If you know how to pickle trout at home, the homemade delicacy will be no different from the one produced industrially. It is advisable to buy a chilled carcass for salting and fillet it yourself.

Knowing how to pickle trout, you can prepare the delicacy at home without artificial additives

Ingredients

Trout 1 kg Salt 3 tbsp. Granulated sugar 1 tbsp. Black peppercorns 10 piece(s) Bay leaf 3 pieces)

• Number of servings: 6
• Cooking time: 24 minutes

How to pickle trout: a classic recipe

You need to salt the fish in a glass or plastic container. Metal molds are not suitable for this purpose; as a result of metal oxidation upon contact with brine, the fish will receive an unpleasant aftertaste.

Preparation:

1. Cut the fish, separate the fillet.
2. Sprinkle the spices along the bottom of the pan and place the trout skin side down.
3. Sprinkle the fillet with the remaining spices and close with the second part. The skin should be on top.
4. The trout must remain in the brine for at least 24 hours.

Before serving, cut the fillet into portions and sprinkle with lemon juice, maybe sprinkle with a little fresh dill.

How to deliciously pickle trout: a quick recipe

Fish salted according to this recipe can be tasted after 2 hours.

Ingredients:

• trout (fillet) – 500 g;
• water – 500 ml;
• salt – 2 tbsp;
• granulated sugar – 2 tbsp.

Preparation:

1. Cut the finished fillet into portions.
2. Pour water into a saucepan and boil, dissolve the spices in it. This will be a pickle.
3. Let it cool and pour over the prepared trout.

Leave the fish tray on the kitchen table. It will be ready after 2 hours.

"Honey" trout

This is an unusual and time-consuming recipe for salting trout. But the taste of the resulting fish is worth the long wait.

Ingredients:

• trout (fillet) – 1 kg;
• salt – 3 tbsp;
• honey – 1 tbsp.

Preparation:

1. Remove the fish fillet from the skin and pat dry on a paper towel.
2. Mix salt and liquid honey. Using the resulting mixture, thoroughly treat the fish on both sides, gently rubbing it in.
3. Roll the trout and place it in a plastic container. Cover it with a lid and place it in the refrigerator for 24 hours.
4. Then take out the tray, unroll the fish roll and roll it again, but with the other side. Place the tray in the refrigerator again for a day. The procedure will need to be repeated again.

“Honey” trout will be completely ready on the fourth day.

For salting, sea salt with large crystals is best suited. It will not “pull” the juices out of the fish and the trout will turn out tender and juicy. By the way, it is impossible to over-salt trout. She will take as much salt as she needs, no more. To make the appetizer firm and tender, it is advisable to use chilled fish; after freezing, the structure of the meat may become loose and watery.

Salt trout at home? Nothing could be simpler. For sushi, for example. Or sandwiches for the holiday table - lightly salted trout will also come in handy here. Read the recipe - and more than one - below.

Of course, you can just buy a vacuum-packed piece of red fish in the store. But if you like to cook, then the very idea is lightly salted trout. The recipe is simple, as we will try to convince you of now.

Trout can have different shades of color - depending on whether it is a river fish or a sea fish; grew in a natural reservoir or grown artificially. Let us also remember: a dish made from chilled fish, not frozen, will taste tastier.

Method one - with cognac

What kind of salted trout you get, the recipe matters. Now you will understand. separate the fillet from the bones. We wash the fillet under running cold water. Before we start pickling, let's see what ingredients you'll need:

1. Trout fillet - 500 g.
2. Water - 1 l.
3. Cognac - 1 tsp.
4. Sugar or honey - 2 tsp.
5. Black pepper (peas).
6. Salt - 4 tsp.
7. Bay leaf - 2 pcs.
8. Olive oil - 3 tbsp.

First we prepare the marinade. Salt the water (in a suitable container), add sugar or honey, pour in cognac. Bring the water to a boil and immediately turn off the heat, add bay leaf and pepper.

Cool the marinade in a refrigerator - on a windowsill, for example.

It’s not for nothing that trout is called low-salt – the recipe does not pre-treat the fish with salt. We simply pour cold marinade over the fish, cut into thin slices. Next, cover the dishes with food foil and leave to marinate.

Marinating time can vary: from one to several hours. Depending on the duration of processing, the taste may vary. You can test it during the process.

