Stroganin from little-eyed grenadier

Frozen fish stroganina is a new word in healthy eating. And everything is new, as you know, well forgotten old: frozen fish have been planted since ancient times by the indigenous peoples of the Far East and Siberia, and some peoples of northern, central and eastern Europe, and even ... Asians (Koreans, Japanese). So the modern fashion for stroganin is at the same time a return to the roots, to the pristine purity of the product and ease of preparation.

Ingredients

• grenadier little-eyed carcass gutted without head frozen 1 pc.
• oyster sauce 100 ml
• lemon juice 5 ml
• soy sauce 25 ml
• a clove of fresh garlic 1 pc.
• fresh onion 1/8 pcs.
• fresh ginger root 3 g
• rye or wheat flour bread (your choice) for serving
• serving salt
• ground black pepper for serving

Directions

1. Stroganina is served on ice, so pour 0.5 cm of water into a small plate in advance and set to freeze. Ice tinted with berry looks very nice on a black or white plate! Prepare the sauce immediately so that it has time to infuse: simply load all the components of the sauce into a blender container and mix until smooth. The finished sauce can be stored in the refrigerator for up to 7 days. Then make the salt and pepper croutons and macanina. Cut the bread into slices of any shape and size and dry in a toaster or dry skillet. Mix salt and pepper (thoroughly or casually - it depends solely on your character and does not affect the taste).
2. Take a look in the freezer - if you already have ice on your plate, you can plan the fish and immediately spread the shavings on the ice. Take a frozen grenadier carcass, wrap the tail end with a cloth or paper towel and, holding on to it and resting the carcass vertically on the board, use a sharp knife to clean the remnants of the scales and skin from the side from which you will plan. Remove the cut skin. Now, also placing the fish upright and holding it by the tail, carefully cut off thin layers of fillets without touching the skin and bones. Try to achieve thin and long shavings, then the fillet layers will be twisted in a spiral and will look very fluffy when laid out on a plate. You need to act quickly in order to have time to serve frozen slices.
3. Serve the sliced ​​slices immediately with the sauce poured into a socket, croutons and a mixture of salt and pepper. You also need to eat right away, until the slices are thawed (it is important to remember: thawed slices, like sturgeons of second freshness, do not exist!). In the Far East, stroganina is eaten with hands or chopsticks.