Grilled fish

From walleye, whitefish, cut into large pieces, links of sturgeon, beluga, sevryuga, fresh herring without skin and bones, cut into portions, dry them with a towel, salt, moisten in melted butter and breaded in ground breadcrumbs. Then, over the hot charcoal, a metal grill is placed on the ledges of the barbecue oven, which is heated and smeared with pork ham, after which the pieces of fish are placed on it and fried on both sides until ready. On the surface of the fried piece of fish, there should be toasted strips from the grill. Before serving, the fish is spread on a heated serving dish, next to the fried potatoes or French fries and a slice of lemon. Separately, a hot tomato sauce or cold mayonnaise with gherkins is served to the fish in a saucepan.