Lamprey in jelly

For the proper preparation of this dish and excellent taste, it is very important that the lampreys are alive. We put them in a large container, pour salt, without regret, and then leave them to stand in salt for half an hour. Salt should be used large. During this time, lampreys will fall asleep, and the mucus from their bodies will be better cleaned off as a result.

When half an hour has passed, we wipe a lot of mucus from each one. You can use a glove or towel, napkins for this. We remove the mucus and wash the lamprey under the tap. Next, we cut off the heads of the lampreys and wash them again, washing off the blood that has appeared. The line of cutting off the head passes after the gill openings. You can even step back from the last centimeter.

Cut lampreys into 6-7 cm pieces. In a large flat plate, sift the flour and breaded each piece of lampreys. We put a large frying pan on a high fire, pour vegetable oil into it, heat it well. Fry the pieces of lampreys on both sides until golden brown - on each side for 4 minutes.

Fried pieces of lampreys are placed in a pre-sterilized jar. You can sterilize it in any convenient way, for example, hold it over steam for 10 minutes. Or use an oven/microwave.

Prepare the marinade by combining water, wine vinegar, salt, sugar, ground black pepper, cloves, bay leaves, dry rosemary in a saucepan. Bring the marinade to a boil over high heat, boil for a couple of minutes and pour the lamprey. Close the jar tightly with a sterile lid, let the workpiece cool completely at room temperature. Then the jar with lampreys can be put away for storage - in a cold and dark place.

In 3 days the lampreys will be ready to be served on the table, and the most famous delicious jelly will appear in a jar with them. You can store this delicacy in the refrigerator for at least a month.

Bon appetit!