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This predatory fish from the large carp family can be prepared in a variety of ways. Topgazers can be smoked or baked right on the shore. Baked in a sharaban (a dish made in a sharaban) is especially popular among fishermen and housewives.
This relative of the carp isn't found in the waters of the Putorana Plateau, so preparing this delicacy while rafting isn't possible. The vermilion fish is found a little further east in the Ussuri, Amur, and Sakhalin rivers. This cooking method might be of interest to residents of western Russia and other countries where this predatory fish is available in stores.
What do you need for cooking?
It's worth noting that at home, fish is baked in a similar way in an oven, stovetop, or tandoor. However, we'll look at how it's prepared outdoors, using a sharaban.
Important! When cooking over an open fire, the fish is marinated and lightly fried before the main cooking process. This takes about 25 minutes. Afterward, add the fish and accompanying ingredients and cook until fully cooked. Cooking time is 2 hours and serves 6 servings.
Ingredients
· Skygazer fish 4-5 kg.
· Salt – 1 tbsp.
· Lemon – 1 pc.
· Black pepper, allspice – 1 tsp.
· Onion – 2 pcs.
· Butter – 100 g.
· Small tomatoes – 4 pcs.
· Paprika – 1 tbsp.
Greens (dill, parsley).
Step-by-step cooking recipe
1. Clean and gut the fish, then rinse thoroughly. Remove the head, fins, and tail so the fish fits on the baking sheet.
2. Cut the back along the spine and separate the meat from the bones, removing the spine.
3. Place the pulp in a bowl, add salt and pepper.
4. Squeeze lemon juice on top and leave to marinate for 1 hour.
5. Melt the butter in a frying pan, cut the onion into half rings, and fry over low heat.
6. Wash the tomatoes and cut into large slices.
7. Place the butter on a baking sheet and melt it to coat the surface.
8. Place the fish fillet skin side down and sprinkle paprika on top.
9. Brush the top with oil and add the onion.
10. Next, add the tomatoes and add a little salt.
11. Place the baking tray on the fire, in the oven, preheated to 180 degrees, and bake for 50 minutes.
After the time is up, remove from heat, divide the fish into portions and sprinkle with finely chopped herbs.
Conclusion
The top-fed sharaban is very nutritious and juicy. The dish is very appealing in appearance, and its taste will be remembered by many guests. The recipe is simple, so you can prepare this delicacy even on a fishing trip, in the countryside, or at your dacha. The ingredients are made using only the most common ingredients that are always on hand.
If you take a fishing tour on the Putorana Plateau, you have the opportunity to experience a variety of culinary dishes prepared from freshly caught salmon. For example, most fishermen from various regions of Russia strive to learn how to cook sugudai and malosol (little salted salmon) on their own.
