, pour a carcass with boiling water. Cut fish without cartilage and skin with portioned pieces.
Peel the onion, wash in cold water, grate on a coarse grater. Mix prepared fish with grated onions, sour cream, salt and pepper to taste. Set aside 2-2.5 hours. Since the sturgeon is fresh, for a well -marinated barbecue this time is enough. If the fish is defrosted, one hour is enough.
Now we string our barbecue on skewers and fire over hot coals. The same fish can be cooked in grill.
Put the cooked fish on the dish, decorate the rings of onions, parsley and dill.
Tkemali or other sauce is served to this dish, but necessarily sharp. As a side dish, tomatoes are suitable for fresh or grilled, lemon slices and green onions. You can serve fish right on skewers.
In order for slices of sturgeon to turn out well -fried and tender, you need to lubricate them with a piece of butter, previously melted.