Weak salted omul
7 servings
5 minutes
Salted omul is a refined dish with a delicate balance of flavors, combining the tenderness of fresh fish and the spiciness of seasonings. Omul, a traditional inhabitant of Baikal's cold waters, is renowned for its rich taste and oily texture. Marinated in a mixture of soy sauce, salt, sugar, and peppers, it acquires a sophisticated aroma with a hint of sweetness and bitterness. After being infused with spices, the fish is brushed with vegetable oil for silkiness and richness. The dish is perfect as an independent appetizer, especially when paired with fresh bread and greens. It shines on festive tables, surprising guests with its subtle sophistication of taste. Salted omul embodies the European approach to fish marination with harmony of simple yet expressive ingredients.
1
Fillet the fish, remove the bones, and place it on a plate.
- Omul (Baikal whitefish): 1000 g
2
Sprinkle the fillet with sugar, salt, black and white pepper, drizzle with soy sauce and leave for 3-4 hours.
- Sugar: 10 g
- Sea salt: 12 g
- Ground black pepper: 10 g
- Ground white pepper: 1 g
- Soy sauce: 45 ml
3
Clean the fillet all over and rinse it with cold water. Grease the fillet with vegetable oil, cut into pieces, and serve.
- Vegetable oil: 70 ml
