Ingredients:
2 Kg pike perch
0.5 L white wine
1 pc lemon juice
3 tsp mustard seeds
50 ml olive oil
1 tsp pepper fragrant ground
1 tbsp salt
2 tsp sugar
Servings: 5-7
Directions:
Pike perch clear from scales, gutting, thoroughly rinsed. Cut off the head and tail.
You can take out the backbone and bones, cut the fillets into small pieces.
You can just fry fish steaks - however, in this case, you have to cook shish kebab for a little longer. But fuss with taking out the bones will be less.
Prepare marinade from wine, lemon juice, sugar, salt and spices. Dip into it pieces of fish, stir and put in the cold for 1 hour.
The pieces of fish put on to skewers and bake on charcoal until ready.
Serve hot with a salad of fresh vegetables and white sauce