Recipes
Pickled lamprey
Ingredients
→ COARSE BLACK PEPPER
→ SALT
→ LETTUCE LEAF (DECORATION)
→ ODORLESS VEGETABLE OIL
→ WHEAT FLOUR
→ PARSLEY (DECORATION)
→ FRESH CUCUMBER (DECORATION)
→ 3 CLOVE BUDS
→ 2 CUPS OF WATER
→ 2 BAY LEAVES
→ 1 TEASPOON SUGAR
→ 1 TABLESPOON WINE VINEGAR
→ 1 LEMON
→ 1 LARGE ONION
→ 1 KG LAMPREY
Peeled lampreys add a little salt, pan in wheat flour (see the recipe "Flour breading") and fry in vegetable oil without smell.
The method of frying. Fry lampreys in a pan with an open lid for no more than 3-4 minutes on each side. Then reduce the heat and cover the pan with a lid, let them simmer a little more for 2-3 minutes. When the lampreys cool down, they should be cut into 3-4 parts, put in a glass jar, pour hot marinade, let them cool, and then cover the jar with the lampreys with a lid and place it in the refrigerator for 3 days.)
Products for marinade: 1 large onion, 1 lemon, 1 tablespoon of wine vinegar, black pepper, 2 bay leaves, 3 clove buds, 1 teaspoon of sugar, 2 cups of water.
Cut the onion into half rings, mix with the oil on which the lampreys were fried, add the lemon juice and the chopped zest of half a lemon. Then add sugar, bay leaf and cloves to the marinade and boil everything. At the end, add the vinegar and pour the marinade over the lampreys.
Pickled lampreys are well stored in the refrigerator. They do not require an additional side dish. However, they are often served with beer or dry white wine, and as a decoration they use sprigs of parsley, slices of fresh cucumber and green lettuce leaves.
