Lamprey in the oven

The body of lampreys is covered with mucus, which is very difficult to remove. There are several ways to get rid of it, but the easiest way will be to remove the skin from it, which is removed as a "stocking". The field of this manipulation of lampreys is thoroughly washed, cut off the heads and tails and washed again. Then we cut the lampreys into pieces about five centimeters long, put them in a large container.

Sprinkle the lampreys with salt, mix. Then pour the flour on a wide flat plate. Cover the baking sheet with parchment. We breaded each piece of lamprey with flour and spread it on a baking sheet. Turn on the oven to warm up to 190 degrees Celsius. When it is fully warmed up, put a baking sheet in it for half an hour.

After a while, we remove the lamprey from the oven and put it hot in sterile jars. It is better if they are small in size. You can sterilize the cans in any convenient way, for example, keep them on the grill over steam upside down for 10 minutes. Or sterilize in the oven.

Now we are preparing the marinade. To do this, pour water into a saucepan, vegetable oil into it. Add mustard, coriander, bay leaf, allspice, peppercorns, cloves and dried carrots. Pour sugar and put everything on high heat, bring to a boil, stirring. It is necessary that all sugar crystals dissolve. Boil for a minute, pour in the vinegar, then remove the pan from the heat.

Fill with hot lamprey marinade, close the jars tightly with sterile lids, wrap with a blanket and leave until completely cooled. As soon as the cans cool down, we put them in the refrigerator for a day.

When this time has passed, you can serve the fish to the table.

Bon appetit!