In fact, there are quite a few such methods. But they all consist in not overdrying the already dry pink salmon, as well as turning it into something softer and fatty. This is where her property of pretending to be dry comes from.
The recipe below is just that series, it will allow you to make tender and juicy "salmon" from budget pink salmon.
Ingredients:
- fresh pink salmon carcass slightly frozen
- 0.5 l of water
- 3 tbsp. l. salt
- vegetable oil
- lemon
- 1 hour l. cognac
How to cook:
1. Peel and gut the pink salmon. Cut into fillets. Then cut each long fillet into 2-3 layers. Don't cut the fish into small pieces. This is not the case.
2. Prepare a solution. Boil 2-2.5 cups of water or 0.5 liters. Dissolve salt in boiling water. Remove from heat, cool.
3. Coarsely cut a quarter of lemon into cold brine and pour in cognac. At this stage, you can add 1 tsp. l. sugar if the fish looks pale. Sugar will help brighten the pink salmon.
4. Dip the pieces of fish skin down into the brine. Cover the dishes with a plate and refrigerate for 3 hours.
5. Remove pink salmon from the brine, rinse under running water, dry with napkins and immediately put in a clean and dry container with a lid.
6. Pour the fish with good odorless vegetable oil and refrigerate for at least 1 hour. Better longer, then the pieces are more saturated with oil.
Ready! Bon Appetit!
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