Stroganina is called freshly frozen fish. This dish is mainly distributed in the North. Usually they serve it to the table, cut in raw form with shavings.
Pick your recipe
You will need
-
- nelma fish (3 kg);
- tomato paste (150 g);
- garlic (3 cloves);
- vinegar (30 g);
- black pepper (ground) (20 g).
- Tableware:
- sliced board;
- knife;
- Bowl.
Instruction manual
1
Making stroganina is truly a great art. This fish is considered fatty and high-calorie. In order to learn how to cook tasty and quickly planing, you need to train for a long time. A sheet of paper is usually placed on a plate to serve planing. It is believed that thanks to him, the fish remains frozen longer. Stroganina is laid down and eaten with hands. Usually served with salt, or with a specially prepared sauce.
2
Take frozen fish, a sliced board and a sharp knife.
3
Notch around the skin of the nelma near the head and at the tail, after cutting the fins.
4
Then, with a sharp movement of the knife, cut the skin on the fish along, into narrow strips.
5
After that, strip the entire skin.
6
Put the fish on the nose and, holding it by the tail, with movements from top to bottom, remove thin, almost transparent shavings from the carcass.
7
Take out the chips in the cold.
8
Take peeled garlic and chop it on a chopped board.
9
Then take out a deep bowl, pour tomato paste.
10
Add ground pepper, a little vinegar and chopped garlic to the paste. Mix well.
eleven
Then from the street bring stroganina. Dip it in the cooked sauce and eat.
note
Sauce served with sliced planer can be piquantly tender, peppered and scorching everything inside.
Useful advice
You can serve vodka or cognac with stroganina.