Fish Pepperoni

Salted fish strips marinated in vinegar brine, mixed with sterilized Vegetable Recipes, seasoned with pepper and other spices, finally covered with sweet and sour brine.

Ingredients:

2 kg white fish (bream, roach, carp,…) 5-6 tablespoons salt (heaped) For pickling: 3 dl of vinegar 3/4 l of boiled, slightly chilled water 3/4 l of boiled, slightly chilled water 2 tbsp sugar (topped) 1 tbsp salt (topped) 1 tbsp 5-8 pcs of black peppercorns 4-6 pcs allspice balls 2 pcs of baking spices To finish: 5-7 pcs medium sized onions 150-200 g sterilised Vegetable Recipes (mix of cabbage, carrots, peas and cucumber) ground black pepper For the final topping (seasoning): 5-6 tbsp oil 3 tbsp granulated sugar 1.5 tbsp salt 1/2 tsp ground black pepper 1 pk chilli pepper 2 dl water 1 dl vinegar

Procedure:

1. Fillet the cleaned fish, then cut the individual fillets into strips, place them in a colander and wash them thoroughly under cold running water, let them drain thoroughly
2. Put the prepared meat in a large bowl and sprinkle with salt, mix and let it rest for a few hours, preferably overnight
3. Prepare the pickling brine; mix 3 dcl of vinegar with boiled, slightly cooled water (¾ l), add a tablespoon of salt and 2 tablespoons of sugar, whole spices, mix everything together
4. Rinse the skinned fish, remove the salt and let it drain, then put the meat in a jar and pour cold brine, close the lid and let it rest in the fridge for about 4 to 5 days
5. Once the bones have softened due to the vinegar, treat the fish strips and leave to drain
6. Slice the peeled onions, add the sterilised Vegetable Recipes, chopped chilli pepper, mix everything together, season with pepper
7. Finally, put the mixture into jars, pour the final brine that we prepared by mixing the above ingredients (if there is not enough brine, make another batch!), let the closed pepper jars rest for another 2 to 3 days, then you can finally start to use them.

Note:

Source.