River fish in spicy currant brine
12 servings
30 minutes
River fish in spicy blackcurrant brine is a true gastronomic masterpiece of Russian cuisine, embodying ancient pickling traditions. The deep aroma of spices enriched with the piquant notes of blackcurrant and the freshness of ginger transforms ordinary trout into a gourmet treat. Pickling in its own juice gives the fish a tender texture, while the harmonious blend of spices enhances its natural flavor. This delicacy is perfect for a festive table, served in thin slices drizzled with vegetable oil to intensify the taste. The dish can be complemented with fresh bread, herbs, and light beverages that enhance the fruity-spicy notes. Such a treat not only delights the palate but also transports one to the cozy atmosphere of Russian feasts filled with warmth and hospitality.
1
Clean the trout, remove the gills, rinse under cold water, and dry with paper towels.
- River trout: 2.5 kg
2
Make cuts along the back of each fish and from the belly to the tail.
3
Crush the clove and all types of pepper in a mortar into a mass with pieces, but not into powder.
- Cloves: 6 pieces
- Black peppercorns: 1 tablespoon
- Allspice berries (whole): 1 tablespoon
4
Peel the ginger and slice it thinly.
- Ginger: 10 g
5
Break the bay leaf into pieces.
- Bay leaf: 5 piece
6
Mix salt, sugar, bay leaf, crushed pepper, and clove in a large bowl.
- Salt: 6 tablespoons
- Sugar: 1 tablespoon
- Bay leaf: 5 piece
- Black peppercorns: 1 tablespoon
- Allspice berries (whole): 1 tablespoon
- Cloves: 6 pieces
7
In a separate bowl, mix crushed currants and ginger.
- Blackcurrant: 8 tablespoons
- Ginger: 10 g
8
It is good to rub the fish with a dry spice mixture, including inside the cuts.
- Salt: 6 tablespoons
- Sugar: 1 tablespoon
- Bay leaf: 5 piece
- Black peppercorns: 1 tablespoon
- Allspice berries (whole): 1 tablespoon
- Cloves: 6 pieces
- Ground black pepper: to taste
9
Put a spoonful of currants with ginger inside the fish's belly.
- Blackcurrant: 8 tablespoons
- Ginger: 10 g
10
Place the fish tightly in a large bowl. Cover with a large inverted plate and place a weight on top (e.g., a liter jar filled with water). Refrigerate for 36 hours.
11
Take out the cooked fish, wipe off excess salt and remaining spices.
12
Slice thinly, drizzle with vegetable oil, and serve.
