Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share the recipe for the mackerel ambassador brought back from the far north, called "Sagudai". Such a mackerel ambassador is common in the far north. It is made from chum salmon such as nelma or omur. But mackerel also turns out delicious.
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Recipe:
Mackerel s / m-2 pcs.
Bulb -2 pcs.
Salt -2 tbsp
Sugar -1 / 2 tbsp.
Bay leaf -2-3pcs.
Dill greens - according to VKSU
To fill:
Water -200 ml.
Vinegar 9% -40-80 ml.
Vegetable oil -80ml.
Black pepper - to taste
COOKING METHOD
Wash the mackerel, cut off the head and tail, remove the insides, cut into portioned pieces.
Better to choose fatter.
Cut 2 onions into half rings. Mix 2 tablespoons in a bowl. salt and half tbsp. sugar for 2 fish.
Pour 200 ml of cold boiled water into another bowl, pour in 80 ml of vegetable oil and 80 ml of 9% vinegar, black pepper.
We take suitable dishes. You can take a can. Put a layer of fish, sprinkle with salt and sugar, onions, then a layer of fish, sprinkle with salt, sugar and onions. So we continue to alternate.
Sprinkle with chopped green dill on top, put a bay leaf and fill with filling. Close and put in the refrigerator. After 5 hours, such a fish is ready. I leave it overnight and serve it the next day.
The fish is lightly salted with a slight sourness. This is delicious.
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can see the details and cooking details in my short video below: