Marinade for red fish

6 servings

10 minutes

Marinade for red fish is the art of highlighting its delicate taste and noble texture. This recipe traces back to European culinary traditions, where the balance of flavors and the naturalness of ingredients are valued. The combination of salt and sugar creates a mild brine that allows the fish's natural sweetness to shine through, while lemon zest adds a subtle fresh acidity. Fragrant dill gives the dish lightness, and a drop of cognac adds sophistication and depth of flavor. After several hours of marinating, the fish achieves an ideal consistency suitable for appetizers or as a base for culinary masterpieces. This marinade makes the fish elegant, accentuating its delicate shades and creating a dish worthy of a festive table.

Energy value per serving

• Calories: 160.5
• Proteins: 29.6g
• Fats: 1.2g
• Carbohydrates: 5.5g

Ingredients

• Fish fillet: 1 kg
• Coarse sea salt: 4 tbsp
• Sugar: 2 tbsp
• Dill: 20 g
• Lemon zest: to taste
• Cognac: 1 tbsp

Cooking steps

1. We rub the fish fillet with salt and sugar. Sprinkle with lemon zest and dill. Drizzle with cognac. Cover the fillet with plastic wrap, slightly tearing it to allow air in.

   Required ingredients:

   • Fish fillet: 1 kg
   • Coarse sea salt: 4 tablespoons
   • Sugar: 2 tablespoons
   • Lemon zest:  to taste
   • Dill: 20 g
   • Cognac: 1 tablespoon

2. Place in the refrigerator for a few hours: at least 4 hours for a lightly salted taste, preferably overnight.