Salted muksun
6 servings
15 minutes
Muksun is one of those fish whose taste should be protected and not violated. The great chef Sergei Eroshenko, who founded the restaurant "Honest Kitchen", cooked muksun simply with salt and refined olive oil, devoid of any aromas. Here is a recipe from him.
CaloriesProteinsFatsCarbohydrates
146.7
kcal29.2g
grams3.3g
grams0g
grams
1
Thaw the fish in the refrigerator for a day and fillet it.
- Muksun (whitefish): 1 kg
2
Place the fillet skin side down, sprinkle with salt, cover the dish with plastic wrap, and leave in the refrigerator for 10 hours.
- Salt: 35 g
3
Rinse the fillet of salt and brush with olive oil.
- Refined olive oil: to taste
4
Slice into small pieces for serving.