Recipes
Pickled pike, navaga, smelt, walleye or sturgeon
Ingredients
→ SALT
→ SUGAR TO TASTE
→ WHEAT FLOUR
→ STURGEON, WALLEYE, PIKE, NAVAGA, SMELT,
→ WATER
→ 3-4 TABLESPOONS VEGETABLE OIL
→ 2-3 CARROTS
→ 2-3 ONIONS
→ 2 PEAS OF BLACK PEPPER
→ 1-1. 5 CUPS FISH BROTH OR WATER
→ 1 CUP TOMATO PASTE
→ 1 BAY LEAF
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
→ 0.5 CUPS OF 3-5% STRENGTH VINEGAR
You can pickle any fish – sturgeon, walleye, pike, navaga, smelt, etc. First, the fish should be cut up.
Large fish (walleye, sturgeon) should be cut into pieces, and small fish (smelt, navaga) should be left whole.
Add salt to the prepared fish, sprinkle with ground black pepper, roll in wheat flour, fry in vegetable oil, cool and pour over the marinade.
Products for the marinade: 2-3 carrots, 1 parsley root (or 3-4 teaspoons of dry parsley root), 2-3 onions, 3-4 tablespoons of vegetable oil, 3-4 tablespoons of water, 1 bay leaf, 1 cup of tomato paste, 2 peas of black pepper, 0.5 cups of 3-5% vinegar, 1-1. 5 cups of fish broth or water, salt, sugar to taste.
Wash the carrots, parsley and onions, peel and cut into strips, put them in a saucepan, add vegetable oil, 3-4 tablespoons of water and lightly fry for 10-15 minutes. Then add a glass of tomato puree and spices-bay leaf, 2 peas of black pepper, cover the pan with a lid and simmer for 15-20 minutes. Then pour in the vinegar and fish broth (or water). Boil everything, season with salt, sugar and cool.
It is recommended to serve marinated fish to the table in a salad bowl or in a deep dish.
