#23February Well, what a holiday without this delicious, tender fish. And even more so, caught by my beloved men, husband and son.
Ingredients: gutted trout, bulbs, unrefined vegetable oil, For brine:, water, salt, bay leaves, allspice, black peppercorns, mustard seeds and coriander
Cooking method:
Prepare brine. Boil water with the required amount of salt and spices. The main thing is to guess with salt. To do this, dial it into a spoon and draw along the edges, removing the excess and so on 6 spoons. Then let the brine cool down completely.
I only use frozen fish for salting. Take it out of the freezer. And as soon as it starts to move away, cut off the head, tail and remove the skin.
Leave until completely defrosted. And then cut into two halves. Remove the backbone and all the bones, and cut the fish obliquely into pieces.
Put in a suitable container and pour the cooled brine.
After 4 hours, drain the brine through a colander, and leave the fish in a colander for another 4 hours.
After that, cut the onion into half rings.
Fill the fish with vegetable oil.
Take a suitable tray or container and shift the fish with onions. First a layer of onions, then fish. Last layer of onion. Pour out the remaining oil.
Remove to refrigerator.