Pickled lamprey
6 servings
60 minutes
Marinated lamprey is a refined dish of European cuisine with a long history. In the past, lamprey was valued for its unusual taste and tender texture, while marinating helped preserve the fish and impart a rich aroma. Fried to a golden color, it acquires a crispy crust, and the spicy marinade with bay leaf, clove, and black pepper gives it a rich flavor with a slight acidity. This dish is perfect as an appetizer, especially for festive tables or accompanied by a glass of white wine. Marinated lamprey is a true gastronomic experience that unveils forgotten pages of traditional cooking, surprising with its harmonious combination of flavors.
1
Prepare the fish for frying. Do not wash the lamprey; wipe each fish from slime with a cloth while holding it by the head. To make this easier, generously sprinkle the lamprey with salt.
- Salt: 2 tablespoons
2
Place 5-6 cleaned lampreys on a hot skillet with vegetable oil and fry until golden brown on both sides. Do not add spices or salt while frying.
- Vegetable oil: to taste
- Lampreys: 20 pieces
3
Place the fried lamprey in a bowl. Add the leftover oil from frying as well.
- Vegetable oil: to taste
4
The pan must be washed very thoroughly after each portion. This is very important for the taste and appearance of the dish.
5
After the third portion of fried lamprey, prepare the marinade simultaneously. Put all the spices and 2 tablespoons of salt and sugar in water. Bring to a boil and let it simmer for 5 minutes on low heat. Set aside the marinade.
- Salt: 2 tablespoons
- Sugar: 4 tablespoons
- Black peppercorns: 10 pieces
- Bay leaf: 3 pieces
- Carnation: 10 pieces
- Water: 1 l
6
After frying the fish, transfer it to a bowl. Add vinegar to the marinade, bring it to a boil again, and pour it over the fish.
- Vinegar: 4 tablespoons
7
Let it cool. Serve as an appetizer.