Who are the lampreys
Lampreys are parasitic species. Externally, they resemble eels, why they are sometimes called "the lamprey-eel". Their body is long and laterally narrow. Their name literally translates as "licking stone". All because they are able to cling to solid surfaces. However, there are also other types of lampreys, which are parasitic on the body of the fish. Anyway, the lamprey is a recognized delicacy that you can easily make at home.
How to cook a lamprey at home
Lamprey is covered with poisonous mucus, which before cooking, it is mandatory to remove. For this you need to RUB their carcasses salt coarsely ground and put into a bowl with cold water, let them soak for 5-10 minutes. Then thoroughly rinse under running water coarse salt together with mucus. This procedure must be repeated several times, until it washed away all the slime.
If time permits, after the first flush of lampreys and soak in cold water, RUB the carcass with salt, put in a plastic bag and place it on an hour in the fridge. Then take the lampreys and rinse well under running water.
Especially spicy work lampreys, if they are in front of the heat treatment when marinated in red wine and withstand the day in a cool place.
Then obispalia lamprey, it is necessary to arm with a sharp knife and deft movement to cut off her head. The inside of a lamprey, you need to gut, without cutting the sides. After that, cut the eel into small pieces, about 5-7 inches. Carefully roll them in the flour mixture with salt and fry on both sides in a well heated pan in vegetable oil. Fry 4 minutes on each side.
Possible lamprey to prepare for marinating. To do this, cover the baking pan with baking paper for baking and place it on prepared pieces of lampreys. They should be sprinkled with lemon juice and lightly breaded in flour mixed with salt. Then put the pan in a preheated 180 degree oven and bake for 30-35 minutes.
A recipe for delicious pickled lamprey
To lamprey turned out tasty, you need to be able to prepare the marinade. 1 kilo of fresh lampreys will need:
- 1 carrot;
- 1 onions;
- 2 tbsp sugar;
- 1 tbsp of salt;
- spices (Bay leaf, black and fragrant pepper, cloves);
- 3-4 tbsp of vinegar (9%);
- vegetable oil.
Peeled onions and carrots, slice and fry in vegetable oil. Then, add to baked or roasted lamprey. You can add only onions, no carrots, and if you want him to fry, and to put a fresh. Fold the prepared pus with vegetables in a clean, dry jar, which must be sterilized.
When serving, it is recommended lampreys on a platter with jelly. Decorate the dish slices of lemon or olives.
Make a marinade. To do this, add a liter of cold water, salt, sugar, Bay leaf, pepper (sweet and black), cloves, bring all to a boil and simmer for 5 minutes. Then pour in the vinegar and boil for another minute. Then remove the pan from the heat and pour the hot marinade lamprey. Let cool and refrigerate. After 1-2 days, the marinade will thicken and become gelatinous. Lamprey will be ready to eat after 3 days of marinating. Bon appetit!