Salted red fish - a great option of a breakfast for all family. Especially tasty, if fish of a house salting. We submit the simple recipe of a dry salting of red fish.
It is required to you
- - any red fish;
- - salt;
- - granulated sugar;
- - peppercorn;
- - bay leaf;
- - lemon;
- - vegetable oil.
Instruction
1. Prepare red fish. For this purpose her if necessary to defreeze, clean scales, to cut off the head and a tail part and also fins.
2. Gut fish. For this purpose it is necessary to knife a paunch, to take out milts and other entrails. If you were lucky and in fish caviar was found postpone, it can be postponed and salted separately.
3. Make of fish of fillet. For this purpose sharp to knife fish along the ridge, trying to cut her in half. To accurately remove a spine, and then the remained bones with hands.
4. Prepare other ingredients. Salt and granulated sugar pay off in the following proportion: on 1 kilogram of red fish 1 tablespoon of sugar and 2 tablespoons of salt is used.
5. Process a black pepper. It is possible to use a ready sprinkling pepper, however freshly ground will be more fragrant. crumb bay leaf. To Soyedinitvsa and to mix loose ingredients in one capacity.
6. Prepare capacity for salting. Well the food container of the extended form with a cover will approach. Evenly to grate fillet of fish with sugar and salt mix, to lay out in ware, having shifted mix between fillet, to close a cover.
7. At first fish needs to allow to stand in the warm place within several hours that salt mix began to be absorbed in it. There will be a small amount of liquid. After that to move away fish in the fridge.
8. In such look the fish on has to be salted within 1 day. After that it is necessary to take out fish from the fridge, to merge the formed brine.
9. It is necessary to husk a fish fillet. It is rather simple to make it: pick up a knife a thin skin and to accurately pull it. In a day saltings she will act easily.
10. Fillet of red fish at this stage of preparation can leave whole pieces, and it is possible to cut a la carte, as on sandwiches.
11. Water fish with lemon juice. Pay attention that stones of a lemon shouldn't get to fish as they promote emergence of bitterness.
12. Add to fish of 2-3 tablespoons of vegetable oil. To taste it can be rafirirovanny or not. Remove in the fridge for day.
13. Serve red fish on sandwiches from gray or white loaf, with a desi or a soft cheese.