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In addition to the well-known Siberian dishes of sugudai, malosol, and smoking Fish. Grayling is used to prepare a variety of delicious delicacies. One of them is khe. This dish can be prepared while rafting or during various trophy fishing trips. It gets its distinctive, spicy flavor from the addition of various herbs and spices. The recipe is simple and quick to prepare.
He from grayling.
Once caught, the noble fish must be cleaned, salted, and cut into pieces. After that, you'll need the following ingredients:
· Onions, 1 head is enough for 500 g of fish fillet;
· 4 cloves of garlic;
· 5 tablespoons of 9% vinegar;
· Sunflower or other vegetable oil about 70 ml;
· A large tablespoon of hot pepper, it is better to use ground red;
· A tablespoon of salt;
· 1 teaspoon ground coriander;
· 2-3 lemon wedges;
· Greens to taste: dill, parsley;
· Black pepper is added to taste.
How to cook he on the shore.
After we have prepared the fish fillet, we begin cooking.
1. Cut the onion into strips and finely chop the garlic cloves. Place in a bowl and add the red hot pepper to the chopped vegetables.
2. Pour a little vegetable oil into the frying pan until it's hot. Then pour it into the cup with the onion, pepper, and garlic. Once the oil stops bubbling, stir the vegetables thoroughly.
3. Once cooled, place the scalded vegetables in a frying pan. Heat it up, then remove from the heat.
4. Now immediately take the fish and transfer it to the heated frying pan. Stir in the onion and garlic, then remove and place on cold plates.
5. Once cooled, add the coriander and pour in the vinegar. Season with black pepper and garnish with lemon wedges and finely chopped herbs.
Grayling heh is quick to prepare and very nutritious.
Siberian dish made from taimen.
Crystal broth:
The indigenous people of Siberia prepare many different dishes using this noble fish. A "crystal broth" is sometimes used for ukha (fish soup). It's made from the heads and fins of taimen. They are boiled over high heat, then seasoned with spices and herbs.
To make the broth truly crystal clear, pressed caviar and egg white are added. Then, herbs and hot pepper are added. The dish is ready. The secret to crystal clear broth is that it can be consumed immediately after cooking.
Or pour it over fish soup simmering over a campfire. It will be more filling and nutritious. Adding pieces of red fish will make this soup comparable to fine dining restaurant dishes. Taimen fish soup will surely surpass them in nutritional value and flavor.
The advantage of taimen is that it's eaten whole, from the head and fins to the air bladder. This king of Siberian fish is used to prepare a variety of unique dishes. For example, smoked taimen is considered a premium delicacy. You can learn the secrets of its preparation by joining fishing and trophy hunting tours on the Putorana Plateau.
