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Stewed stavrida
1 serving
slightly defrost the freshly frozen scad, cut off the head, fins, tail feathers, side spines, rinse with cold water, cut off the ridge and rib bones, divide into halves. cut the resulting fillet into small pieces 2 cm wide, peel the bulb onions, cut the plates. Put a layer of prepared fish in a saute pan, sprinkle with onions, add bay leaf, salt, hot pepper and fragrant in the grains, put the layer of prepared fish again, sprinkle with onion plates, add vegetable oil, vinegar and water. cool the finished dish, put in a salad bowl and serve cold. before serving, sprinkle with finely chopped parsley or dill greens.
slightly defrost the freshly frozen scad, cut off the head, fins, tail feathers, side spines, rinse with cold water, cut off the ridge and rib bones, divide into halves. cut the resulting fillet into small pieces 2 cm wide, peel the bulb onions, cut the plates. Put a layer of prepared fish in a saute pan, sprinkle with onions, add bay leaf, salt, hot pepper and fragrant in the grains, put the layer of prepared fish again, sprinkle with onion plates, add vegetable oil, vinegar and water. cool the finished dish, put in a salad bowl and serve cold. before serving, sprinkle with finely chopped parsley or dill greens.
stavrida - 1 kg, vegetable oil - 4-5 tbsp. spoons, vinegar - 3 tbsp. spoons, water - 0.3 cups, onions - 4-5 pcs., allspice to taste, bay leaf to taste, salt to taste
