Salted salmon, trout jerky - a lot of recipes, but cod salted on the website is not found. But I really wanted to try salted cod. Had a little climb on the Internet. Here found this recipe. Try. Very tasty fish turns out. For those who do not like the smell and taste of fish oil - the most it! (I hope I'm not the only one.)
|Cooking time 30 minutes||Number of servings 4|
This purchased. Who doesn't want to mess with cutting the fish - you can just buy the cod fillet. But in my experience I would say that a good fillet is hard to find, at least from us. It's all very icy and when cutting into a plate.
Cut the carcass fins.
The tail make a cut to the spine and gently cut away the meat from tail to head along the spine.
The resulting clean pieces from the films and the remaining bone. We only need the backrest. Remove meat from the skin. Cut it into pieces of size about 5x5cm
Mix salt, sugar, finely chopped dill, add the peppers.
Salt use coarse, not iodized. Iodine prevents the salt to penetrate the fish. (Say and write.)
Garlic cut into thin plates.
Take a suitable container. You need to get three or four layers of fish.
The bottom of the dish sprinkle with salt mixture. Spread a layer of fish, sprinkle with salt. It sprinkle with bread salt, well salt, but do not fill all the fish with a dense layer not the case. Add the garlic and pour oil. Not much, the fish should not swim in oil. Put on top another layer of fish all over again.
So it turns out. I have in this container is obtained by layer. On top of the fish again with salt, add the garlic and oil. Close the container with a lid, or foil. Leave at room temperature for 2 hours, then put into the fridge for a day or two.
Here's a fish turns.
Excess moisture is little, and the oil is already there.
Lovely with boiled potatoes...
... and how the snack fits very well.
With a slice of toasted Borodinsky rye bread, onion and... sweet tea.