Step 1: prepare the fish.

To prepare this great dish you will need a few at all simple ingredients... First, choose a fish, of course perfect option this is fresh salmon, but if this is not observed in the aisles of your visibility, you can purchase an already peeled salmon fillet as indicated in this recipe... Rinse fish fillet under running water and pat dry with paper kitchen towels. If you are pressed for time, you can hold the salmon in freezer 30 - 40 minutes, frozen fillets will be easier to cut. But if there is no time, immediately proceed to the next step.

Step 2: cut the fish.

Place the fillets on a cutting board and cut into thin slices. The thickness of each slice should not exceed 6 millimeters. Try to maintain accuracy in cutting, the quality of salting fish depends on it. Leave the fish on the cutting board and use the rest of the ingredients.

Step 3: chop the garlic.

Peel the garlic, place the cloves alternately on a clean cutting board and chop with a knife into small cubes, about 1 piece in diameter up to 5 millimeters. The finer the garlic is chopped, the more it will dissolve its aroma and give the fish a pleasant, tangy flavor.

Step 4: salt the fish.

Salt the sliced ​​salmon on both sides with a little salt, enough for the whole fish 1 teaspoon salt, but you can decrease or increase the amount depending on your desire. Also sprinkle the fish on both sides with black. ground pepper and place a few pieces of salmon in a deep bowl, spreading it evenly over the bottom of the bowl.
Then sprinkle the fish with dried dill and chopped garlic. Then put the second layer of fish on the first layer of fish pieces and, like the previous one, sprinkle it with dill and garlic. Stack in layers until you've run out of all the chopped fish, dried dill, and garlic. Cover the container with the fish with plastic wrap and refrigerate. for 2 hours.
After the required time has elapsed, remove the bowl of fish from the refrigerator, remove the plastic wrap from it and cover the salmon with refined vegetable oil. This recipe uses 2 cups butter, but you can adjust the amount of fat up or down, the main rule of this salting fish is to vegetable oil completely covered the top layer of salmon.
Cover the bowl again with plastic wrap so that there are no crevices, and refrigerate to a minimum. for 12 hours. In principle, the fish will be ready and after 3 - 4 hours, but the longer it is infused, the more aromatic and tasty it will be. Place the finished salmon on a plate with a fork and enjoy the delicious, aromatic fish.

Step 5: serve lightly salted salmon with garlic.

Lightly salted salmon with garlic is served cold as an appetizer or an addition to such a side dish as boiled potatoes or mashed potatoes... Also, this salmon can be supplemented with a salad of fresh vegetables or baked vegetables. If desired, immediately before serving, you can sprinkle tasty fish pieces with fresh dill, parsley or green onions... Fragrant fish in combination with boiled potatoes and a piece of fresh black bread will perfectly diversify your dinner, lunch or breakfast. Bon Appetit!

- - If you nevertheless decide to purchase fresh salmon, be very careful in your choice! Fresh salmon should be clean, its surface should be free of mucus, and the eyes should be prominent and transparent. The gills should fit snugly against the cheeks and should be bright red in color. The smell of fish should not be harsh and strongly oversaturated with the aroma of iodine or mud. If all of the listed items are in the fish you have chosen, then you can safely buy it, it is fresh!

If you have purchased fresh salmon, it must be prepared for pickling. To do this, rinse it under running water, from all sorts of dirt. Then, using a scraper, clean from the scales, not forgetting that the scales are cleaned from the tail to the head. Then place the fish on a cutting table, cut off the head, open the belly, remove the fins, entrails, and remove all films. The cleaned fish must be rinsed again under running water and dried with paper towels. Then lay it on a clean board, cut along the ridge, without cutting the rib bones. Then with a sharp knife, cut the fillets from the ribs and use as directed.

The spice set in this recipe can be supplemented with dried rosemary, sage, mint, heather, allspice, red chili and many other spices and herbs.

Do not forget that for raw fish and vegetables should be separate boards and knives!

In the above way, you can salt any red fish, such as stellate sturgeon, sturgeon, sterlet, salmon, sockeye salmon, whitefish, chinook salmon and many other species.

