Peste marinat in otet

Ingrediente
- 2 kg peste (macrou, scrumbie, obleti, caras etc)
- 2 cepe
- 3 morcovi subtiri
- 50 g boabe de mustar
- 3 frunze de dafin
- 3-4 catei de usturoi
- o mana de masline fara sambure
- sare mare, de muraturi
- 500 ml otet de 6 grade sau 250 ml otet de 9 grade
- zeama de la 2 lamai (optional)
- 750 ml apa
- 1 lingura de zahar
- piper boabe
- ienibahar
- coriandru boabe
- ardei iute

Se alege peste cat mai proaspat posibil, sa aiba ochii limpezi, bulbucati, burta sa fie tare, sa nu fie
moale si cu oasele iesite in afara.

1. Se curata pestele de solzi si se eviscereaza, se taie capul, coada si aripioarele. Se spala foarte bine,
la jet de apa rece, se insista pe sira spinarii, sa ramana perfect curat si in interior. Avem grija sa
inlaturam si pielita neagra din stomac, care are un gust amar. Daca preparam scrumbie, pentru că are
burta grasă şi poate da un gust rau marinatei, trebuie să îi decupăm burta pe o lăţime de 1 cm pe
toată lungimea ei, de la cap până la anus.

2. Se taie pestele felii cam de 1,5 cm si apoi se pune in apa rece. Se schimba apa, pana cand ramane
curata, fara urme de sange. Peştele trebuie lăsat cateva ore în apă rece, schimbată de câteva ori,
(daca are mult sange, chiar şi 24 de ore) în frigider, pentru a ieşi tot sângele din carne.

3. Pentru a pastra carnea tare, bucatile de peste se ingroapa bine in sare grunjoasă şi se lasa 1- 2 zile
în frigider. Se spala apoi de sare si, în acelaşi vas în care a fost sărat, se pune apă cât să îl acopere şi
se mai lasa cateva ore. Astfel îşi va păstra exact câtă sare îi trebuie şi va avea o carne tare.

4. Se scoate pestele din apa si se lasa la scurs intr-o strecuratoare.

5. Se repune pestele in vas si se toarna peste el otet, diluat dupa gust, cu apa, dar nu foarte slab (1
volum de otet/2 volume de apa pentru otet de 6° sau 1/3 pentru otet de 9°), eventual zeama de
lamaie, frunzele de dafin, boabele de piper, coriandrul, ienibaharul, zaharul topit inainte in apa, pana
se acopera totul. Se acopera vasul si se da la frigider inca cel putin 24 de ore. Rostul acestei operatii
este acela de a marina uniform toate bucatile de peste.

6. Se pregatesc borcane de 400-800 g, in care se va aseza pestele. Se curata ceapa si morcovul si se

taie felii. In fiecare borcan se aseaza la fund felii de ceapa, morcov, ardei iute si usturoi, bucatele de
frunza de dafin. Nu se pune mult usturoi, ca sa nu influenteze gustul, ci doar 1-2 feliute subtiri, cat sa
dea o aroma placuta.

7. Se aseaza feliile de peste in borcane, intercalate cu masline fara sambure, alternand cu felii de
ceapa si de morcov. Deasupra se pun seminte de mustar, cam jumatate de lingurita la un borcan de
400 g, o lingurita la un borcan de 800 g. Boabele de mustar vor da si gust placut, dar vor ajuta si la
intarirea pestelui.

8. Se toarna otetul rece peste peste, se capseaza borcanele si se lasa la rece. Se pot tine in frigider.

9. Dupa 3 zile se verifica daca exista capace umflate. Este gata de consum cam in doua saptamani.

Fish marinated in vinegar

ingredients
- 2 kg fish (mackerel, herring, etc.)
- 2 onions
- 3 thin carrots
- 50 g of mustard seeds
- 3 bay leaves
- 2-3 cloves of garlic
- a handful of pitted green olives
- flaked salt, as for pickles
- 750 ml vinegar of 6 degrees or 400 ml vinegar of 9 degrees
- 750 ml of water
Note: the exact quantitie of vinegar and water will be established during the preparation, as to cover
the fish in the dish.
- the juice from 2 lemons (optional)
- 1 tablespoon of sugar
- black pepper grains
- allspice
- coriander grains
- hot pepper (optional)

Choose fish as fresh as possible, with clear, bulging eyes, hard belly, without protruding bones.

1. Clean the scales and eviscerate, cut off the head, tail and fins. Wash it very well under cold water
jet, insisting on the spinal cord, to remain perfectly clean inside. Be careful to remove the black skin
from the stomach, which has a bitter taste. If the fish has a fat stomach, this can give a bad taste to
the marinade, so you have to cut it off on a width of 1 cm across all its length, from the head to the
anus.

