fish brine for smoking whitefish

I recently received a smaller fish. After long debates about what and how we eat, I decided to portion it and prepare it for everyone who likes it. :)) So, in addition to the indispensable fried fish with mujdei and polenta and fish in the oven, I also made this brine, only for me and my soul. :)))

On this occasion, I also respond to Alison 's challenge, a challenge initiated in the blogosphere by Mihaela .

fish brine for smoking whitefish

2 pieces of carp
1 onion
1 red
1 pepper
1 teaspoon hot pepper paste (can be replaced with hot peppers)
Tomato juice
5-6 cloves of garlic
green parsley
salt and pepper
thyme and basil
a little vinegar

The cleaned and washed fish is peppered to taste, sprinkled with thyme and basil. Pour a little oil on top, cover with cling film and leave to cool for half an hour,

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after which it is fried on the grill. Bake the tomatoes and peppers.

Put 1 cup of boiling water in a saucepan. When it starts to boil, add the peeled and diced tomatoes, the peeled and diced peppers, the tomato juice, the pepper paste and the vinegar. Boil for 10 minutes, during which time the taste of salt and pepper matches.

Grind the garlic and make the juice with a little olive oil and pour over the vegetable juice. Put the pieces of fish and bring to a boil. Sprinkle with chopped green parsley.

Serve with polenta.

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