Stroganina from small-eyed grenadier
1 serving
15 minutes
Sliced small-eyed macrurus is a true delicacy of the Russian North, combining the freshness of the sea breeze and the richness of nature's flavors. This preparation method originated among the peoples of Siberia and the Far East, allowing one to enjoy thin icy layers of fish in its pure form. Macrurus, with its delicate and slightly sweet taste, is perfect for slicing. The harmony of the dish is achieved through a combination of crispy croutons, aromatic oyster sauce, and a spicy mix of salt and pepper that highlights the fish's natural freshness. Slices are eaten immediately after cutting while they remain icy and crunchy, with each piece literally melting in your mouth and leaving an unforgettable aftertaste. It is not just a dish — it is a ritual of respect for nature's gifts and the traditions of northern peoples.
1
First, prepare the sauce to let it rest: put all the sauce components in a blender and mix until smooth. The prepared sauce can be stored in the refrigerator for up to 7 days.
- Oyster sauce: 100 ml
- Lemon juice: 5 ml
- Soy sauce: 25 ml
- Garlic: 1 clove
- Onion: 0.1 head
- Fresh ginger root: 3 g
2
Then prepare the croutons and mix salt with pepper. Cut the bread into slices of any shape and size and toast in a toaster or on a dry pan. Mix salt and pepper.
- Rye bread: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Take a frozen macrurus body, wrap the tail end with a cloth or paper towel, hold it and press the body vertically against a board, then use a sharp knife to scrape off the remaining scales and skin from the side where filleting will begin. Remove the cut skin.
- Roundnose grenadier (rattail): 1 piece
4
Now, place the fish vertically and hold it by the tail, carefully slice thin layers of fillet without touching the skin and bones. Aim for thin and long strips so that the fillet layers will curl into spirals and look very fluffy when plated.
- Roundnose grenadier (rattail): 1 piece
5
You need to act quickly to serve the frozen stroganina. Serve the stroganina immediately with sauce in a bowl, croutons, and a mixture of salt and pepper. It should be eaten right away before the slices thaw (it's important to remember: thawed stroganina, like second-fresh sturgeon, does not exist!).
- Roundnose grenadier (rattail): 1 piece
- Oyster sauce: 100 ml
- Rye bread: 1 piece
- Salt: to taste
- Ground black pepper: to taste
6
In the Far East, sashimi is eaten with hands or chopsticks.