|The Hungarian Cookbook|
|by Susan Derecskey|
"Our appetite for this interesting cuisine, a melding of Germanic, Slavic, Tartar, and Turkish influences, has been whetted by [this] excellent ne...
1 - 10 of 30 for fish brine
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Mix all together ... steel kettle. Add fish. Refrigerate overnight. ... Remove from oven and place fish in smoker. Smoke according to smoker directions.
Soak overnight. Cover fish with brine. Wash salt off, air dry and smoke.
Cut fillets into ... put in salt brine for 48 hours. ... cold water. Cover fish with white vinegar ... all times and kept refrigerated. Yields 3 quarts.
Cover with white ... very well. Allow fish pieces to stand ... be made in double or triple batches. A covered 5 quart pail may be used as the container.
Cut cabbage in 1-inch squares. Sprinkle 1/2 cup salt over the cabbage. Set aside for 2 or 3 hours then wash and drain. Make a paste of flour and ...
Cut fish in bite-size chunks, ... fish. Pour cooled brine over the fish. ... Make sure fish are completely covered with brine. Wait a week before using.
(May be reduced by 1/2 for less fish) 3 c. ... bucket, thoroughly mix brine until sugars and ... it's done in the center, fish will flake easily when done.
Soak filets in ... add vermouth. Pack fish in jar in layers of fish, sliced onion and sliced lemon. Pour brine over fish and refrigerate. Ready in about 5 days.
Soak fish 48 hours in ... cover with the brine, which has ... cooled. Add 1 thinly sliced lemon and thinly sliced onions and refrigerate a week or 10 days.
Fillet fish and cut in bite size pieces. Soak in brine of 3/4 cup ... sliced onions. Put in refrigerator. Can be used in 5 days. Can use small northerns.
Result Page: 1
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