Lamprey has a special taste and aroma. Many people like this dish. There are several recipes for its preparation. They involve frying and marinating fish.
Pickled lamprey
To make the pickled lamprey, you need the following ingredients:
- vegetable oil - 100 ml;
- lamprey - 1 kg;
- flour - 100 g;
- coarse salt - 1 glass;
- onion - 1 pc.;
- lemon - 1 pc.;
- apple cider vinegar - 1 tbsp. the spoon;
- ground black pepper - 1 tsp;
- bay leaves - 3 pcs.;
- carnation - 3 buds;
- granulated sugar - 1 tsp;
- water - 1 glass.
Take a fresh lamprey and rub it with coarse salt. This will get rid of the mucus that is present on its surface and is poisonous. Next, cut the belly, remove the small intestine and rinse the cavity under running water. Then re-fill the lamprey with salt and leave for a few hours.
Take a cutting board and cut the lamprey into several pieces. Pour flour into a bowl and dip the fish in it. Place a skillet with vegetable oil on the fire. After a few minutes, lower the pieces and fry them on both sides for 3-4 minutes. If lampreys are soaked in oil for more, this will lead to the melting of fat from the fish, as a result, it will lose its special taste.
Prepare the marinade. Take the fat on which the fish was fried, add the juice from the lemon and the zest from its half, vinegar, black pepper, cloves, sugar, water, bay leaf and onion, which must first be cut into half rings. Stir the ingredients and bring to a boil. Put the pieces of fried fish in a jar and cover with hot marinade. Close it with a lid, cool and refrigerate. After a few days, you can enjoy the pickled lamprey.
Baked lamprey
To prepare the baked lamprey, you will need the following ingredients:
- lamprey - 1 kg;
- bread crumbs - 20 g;
- fine salt - 9 tbsp. spoons;
- white wine - 3 tbsp. spoons;
- sherry vinegar - 1 tsp;
Take a bowl and place the lamprey in it. Cover the fish with water and cover with a few tablespoons of salt. Leave it all on for 20 minutes. Then repeat the same procedure two more times.
Rinse the fish, open the abdomen and remove the intestines. It is not required to clean it from scales, since lampreys do not have them. Therefore, you can immediately preheat the oven to 200 ° C and put the fish, previously cut into portioned pieces and boneless in breadcrumbs, on a baking sheet. It is not necessary to grease it, as the lamprey will release its fat during baking. It will be enough. It takes no more than 30 minutes to keep it in the oven.
Remove the fish and pour the juice from the mold into a bowl. Add wine and vinegar to it. Mix the ingredients. Pour the resulting sauce over the fish and serve immediately. It is best eaten hot, then the taste of lamprey will be richer.
