Austrian cuisine recipes. Austrian cuisine. Zwetschkenroster

Lamprey is not a fish, as many people mistakenly believe, although it lives in water. Outwardly, it resembles a large snake with a suction cup mouth and is considered a delicacy. In this article we will tell you how to pickle lamprey at home.

Ingredients

Lamprey 1 kilogram Ground coriander 1 tsp Mustard beans 1 tsp

Number of servings: 4
Cooking time: 45 minutes

How to pickle lamprey in a jar

Pickled lampreys prepared according to the recipe below have a non-standard taste. For this recipe you will need the following set of products and spices:

lamprey (1 kg);
vegetable oil (100 ml);
water (300 ml);
wheat flour (glass);
table vinegar (2 - 3 tbsp);
granulated sugar, coriander, mustard seeds (a teaspoon of each product);
cloves, black peppercorns, bay leaves (to taste).

Technology:

Lampreys need to be skinned. Remove heads and tails. Cut the carcasses into portions.
Pour the flour into a plate and salt it well. Roll the lampreys in it.
Place a layer of pastry paper on a baking sheet and arrange the prepared pieces. Cook at +180 for the next half hour.
Prepare the filling: boil water and add all the spices, vinegar and oil.
Place the lampreys in sterilized jars and fill with the prepared marinade.

The snack will be ready after a day. The jars should be stored in the refrigerator.

Pickled lampreys for the winter

Another recipe for pickling lampreys. It will require the following products:

lamprey (1 kg);
wheat flour (several spoons);
odorless vegetable oil (80 ml);
wine vinegar (2 - 4 tbsp);
salt, lemon slices, bay leaves, black peppercorns, cloves;
granulated sugar (tbsp);
onion head;
water (400 ml).

How to marinate lamprey at home:

Remove skin from carcasses. Roll in salted flour and bake on a baking sheet at +180 for half an hour.
Cut the product into portions and place in a glass jar.
Prepare the marinade. Let the water heat up. Add spices, sugar, onion cut into half rings, lemon (along with zest). Bring the marinade to a boil and simmer for five minutes. Then turn off the heat and add vinegar.
Place the baked lampreys in jars and pour over the marinade. Cover with plastic lids and place in the refrigerator after cooling.

The delicacy can be served after three days.

Such lampreys are an independent dish - no side dish is required. Although they go well with fresh cucumbers. You can serve them with beer and dry white wine.

To cook lamprey fish, you need to know a few things mandatory rules. This fish is covered with poisonous mucus, which is removed during the preparation process.

In the lamprey fish, only the head is inedible.

Ingredients

Wine vinegar 1 tsp White wine 3 tbsp. Black pepper 1 tsp Flour 4 tbsp. Coarse salt 250 grams Lamprey 1 kilogram

Number of servings: 8
Preparation time: 1 minute
Cooking time: 35 minutes

How to cook lamprey at home

The lamprey has no scales, bones or entrails, but its body is covered with mucus. Therefore, this fish must be washed well to remove harmful substances from the surface of her body. Only then can you fry or marinate the lamprey. At 80 C the poison is completely destroyed.

Now start cooking:

Sprinkle salt on the lamprey. For 1 kg of carcass you need 3 tbsp. l. salt. Leave the carcasses for 1 hour. After sprinkling with salt, the mucus is removed more easily.
Cut off the head, drain the blood and rub the whole body of the fish with salt again. After this, cut the belly, remove the intestines and rinse all the fish with fresh water.
Preheat the oven to 190–200 C and place the lampreys on a baking sheet. Bake them for 30 minutes.
Collect any juice that accumulates after cooking. Mix it with white wine and wine vinegar. Stir the sauce and pour it over the dish.

Fried lamprey is not stored, but eaten immediately after cooking, as its fat quickly oxidizes and goes rancid. You can also prepare a marinade for lamprey from salt, sugar, vinegar and spices. Keep the fried fish in it for several days in the refrigerator. This will only make it tastier.

Recipe for lamprey in tea

To prepare you will need:

fresh lamprey – 1 kg;
dry black tea – 2 tsp;
water – 200 ml;
bay leaf– 4 pcs.;
salt – 250g;
black pepper – ½ tsp;
vegetable oil – 2 tbsp. l.;
lemon;
mayonnaise.

The younger the lampreys, the less mucus they have. This means that less salt will be needed to remove it.

