pickled fish

In an effort to take you on a trip down memory lane, I present to you; selyodka. If you've never tried this, you're missing out. I guess you could compare it to Italian anchovies. If this is new to you, just be aware that your family might look at you like you're crazy. Politely tell them "it is colturrol egsperrience"(in your best Russian accent; rolling your r's ofcourse), and calmly continue eating your fish. I can just see you now. Ha ha. I do like silodka particularly with some fresh homemade bread. It's strangely good and really easy to make.

Selyodka Recipe (European Pickled Fish)

lbs trout (herring

onions

grape seed oil oil

For the Marinade:

water

salt

sugar

coriander

Tbsp pepper corns

bay leaves

Bring 4 cups water to a boil, then remove from heat. Add the rest of the marinade ingredients (1 cup salt, 1/2 cup sugar, 1 Tbsp coriander, 1 Tbsp pepper corns and 5-7 bay leaves). Stir to dissolve the salt and sugar, then cool to room temp (set it outside if it's cold).

Slice fish into 1-inch steaks (discard heads and tails) you can cut your steaks in half if you wish. Place fish in a large bowl. Pour marinade over the fish steaks, weigh it down with a plate to make sure fish is submerged in the brine, then cover and refrigerate (or put in the garage if it's very cold out) for 12-14 hours. (We let it marinate in the fridge for 12 hours).

Remove fish steaks from the marinade and place them in a jar, stacking them tightly with layers of onion in between. Pour in enough oil to fill the spaces and cover the fish. The oil will keep it moist and presentable. Keep refrigerated.

Traditional South African Pickled fish Pickled fish is most often eaten at Easter. This year I&#039;m making my first ever Traditional South African pickled fish. The recipe is loosely put together, guided by my mother Magdaleen van Wyk’s book, Cooking The South African. 

Traditional South African Pickled Fish

olive oil

brown onions, finely diced

garlic clove,

ginger,

fennel seeds, crushed

(1 coriander

milliliters (1 teaspoon) garam masala

(2 turmeric

curry powder

milliliters (1 teaspoon) salt

(3 tablespoons) sugar

milliliters (1 1/2 cups) white wine vinegar

Start by making the sauce

Heat the olive oil in a heavy-based saucepan. Add the onions and sauté for until soft and translucent, about 10 minutes. Stir in the garlic and ginger and cook for a further 2 minutes. Now add all the aromatics and cook for 2 minutes to bloom the spices.



Add the spices

Add the salt, sugar, bay leaves, vinegar and water. Simmer for 20 minutes. Place the fish in the pan and spoon the sauce over the fillet. Cover and simmer for 15-20 minutes until cooked through.



Blend the sauce

Lift the fish gently from the pan using a fish slice and place in a ceramic or glass dish. Scrape the sauce into a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film. Chill for 2-3 days.



To serve

Lift the fish gently from the pan using a fish slice and place in a ceramic or glass dish. Scrape the sauce into a processor and blitz until smooth. Pour the sauce over the fish and cover with cling film. Chill for 2-3 days.

Serve the pickled fish at room temperature with red onion pickle if you wish, and crusty baguettes alongside.


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Selyodka Recipe (European Pickled F...

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Top 2 pickled fish recipes from across the web

The most viewed pickled fish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Selyodka Recipe (European Pickled F...

Traditional South African Pickled F...

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