Lightly salted fish soup and river fish cutlets

Preparing these fish dishes also requires little time and minimal ingredients. First, let's look at how to lightly salt freshly caught fish, using lenok or grayling as examples. These can be caught in abundance along the route in the Sukhaya Tunguska and Tutonchana rivers.

Recipe for lightly salted river fish, grayling and lenok

The beauty of this dish is that it can be prepared anywhere, both outdoors and at home, with minimal ingredients. Our recipe is most often used by anglers, right on the spot. We also make it from trophies caught by our tourists. The recipe for malosol is so simple that it often appeals to many gourmets. Step-by-step instructions for making malosol from lenok and grayling:

• Of course, the first step is to catch the fish. Next, we thoroughly wash the lenok or grayling, gut them, and cut off the heads and discard them. This ensures no unexpected problems arise along the way.
• Take the onion and cut it as thinly as possible.
• We do the same with our fish, cutting it into small pieces of 1 cm.
• Place the ingredients in a bowl and mix, adding salt and black pepper (usually one teaspoon is enough).
• After this, you will need to thoroughly wash the onion with pepper and salt; there is no need to touch the fish.
• Next, we place a weight on our marinated delicacy, leaving it in the marinade for 20 to 40 minutes. After that, we can begin to enjoy our lightly salted catch.

A small note on malosol

Fish such as lenok or taimen can be eaten immediately, without the required 20-40 minute marinating time, as they are ready after being mashed with spices. This time allows the flavor of the seasonings to infuse the fish, and salting is not a separate process. Grayling, however, requires marinating because it is a rather tough fish, and salting tenderizes its flesh. If you choose a different cooking method, lenok or grayling should be sliced and layered, salting each layer separately. Then, let the fish rest for 8 hours, then rinse and serve with onions and herbs.

Perch fish soup

The first and most unique dish of a fishing trip is, of course, ukha (fish soup). It's prepared from various river fish, right over the fire, which makes the taste even more pleasant and memorable. There are countless variations of this fish soup, and every fisherman has their own secret recipe. Therefore, we offer a classic perch ukha recipe.

What ingredients are needed to prepare fish soup:

1. Perch fish – 0.5 kg;
2. Potatoes – 3 pieces;
3. Small carrots – 2 pieces;
4. Onion – 1 head;
5. Millet - half a glass;
6. Seasonings and spices to taste.

The preparation is carried out as follows:

• Cover the scaled and gutted fish with water, add salt and an onion, and simmer for about half an hour. Then strain the broth, setting the fish aside.
• Add the millet to the broth and cook for 15 minutes, then add the carrots and potatoes. The dish is ready when the potatoes are cooked.
• To serve the fish soup, before ladling the soup into bowls, add the pieces of perch, pour over the soup, and sprinkle with herbs, preferably dill; you can also use other seasonings.

Perch cutlets

This delicacy is a dietary product. Therefore, to prepare the cutlets, we will need:

1. Perch fish;
2. One onion;
3. Wheat flour;
4. White bread;
5. Potatoes 1 piece;
6. Garlic 1 clove;
7. Egg 1 piece;
8. Salt and spices to taste.

Method of preparation:
The perch needs to be gutted, removing the skin and bones. Soak the bread in milk, squeezing it out after it's plumped up. Grind all the ingredients in a meat grinder, then form the patties. Fry them beforehand, then dip them in flour and fry until done. You can steam the patties; no flour is required. Simply place them in a steamer and cook until fully cooked.

Pike cutlets

Our tourists often catch these wonderful fish while hiking. But not everyone knows how to prepare delicious, juicy pike cutlets without leaving a smell. We share a unique recipe, and its taste always exceeds expectations. Before heading out on a hike, we always bring meat grinders, so preparing this delicacy is easy. Let's start with how to fillet the pike:

1. Using a sharp knife with a wide blade, clean the fish of entrails and scales;
2. We cut off the head and fins, then remove all the bones by making a cut near the ridge;
3. We remove the skin of the fish, making an incision near the tail, after which the pike fillet is ready.

What ingredients do we need:

• Pike 1.5 kg;
• White bread;
• A couple of onion heads;
• Eggs 2 pieces;
• Flour or breadcrumbs;
• Salt and pepper to taste.

Recipe:
1. Grind the fish and onion in a meat grinder;
2. Soak white bread in milk and mix thoroughly with minced meat;
3. Add and mix eggs;
4. Add salt and pepper, then form cutlets;
5. Roll them in flour or breadcrumbs;
6. Pour a small amount of oil into the frying pan, heat it thoroughly and begin frying until the cutlets become a beautiful golden color.

Preparing pike cutlets, lightly salted fish, and fish soup

These are the easiest and quickest recipes for preparing these dishes outdoors or while rafting. These predators can be caught in many rivers and lakes of the Putorana Plateau, which, as we know, are home to many different species of salmon and other fish. The caught trophies always have a unique and unrivaled taste.