You will need
    • pike average size (2-2. 5 kg);
    • 4 tablespoons vinegar 70%;
    • 3 large onions;
    • 1 medium carrot;
    • 1-2 cloves of garlic;
    • 100 gr. vegetable oil;
    • 1 cucumber;
    • salt
    • red pepper
    • coriander;
    • seasoning for fish (to taste).
Wash fish. Slit the belly and remove the innards. Again rinse under running water, dry. Cut off the fins. Put the carcass on its side. With a sharp knife make a deep cut along the entire length of the ridge. Carefully cut the fillet along the edges. Repeat on the other side of the carcass. Of the remaining skeleton and head can cook excellent soup.
Cut the fillet into strips about 1 cm wide. Liberally season with salt, add 2 tablespoons vinegar and chopped garlic. Stir and put on 1-1,5 hours in the refrigerator. If there are doubts about the quality of fish, increase the marinating time. To marinate fish up to a day.
Grate the carrots on a coarse grater. Add to fish strips with red pepper, coriander and other seasoning to the fish to your taste. There also pour the remaining vinegar. Mix everything carefully and leave for 1-1,5 hours until tender. The dish will look more appetizing if red pepper is not the hammer to a state of dust and a few larger.
Squeeze out excess juice after pike will be ready. To know, ready fish or not, just. If the fillets turned white, then all is well marinated.
Slice the onion into half rings, not too thin, fry in vegetable oil.
Shred cucumber into strips. Add it to the dish with the finished fillet. Put fried onion rings with oil.
Mix well and let stand for one hour, after which serve.