Lightly salted zander
Description
Suitable for both holidays and everyday meals. Appetizing pieces of salted pike-perch can be served with mashed potatoes or boiled potatoes for lunch or dinner. The fish turns out juicy and flavorful. There is no need to store it for long. The main thing is not to shorten the salting time. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the listed ingredients. Clean the pike perch of its scales and rinse. Slit open the belly and remove the innards. Rinse thoroughly once more.
- 2
Step 2
Cut off the fins and cut the fish into pieces. Pat them dry with paper towels.
- 3
Step 3
Place the fish pieces in a deep container, sprinkling them with salt and ground black pepper. Cover the top with plastic wrap or a cellophane bag, leaving room for air. Place in the refrigerator or set out in the cold. Turn the pieces over every day for even salting, and drain off any liquid that has accumulated.
- 4
Step 4
Keep the fish in salt for about 5–7 days, depending on the size of the pieces. Then rinse them in water and taste. If they are too salty, soak them for about 1 hour.
- 5
Step 5
Serve the salted zander with a potato garnish: mashed potatoes or boiled vegetables. If desired, drizzle with vegetable oil.