Svella Culla Pickled Fish Recipes

Steps:

• Fillet fish, remove skin, slice thin, layer into an open container with plenty of coarse salt between layers and a thick layer on top. Cover with a tea towel or a breathable cloth, you do not want to put a plastic lid or saran wrap on it as the liquid needs to evaporate off. Leave for at least a month.
• After a month dump the whole works into the sink and rinse, rinse, rinse, I let the water run into the container for an hour or so. Cut into strips. Make up the brine and make sure it cools well; you do not want to cook the fish by adding hot brine. Layer in a glass gallon jar with onions, add the cooled brine. Set in the fridge for a couple of weeks and enjoy!

Steps:

• Heat oven to 450°F Have ready either parchment paper or else heavy foil and also a rimmed baking sheet.
• Brush each piece of salmon with 1 tsp sesame oil; season with salt and pepper. Place in parchment with ginger and green part of scallions on top. Fold parchment to make some sort of envelope or package for steaming fish. (Place on top of baking dish).
• Bake for about 8 minutes or until salmon is barely opaque in center.
• Meanwhile, heat vegetable oil in a large skillet until very hot but not smoking.
• Add mushrooms, asparagus and bok choy and stir-fry for about 2-3 min until veggies are crisp-tender. Add tomatoes and stir-fry until just hot. Transfer to serving platter or 4 serving plates.
• Remove pan from oven. Careful opening the.
• packages of the steam. Place salmon on top of vegetables.
• Heat sauce ingriendents; (or use All-purpose Stir-fry Sauce #87748) pour over salmon and vegetables.
• Optional: garnish with white part of scallions and thin strips of ginger.

Steps:

• Cut the fish into neat pieces, dry, sprinkle with a little flour and salt; fry until done.
• Cut up the onions and boil until soft; strain off the water, cover the onions with vinegar and boil up again.
• Mix the corn flour and curry powder and use to thicken the onions and vinegar.
• Place alternate layers of fish and onion mixture in a dish and serve cold.

Steps:

• Put fish in gallon jar, Add pickling salt and 1 cup white vineger.
• Put into refigerator for five days.
• Shake every day.
• Salt will not dissolve.
• After five days, rinse with cold water, drain and blot dry.
• Mix white suger, wine, 1 cup white vinger and pickling spice in sauce pot, heat just to a boil.
• Take off stove and let cool.
• Add fish and onions to clean gallon jar, then add brine.
• Shake occasionally.
• Fish will be ready to eat in 2 days.
• But the longer it sets the better it is.
• If you want to double this recipe, double everything but the spices.

Steps:

• Combine water, vinegar, salt, and alum in a liquid measure.
• Layer cucumbers, garlic, and dill in a resealable plastic bag. Pour brine mixture into the bag and seal securely.
• Immerse the bag into a heat-proof container of water with a sous vide cooker. Set temperature to 140 degrees F (60 degrees C). cook for 2 1/2 hours.
• Remove bag and set aside to cool, about 1 hour. Transfer to a jar and store in the refrigerator for 24 hours before serving.

Steps:

• Pat fish dry and fry until golden.
• Drain and cool on paper towel.
• When cool, layer in a deep dish.
• In a clean pan, heat a little oil and fry onions til soft.
• Add curry powder, turmeric, sugar and raisins and cook for 1 minute.
• Stir in vinegar and water to make a thin sauce.
• Add bay leaves, apricot jam and seasonings to taste.
• Simmer uncovered for 10 minutes.
• Pour over fish, cover and refrigerate for at least 3 days before serving.

Steps:

• Preheat oven to 375°F.
• In a small bowl, mix basil leaves, fennel and butter cubes.
• Season to taste with salt and pepper. Place sockeye salmon onto an oiled rimmed baking sheet.
• Stuff basil mixture into belly cavity of salmon and bake for 40 minutes or until firm to the touch and flesh is opaque and just beginning to flake.
• To serve, spoon additional stuffing onto each portion and drizzle with pan juices.
• NOTE: You can use one type of basil instead of the three different varieties.

Steps:

• Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside.
• Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired.
• Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.