Recipe for “Marinated Lampreys”:
Ideally, lampreys should be alive. But if they are already asleep, it’s okay, the main thing is they shouldn’t be light. Dark lampreys are fresh.
Lamprey is covered in poisonous mucus, so it must be carefully removed before cooking. To do this, rub each lamprey with coarse salt and let it sit for 5 minutes. After this, thoroughly rinse off the mucus along with salt. The procedure must be repeated several times until the lampreys are no longer slimy. Sometimes I also help with a brush or a rough sponge to wash them more thoroughly.
Next, the lampreys need to be cleaned. We decapitate the lamprey and take out the small thin empty intestine along with the head. I took a photo for clarity, although the photo didn’t turn out very well :) The photo shows that the lampreys contain caviar, they are just now going to spawn, this is the season for catching them. I don’t remove the eggs, I don’t cut the belly. And I pull out the intestine in this way so as to leave the abdomen intact.
The fact is that lampreys have nothing else in their bellies, and they do not feed on anything. If anyone is interested, you can read the literature online, it talks about this in detail.
Next, you need to cut the lampreys into pieces, roll in flour and fry in a HIGHLY HOT PAN in vegetable oil, 4-5 minutes on each side until crusty. Lamprey is very fatty, so you shouldn’t pour a lot of oil into the frying pan; it will release its fat when frying. It is important to fry the lampreys over high heat, because... Only during frying will the poison contained in the mucus not pass into the meat. And then the vinegar in the marinade also neutralizes the residue.
Place the lampreys in the bowl where you will marinate them. Fry onions and carrots in the same fat, and add to the lampreys, my vegetables were burnt in the photo :) You can use only onions, and not even fried, but cut into rings, I did this, it also turns out delicious. Drain the fat from the pan there too.
Next we will make the marinade. Marinade is a matter of taste. Some people like it spicier, others sweeter. You can experiment with the marinade.
I make for 1 liter of water: 2 tbsp. sugar, 1 tbsp coarse salt, bay leaves 2-3 pcs, peppercorns 3-4 pcs, allspice 3-4 pcs, clove buds 3-4 pcs. Boil, let simmer for 5 minutes, add 9% vinegar 3-4 tbsp. Boil for 1 minute, remove and pour in hot marinade. You can add more vinegar to suit your taste.
Let the marinade cool, close the lid and put it in the refrigerator for a couple of days. You shouldn't eat before. To be sure, I always wait 3 days. Instead of marinade, a delicious jelly is formed. Lampreys should not be eaten, but savored!
Be careful: you shouldn’t eat a couple of dozen pieces in one sitting, as this can lead to poisoning. Alcohol will also worsen the effect. But 4-5 pieces with a glass will still bring gourmets true pleasure from the delicacy;) Bon appetit! (I didn’t have time to put the lampreys on the dish;) Lamprey in this marinade can be stored in the refrigerator for a very long time, almost up to a month. This has been verified by me. Therefore, do not worry if you have made a kilogram and need to eat it in a couple of days. Lamprey is served cold with frozen jelly as an appetizer.
At the market, near a stall with fresh fish, I stumbled upon an unusual... hmm... on a tray with unusual contents - it could only be called fish with a stretch. Some kind of snakes, some kind of giant leeches.
The price tag said Lampreys. And then associations with some delicacies surfaced in my memory... Even though they barely matched the appearance :) And I decided to buy a little of this miracle to try.
Upon arriving home, of course, I delved into the electronic inexhaustible storehouse of information. And this is what I learned there - it turns out that the lamprey is really not a fish :) And it is covered with mucus, which can be considered poisonous. But everyone who has cooked or tried it says with one voice - Delicious.
The difficulty in preparing it is removing the mucus. It is difficult to hold it in your hands - as soon as you try to wipe off the mucus, it immediately slips out. Cleaner than soap! :) But here I make a rationalization proposal - you just need to prick it on a fork (for example, near the head, which you cut off anyway), and it won’t escape anywhere else!
In the photo you can also see the cool washcloth I used to clean it. Lamprey is also remarkable because it does not need to be gutted.
Well, we've cleaned it - now we need to cook. Informed sources competently state that lamprey must be fried (or baked), but cannot be boiled. Even recipes for marinating it require the process of frying it.
Most of all I appreciate "Dumplings without haste" for simple recipes. I cook a little crazy from time to time, but I love those recipes that create wonderfully delicious dishes in a miraculous yet simple way. So I decided, without further ado, to bake lampreys in batter.
So, I cut off the heads of the lampreys, put them in a frying pan, salted them, sprinkled them with a little flour (you can see in the photo - I went a little too far with flour) and put them in the oven. They were baked with the lid open on medium heat (200 degrees) for about 15 minutes. Then it turned out that it could have been less - they would have turned out more tender.
While they were preparing, everyone was salivating - the aroma from them is very tasty, truly fishy! The taste... The taste is delicate, brainy, or something... At home we usually cook sea fish, but then I remembered some big river fish that I was treated to as a child. It had such a full, cerebral taste... In general, the whole family ate it with potatoes with great pleasure! :)
I’ve been wanting to try marinating lamprey myself for a long time after trying it once. And just today I saw this fish on the counter of one of the stores and decided to take it. I came home and immediately began scouring the Internet to see how other people prepared it. It immediately became clear that pickling lamprey is not as simple as it seemed at first glance.
The first thing I did was soak the fish for 30 minutes in cold water, and then wearing rubber gloves, I washed each fish thoroughly. Attempts to remove the mucus with salt were unsuccessful, and then I simply cut off the lamprey’s head and removed the skin with a “stocking” without any difficulty.
So, let's get down to describing the recipe itself. Soak the fish and rinse in cool water. Then cut off the heads and tails and remove the skin.
