Flounder meat is rich in protein, which is completely absorbed by the body. This fish contains many minerals and trace elements: sodium, calcium, iron, selenium, phosphorus, iodine. Flounder is included in diet menus, dishes from it increase immunity and improve performance. Usually it is fried or baked, but salted flounder is no less tasty.
It is necessary
-
- For salting flounder in olive oil:
- large flounder;
- olive oil;
- salt (coarse);
- any spices to taste.
- For lightly salted flounder:
- 1 kg of flounder;
- 100-200 g of coarse salt;
- 20-40 g sugar;
- dill.
Instructions
Step 1
In frozen flounder, cut off (obliquely, from the side of the eyes with a cut) the head, open the abdomen and remove the insides. Then peel off the skin, from head to tail. Pry down with a knife. In frozen fish, it can be removed easily, in strips. Trim fins, fillets, rinse and thaw.
Step 2
Salting flounder in olive oil. Dry each fillet well with a towel or napkin and cut into large pieces. Pour olive oil into a bowl or deep dish. Dip the flounder slices in oil and place them in layers in a glass container. Squeeze the juice out of the lemon. Salt each layer of flounder, sprinkle a little with lemon juice, you can sprinkle with herbs and white pepper. The flounder is salted to taste, I like salted fish, use more salt, less salted - less, but for salting according to this recipe, it is enough to salt the flounder, as when frying. Pour the top row of flounder with olive oil so that the oil covers all the fish well. Cover the glass container with a lid and refrigerate. After 12 hours, the fish will be salted, but it will be ready to eat in two days, when it is well saturated with oil.
Step 3
Lightly salted flounder. For salting flounder according to this recipe, choose medium-sized, medium-sized fish. Cut off the head of the flounder, cut the abdomen, gut and remove the fins. Then cut the fish into fillets, rinse well and dry each fillet thoroughly. Combine salt and sugar in a bowl. Wash, dry and finely chop the dill. Take a sheet of parchment paper, place a layer of flounder fillets on it, skin side down, and sprinkle it with a mixture of salt and sugar and dill on top. Place the second layer of flounder on top of it, meat side down. Then wrap the fish well in parchment, put it under oppression and refrigerate. The flounder salted according to this recipe will be ready in a day.
