Having tasted the spicy salted capelin, you will no longer run past trays with frozen fish carcasses. Properly salted capelin tastes better than herring. Capelin is easy to cut: removing the ridge, you free the carcass from all types of bones. Spicy capelin fillet can be added to pastes and salads. Whole carcasses are a delicious appetizer. When served, capelin is mixed with herbs and onions. A slice of rye bread with a slice of spicy capelin and dill is an ideal balanced sandwich: the body receives a fortified diet without the slightest cholesterol load.
Products:
- capelin - 600 g
- onions - 1-2 pcs.,
- salt - 1.5 tbsp. l.,
- water - 1 l
- bay leaves - 4 pcs.,
- coriander grains - 1 tsp.,
- clove buds - ½ tsp.,
- sweet peas - ½ tsp.,
- sunflower oil - 3 tbsp. l.,
- vinegar 9% - 1 tbsp. l.,
- fresh dill.
Capelin Ambassador Sequence:
1. Capelin is pickled throughout the year, but the autumn fish, which has been feeding fat, is especially good. Before salting, capelin is thawed and washed.
2. Cut off the fish heads, thoroughly clean all the insides. Wash fish until water is clear.
3. Pour coriander peas, bay leaves, sweet peas and clove buds into a small saucepan.
4. Measure coarse salt. Iodized salt is never put in spicy brines.
5. Pour spices into the water. Boil the brine for 5 minutes over medium heat. Spices lightly stain the brine; beige-brown tones appear in it.
6. Capelin is poured with brine, cooled to room temperature.
7. The dishes with capelin are covered with cling film and put in the refrigerator for two days.
8. Capelin is removed from the brine, the carcass is unfurled, the ridges are pulled out with adjacent thin bones. On the plate is a delicious fish fillet of spicy salting. The fish is already quite edible, it can be poured with sunflower oil and put on the table. This should be done if you stick to a food system that does not allow the presence of vinegar. With a loyal attitude to table vinegar, you can make capelin even more delicious by performing express marinating.
9. Fresh onions cut into thin rings, sprinkled with chopped dill.
10. Mix sunflower oil and vinegar, water the onion.
11. All mix. Add a small pinch of salt. If desired, ground black pepper or thin strips of chili pepper can be added.
12. Spicy carcasses of capelin are put in a bowl with pickled onions. Mix gently so that the carcasses do not crumple, and the onion rings remain intact.
13. The brine is poured, and the spices in it are put in a bowl of fish.
14. Capelin is kept in the refrigerator for 30-60 minutes. Spicy salted capelin will have time to marinate, the onion will become softer.
15. Spicy capelin does not need complex side dishes; you should focus on cereals and vegetables. You can bake buckwheat porridge in a pot or boil small potatoes.
