Description
Offer to cook a great autumn dish - marinated carp. A delicious appetizer for new year's table, and just so. Unlike marine fish, river or lake not to eat the next day, although it is already time to zeolites. For security purposes, it is better to wait a couple of days so that it is securely preserved and brought you pleasure with its stunning flavor. Believe me, tastier fish hard to think!
Ingredients
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Vinegar
1 cup
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Onion
4 piece
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Water
1 cup
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Black pepper
-
Salt
-
Bay leaf
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Fish
Cooking
Out what the fish swam towards me on the table! It's best to buy fish at least 3 kg weight. First, this fish is delicious, and second, bones in.
Remove the head and tail.
Cut into pieces a La carte, sealevel and put into the fridge for 8 hours.
Now, taking the fish from the refrigerator and wash it from the brine (do not "bathe" the fish, and lightly bathed), pour the vinegar and water in the ratio of 1x1. ( one Cup of white vinegar with one Cup of water)
Pour so that the marinade made from the top.
Put on top of a suitable plate and weight. Leave for 8 hours on the table. (after three or four hours mix)
When your fish has lost the last pink Bochkov, vinegar, drained but not wash!!!
Take a suitable jar or container, begin to put layers of onion-fish-Bay leaf-pepper peas-pour vegetable oil. Fill the jar. IMPORTANT: to be filled not to the brim! Tightly close the lid! Put into the fridge for a day.
Delicious fish-ready!!! Since childhood I remember how my brother did not allow it to stand for 24 hours and started, a secret from mom, and an hour later it is... and now, I have already started the destruction!!!))) BON APPETIT!
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