Lamprey in Jelly
Make a very tasty and unusual appetizer! Lamprey in jelly is a true delicacy. The catch is that this fish — which isn't really a fish at all — has to be cooked the right way, or the finished dish will be ruined beyond saving. This recipe walks you through exactly how to do it. For instance, the lampreys must be alive when you start, and their slime has to be scraped off carefully. All the secrets to cooking lamprey are below... :)
Urmida
Recipe author
Lamprey in Jelly
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 30 %
7 g
Fats 39 %
9 g
Carbohydrates 30 %
7 g
138 kcal
GI:
14
/
0
/
86
- For this dish to come out right and taste superb, it's crucial that the lampreys are alive. Put them in a large container, pour in plenty of salt without holding back, and let them sit in the salt for half an hour. Use coarse salt. During this time the lampreys will go still, and the slime will come off their bodies more easily afterward. When the half hour is up, wipe the slime off each one — you can use a glove, a towel, or paper napkins. Remove the slime and rinse the lampreys under the tap. Next, cut off the heads and rinse again to wash away any blood; the cut goes just behind the gill openings, and you can even leave an extra centimeter. Cut the lampreys into 2- to 3-inch (6–7 cm) pieces. Sift the flour onto a large flat plate and dredge each piece of lamprey. Set a large skillet over high heat, pour in the vegetable oil, and get it good and hot. Fry the lamprey pieces on both sides until golden brown — about 4 minutes per side. Pack the fried pieces into a jar you've sterilized ahead of time. You can sterilize it however you like — for example, hold it over steam for 10 minutes, or use the oven or microwave. Make the marinade by combining the water, wine vinegar, salt, sugar, ground black pepper, cloves, bay leaves, and dried rosemary in a saucepan. Bring the marinade to a boil over high heat, boil for a couple of minutes, and pour it over the lampreys. Seal the jar tightly with a sterile lid and let it cool completely at room temperature. Then move the jar to a cold, dark place to store. In just 3 days the lampreys will be ready to serve, and that famous, luscious jelly will have set around them in the jar. This treat keeps in the refrigerator for at least a month. Enjoy!
Caloric content of the products possible in the composition of the dish
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- White wine vinegar - 14 kcal/100g
- Rosemary dry - 131 kcal/100g
- Lamprey - 166 kcal/100g
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