"Liquid smoke - the fragrance intended for giving to products of taste and aroma of smoked product by drawing on a surface of a product or addition directly in the course of preparation.
It is required to you
- For a bloater:
- 1 kg of a herring;
- 100 g of salt;
- 50 ml of "liquid smoke";
- 1 tsps of a black pepper.
- For a cold-smoked fish:
- 1 kg of a small-sized fish;
- bank with a capacity of 3 liters;
- salt;
- ground white pepper;
- chili powder;
- dried fennel;
- 5 tablespoons of "liquid smoke".
- For a smoked varennogo of a pike perch:
- 1 kg of a pike perch;
- 200-300 g of bacon;
- 100 g of salt;
- 2 tablespoons of pepper;
- ¼ tsps of citric acid;
- bell pepper;
- 50 g of ""liquid smoke"".
- For fillet of a herring in filling:
- 400 g of fillet of a herring;
- 1 l of water;
- 3 tablespoons of salt;
- 1 head of onions;
- 1 tablespoons of sugar;
- spices to taste.
Instruction
1. A herring to a kopchenayavymoyta herring, draw, wash out from within and outside, mix salt and pepper, add "liquid smoke rub with this mix fish from within and outside. Place a herring in the enameled capacity, put from above oppression and put in the fridge to be pickled for two days.
2. Take fish from the enameled ware, wash with cold water, dry by means of paper towels and dry at the room temperature within 5-6 hours, wait that on skin of fish I began to shine liquid gloss.
3. A cold-smoked fish Take a 3-liter jar, scald boiled water, dry. Mix a red, white pepper and dried fennel, fill on a bottom banks mix of spices in one centimeter, put on spice fish in one layer, water "with liquid smoke, strew with one more layer of spices, put still a group of fish and water "with liquid smoke, continue, don't fill all can yet.
4. Leave fish to be smoked for 2-3 days, overturning bank each 12 hours that fish evenly became impregnated with a brine. Get fish from banks, wash out, dry paper towels and dry within a day.
5. Smoked and boiled you sudakvypotroshit fish, wash up, take out the ridge, cut on fillet, without flaying, salt, water with 4 tablespoons of liquid smoke. Pour water in a pan, put an onions head, put on fire, add citric acid, bell pepper, 1-2 tablespoons "liquid smoke, there put the head and a tail of a pike perch, cook fish broth.
6. Take out onions, the head and a tail from broth. Slice fillet small, put bacon on fillet, inwrap in rolls, fasten with wooden skewers, ship in the boiling water and you cook 10 minutes, merge broth.
7. to filling Cut some fillet thin plates, make a brine (water, salt, sugar, spices), fill in fillet with a brine, leave for day, merge a brine. Mix 200 ml sunflower oil with 1-2 teaspoons "liquid smoke, add mustard to taste, fill in with this mix of fillet, leave for 12 hours in a dark and cold spot.