Prepare lamprey according to this recipe:

Rinse the fish in water, rub with salt and leave for 30 minutes. Then wash off all the salt along with the mucus. If the fish is very large, then cut it into pieces 6–7 cm long.
Dry the fish with napkins and fry in oil on one side. Season with salt and pepper and then turn over. Fry for 5 minutes on the other side.
Steep the tea in water for 10 minutes to make a strong infusion.
Place the fried carcasses in a saucepan. Pour in the oil that remains in the pan and pour in a mug of tea. Add bay leaf, salt and pepper if necessary. Keep the fish on low heat for about an hour.
Remove the fish, pepper, squeeze out a little mayonnaise and serve with half a lemon.

If desired, lamprey carcasses can be rolled in flour and fried or baked at 200 C in the oven.

Despite the lengthy process of cleaning the fish from mucus, the dish turns out very tasty.

Lamprey is a snake-shaped fish that has no scales, bones or entrails.
This is the fattest fish in the world. Some lamprey species have fat that exceeds 34% of their weight.

Lamprey meat is tasty, and there is much less waste than other fish.
They do not have any insides, since when transforming from a larva into a mature individual, they do not eat anything. And they don't have scales either.
So there is nothing to clean.

But its surface contains strong toxic substances.
When cooked, mucus can pass into the lamprey's body.

Therefore, lamprey is always only fried. Frying guarantees the complete destruction of toxic mucus.
It is necessary to fry in hot oil and absolutely fresh. At temperatures above 80 degrees Celsius, the poison is completely destroyed.

And you need to eat it as soon as it is fried.
If it is not eaten immediately, it must be marinated, otherwise the fat will go rancid almost instantly and the fish will actually spoil.
That's why food industry produces only fried lampreys covered in marinade.
After frying, the lamprey is covered with a layer of jelly to protect its surface from air.
Marinating lamprey is the most practical and tasty way to prepare it.
To be poisoned by it, you need to eat a lot of them and certainly raw.

The fresher the lamprey, the tastier it is. Ideally, she should be alive.
If you come across lampreys that have already fallen asleep, it’s okay, in this case you will have to choose them carefully.
Fresh lamprey should not be pale, its gill openings and eyes should be clean, and its body should be flexible.
When lampreys are brought home, you should start cooking them immediately.

Culinary processing boils down to removing the head and cleaning the mucus.
Place live lamprey in a bowl and sprinkle with salt at the rate of 2-3 tbsp. for one kg, leave for 10 minutes.

The salt will make the lampreys fall asleep, and the mucus from their body will be washed off better.
Then rinse in water and remove the head. Next, take a handful of salt into your hand by the handful and rub the body with this salt from the tail to the head.
Next, cut the belly under running water, cut off the small intestine and rinse again in cold water.

Fried lampreys
Place the washed lampreys in rows on a dry baking sheet or in a mold and place in an oven preheated to 180-200 C.
The lampreys should be baked for about half an hour. Try not to dry them out - the lamprey should be tender.
After the characteristic smell appears, continue to fry them for another five to seven minutes and immediately serve.
After placing the lampreys on a dish, there was some residual juice left in the form in which they were cooked. Add a few tablespoons to it hot water(or better yet, white wine), a little apple or wine vinegar. Stir until smooth and pour the resulting sauce over the dish with lampreys.

Soviet-era wall inscription in the “painted” cafe of the Moscow Central House of Writers

We recently returned from Estonia, from where we brought several jars of lamprey. Prepared with our own hands! Lamprey is a delicacy recognized in world cuisine. While we are in Narva, we are in different retail outlets we bought pickled lampreys to try, enjoyed eating them, compared the taste, chose the best one. There it sells for an average of 23 euros per kilogram. You can buy it from a private seller for 20% cheaper. We managed to buy fresh lamprey for 7 euros. It was the end of November, the sea was stormy, That’s why there was no sale, and the end of September was the time when lamprey fishing began in the Narva River. In Latvia - in August. If you plan to cook yourself, this is a must!!! There must be a living lamprey! The lamprey must be actively moving in the tray! Fresh lamprey cannot be kept in the freezer - it will taste bitter. It is not recommended to store fresh for more than two days. Strictly speaking, the lamprey is not a fish, but something fish-like, and, more simply, a leech, but with the habits of salmon: lampreys live in the sea, and come to spawn and die in their native streams and rivers. They look like miniature eels and moray eels, but are not even distantly related to them. It has no bones, and almost no entrails. By spring, lampreys are especially tasty. Now let’s cook:

Despite the fact that lampreys have no bones, scales, or entrails, with the exception of a thin short intestine, preparing them for culinary processing is a troublesome task. And all because their skin is enveloped in a large amount of mucus, which is also poisonous. Tips for removing this unpleasant substance include different procedures: soaking in several waters of salt water, rubbing with salt. Simply rinsing it is unlikely to work, at least not for me. actions are at the discretion of the cook.

