Muksun on the grill

Category: Fish dishes
Muksun on the grill

Ingredients

Muksun or Seabass
Tarhun
Garlic 2-3 prongs
Lemon zest
Salt
Dill sprigs

Cooking method

  • Now is the season of grilling and shish kebab, I can not pass by))))
  • so
  • We take any white fish, I was lucky, an acquaintance from Khanty-Mansiysk flew in and brought a suitcase of Siberian delicacies (from cloudberries and lingonberries to Sterlyadoks and Muksuns)
  • Muksun on the grill
  • Our fish pulled more than 3 kg and the head and tail had to be cut off so that it could fit on the lattice))))
  • The ear, by the way, from this very head, turned out to be a noble one)
  • We clean the fish from the scales and squeeze the juice from the lemon on top, season generously with salt and pepper.
  • We put 3-4 branches of dill in the abdomen, 2 branches of tarragon (it goes very well with white meat, you will certainly find it on the market), cut off the zest from lemon, 2-3 cloves of garlic, well, two tomatoes in their own juice caught my eye.
  • Muksun on the grill
  • We seal the carcass in foil and send it to the refrigerator for 3-4 hours.
  • Muksun on the grill
  • The coals should burn out, so if you have something to fry, first fry, for example, meat, then put the fish on the residual heat.
  • We fried a batch of kupat and wings beforehand))
  • We fry for 5-7 minutes on each side, 30 minutes in total (I remind you that we had a copy for three kg)
  • If it is Seabass, then 17-20 minutes is quite enough.
  • Delicious kebabs for everyone !!!

The dish is designed for

For a fun company

Time for preparing:

30 min, plus time for the marinade

Cooking program:

Brazier

Ilmirushka
Zhannptica, Zhannochka, really, really lucky! Now would be a little salted a couple of pieces ...
Luna Nord
And in the north we ate the slicing of their Muksun and Nelma. Fresh, just caught, it freezes, you tuck the fish with a hatchet, mix salt and pepper, yummy ...
Ilmirushka
Quote: Luna Nord
And in the north we ate the slicing of their Muksun and Nelma.
Luna Nord, Luda, and we so feast on when available. Whoever hasn't eaten will not understand
ang-kay
What a delicious fish! And beautiful!
Zhannptica
Ilmirushka, I sit, I get lost))) how did I get so overwhelmed, it seems like not quite an idiot
Corrected, thanks !!!
Lightly salted was also cold-smoked and sterlet of all kinds. Eh ...
Protein impact on the body




Luna Nord, the fish is clean in the north, it's not scary to eat it. We didn't dream ...

ang-kay, Angela, this was the very rare case when it was a pity to cut)
SveKosha
Muksun, nelma, and also vendace. Now all that remains is to remember ...
Luna Nord
Quote: SveKosha
and also vendace
And smelt ... and salty omul)))))
Ilmirushka
Quote: Luna Nord
and also vendace
And smelt ... and salty omul)))))
and also tugun, such a small, but such noble and impossibly tasty fish!
GuGu
They also forgot the boil fish. Girls, how I miss the northern fish (all my youth was spent in the North). And I am a fan of small-sized and fresh vendace .. and I remember nelma with human growth.
Ilmirushka
Zhannptica, Jeanne, look what your muksun has done to people, after all, everyone poured in tears! Some fish, some youth
Zhannptica
The main thing is that all these memories are kind
SveKosha
How can one not pour tears and saliva over fish and youth. The best years have passed in Yakutia, from 18 to 23. Whoever has the opportunity to buy such a fish, grab it and do not hesitate. And already cooked on the grill is just a song.

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