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Sprightly marinated smelt
Small sea fish contains more selenium than meat. It is also rich in iodine, phosphorus, calcium. The special value lies in polyunsaturated fatty acids. To avoid destroying all this splendor with thermal treatment or vinegar in the marinade, the most gentle way to prepare the fish for consumption must be chosen. The smelt is immersed in a spicy brine and left for at least one and a half to two days. The taste of spices will be pronounced, and the saltiness of the finished dish will be rich.
Caloric content: 127 kcal per 100 grams of the dish.
Ingredients
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- smelt – 400 g;
- water – 400 ml;
- salt – 2 tbsp;
- sugar – 1 tsp;
- mustard seeds – 1 tsp;
- fragrant peas – 1 tsp;
- bay leaves – 3 pcs;
- onion – 1 pc;
- vegetable oil – 60 ml.
Preparation
- According to this recipe, smelt can be salted without prior cleaning – together with entrails and heads. The presentation of the salted fish will be the same – everyone can break off their own portion. However, the dish will become more aesthetic if the already cleaned carcasses are placed in the jar with brine.
- There are three spicy components in the brine: bay leaves, mustard seeds, and fragrant peas. All the aforementioned spices are placed in a pot.
- Salt and sugar are added immediately.
- Water is poured into the pot with spices, and the brine is boiled for 3 minutes.
- The thawed smelt is headless. A longitudinal incision is made on the belly, and it is freed from entrails. The smelt is washed thoroughly so that only clean water flows from the carcasses.
- Smelt can be salted in any deep glass container. A jar is the most compact vessel, not interfering with other products in the refrigerator. There’s no special way to layer it; the smelt is simply poured into the jar.
- The fish should not be poured with warm brine. You need to wait until the liquid reaches room temperature. The spices will give the brine a light golden tint.
- The smelt is poured with brine. The neck of the jar is covered with cling film. The smelt is placed in the refrigerator for 2 days.
- The brine does not change the color of the fish; only its taste changes. Before serving, the fish should sit for half an hour in sliced onion drizzled with vegetable oil.
- A juicy onion is taken and sliced into thin rings.
- Only the fish intended for serving is taken out of the jar with brine. The smelt is mixed with onion, drizzled with vegetable oil, and stirred.
- The bowl with smelt is covered with film and placed in the refrigerator for 30 minutes. A mutual beneficial exchange occurs between the products: the onion and vegetable oil absorb a bit of salt, while the fish receives an oily infusion.
- The sprightly marinated smelt is ready. It is served with a hot side dish, without competition – rustic-style potatoes.