I put a pan of water on the fire and lower the lamprey into boiling water for a few seconds, the lamprey should turn white, but not cook!! Then I scrape off the mucus with a knife. I rinse the lamprey under running water - the lamprey is shiny, black in the back and put it immediately on a baking sheet, on parchment .I don’t cut off the heads of fresh lampreys - they bleed a lot. You can first scald the entire lamprey, then start cleaning. You just need to scald one lamprey of different sizes, for one 10 seconds is enough, for another - more. Do what is more convenient.

Lampreys are fried, baked, smoked and pickled. I won’t tell you about how to smoke it, because I personally have never tried it. But I don’t recommend boiling it, because if some particles of mucus remain, the toxic substances will pass into the bodies of the nine-eyes. True, I read that Portuguese chefs manage to cook boiled lampreys, but they don’t give out the secret.

I don’t fry lamprey in a frying pan - I have a stove and everything around it is splashed with fat. I don’t bread it in flour. After pouring the marinade, the flour flakes off and looks unappetizing in the jar. I bake it in the oven for half an hour at t-180°. Try not to dry it out them - the lamprey should be tender. . After baking, I put the lampreys on a plate (you can’t cut them - they break) and, while they cool, prepare the marinade. Marinade is a matter of taste. Some people like it spicier, others sweeter.

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 2 pcs. Boil, let simmer for 5 minutes, add 9% vinegar 3-4 tbsp. Boil for 1 minute, remove. The best choice is a marinade for mushrooms. Put the same and the marinade will be to your taste. You will not be disappointed. Having placed the lampreys on a dish, remember that in the form in which we prepared them there was a real treasure left - the remaining juice. Pour evenly into jars, only then the marinade.

We return to the lampreys. They have already cooled down and I cut off their heads first, along with their gills and eyes. There is sand there.

In pre-sterilized jars, I place lampreys without tails tightly up to the “hangers” (the hangers are the part of the jar that makes the bend from the straight walls of the jar to the neck.) and fill them with hot marinade and roll them up.

After waiting to cool to room temperature, I put it in the refrigerator. After a day or two, the liquid becomes jelly-like. You can eat it after 3 days. I marinate the remaining tails in a jar separately. They have a nice crunch.

Lampreys do not require any side dish - any side dish will overpower their delicate and delicate taste. Slice a lemon, pinch off a couple of sprigs of parsley, a leaf of lettuce - and that's enough. Dry white wine or light beer should be served with lampreys. Bon appetit!

Lamprey is a snake-shaped fish that has no scales, bones or entrails.
This is the fattest fish in the world. Some lamprey species have fat that exceeds 34% of their weight.

But its surface contains strong toxic substances.
When cooked, mucus can pass into the lamprey's body.

And you need to eat it as soon as it is fried.
If it is not eaten immediately, it must be marinated, otherwise the fat will go rancid almost instantly and the fish will actually spoil.
That's why the food industry only produces fried lampreys covered in marinade.
After frying, the lamprey is covered with a layer of jelly to protect its surface from air.
Marinating lamprey is the most practical and tasty way to prepare it.
To be poisoned by it, you need to eat a lot of them and certainly raw.

Culinary processing boils down to removing the head and cleaning the mucus.
Place live lamprey in a bowl and sprinkle with salt at the rate of 2-3 tbsp. for one kg, leave for 10 minutes.

Fried lampreys
Place the washed lampreys in rows on a dry baking sheet or in a mold and place in an oven preheated to 180-200 C.
The lampreys should be baked for about half an hour. Try not to dry them out - the lamprey should be tender.
After the characteristic smell appears, continue to fry them for another five to seven minutes and immediately serve.
After placing the lampreys on a dish, there was some residual juice left in the form in which they were cooked. Add to it a few tablespoons of hot water (or better yet, white wine), a little apple or wine vinegar. Stir until smooth and pour the resulting sauce over the dish with lampreys.