Cooking description:
Appetizing and aromatic pickled fish can be served both on a festive table and on weekdays. The appetizer is perfectly stored in the refrigerator for about a week, although it never reaches the final date - it is eaten along with boiled potatoes or as an independent snack with a white glass!
Purpose: For lunch / For dinner / For a festive table / Inexpensive
Main Ingredient: Fish & Seafood / Carp
Dish: Snacks
Ingredients:
- Carp fillet - 350 Grams
- Salt - 2 Tbsp. spoons
- Sugar - 2 Tbsp. spoons
- Black peppercorns - 10-15 Pieces
- Bay leaf - 5 pieces
- Mustard seeds - 1 teaspoon
- Vinegar 6% - 3 Tbsp. spoons
- Vegetable oil - 50 Milliliters
Servings: 3-4
How to cook "Pickled carp"
Prepare the indicated ingredients. Gut fresh carp, rinse, remove scales and filter.
Combine the salt and sugar, coat the carp fillets on both sides with this mixture and place on a plate. Cover with cling film and refrigerate for at least a day, maximum for two. Flip the fillets to the other side each day for even salting.
After the specified time, liquid will be released from the fish, the fillet will "draw in" as much salt as needed. Rinse it off the spices.
Cut into pieces and place in a deep container. Stir in black peppercorns, mustard seeds, and bay leaves. Pour in vinegar and vegetable oil. Mix the contents of the container with slight pressure and place in the refrigerator for another day.
After the indicated time, serve the marinated carp along with chopped onions, not forgetting to boil the potatoes or cook mashed potatoes.