Exactly! After an hour, you can take a sample. The fish really has time to salt and it turns out to be very tender.
Many people do this because the recipe is popular. But there are still some secrets.
Ingredients:
2 medium sized pink salmon
1 liter of water
5 tbsp. l. salt with a small slide
bay leaf 3-4 pcs.
5 allspice peas
150 ml of aromatic vegetable oil
1 large onion
How to cook:
1. Pink salmon is a tender fish, so it needs to be cut into steaks (pieces) that are still frozen or slightly thawed. Do not defrost the fish completely! And you do not need to wash it, if only you really doubt it, then yes, wash it. And be sure to dry afterwards on a paper towel.
2. Put pink salmon in a deep bowl, nicely and neatly. Do not heap anyhow!
3. Boil 1 liter of water and dissolve salt in it, put bay leaf and allspice into boiling water. Remove from heat immediately. Such a brine must be made in advance so that it cools. This may take an hour or more. The salting time is not taken into account in the recipe.
4. Pour the fish in a bowl with cold spicy brine and leave the pink salmon in it at room temperature for 1 hour.
Important! If you hold it longer, the fish will be oversalted.
5. Drain the brine completely. Spread the fish if it fell in the wrong place.
6. Cut a large onion into half rings and place generously on the pink salmon.
7. Pour the top with vegetable oil, it is best to take unrefined sunflower oil.
That's all, actually! You can already eat the fish. But if you put it in the refrigerator for another hour, then the pink salmon will be saturated with oil and the aroma of onions, which means it will become very tender and soft.
Delicious fish turns out! Have you already tried this?
Enjoy your meal!
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