Method two - with coriander

Salted trout, the recipe could be like this. Among the ingredients, in addition to the fish itself and, again, cognac, there will be a pinch of coriander. These are the seeds of the well-known cilantro.

Coriander contains a natural antibiotic, which is why it is credited with medicinal properties. But we need it as a very aromatic seasoning that gives the fish a specific flavor. So, lightly salted trout recipe.

Rub the trout with a mixture of sugar and coriander. It is recommended to use cane – brown – sugar. Dissolve salt in cognac and pour this solution over the fish - in a separate container.

There will be lightly salted trout - the recipe is in brine.

If you do not plan to make rolls, cut the finished fish into small slices and serve with lemon and herbs. The rest of the side dish is at your discretion. The main thing is that you and your guests have a delicious meal!

Healthiness and calorie content of lightly salted trout

Finally, it remains to remind you about the calorie content of lightly salted trout and its usefulness. Whatever they say, some products are more harmful than beneficial, and some are the opposite. Trout belongs to the second.

Everyone knows about phosphorus and fish oil. In addition, trout can saturate the body with vitamins A, B12 and D, as well as omega acids. The latter help curb cholesterol. In general, red fish meat stimulates the brain and calms the nerves. That's what the doctors say.

So, how much calorie content does lightly salted trout contain per 100 grams? The answer is 186 kilocalories. It's up to you to decide whether it's a lot or a little. Lightly salted trout - you have learned the recipe with photos now.

Red fish is a popular delicacy in many countries around the world. It is relevant both during holidays and in the everyday diet. High nutritional value and benefits for the human body make red fish a desirable product. Different varieties of red fish can be prepared in different ways.

One of the most popular methods is salting. Salmon and trout are used for salting. The process of salting fish is very simple, so this is often how red fish is prepared at home. In addition, this is an inexpensive processing method, which results in a product that can be stored for some time in the refrigerator and served in a variety of ways. There are also many recipes for salting salmon and they are all simple to follow.

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Method one: Classic

The basic method of salting salmon and/or trout is the simplest. Its meaning is that the fish must first be properly processed, then a pickling mixture must be prepared and the fish soaked in it. Next, the salted fish is placed in a container, covered and put in the refrigerator. A few days later, the red fish appetizer is ready.

Recipe. Simple salting of trout (salmon)

This recipe will allow you to salt fish using the simplest products and get a tasty product that can be used both independently and as an ingredient for salads and appetizers, as well as some first courses.

Ingredients:

• 1 kg trout or salmon
• 2 tbsp. l. coarse salt
• 2 tbsp. l. Sahara
• 5 – 6 allspice peas
• 2 bay leaves

Cooking method:

1. Cut the fish. To do this, you first need to wash it and cut off the fins using kitchen scissors. Then, using a sharp knife, remove the scales and cut off the head and tail. Next, remove the belly (this is the fatty part of the carcass, which is salted separately or used to prepare fish soup). After this, cut the fish along the ridge, remove the spine and ribs. It turned out to be two fish fillets.
2. Prepare the pickling mixture. To do this, mix salt and sugar.
3. Salting. Place the fish fillet on a board and pat dry with a napkin. Pour the pickling mixture into the bottom of the bowl, then place one fish fillet, skin side down. Place peppercorns and bay leaves on top. Then place the second piece of fillet, skin side up, previously sprinkled with the pickling mixture. Rub the mixture over the top of the fish fillet.
4. Cover the fish and place a weight on top (for example, a filled three-liter jar), leave at room temperature for 2 hours.
5. After the specified time has passed, remove the oppression, close the fish tightly with a lid and put it in the refrigerator for 2 days.
6. After 2 days, remove the fish, drain the brine, remove excess pickling mixture, wipe the fillet with a napkin and serve.

The finished fish can be cut into cubes and added to a salad, or cut into thin slices and served as an appetizer.

Salted salmon and trout go well with almost all vegetables. Also good with bread.

Helpful Tips:

• Tip 1. There is an opinion that the fish will absorb as much salt as it needs, so you don’t have to skimp on the salt. At the same time, a lot depends on the fish itself, so it’s better to focus on your taste preferences.
• Tip 2. You need to salt the fish in an enamel or plastic container. A metal container is not suitable, as during the salting process, the fish may acquire a metallic taste.
• Tip 3. If you don’t want to bother with cutting fish, you can buy ready-made fillets. At the same time, pay attention to its weight and quality of cutting.

