Pickled lamprey

4 servings
45 min

Soon - holidays. So the guests. Slowly, we already need to prepare with food for these events. Today, a neighbor brought his wife a bucket of live lamprey. I was importing - what is it like it is. They treated me to pickled lamprey. And when I liked it, the neighbors shared not only the lamprey, but also the culinary recipe for which it was prepared with them a year ago. How to marinate lampreys? Of course, I want to talk about this. First, of course, you need to wash lampreys very carefully. Yes, so that there is not a trace of mucus. If she is still alive, then we will sprinkle salt on her, but very soon it will be possible to cook it calmly. So, we cut each lamprey into 3-4 equal parts. We can not cut off our heads, but still, so as not to tempt anyone with this threatening appearance, cut them off and throw them away. We cut the lamprey itself into slices 3-4 cm long. Mix the flour with salt and pepper. We roll pieces of lamprey in flour and fry them in sunflower oil, as they do with any other fish. Rub carrots on the grater. We will rub a ray. And that's all we cut, fry for 10 minutes in vegetable oil. Put the fried fish in a saucepan. Add cinnamon with cloves and bay leaf there and pour hot marinade. And for the marinade, boil the water, add salt, sugar and spices to it, and at the end - and vinegar. We bring this to a boil and simmer for 15-20 minutes. Remove from the fire, cover with a lid. Let's let it brew for a day. Serve lamprey as a cold snack. She stands perfectly in the refrigerator, without spoiling for a long time.