Taimen is an excellent catch of a Siberian fisherman. The fish is famous for the fact that the fish soup, cooked on it, has a special transparency. Trout dishes are good both hot and cold and are also very healthy.
Instructions
Step 1
In order to prepare a branded fish soup from taimen, take one large fish and peel it off. Gut, removing all entrails, then rinse under running cold water. Remove the fins and cut the rest of the fish into small pieces. Pour 4 liters of water into a saucepan and boil. Add 4 tablespoons of salt to the water. Dip pieces of taimen into boiling water, wait for the water to boil again, and reduce the heat. While the fish is cooking, peel three onions, cut into half rings and place in the broth. Add three bay leaves and seven black peppercorns. In half an hour the ear will be ready. Sprinkle the broth with dried dill and eat the fish soup with biscuits or breadcrumbs.
Step 2
If you decide to fry taimen, take one medium fish, remove the scales, gut and cut into pieces no thicker than 4 centimeters. Pour 7 tablespoons of rye flour into a flat plate. Dip each piece of fish in it. Heat a cast iron skillet on the stove and melt 100 grams of butter in it. Place the fish slices in a skillet and fry over medium heat until golden brown, then turn the slices over and cook for the same amount of time. It is customary to drink fried taimen with tea brewed on lingonberry leaves, rose hips and currants.
Step 3
Taimen cooked on a spit is very famous among fishermen. Choose the largest and fattest carcass, peel off the scales, remove all the insides. Cut off the head, tail and fins. Cut the rest of the fish into portions. Put them on skewers, salt, pepper and season with your favorite spices. Hold the skewer over hot coals, periodically pouring melted butter over the fish. Within 25 minutes, the taimen will be completely ready. It is eaten with baked potatoes and green onions.
