Siberian whitefish with a Spanish accent Bashny.Net

Remember, as said the mayor in the "inspector" — "in St. Petersburg, they say there are two rybicy vendace and smelt, such that only the drool will flow like start eating". Tried the whitefish? Wonderful fish.

And not only is she caught in the Baltic sea. Siberian whitefish (Coregonus sardinella) is found in the brackish areas of the Arctic Ocean basin, particularly in the lower part of the Delta of the Yana river and shelf of the Laptev sea — the whitefish breed in clean conditions. Small, clupeiformes body fish belongs to the genus Coregonus, as well as smelt. The taste of whitefish is really outstanding — tender, Malatesta, rich in proteins, fats and trace elements.
To cook and eat it — a pleasure. No need for any tricks — the result with minimal efforts, will be very worthy. Fried, baked, dried, smoked...
Have you tried to cook it in spicy vinegar fill — escabeche? This method is very well suited for such a delicate white fish.



Escabeche (Escabeche) — this sauce and method of cooking, common in Spain. Fish, meat, poultry or seafood is prepared in a mixture of wine vinegar and olive oil with spices and herbs. The amount of oil, vinegar, the composition of spices, vegetables and root crops can vary depending on the primary used ingredient.

Ingredients:

• 3 vendace
• 6 onions shallots
• 3 cloves of garlic
• 1 young carrot
• ½ Hot red pepper
• 100 ml white wine vinegar
• 120 ml of water
• 1 tsp sugar
• 6-8 PCs. Bay leaf
• 10-15 peas black pepper
• salt
• olive oil
• flour for breading

The fish is cleaned, remove the entrails, cut off the head and tail. Season with salt and leave for 10-15 minutes. Onions and garlic peel. Onions cut into rings, garlic crush the flat side of a knife. Peel the carrot, cut into thin slices. Chili pepper rings.
Fish roll in flour, shaking off excess. In a large skillet, heat 2 tbsp olive oil, fry the fish until Golden brown. To put it in a ceramic or glass dish.

In the same oil fry the carrot, onion and garlic for 4-5 minutes until transparent. The carrots should remain slightly crunchy. Add chili pepper and cook another minute. Vegetables to shift in a saucepan, pour water, vinegar, bring to a boil. Add peppercorns, Bay leaf, 1 tsp sugar and 1 tsp salt. Again bring to a boil and cook for 3-4 minutes.

Pour boiling brine with vegetables fish so that it is fully coated. Leave to cool, then refrigerate at least 3 hours. A kind of fish stored in the refrigerator for about a week.





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Source: zveruska.livejournal.com/100355.html