Answer from Irina Vedeneeva (Burlutskaya) [guru]
Pokhlebkin has somewhere a statement - I can't vouch for the literalness, but I remember the meaning for sure - that garlic and fish are an illiterate combination. I think if someone ever gets together to compile a catalog of the great culinary blunders, this will be destined for a place in the top five. Garlic with fish is combined in most \ "fish \" cuisines in the world. Let's start with Russian. \ "Heads joking with garlic \" is not an invention of Bulgakov, but almost a literal quote from \ "Domostroy \". Who cares, those very \ "pike heads \" were essentially one of the varieties of Russian medieval fish jelly. Let's go further - can you imagine Mediterranean cuisine without garlic - Maghreb, Turkish, Greek, Italian, Provencal, Spanish? And without fish? Or we suppose that it is in fish dishes \\ from fish that the inhabitants of the Mediterranean do not use garlic \\ purely from the principle? We will not assume, because we know that it is not. They use it, and how they use it. And in traditional fish stews - soups, and in sauces, and in rice dishes, and in salads - garnishes for fish ... I can not resist and quote Elizabeth David, who, in turn, begins by quoting a certain Bulestan: \ "There is no exaggeration," wrote Marcel Boulestan, "in the assertion that peace and happiness reign in those parts where food is prepared with garlic \ "- from Gibraltar to the Bosphorus, in the Rhone valley and in huge port cities - in Marseille, Barcelona and Genoa - and across the sea, on the opposite shore - in Tunisia and Alexandria, and on the Mediterranean islands - in Corsica , Sicily, Sardinia, Crete, Cyclades and Cyprus, where the influence of ancient Byzantium is already felt, and in mainland Greece, and in the disputed territories of Syria, as well as in Lebanon, Constantinople and Smyrna - wherever Mediterranean cuisine extends in all its diversity due to the difference in climate and soil, as well as relative hard work - the idleness of the peoples inhabiting these lands. \ "(Preface to the first edition of the \" Book of Mediterranean Cuisine \ "; my translation) And the Chinese, Koreans, Vietnamese, Thais? - Do they cook fish without garlic? "These are the rules brought out 1. Garlic is better combined with fish fatter and \\ or with a pronounced, strong taste. The most obvious examples are mackerel and the already mentioned pike. Cutting the fat content of the first and the specific taste of the second with garlic is not a sin at all. 2. Garlic should be not raw, but thermally or at least acid-treated. 3. At the same time - it is better to cook fish with a delicate, delicate taste and structure at first once - another - the third is very simple, almost without everything. And only then, if there is a desire to experiment, start a little and carefully introduce spices and aromatic spicy vegetables (eg garlic). On the other hand, you should always remember that the key to success is moderation. This can be especially clearly demonstrated by the example of dishes made from mussels or shrimp - a small addition of garlic ennobles them, and too much, even a small one, is very down-to-earth. You can even say that it destroys.

Answer from Valery and why[guru]
I eat everything

Answer from Ekaterina Permyakova[guru]
better onion and lemon juice... can dill ischo))

Answer from Lydia[guru]
I don’t remember something. ... but better greens(dill, onion, parsley) lemon

Answer from Oksana Tymko[newbie]
garlic is suitable for white fish, just not carcasses, but bake.

Answer from Olga[guru]
Just superbly combined !! ! Another rosemary twig quinta!
And ours only know dill, and even Olivier salad with mayonnaise ... (((

Answer from Olga Reva[guru]
Dill for fish is what the doctor ordered!)) I know that a spoonful of vodka is added to a red fish soup. They rub the rasp from the inside with garlic and bake it, it's very tasty, and the fish tongue is the first time I hear that they eat separately! What kind of fish is this ?! Well, the bow is a must.

Answer from Kornianna korni[guru]
no, it doesn't match

Garlic fish recipe

This recipe is used by many, but the unusual sauce adds piquancy to this fish. Children can serve it with a different sauce, and adults will be pleasantly surprised by the taste.

Fish for the preparation of such a recipe should be chosen from dense varieties. Because during the cooking process, it will need to be boiled, and it must leave the mold. The fish cooked according to this recipe is soft and juicy.

For cooking we need:

• fish - 0.5 - 0.7 kg;
• Bay leaf- 2 pcs.;
• carrot root -1 pc .;
• parsley root -1 pc .;
• celery root - 1 pc .;
• allspice - 5 medium peas;
• onion -1 head;
• garlic - 10 teeth;
• salt to taste;
• greens to taste;
• water - 2-3 glasses.

Garlic Fish Recipe

Peel the fish, remove the entrails. Rinse under running water. You can choose bones and remove the ridge.
Cut the peeled fish into medium pieces;
Clear onion, cut into 2 pieces.
Peel the roots of parsley, celery and carrot root, cut them into pieces;
Supply water for boiling fish. Add salt, onion, lavrushka, allspice peas, celery roots, carrots and parsley. A sprig of parsley can also be added to the broth.
Add fish. Cook until tender.
Remove from heat, gently remove the fish. Dilute the broth with water to remove the salt concentration. Put it back on the fire and boil for 5 minutes. After boiling, the broth must be drained.
Place the fish nicely in a deep dish.
Peel the garlic, grate or crush with a garlic press. Take 1 cup of strained broth and pour it over the garlic. Mix. Let it brew for 10-15 minutes.
Serve the fish to the table with this broth, or put it in a saucepan separately.

Bon Appetit.