Trout-the magic taste of the polar night

Description

Can't even remember how this wonderful recipe for pickling trout hit in our family. But for 20 years, no less, when there is a reason, opportunity, or, simply, the desire - we enjoy this miracle. The taste is indescribable, very, very gentle... Wonderful flavor melting in your mouth red fish flesh is the taste of trout, not pepper or salt or any other spices, flavor enhancers... I'd say it's a taste of the polar night, it's the taste of blue-black sky, the taste of snowstorm and polar cold... You only eat trout, you can eat trout with steamed potatoes and onions... this is What fries my son love very much... we Invite You, maybe You will have to taste divine trout, cooked in an ancient recipe of the people of the Arctic...

Ingredients

Dill
Parsley
Salt

0.5 cup
Sunflower oil

3 Tbsp
Water

1 l
Trout

Cooking

Here all the necessary products. I want to make a reservation at once - the fish is bought fresh, chilled. It is desirable that the fish was whole or gutted, but with head. I trout mine, and lay in the freezer and freeze definitely. In the freezer is t max. Shock freezing can destroy parasites, larvae, worms etc. More this fish is not defrosting - ever! A day is the minimum time I caught a trout and a hot knife (a knife warmed under running hot water) pick at the skin on the frozen fish.

The knife comes under the top, under the edge of the skin is very easy! Gently turning the knife around its axis to the right and to the left, lifting the skin, promoting the knife at the required distance.

What do you mean? The required distance is the number of servings, i.e. the number of medallions, which have to be cut. For example, my son is enough four medallions, two each. More you can eat, but it will be obvious overkill, for me at least.

The skin is removed very easily, only care not to penetrate her, but it's not terrible, because the skin is in any case removed. Well, it turns out to be the treated area fish carcass that we should mark.

Empirically, I found that the thickness of the medallion equal to the thickness of my index finger, satisfied all my family members. Here is the unit I use, measuring the number of servings. You can follow my example.

So I scheduled a cut line.

I then heat the knife under running hot water.

Set the knife blade on a pre-marked line and!!! SLOWLY!!! - click on the knife like the handle, and the butt on the tip of the blade. The fingers of the right hand (I'm Lefty) I spread (so at the last moment the movement not to chop off any fingers) and pushing the muscle under the thumb. No movement, resembling a sawing or pushing, or swing... only pressure down, long and patient. Thus it is necessary to carefully control the knife blade so it doesn't slip off, and went straight down. Why is it necessary to cut it, right? Muscle mass trout are INCREDIBLY DELICATE, so any excess impact leads to the fact that you can, eventually, get a bunch of frayed fibers. In my version we get...

That's such a wonderful medallion that is not ashamed to hang on a gold chain!!!

As soon as we cut the number of servings that we need...

... remaining frozen and not THAWED piece of trout, I carefully and tightly wrapped in a plastic bag so that there is not left the air and put back in the freezer. And so on to infinity, while the trout are not eaten to the end. TROUT IS IN ANY CASE NOT DEFROSTED!!!

The time has come to prepare the brine. Lately I only use sea salt. She is very good! Clean and nice. Rock salt I don't like, it is impossible dirty, with precipitation, it is necessary to filter, to defend... in General, do not advise. Besides the mineral composition of sea salt is much richer, and in the stone - only NaCl. And sodium, as we all know, very much increases blood pressure. Well, do not be sad about! So, we need half a Cup of salt. Glasses different, so I decided to weigh half a Cup and went out that they weigh 100 g. Take a measuring jug, a large, comfortable bowl and pour in exactly 1 litre of cold water. Dissolve in water our half a Cup of salt.

Boldly, without any hesitation, put in brine our gorgeous lockets.

The top is closed by a plate

Gently and carefully press to release air from under the plate, and the brine should be poured into a plate and more, you can get a plate full of brine.

Don't need no oppression. Under the action of salt ice in the tissues of the carcass of the trout melts instantly, as well as cells damaged by the ice front, they immediately are filled with saline. The process of salting is very active, fast and the fish comes out tender. I leave fish in brine for an hour, sometimes, if the son stays in the University or on the road, the fish lies and a half, almost two hours, but this is rare and does not affect the taste. Fish will take the salt to become divinely delicious, no more, I assure You!

Well, an hour has passed!

We take out our precious medallions, very carefully! Tweezers necessary to take not for the flesh, but only at the vertebrae!!! It is in the middle of the medallion is a part of the remaining spinal chord! This is very important! Otherwise, you can crush the flesh! But it is best to take the medallions with two hands - this will eliminate all the unpleasant moments!

The medallions have to pull out of the brine, to hold, to drain excess liquid and carefully put it in a jar. I specifically for pickling bought this flat, similar to bottle, jar. In such a Bank is well mixed sunflower oil with fish oil, penetrates everywhere and the fish does not slide on the inner surface banks, and turns with her. And this is its charm.

Just have to pour in a jar 3 tablespoons of sunflower oil, I use refined and deodorized, i.e. cleaned and odorless, since it is necessary to enjoy the delicate flavor of the trout, to the exclusion of everything extraneous.

That's the way I shuffled maslichko with a fish, shook the jar in all directions. Then left for 30 minutes.

During those 30 minutes prepared potatoes with onions steamed whole delicious I poured a sweet and spicy pomegranate sauce "Narsharab" company "KINTO". The fish sprinkled with parsley and dill (but, secretly, I only did it for the photo). Parsley and dill, pour a little bit, just a little! A small amount of dill and parsley accentuate the taste of the trout, while even a small bust and you will lose the flavor of the trout, and your nose will be only one dill... I, frankly, do not put the greens to trout, because it is very difficult to observe the thin face, which disappears all the buzz from this fantastic food. So whether you want to risk? Let's see what all are hot, spicy, sweet-sour-Solent kOe... in Short, the divine dish!!! Have a seat, help yourself!!! To your health!!! Bon appetit!!!

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