Cut the lamprey carcasses into small pieces, about 5 centimeters each.
Sprinkle the cut lamprey carcasses with a small amount of salt and sprinkle with flour.
Place the fish pieces coated in flour and salt on a baking sheet lined with baking paper. Place the lampreys in an oven preheated to 200 degrees for 30-35 minutes. Meanwhile, sterilize the fish jars. Place the baked fish in jars.
Next we need to prepare a marinade for salting lamprey. To do this, pour 350 ml of water into the pan, add butter, sugar and salt. Bring to a boil and pour in vinegar. Pour this marinade over the fish in the jars, screw on the lids and leave them to cool, covering them with a towel.
Lampreys marinate very quickly. Place the cooled jars in the refrigerator, and within a day they can be served.
The deliciousness is indescribable. Bon appetit!
Lamprey is a rather specific seafood product. When cooking, be sure to remove the toxic mucus that envelops the carcass. Some advise rinsing in several waters and rubbing with salt. But the most effective way is to remove the skin with a stocking. This is not difficult to do, you just need to get the hang of it. Pickled lampreys are a delicacy. It is not often sold in stores. If you managed to buy a fresh or frozen product, you can cook it yourself.
Pickled lampreys. Recipe one
It is better not to fry lampreys. This heat treatment leads to the release of carcinogens; it is best to bake the lamprey before marinating. Here are the ingredients you will need:
- lampreys in the amount of 1 kg;
- wheat flour for breading;
- odorless vegetable oil - 70 ml;
- salt, lemon, black pepper, clove buds;
- spoon of sugar;
- large onion;
- 2 glasses of drinking water.
Technology
How to cook pickled lampreys? Let's look at the recipe in step-by-step instructions.
1 step
Remove the skin from the lampreys. Lightly salt the purified product and roll in flour. Place on a baking sheet with butter and bake in the oven for 30 minutes.
Step 2
After this, cut the lampreys into 4 parts and put them in a glass jar. Prepare the marinade. To do this, cut the peeled onion into half rings and mix it with oil. Squeeze the lemon juice and add the zest. Add sugar and cloves. Bring everything to a boil. After removing from heat, pour in vinegar.
Step 3
Pour the prepared lampreys with hot marinade. Wait for it to cool, then screw the lid on the jar and refrigerate for 3 days. After the time has elapsed, the product will be ready for use.
Pickled lampreys keep well in the cold. The recipe for preparing this seafood is simple, but the preparation process is very painstaking. Lampreys are served as an independent dish. They do not require an additional side dish. Seafood is often consumed with beer and dry white wine. Decorate the dish with parsley sprigs, fresh cucumber slices and green salad leaves.
Pickled lampreys. Recipe two
Pickled lampreys have a special taste, not for everyone. You can prepare them using the following ingredients:
- fresh lampreys in the amount of 1 kg;
- 100 ml vegetable oil;
- a glass of wheat flour;
- a few tablespoons (large) of table vinegar;
- mustard seeds, sugar, coriander - 1 tbsp. l.;
- several pieces of cloves, black pepper (peas), bay leaves;
- salt, (pinch).
Technology
Pickled lamprey, the recipe for which we will now present, tastes spicy and piquant. Cut the cleaned seafood into pieces. It is best to remove the heads and tails. Salt and roll in flour. Cover a baking sheet with paper and place the lampreys. Place in the oven for half an hour (180 degrees). Prepare the marinade. Boil 300 ml of water in a saucepan, add butter, spices, salt and sugar. Pour in vinegar. Place the finished fish into jars. Pour in the hot marinade and screw on the lids. Once the containers have cooled, place them in the refrigerator. After a day, the pickled lampreys can be eaten. It makes a very tasty snack. Bon appetit!
Fry the lamprey over medium heat for 10 minutes, turning regularly.
How to fry lamprey
Products
Lampreys - 1 kilogram
Lemon - half
Flour - teaspoon
Coarse salt - 3 tablespoons
Vegetable oil - 50 milliliters
Ground pepper - to taste
How to fry lampreys
1. Wash the lampreys in cold water.
2. Pour a handful of salt onto the lamprey’s tail and rub it along the carcass, removing the mucus.
3. Rinse the mucus-free lampreys.
4. Cut off the heads along with the gills - a row of holes coming from the head of the lamprey.
5. Cut the lampreys lengthwise and remove the entrails.
6. Cut the lampreys into pieces 10 centimeters long, rub with salt and pepper.
7. Dip the lamprey pieces in flour.
8. Pour oil into a frying pan, place over medium heat and heat.
9. Fry the lampreys for 10 minutes, turning regularly.
10. Sprinkle the finished lampreys with lemon juice.
Fkusnofacts
Lamprey - River fish serpentine in shape, without scales, fins and bones.
Lamprey covered poisonous mucus Therefore, it is safe to use fresh fish for cooking, preferably live fish. To get rid of mucus on a lamprey, you need to leave it in salt water for 60 minutes. After this, remove the mucus using a large amount of salt - hold the head of the lamprey with your fingers, and run the other hand with salt along the body, pressing firmly. Rinse off the salt with water or wipe the fish with a dry paper towel.
Fried lamprey must be consumed immediately after cooking, otherwise the fat becomes rancid and the fish spoils. To avoid this, lamprey can be marinated - pour jelly.
- At the time of buying Lamprey should pay attention to its color - the fish should not be pale. The gills and eyes of a fresh lamprey should be clean, and the body should be flexible.
You can fry lamprey in a Teflon frying pan no oil, since it already contains a lot of fat.
When frying, lamprey fat gives Strong smell, so it is recommended to cook it with the hood running and the windows open.