3 recipe for homemade pickling fish: salmon, anchovies and herring Bashny.Net

A favorite delicacy of the Russian people: salt sprat "dry" Ambassador



Salty shrimp is a favorite delicacy, which is ideal for jacket potatoes. Do not deny yourself the pleasure to eat salted fish that you can prepare at home. This recipe will help you cook the anchovies dry Ambassador.

INGREDIENTS:

1 kg of fresh sardines

1/4 tsp of coriander

3 tbsp. salt

1 tsp black pepper

4-5 peas of fragrant pepper

3-4 Bay leaves

a pinch of ground ginger

4-5 buds cloves

METHOD OF PREPARATION:

Thoroughly rinse the anchovies under running water.

Mash in a mortar spices (not very finely) and mix with salt. For salting fish, you cannot use small or iodized salt. Sprinkle the fish mixture, stir.

Cover the fish with a plate and put on top of the cargo. Leave in a cool place. 12 hours sprat ready.

For salting fish is better not to use banks and other narrow dish, as it sprat pickles unevenly, which spoils quickly.

 

How to cook salted salmon



In Russian cuisine fish menu occupies a special place, and one of the favorite snacks is sliced salted fish. Salmon, like many members of the salmon family, has red meat, but it is quite dry and lean. For this reason, soft-salted salmon prepared a few. But if you salt for this recipe, the fish will become a noble and gentle taste that will decorate any table and will certainly attract the attention of all guests.

INGREDIENTS:

the salmon trunk

1 part salt

take 1/3 part sugar

50-70 grams of vegetable oil

METHOD OF PREPARATION:

Cut the salmon along the spine, remove all the bones, remove the skin, wash and dry fillets. If you have fish fillets frozen, do not thaw it completely, as in powerslam it easier to share on the loin.

Mix one part of salt and 1/3 of sugar.

On the bottom of the tank, which will colitisa fish, sprinkle a mixture of salt and sugar.

Put one fillet portion of the salmon, sprinkle it with salt, sugar and pour vegetable oil.

Do the same with the second fillet.

Close the form with a lid and leave the fish to proselytise for 2-3 hours.

The degree of salting depends on your taste. So periodically taste the fish. When you feel that your taste is quite salty, rinse the salmon under running water to remove excess salt, cut and serve.

Pickle herring fillets in mulled wine



A very controversial way of marinating herring. Herring mulled wine — an unusual snack on your winter table. Try it!
 

INGREDIENTS:

400 g fillet of herring

1 tbsp chopped dill

1 small bulb onion

300-400 ml of dry red wine

50-70 ml of vinegar

50-70 ml sugar

10 peas of black pepper

1 tsp pink pepper

3-4 peas of fragrant pepper

cinnamon stick (5 cm)

1 tsp of cardamom seeds

1 Bay leaf

1 tsp coriander seeds

METHOD OF PREPARATION:

In a small saucepan, mix red wine, sugar, vinegar, spices and bring to a boil.

Reduce the heat and stir, leave on the fire until the sugar is dissolved. To turn off the heat and allow to cool.

Cut the onion into thin rings, herring fillets into serving pieces. Put in a clear jar with layers of onion and herring.

Pour herring mulled wine, add the dill, cover the jar and leave to marinate for 48 hours in a cool place.

Bon appetit!

Source: koko.by/recipes/12421.html