Description
There is St. Petersburg in the spring a short time, when the whole city starts to smell fresh cucumbers. No, it's not the landing of the Dutch cucumbers peacekeepers, this goes for spawning smelt. A little silvery fish became a true symbol of the city. For St. Petersburg's main commercial fish, and in her honor the first year is "Feast of fish". And, of course, there are traditional ways of preparing this delicious fish. One of them smelt in marinade. This recipe is perfect for small fish and any white fish fillet.
Ingredients
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Smelt
500 g
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Vegetable oil
40 g
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Onion
1 piece
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Carrots
1 piece
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Bay leaf
2 piece
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Black pepper
0.3 tsp
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Flour
3 Tbsp
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Water
500 ml
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Vinegar
2 Tbsp
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Salt
1.5 Tbsp
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Sugar
1 Tbsp
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Spices
-
Rosemary
5 g
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Dill
20 g
Cooking
Wash the fish to remove scales. To clean the smelts and remove only the head. The inside is removed by pulling the head. The ridge and fins are not removed. Fish sprinkle with spices for fish, add rosemary, a little salt, roll in flour. Smelt fry in vegetable oil.
Prepare the marinade. Peel the onion and carrots, cut into rings. Boil water, dissolve it in salt and sugar. Place the Bay leaf, pepper, carrots. Reduce the heat and allow the spices to stew in the marinade. Remove water from heat and pour in the vinegar.
In a bowl to marinate begin to lay the fish pereslava onion and dill.
Pour the marinade at night and put into the fridge.
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