**Lightly Salted Grayling**
Description
Perfect for the table and for drinks. With this recipe, the fish cooks very quickly; literally in 10–30 minutes the dish is ready. Best served with black bread. It can be served warm or chilled.
Instructions
- 1
Step 1
1. To prepare the grayling dish, you must use a fresh fish. Carefully slit open the belly, and to avoid damaging the gall bladder, carefully gut the fish. Rinse thoroughly under cold running water. Use a knife to carefully scrape off the scales.
- 2
Step 2
2. Then remove the gills (salt the head the same way; it can be added to the ukha later).
- 3
Step 3
3. You can fillet the fish the same way as any other fish. For quick salting, it is preferable to cut the fish into portion-sized pieces, removing only the backbone.
- 4
Step 4
4. Place the fish pieces in a large bowl. Sprinkle with salt. You can optionally add garlic, sliced into thin petals. But keep in mind that grayling has very delicate flesh, so garlic may be unnecessary. Mix everything well; you can simply shake the pot with the fish. Let sit for ten to thirty minutes.
- 5
Step 5
5. The dish is ready. It is best served with black bread.