2. Cut the fish in slices of about 1.5 cm and then put it in cold water. Change the water until it
remains clean, with no traces of blood. The fish must be left in cold water for several hours, and the
water must be changed several times. If it has a lot of blood, leave it for even 24 hours in the
refrigerator to get all the blood out of the meat.

3. To keep the meat firm, cover well the bits of fish in flaky salt and leave it for 1 to 2 days in the
refrigerator. Then wash the salt and put it again in the same pot in which it was salted, cover with
water and leave it for a few hours. So the meat will keep exactly how much salt it needs and it will be
firm.

4. Remove the fish from the water and drain it in a strainer.

5. Put the fish in the same bowl again and pour vinegar over it, diluted with water to taste, but not
very weak (1 / 1 - volume of vinegar / volume of water for 6 % vinegar or 1/2 for vinegar of 9 %),
possibly lemon juice, bay leaves, pepper grains, coriander, allspice, and the sugar melted before in
the water, to cover everything. Cover the dish and refrigerate for at least 24 hours. The reason of this
operation is to evenly marinate all the fish pieces.

6. Clean jars of 400-800 ml, in which the fish will be placed. Clean onions and carrots and cut them in
slices. Put in each jar, slices of onion, carrot, hot pepper and garlic, bay leave parts, all placed on the
bottom. Do not put a lot of garlic in order not to influence the taste, but only 1-2 thin slices to give a
nice flavour.

7. Place the fish slices in jars, interspersed with pitted olives, alternating with slices of onion and
carrot. Above, put mustard seeds, about half a teaspoon of a 400 g jar, a teaspoon of 800 g jar. The
mustard seeds will give a pleasant taste, but they will also help to keep the fish firm.

8. Pour the cold vinegar from the pot over the fish, close the jars and put them in a cool place. They
can be kept in the refrigerator too.

9. After 3 days check for inflated caps. The marinate will be ready for consumption in about two
weeks.

Fish marinated in olive oil http://idealika.ro/peste-marinat-ulei-reteta-video/

ingredients
- 2 kg fish (mackerel, horse mackerel, herring, etc.)
- 3 bay leaves
- 2-3 cloves of garlic
- a handful of pitted green olives
- flaked salt, as for pickles
- vinegar of 6 degrees or 9 degrees
- the juice from 2 lemons (optional)
- black pepper grains
- allspice
- coriander grains
- hot pepper (optional)

Choose fish as fresh as possible, with clear, bulging eyes, hard belly, without protruding bones.

1. Clean the scales and eviscerate, cut off the head, tail and fins. Wash it very well under cold water
jet, insisting on the spinal cord, to remain perfectly clean inside. Be careful to remove the black skin
from the stomach, which has a bitter taste. If the fish has a fat stomach, this can give a bad taste to
the marinade, so you have to cut it off on a width of 1 cm across all its length, from the head to the
anus.

2. Cut the fish in slices of about 1.5 cm and then put it in cold water. If the fish is not too big, you can
leave it in one piece. Change the water until it remains clean, with no traces of blood. The fish must
be left in cold water for several hours, and the water must be changed several times. If it has a lot of
blood, leave it for even 24 hours in the refrigerator to get all the blood out of the meat.

3. To keep the meat firm, cover well the bits of fish in flaky salt and leave it for 2 days in the
refrigerator. Then wash the salt and put it again in the same pot in which it was salted, cover with
water and leave it for a few hours. So the meat will keep exactly how much salt it needs and it will be
firm.

4. Remove the fish from the water and drain it in a strainer.

5. Put the fish in the same bowl again and pour vinegar over it, to cover everything, undiluted,
possibly lemon juice too, in order to cook the meat. You can flavour it with bay leave pieces, pepper
grains, coriander, allspice, garlic, hot pepper, etc. Cover the dish and refrigerate for 2 days.

6. Remove the fish from the vinegar, wash it under cold water jet and drain it in a strainer.

7. Place the fish in oven trays, in one layer, and pour on them olive oil, up to 1/2 - 3/4 of the fish
height.

8. Place the tray in a pre-heated oven, at 200°C for 15-20 min, until the fish make a thin crust, but
without frying it!

9. Place the hot fish in sterilized jars and fill them with the hot oil from the tray. Cap the jars and
cover them with a thick blanket, to cool slowly.

10. Store them in a cool place.

The olive oil, with fish flavour, is a good option for a hot toast, with some fish over it.

Pofta buna!