Marinated Black Sea Palamut (Bonito)

Preparation time: the whole process takes about two days because the fish must be stored in salt from 12 to 20 hours

Serves: 6 jars of 400 ml

 

 

 

 

 

 

 

• 3 large palamuts (about 3 kg total weight)
• 2 kg sea salt
• 3-4 lemons
• 500 ml olive oil
• 20 bay leaves
• cayenne pepper
• pink, white and green pepper - maybe plain black
• allspice dried fruits
• aniseed
• fennel seeds
• fresh rosemary

 

Clean the fish. Rinse with cold water and leave to drain. Then slice into pieces with a thickness of 1.5-2 cm.

Put a layer of salt on the bottom of a deep and wide glass bowl. Arrange a layer of fish above and then salt again. Repeat the layers. The top layer should be with salt.

Wrap with plastic folio and leave in the fridge for 12 hours. Ecipe is adopted from Menu magazin.

 

 

According to the recipe, the fish should stay in the fridge for 12 hours. I left mine for 24, but it was to much.

In two separate saucepans heat 250 ml of olive oil in each. Take it from the heat and leave to cool for 2 minutes.

In one of them put a teaspoon of cayenne pepper, a few bay leaves, a spoon of pepper mix and a sprig of rosemary.

In the other - a spoon of pepper mix, ½ teaspoon anise, ½ teaspoon fennel seeds, a few fruits allspice, a few bay leaves.

Leave to cool completely.

 

 

Take the fish out from the fridge. Wash it and wipe it with paper cloth. Arrange part of the fish in 3 jars - put between layers of sliced ​​lemon, pepper, bay leaf, cayenne pepper, a sprig of rosemary and pour the olive oil, which contains rosemary.

Arrange the other part of fish and lemon slices in the other 3 jars and flavored with bay leaf, anise seed, fennel seed and allspice dried fruits. On top, pour from the anise flavored olive oil.

Close tightly the jars and put in the refrigerator.

Leave the fish for at least 7 days in the fridge.

 

Server with toasted bread and butter, accompanied with cold vodka or uzo.

 

Cheers,

 

Desi

Products:
fish » palamut

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