Quick-salted red fish fillet
4 servings
30 minutes
Quickly salted red fish fillet is a refined dish of Russian cuisine, allowing you to enjoy the delicate taste of lightly salted fish in no time. In traditional Russian gastronomy, lightly salted fish has always held a special place, adorning festive tables and delighting with its rich flavor. This recipe uses spices like coriander, bay leaf, and black pepper to give the fish a subtle aroma, while the addition of alcohol softens the texture and makes it even more tender. Such fish pairs excellently as an appetizer with a glass of chilled white wine or rye bread with butter. Thanks to the quick salting process, you can enjoy the freshness and harmony of flavors in just 15 minutes.
1
Prepare the marinade: pour water into a saucepan, add bay leaf, coriander, peppercorns, salt (non-iodized), and sugar.
- Water: 0.5 l
- Bay leaf: 2 pieces
- Coriander seeds: 0.5 teaspoon
- Black peppercorns: 10 pieces
- Salt: 3 tablespoons
- Sugar: 1 tablespoon
2
Stir, bring to a boil, the marinade should boil for 1 minute.
3
Remove from the stove and let it cool completely (do not dip the fish in hot marinade).
4
Slightly frozen fillet cut into slices about 7 mm thick, remove the skin from the fillet.
5
Thaw the fillet completely in sliced form.
6
Place the prepared pieces in a glass or plastic container in 1-2 layers and pour in the marinade.
- Red fish (salmon) fillet: 500 g
7
Add alcohol to the cold marinade.
- Vodka: 1 tablespoon
8
In 15 minutes, the lightly salted fish will be ready.
9
Place the fish on paper towels, dry it, and brush with vegetable oil on top.
- Vegetable oil: 2 tablespoons
