This dish requires some trouble, the process will require you to strictly follow the recipe and quite a long time. This food is more for a festive table than for a casual one. It goes well with champagne – so for the New Year’s table it will be very useful.
You can use different types of fish, zander, trout, chum salmon, char are especially good.
- Fish – 1 kg (purified from giblets and small bones)
- Allspice – 4 peas
- Salt – ¾ tablespoon
- Sugar – 4 tablespoons
- Vinegar 9% – 3 tablespoons
- Water – 1 liter
- 1 large onion
- ½ carrots
- 3 eggs
Cut the fish into slices 1.5-2 cm thick. Pour water into a wide pan, put chopped onion, sliced carrots, pepper into it. Boil this mixture, let cook for about 10 minutes. After this, pour vinegar and pour sugar and salt, boil again. This mixture is a marinade. Put pieces of fish in the liquid and cook until tender. Now we need a porcelain or glass tray – we must carefully transfer the fish into it. It will be tender and the pieces will be quite easy to damage. So try to handle them as carefully as possible. Put the fish in a tray with one layer. Carefully inspect the lined pieces – if you see the bones – carefully remove the tweezers. Now strain the marinade through a colander, pour 2 cups. Boil them. Then take the eggs: you need to separate the yolks from the proteins. Mix the yolks with 1/3 cup of cool marinade and pour into boiling marinade. Wait for the mixture to boil and fill it with fish in the tray. Top can be decorated with greens, for example, dill. Let the dish cool and then refrigerate. The sauce will set and harden over time.