Stroganina from Muksun
Description
A delicious appetizer for any gathering. Stroganina is made from muksun, nelma, and chir, because these fish are very fatty and slice easily. The fish for stroganina must be frozen immediately after being caught, and once thawed it is no longer suitable for this dish. For convenience, have a towel ready to hold the fish by the tail. This will make the process easier—your hand won't get cold and the fish itself won't melt. If the skin is difficult to remove, you can trim it with a thin sharp knife and even use wide tweezers for a better grip. Prepare stroganina only for one serving at a time, and serve it on a chilled plate set on ice to preserve the texture. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making stroganina from muksun.
- 2
Step 2
Take the frozen burbot out of the freezer. Let it sit for 15 minutes. With a sharp knife, cut off all the fins, score the skin along the fish’s back and belly. Holding the tail with a towel, remove the skin.
- 3
Step 3
Cut off the tip of the fish’s “nose” and set the muksoon on it — this will make it easier to shave the meat. With a sharp knife, shave the meat into thin slices and arrange them on a cold plate. Serve the stroganina immediately with salt and freshly ground pepper, placing the plate on ice.
- 4
Step 4
Serve immediately or slightly chilled.