from pike
Description
Perfect for the table and with drinks. You'll like this fish appetizer so much that you'll write its recipe in your culinary notebook and always make it for holidays, delighting your family and friends. The main thing is to buy large pike—they have fewer bones and more flesh. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Clean the pike of scales in advance by placing it in water so the scales do not splash around. Slit the belly and remove the innards. If present, rinse the milt or roe and leave them in place. Rinse the fish inside and out.
- 2
Step 2
Rinse the pike carcass and fillet it—remove the flesh from the spine on both sides, cutting the fish along the back. Remove the spine.
- 3
Step 3
Peel the onion and rinse in water. Cut two pike fillets into serving-size pieces and place them in a deep container. Halve the onion and slice into half-rings. Salt and pepper, then add sugar. You may omit the last ingredient if you wish.
- 4
Step 4
Pour in the vinegar and vegetable oil. Gently mix everything together.
- 5
Step 5
Transfer the contents of the container into a jar, packing it down firmly so that all pieces of pike are submerged in the marinade. Seal the jar with a lid and place it in the refrigerator for 2 days. Shake the contents of the container morning and evening for even marinating.
- 6
Step 6
After the specified time, arrange the marinated pike like herring on a plate or in bowls, together with the onion but without the marinade. Serve chilled with any side dish.