Method two: Quick

This method of salting salmon and/or trout is good because it only takes a day to get a tasty appetizer. It is based on the classic method, but has its own cooking features that reveal the recipes.

Recipe 1. Daily salting of trout (salmon)

According to this recipe, delicious fish is prepared in just 24 hours. Therefore, it is great when you have little time to prepare dishes. Moreover, salted red fish will decorate any table and is always in demand.

Ingredients:

• 1 kg trout or salmon
• 2 tbsp. l. rock salt
• 1 tbsp. l. Sahara
• Lemon juice, spices and herbs to taste

Cooking method:

1. Wash the fish carcass, cut it as described in the previous recipe and wipe dry with a napkin.
2. Cut the fish into portions and rub with a pre-prepared pickling mixture of salt, sugar and spices. Then sprinkle lemon juice on both sides and place in a non-metallic deep bowl.
3. Cover the bowl and put pressure on top, put it in the refrigerator.
4. After 24 hours, remove the fish and serve.

Such trout or salmon can be served as an appetizer or as an ingredient for salads, sandwiches and first courses. Fish can also be used as a filling for pies and rolls.

Recipe 2. 10-hour salting of trout (salmon)

When you have very little time, but you need something tasty, healthy and nutritious, for example, salted trout or salmon. Cooking fish according to this recipe is the best solution.

Ingredients:

• 1 kg fish
• 3 tsp. salt
• 100 g refined sunflower oil

Cooking method:

1. Process trout or salmon and wipe dry with a napkin. Cut the fillet crosswise into small 0.5 cm cubes.
2. Pour salt into a non-metallic bowl and place the fish. Mix thoroughly so that every piece of fish is saturated with salt.
3. Pour oil over the fish and salt, mix again and put in the refrigerator.
4. After 10 hours, the fish is ready to eat.

The tasty fish can be stored for several days in the refrigerator and served in a variety of ways.

• Tip 1. Add a variety of spices and spices to create fish with different flavors each time you pickle a new batch of delicious fish.
• Tip 2. To make it easier to remove the scales from the fish, pre-soak it for a few minutes in hot water.

Method three: Scandinavian

In Scandinavia and other northern countries, red fish is one of the main products. Therefore, it is prepared especially tasty there, taking into account all the nuances.

This method is very simple, and therefore you can salt trout or salmon according to Scandinavian cuisine recipes in your own kitchen.

Recipe 1. Salting red fish in Finnish style

Whether it is salmon or trout, salted according to this recipe, it turns out moderately salty and tender. It is delicious both as a snack and as an ingredient in many dishes.

Ingredients:

• 500 g trout (salmon)
• 100 g fresh dill
• 3 tbsp. l. coarse salt
• 3 tbsp. l. Sahara

Cooking method:

1. Wash the fish, dry it, cut it along the spine and remove the bones. Leave the skin on.
2. Mix salt and sugar and thoroughly rub the fish fillet with this mixture on all sides.
3. Wash and dry the dill. Place 1/3 of the total mass of dill on a plate with sprigs. Place half the fish, skin side down, on top of the dill, then a layer of dill and again the fish fillet.
4. Cover the finished “collection” and place the load on top. Leave for eight hours at room temperature. Then put it in the refrigerator for two days.

After two days, remove the fish, remove the excess mixture and dill, cut into pieces and serve as a snack.

Recipe 2. Lightly salted salmon in 2 hours

Scandinavian cuisine also has express recipes for preparing salted fish. The main feature of the recipe is speed, and the result is finger-licking good.

Ingredients:

Cooking method:

1. Cut the fish, remove the bones and cut into small portions.
2. Prepare the brine: bring water to a boil and add sugar and salt. Cool.
3. Place the fish in a non-metallic container and fill with chilled brine. Cover and leave at room temperature.

After 2 hours, you can serve the finished appetizer, garnishing it with herbs.

Helpful advice: For the pickling mixture, use coarse salt. Because “extra” salt will absorb all the juice and the fish may turn out dry and even over-salted. Coarse salt allows the fish to salt in its own juice. The result is a tender, lightly salted fish.

Method four: With honey

This method gets its name from the ingredient used in the brining process. But, despite the presence of honey, the fish turns out lightly salted and does not taste sweet at all. In addition, the pulp of the product after such salting is particularly tender.

Salting trout or salmon in this way is very simple and inexpensive.

