Ponito stroganina
4 servings
20 minutes
The recipe is taken from the book "FOODBALL. Traditions. Recipes. Street food. A culinary journey through 11 football capitals of Russia. Look and try!" Alexander Isaev, the author of the idea and organizer of the International Street Food Festival in Kaliningrad : "We live in the region of Russia closest to Europe. Kaliningrad is a history of the migration of people from all over the Soviet Union, so today it is, first of all, a cosmopolitan and multicultural city. It is not surprising that it was here that the first International Street Food Festival in the country was held. Of course, it is important for us to cook from the products of the Baltic Sea, they are what unite us. Our festival, as a showcase of Russian regions with a variety of cuisines, has turned into a platform for communication between European and Russian street fooders. Here, ponito stroganina is one of the main Kaliningrad specialties. In Kaliningrad itself, many are sure that this dish made from a relative of mackerel is widespread throughout the country. And about its appearance in the city they say: the recipe was brought by sailors of fishing ships, who made a snack for themselves from what was at hand, from fish caught in the Atlantic and frozen
1
Cut the pelamide into clean fillets, roll them into rolls using film, and freeze.
- Bonito fillet: 440 g
2
Place slices of frozen sashimi cut into rings, 2-2.5 mm thick, and red onion feathers on a frozen rectangular plate.
- Red onion: 60 g
3
Season with salt, freshly ground pepper, and drizzle with vegetable oil.
- Salt: 16 g
- Black peppercorns: 1 g
- Unrefined sunflower oil: 40 ml
4
Garnish with dill leaves, place Borodinsky bread croutons nearby, and add a slice of lemon.
- Dill: 4 g
- Croutons from Borodinsky bread: 240 g
- Lemon: 200 g