Ribena Salmura with Herbs and Spices
85% автентично · Bulgarian
A flavorful variation of Ribena Salmura that incorporates a richer blend of herbs and spices into the curing brine, enhancing the fish's aroma and taste.
Оценете тази рецепта
Изберете от 1 до 5 звезди. Всяка рецепта може да бъде оценена само веднъж.
Все още няма оценки.
Съставки
- Whole carp2 kg
- Coarse sea salt500 g
- Water2 L
- Bay leaves5
- Black peppercorns1 tbsp
- Coriander seeds1 tsp
- Dill seeds1 tsp
- Fresh dill1 bunch
- Garlic4 cloves
- Vegetable oil100 ml
Стъпки
- 1
Clean and gut the carp, then cut into thick steaks (about 3-4 cm).
- 2
Rinse the fish steaks thoroughly under cold water.
- 3
In a large non-reactive container, mix the coarse sea salt with 1 liter of water to create a brine. Add bay leaves, black peppercorns, coriander seeds, and dill seeds.
- 4
Submerge the fish steaks in the spiced brine, ensuring they are fully covered. Cover and refrigerate for 24-36 hours, turning the fish halfway through.
- 5
After curing, remove the fish from the brine and rinse gently under cold water.
- 6
Prepare the marinade: In a separate bowl, mix the remaining 1 liter of water with chopped fresh dill and sliced garlic.
- 7
Place the rinsed fish steaks in a clean container. Pour the dill and garlic marinade over the fish.
- 8
Drizzle with vegetable oil. Cover and refrigerate for at least another 12-24 hours before serving.
- 9
Serve chilled, garnished with fresh dill.