Recipe. Lightly salted trout with honey

The peculiarity of this recipe is that instead of sugar, honey is used for pickling. Thanks to this, the fish acquires a rich taste. In addition, only skinless fillets are used for salting.

Ingredients:

• 1 kg. Trout fillet (salmon) without skin and bones
• 1 tbsp. l. honey
• 3 tbsp. l. salt

Cooking method:

1. Rinse the fish fillet in cool water and dry thoroughly with a towel.
2. Mix honey with salt and cover the fish fillet with this mixture, thoroughly rubbing into the flesh.
3. Roll the fillet coated with the mixture into a roll and place in a glass container. Cover the container with a lid and put it in the refrigerator for a day.
4. A day later, remove the fish from the refrigerator, turn the roll over in the container, placing the other side in the resulting brine. Place in the refrigerator again for a day. Repeat this for three days.
5. On the fourth day, remove the fish from the refrigerator, drain the brine and the fish is ready to serve.

This fish can be cut into rolls and served as an appetizer. Or you can unfold it into a layer and cut into slices.

Helpful advice: Since honey, when mixed with salt, becomes liquid, this product can be used in any consistency. And by adding honey of different types and varieties, you can influence the taste, finding your “classic”.

Method five: With vodka

This method is one of the quick ones and very simple. The amount of pickling ingredients is not large. As a result of short manipulations, you get a delicate fish with a balanced taste.

Recipe. Salted trout with vodka

This recipe will be useful for anyone who needs to quickly prepare a tasty and nutritious snack.

Ingredients:

• 500 g prepared trout or salmon fillet
• 2 pinches of salt
• 1 pinch of sugar
• Several sprigs of dill
• 30 – 50 g vodka

Cooking method:

1. Rinse the finished fish fillet and dry with a towel.
2. Brush the inside of the fillet with a pinch of salt.
3. Sprinkle sugar on top, then cover the fillet with dill sprigs and sprinkle with vodka.
4. Place the fish in a container, cover with a plate and leave in the room.

If you salt the fish according to this recipe in the morning, then you can treat yourself to it after lunch.

Helpful advice: To treat the fish evenly with one pinch of salt and sugar, you just need to sprinkle the flesh of the fish, and only then rub the mixture into the fillet. You should not increase the portion of salt and sugar in this recipe, as the fish may not turn out tasty.

Method six: Salting bellies

Fish fillets and steaks are tasty and healthy food, which no one can argue with. But it’s not always affordable for everyone. But there is an alternative - the abdomen. This is a very filling part that is often thrown away. In some stores it is sold separately from steaks and fillets and is not at all expensive.

Instead of throwing away the fatty bellies, you can pickle them for a great snack.

Recipe. Lightly salted red fish bellies

This recipe will help you prepare a delicious snack for beer. You can also add pieces of salted belly to vegetable salads.

Ingredients:

• 400 g salmon bellies
• 2 tbsp. l. salt
• 1 tbsp. l. Sahara
• Mix of peppers to taste

Cooking method:

1. Rinse the belly thoroughly and soak in water for 20 minutes. Then drain the water, rinse again and remove scales.
2. Prepare the mixture by mixing peppers, salt and sugar. Roll the bellies in the resulting mixture and carefully lay them in layers and place them tightly in a jar. Then pour a little water into the jar (1 - 2 tablespoons) and put it in the refrigerator.
3. Salt the salmon belly for 2 days in a closed jar.

The result is a ready-made snack that can replace sausage and similar products.

Helpful Tips:

• Tip 1. Always choose only the freshest fish. In this case, the abdomen. After all, despite the fact that the product is contained in salt and spices, the fish still does not undergo heat treatment. Therefore, you should not risk your health by neglecting the release date.
• Tip 2. You should not keep fish for more than 2–3 days in the brine that is formed during the salting process. After the specified time has passed, be sure to drain the brine and transfer the fish to a jar, where it can be stored for quite a long time. Otherwise, the fish will not be tasty.

Method seven: Salting salmon (trout) steaks

Steaks can not only be processed hot (baked, fried), but also brined. This is done as simply as salting other parts of the fish. It turns out tasty, presentable and very original.

Recipe. Salted salmon steak

This recipe involves salting the fish using brine. The latter is very easy to prepare. And the entire salting process is calculated in minutes.

