Delicate delicacy with their hands - yes, easily!
First of all it should be noted that the pike have to be fresh - it guarantees its good and uniform prosol. Therefore, right from sturgeon fishing to cook!
Recipe Balik pike
Ingredients:
Pike - 1 piece
Salt - to taste
Preparation:
1. Cut off the head and gut the pike. Clean the fish do not need from the scales.
2. Make an incision along the spine of the entire length of the carcass.
3. Turning the fish belly up, break it gently and make cross-cuts - this will maximize the ambassador, allowing the salt to get in even the thickest point of the carcass.
4. Solim carcass. To do this, gently, evenly sprinkle it with coarse salt. If large enough big fish, the salt must fall asleep and further into the slits. As for salting, then here it is necessary to choose the right amount of salt, because the saltedsalmon pike lose its delicate flavor, and if salt is not enough, he might just get lost.
5. Next, add up the skin of the fish out, put it in any enamel bowl and leave for 20-30 minutes.
6. To the pike a little dried out and weathered, it is necessary to hang in expanded form in a well ventilated and protected from flies location while avoiding contact with her sunlight. This process usually takes no more than 1-2 days.
7. After pike has dried, remove it and put down on the grating scales in the oven, where at small fire it should languish for 5-9 hours (depending on the characteristics of the oven and the size of the fish).
To come out moisture and excess heat, the oven door must be left ajar for 1-2 cm., This can be put under it some object from non-combustible material.
About readiness sturgeon pike can be judged by the color change of meat, it should be a yellow-gold.
This exquisite delicacy is perfect for the holiday table.
Can be used as a banquet slicing and for sandwiches or as a separate dish, but that he will conquer you with its delicate texture and great taste - that's for sure!
And this beer snack - amazing!
Enjoy!
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