Red Fish Cured with Cognac
Description
Perfect for the table and for drinks. Salted red fish is the perfect appetizer; it can be served with black bread, fresh cucumbers, boiled potatoes, etc. Salting it at home is no trouble at all! The dish will be far tastier, and you will know exactly under what conditions it was prepared. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the listed ingredients. It is advisable to first try salting a small piece of fish to see whether you will like the new dish or not.
- 2
Step 2
Rinse a piece of red fish with the skin on under water. If it contains long bones, remove them with tweezers. Place the piece in a deep container, sprinkle with salt and ground black pepper. Optionally add granulated sugar. It will give the flesh a slight sweetness, but you can do without it. Do not add fresh herbs — they will sour the appetizer and ruin its flavor.
- 3
Step 3
Pour the fish with cognac or brandy, cover the container with plastic wrap, and place it in the refrigerator for 2–3 days, turning it twice each day for even salting. After that, you will see that the fish flesh has released excess liquid; drain it from the container and cut off a piece of the flesh to taste it.
- 4
Step 4
If you like the flavor of the finished appetizer, slice it and serve it at the table. If you prefer a more heavily salted version, leave the fish in the refrigerator for another couple of days. Keep in mind that the flesh on top will be saltier than the inside!