Ingredients:

• 2 large salmon steaks
• 1 liter of water
• 3 – 4 tbsp. l. salt without a slide
• 1 tbsp. l. Sahara
• 1 tbsp. l. vinegar
• Spices to choose from and to taste

Cooking method:

1. Prepare the brine. Pour water into a saucepan, add salt, sugar and bring to a boil. Then, if desired, add the selected spices, for example, coriander, pepper, bay leaf and stir and pour in the vinegar. Remove from heat and let it brew, then strain it.
2. Rinse the salmon steaks, dry with a towel and place tightly in a container. Pour in the cooled brine, cover and refrigerate for 2 days. Serve the finished fish as an independent dish, garnished with herbs.

Helpful advice: If you like fish that is not very salty, you can take a sample the very next day.

Video

In Russia, red fish is usually consumed lightly salted. This is the simplest and most inexpensive method of cooking, in which the fish turns out tasty and tender. At the same time, all useful substances are preserved in it, and the beautiful appearance is not disturbed. This dish will decorate any holiday table! Salmon and trout are most often used for salting; they will be discussed in this article.

Salmon and trout are almost always on store shelves. For salting, it is better to choose fresh fish. Although some chefs claim that frozen fish is also very tasty and has a more delicate taste.

You can buy whole fish and then cut it, separating it from the bones with a special, very sharp knife. Those who don’t like to fuss for a long time can immediately buy ready-made fish fillets.

Salting red fish is quite easy, and it is almost impossible to spoil it. The fish will be saturated with only the amount of salt that is needed, so it is very, very difficult to oversalt it. So, don't be afraid to add pickling mixture!

In the basic recipe, the pickling mixture consists of equal parts of granulated sugar and salt. For salting, it is better to choose coarse salt. This is the basic composition to which you can add spices, dry herbs, bay leaves, and fresh herbs to taste.

After salting the fish a couple of times, you will find your ideal proportions, and your salted salmon or trout will never stay in the refrigerator for long.

Expect that you will need 3-4 tablespoons of pickling mixture per kilogram of mixture.

It is better to salt in a non-metallic container, otherwise the finished fish may have an iron taste. Place the fish in the bowl gradually, sprinkling generously with the pickling mixture and adding spices to taste. After this, it is better to close the container (with a lid or just a napkin) and place it in a cool place. This could be a refrigerator, or in winter a balcony.

You will find that the salt and sugar will give the fish plenty of juice, but don't drain it until the fish is done. Before serving, remove the fish from the container and let the resulting brine drain. Then clean the fish of any remaining spices. If there is a lot of brine on the fish, you can blot it with a napkin, but do not rinse it!

That's it, the fish is ready to serve! You can cut it into smaller pieces, wrap it in rolls or decorate a salad with it. The fish can be sprinkled with lemon juice, sprinkled with fresh herbs, and put olives or black olives nearby.

Salted trout or salmon is a very tasty and popular appetizer that your family and guests will sweep off the table in no time! Bon appetit!

Lightly salted fish “Finnish style”

You will need:

500 gr. trout or salmon

100 gr. fresh dill

3 tbsp. coarse salt

3 tbsp. Sahara

Preparation:

Wash the fish, dry it, cut along the spine, remove the bones. Do not remove the skin. Mix salt and sugar together and rub the fish well with this mixture. Wash the dill and dry. Place 1/3 of the entire dill on a plate (in whole sprigs). Place half of the fish skin side down on the dill, put more dill again, then fish again (skin side up) and dill again. Press on top with a weight, after covering the fish with a plate. Leave at room temperature for eight hours, then put in the refrigerator for two days.

Lightly salted salmon in two hours

You will need:

500 grams of trout or salmon

0.5 liters of water

2 tbsp salt

2 tbsp sugar.

Preparation:

Cut the fish, remove the bones, cut into portions. Prepare the brine: boil 0.5 liters of water, 2 tbsp. spoons of salt 2 tbsp. spoons of sugar. Cool the brine and pour over the prepared fish. After 2 hours the fish is ready!

Trout with honey

1 kg trout (fillet without skin)

1 tbsp. spoon of honey

3 tbsp. spoons of salt

Preparation: 


Rinse the fillet with very cold water and dry thoroughly with a towel. Mix honey with salt. Apply this mixture to the fish, let it melt, and gently rub into the fish. Roll the fillet into a roll and place in a glass container.
Cover with a lid and refrigerate for one day. Then remove and turn the fillet the other side in the resulting brine. Leave again for one day. Repeat the procedure of turning the fillets over on the third day. On the fourth day, pour out the brine. The fish is ready!

