Lightly Salted Zander
Description
This appetizer is quick and easy to make. Lightly salted zander appetizer can even be served on a holiday table. It is best not to keep the fish in the brine for more than 5 days; otherwise, it may spoil later or become too salty. You can serve the appetizer with yellow or green onion, finely chopped and drizzled with vegetable oil.
Instructions
- 1
Step 1
Prepare the listed ingredients. Scale the zander, slit open the belly, and remove the innards. Rinse the fish thoroughly inside and out.
- 2
Step 2
Add the salt, black peppercorns, and bay leaves to a saucepan or pot.
- 3
Step 3
Pour in hot water and place the container on the stove, bringing the liquid to a boil. If desired, you may also add other spices or seasonings. But do not add vinegar! Cool the brine until cold.
- 4
Step 4
Cut the zander into portion-sized pieces, removing the head, tail, and fins.
- 5
Step 5
Place the fish pieces in a jar or food storage container. Pour cooled brine over them and refrigerate for 2–3 days. Be sure to shake the contents of the container every day for even curing of the fish slices.
- 6
Step 6
After a couple of days, the brine will draw the blood out of the sliced fish, and the pike-perch pieces will become lightly salted. Taste them. If you want them to taste saltier, leave them in the brine for another day.
- 7
Step 7
Place the sliced pieces on a plate, shaking off the brine, and serve. You can drizzle with vegetable oil.