Not far from us there is a small private store where live carp, sturgeon, and recently lampreys are brought periodically. I looked and looked at them and finally decided to cook, after reading a lot of information before that. But the time is not wasted: for the New year, a wonderful delicious snack. Prepare it in advance, because lampreys are stored under the marinade for up to 6 months. And everything that can be prepared in advance is immediately sent to my culinary piggy Bank.
First of all, you need to get rid of the mucus on the minogues.
To do this, first wash them thoroughly under cold water.
Cover with coarse salt and leave for 1 hour.
Wear rubber gloves. Hold the head between the thumb and index finger of one hand, and the other hand with salt to hold along the body.
Rinse under running water.
Clean the remaining mucus with a knife.
Cut into 5-6 cm long pieces.
Rinse thoroughly with water.
Mix flour with salt and pepper to taste (as You usually salt fish)
Roll the pieces of lamprey and fry in vegetable oil.
Put on a napkin and cool.
Cut the vegetables into thin slices.
I used a food processor.
Put the roasted lampreys in a jar, put the vegetables on top.
For the marinade, combine all the ingredients, bring to a boil and pour the lampreys with the vegetables.
Cool and place in refrigerator.
After a day, you can already eat. Stored for up to 6 months.
Before serving, make the sauce, but you can do it without it.
Finely chop the onion, add the mustard and vegetable oil. Stir.
I used the food processor again.
Put a layer of sauce on a piece of delicious bread.
From above - pieces of lampreys, and on them arrange vegetables.