Stroganina from pelamida
Composition / ingredients
12
Servings:
Cooking method
We start by making an incision around pelamida's head. Remove the skin and cut the fish meat into thin plates. If the fish is frozen to the state of a stone, it will be much easier to cut it thinly, but the slices may break during the planing process. Therefore, it is better to defrost the pelamide a little (literally 15-20 minutes).
Place the fish on a plate, and put the onion cut into rings on top. Salt and pepper optional. Sprinkle the fish with lemon juice and mix everything carefully. The other half of a lemon can be used for decoration.
Pelamida is ready to use! Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Lemon juice - 16 kcal/100g
