To prepare a delicious appetizer for the festive table, prepare a marinade for red fish and marinate this colorful pulp with the skin in it for 4-6 hours, or even better, overnight. The acid will penetrate into the very middle of the fillet, give it a unique taste and emphasize the natural aroma for which this bright fish delicacy is so appreciated. Remember that it is not recommended to keep food in acid (lemon juice or vinegar) for a long time, as they lose their color and their texture is destroyed, so in no case leave the fish in the marinade for two or three days!
By the way, the sauce itself is quite simple to prepare, you only need those basic products that can always be found in any kitchen: salt, pepper and lemon. Many people prefer to add cognac and granulated sugar to it, but this is purely optional.
Ingredients:
Red fish - 500 g
Lemon - 1 pc.
Salt - 2 tablespoons
Ground black pepper - 0.5 tsp
How to cook:
1. Buy an excellent piece of red fish at the market / supermarket / specialty fish store, but not frozen, but chilled. This condition is mandatory, since often after defrosting, the pulp becomes loose and practically does not keep its shape.
2. Rinse the fish in water, peel off the scales in a way convenient for you. It is best to do this in a bowl filled with water so that it does not scatter around the sides, but remains in the liquid. Rinse the fish piece again thoroughly. Choose a deep container, preferably glass or porcelain, add salt and ground black pepper to its bottom. If desired, you can use other spices / spices to taste, for example, ground coriander, but not in addition to the main ones, but in addition!
3. Scald the lemon with boiling water for a minute, roll your hand on the table with strong pressure so that the juice emerges inside the fruit. Then cut in half just above the container. Drain and squeeze out the remaining citrus. Mix everything gently.
4. Lightly dry the washed red fish with paper towels or a towel, place the pulp down in a container. Then turn over and gently massage the marinade into the fillets. In this form, place the workpiece in the refrigerator or take it out to the balcony in the cold, leave it for at least 4-6 hours, maximum overnight. During marinating, a piece of red fish must be turned over several times and massaged, rubbing the sauce into the pulp.
5. After the specified time, the fillet will become a little loose, juicy, fat will stand out. The fish will acquire a spice aroma.
6. As such, it can be cut into portions and served as a cold appetizer.
Shelf life - 7 days when kept in the cold.
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