Pickled capelin
Composition / ingredients
10
servings:
Cooking method
1. First of all, defrost the capelin, then cut off the heads and clean the insides, wash thoroughly under running water, put in a bowl.
2. Onions are cleaned, cut into rings, if the bulbs are large - half rings. Spread the onion to the fish, mix.
3. We put sweet peas and black pepper, cloves and coriander in a mortar, rub with a pestle. Add honey, mustard, salt to the spicy mixture, squeeze the juice from the lemon, mix.
4. Garlic is cleaned, passed through a press and added to the spice mixture, stirred, spread spices to the fish, pour vegetable oil, add more bay leaf.
5. And now we mix everything again, send it to the refrigerator to marinate for 10 hours, you can overnight.
Serve on the table with boiled potatoes, bon appetit!
Calorie content of the products possible in the dish
- Lemon - 16 kcal/100g
- Lemon zest - 47 kcal/100g
- Honey - 400 kcal/100g
- Garlic - 143 kcal/100g
- Carnation - 323 kcal/100g
- Bay leaf - 313 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black pepper peas - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Ground coriander - 25 kcal/100g
- Capelin - 113 kcal/100g
