Sturgeon shashlik

1 kg sturgeon fillet

1 lemon

1 tsp. ground turmeric

pomegranate sauce

salt

Remove from sturgeon skin, fillet dry and cut into cubes 3 see

Pour the fish with lemon juice and sprinkle with turmeric, salt, stir, remove to marinate in the fridge for an hour.

Strung the fish on skewers, grill over coals (covered with white ash) at a height of about 20 cm on the grill 12-15 minutes, turning often.

Served sturgeon shashlik on a heated platter with pomegranate sauce.

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