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 is also delicious.
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Recipe:
Mackerel s / m-2 pcs.
Onion -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 the 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: