Composition / ingredients
Cooking method
1. Clean the fish, gut it, rinse thoroughly. The heads can be removed, or you can leave. Also, if desired, you can cut the fish into pieces. We usually do not do this, preferring to leave the fish whole and with their heads.
2. Peel the onion and garlic. Cut the onion into rings, chop the garlic finely.
3. Sprinkle the bottom of a suitable container with salt and lay out a layer of grayling, sprinkle them with salt on top, add a little pepper, some garlic and onion.
4. Put the fish in the second layer. Continue to lay the fish in layers, evenly distributing salt, pepper, garlic and onion between the layers.
5. Cover the container with a lid. You can press the fish down slightly.
6. At room temperature, soak the fish for 12-24 hours. The time depends on the size of the fish to the degree of salinity that you like. In principle, you can start trying such a fish after a few hours.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Grayling - 88 kcal/100g
