Many of the housewives are able to excellently salt and pickle fish. Each of us has his own signature recipe - smoked mackerel, pike under the marinade or sprats of spicy salting. In this article we will tell you how to pickle a pike and in what form to serve the finished dish on the table.
Pike recipe with marinade
In order to prepare this dish, you will need:
- raw pike - 500 grams;
- salt.
Vegetable oil can be used any, for example, sunflower, olive or corn.
We divide the cooking process into the following steps:
- first of all we clean the pike, wash it and cut off our head;
- then we get rid of the insides and cut off the fins;
- Now we thoroughly wash the fish under running water so that not a single drop of blood remains on it;
- cut the pike into small pieces about a half centimeter thick;
- transfer the pieces to a deep bowl and add salt;
- mix the fish with your hands so that each piece is completely covered with salt;
- ram the fish pieces tightly into a small container with a lid;
- leave everything in this form for 3-4 hours, then rinse the pike and let the water drain;
- Now we return the pieces back to the container and proceed to the preparation of the marinade.
It is worth noting that for pickling pike it is best to use plastic containers, which will not be a pity to throw out later. Since the fish has a rather specific smell that settles firmly in the vessel, it is no longer possible to use the container for other products.
How to make a marinade?
To prepare the marinade, you will need the following products:
- vegetable oil;
- black pepper;
- vinegar;
- other aromatic spices can be added if desired;
- granulated sugar;
- salt.
The process of creating a marinade.
In a separate bowl we combine three tablespoons of vegetable oil, add pepper, salt and two tablespoons of vinegar. Mix everything thoroughly and pour three tablespoons of sugar. Stir the resulting mixture until the sugar is completely dissolved.
Now we pour the marinade into a jar and proceed to cooking the fish.
The process of pickling fish
Pour our marinade into a container with slices of pike and mix everything thoroughly. To make the fish more spicy and aromatic, it is important to ensure that each piece of it is completely covered with marinade.
Now we cover the jar and sudochki with a lid and put the pike in the refrigerator for a couple of days. As the marinade is absorbed, the pieces will swell and increase. After the designated time has elapsed, the finished dish can be served on the table either as a side dish or as a separate dish as a cold snack.
Pike under the marinade goes well with boiled young potatoes, green onions and brown bread. Fish sets off the potato with its spicy taste and incredible aroma.
Pike with carrot and onion marinade
Some housewives prefer to pickle fish with onions and carrots. In this recipe, we will tell you how to make a marinade and cook a fish.
So, the ingredients for pike under the carrot and onion marinade:
- fish 1 kg;
- carrots 2 pcs.;
- bow 2 pcs.;
- half a glass of vinegar;
- half a glass of vegetable oil;
- sugar 2 tbsp. l .;
- flour 2 tbsp. l .;
- tomato paste;
- parsley greens;
- pepper;
- salt.
Cooking method:
- first you need to clean, gut and wash the pike;
- then cut it into small pieces, salt, roll in flour and fry over medium heat;
- now we shift the pieces of pike into a container for pickling;
- chop the onion rings, chop the carrots and chop the greens;
- fry vegetables with herbs over medium heat, add a little tomato paste and simmer for 6-7 minutes;
- add spices, water 1.5 cups and vinegar;
- boil the marinade until the vegetables are soft and juicy;
- Now add sugar and salt, mix and fill the fish.
Pike under the marinade is infused for about 3-4 hours in the refrigerator, and then served on the table.