Quick recipe for salting salmon

You will need:

1 kg salmon or trout

2-3 tbsp salt

6-8 pcs. peppercorns

3 pcs. bay leaf

1 tbsp. spoon of table vinegar

50 ml vegetable oil

1 onion.

Preparation:

We cut the fish, separating the skin from it. Cut the fillet into slices and place in a container for salting. Prepare the brine in a separate container, pour half a liter of water into it, add salt and stir thoroughly. Pour brine over the fish and put pressure on top of it. Let it stand at room temperature for one and a half to two hours, then drain the brine and fill it with a new mixture of a glass of water and a spoon of vinegar. Leave the fish in it for 3-5 minutes. Cut the hands into rings, add bay leaf, pepper, vegetable oil and lay out slices of fish fillet and mix everything thoroughly. In 15-20 minutes the fish will be ready!

Trout- fish of the salmon family. It lives in fresh water bodies. Its fat contains polyunsaturated fatty acids, which improve cardiac function, inhibit the development of sclerosis, lower cholesterol levels in the blood, improve vision, treat inflamed joints, and also improve mood thanks to the hormone serotonin produced from them. But besides this, it is very tasty, so we advise you to prepare lightly salted trout at home. This is a very simple and tasty recipe, follow the step by step photos and you will succeed.

Trout is truly a royal treat! Due to its high content of omega-3 acids, it is very beneficial for the body. It prevents toxins and toxic, harmful substances from accumulating in it, regulates cholesterol levels, and the phosphorus it contains promotes brain activity and health.

Trout is expensive, so it is customary to buy it for holiday feasts to please and treat invited family and friends. It will be very good to pickle it. After all, you can prepare many interesting dishes from salted fish! These include stuffed eggs, sandwiches, and a variety of salads. And simply serving fish beautifully decorated with lemon will always be appropriate!

Of course, you can buy ready-made salted fillet, but it’s worth remembering some nuances. Unscrupulous producers add chemicals to the brine in order to increase shelf life, which are very harmful to the body. And they often salt fish that is not quite fresh. Therefore, if you care about the health of your family, it is better to pickle it yourself. It's not difficult and won't take much time.

Ingredients:
Trout - 2 pcs.
Salt - 4 tbsp. spoons
Sugar - 2 tbsp. spoons
Allspice - 12 pcs.
Peppercorns - 20 pcs.
Bay leaf - 4 pcs.

Step-by-step photos on how to prepare the recipe:
For salting you will need a small fish weighing no more than 1 kilogram. Clean, gut, wash especially thoroughly inside, cut off heads, trim tails and fins.


1. 
   Wrap in parchment paper and place in the refrigerator.
   
2. 
   After two days it is ready for use.

   Sandwiches are made from it and used as a filling for pancakes.

   After cooking, it is advisable to store the fish in the refrigerator for no more than a week. If necessary, it can be placed in the freezer. This will not change the taste.
   

3. 
   Bon appetit!

   You can salt the whole carcass or cut up portions. For those who like juicier fish, it is better to use a marinade. It's easy to prepare:

   1. You need to prepare the marinade. To do this, add 4 tbsp to 1 liter of warm boiled water. spoons of salt, a couple of bay leaves, 4 peas each of allspice, white and black pepper, juice of half a lemon, 2-3 cloves.
   2. Pour this marinade over the fish and refrigerate for a day.

   Quick salting

   For those who are not used to waiting for a long time, there are quick options. Just two hours and lightly salted trout is ready! To do this you need:

   1. Add 3 tbsp to 1 liter of water. sugar and salt. Heat the brine until everything is well dissolved. Cool.
   2. Cut the fish into thin strips and pour the resulting marinade over it.
   3. Place in a cool place for 2 hours.
   4. Drain the liquid and the trout is ready to eat.

   There is a more exotic recipe that everyone will like without exception. For it you will need:

   • Cognac (about one and a half tablespoons);
   • Lemon zest;
   • Dill (fresh or dry);
   • Coarse sea salt 3-4 tbsp. spoons (can be replaced with regular ones);

   Mix the dry ingredients and rub the fish on all sides. We moisten everything with cognac and set to marinate for 4 hours. For those who like it more salty, you can leave it overnight.