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Terpug on the grill on the grill

0
6164
Kitchen World
Calorie content 102 kcal
Portions 4 port.
Cooking time 30 minutes.
Proteins * 17.8 g
Fats * 3.4 gr.
Carbohydrates* gr.
* per 100 gr. product
Terpug on the grill on the grill
Content

The rasp has many connoisseurs, and for good reason. Hidden under the hard scales is a very tender, sweetish meat rich in useful microelements and valuable fats. Terpug is ideal for smoking, but you can cook it in a less troublesome way, while still not losing in taste. Let's cook the fish just on the grill. Before that, we will carefully prepare the carcasses.

Ingredients

Cooking process

step 1 out of 5
We clean the fish from the scales, wash it thoroughly, cut the abdomen and remove the insides. We thoroughly rinse the inner cavity. Leave the head and tail.
step 2 out of 5
Pour cold water into a wide bowl and add salt to it. We take coarse table salt, it is better not to use fine salt, as it gives an unpredictable degree of salting. Stir until the crystals dissolve.
step 3 out of 5
We place the prepared peeled greenling carcasses in a saline solution and leave for salting for one to an hour and a half.
step 4 out of 5
After salting, we remove the fish from the saline solution, dry it inside and out. We prepare a grill with embers. We do not allow an open flame. We put the greenling on the wire rack and bake with coals for about twenty five to thirty minutes in total. Do not forget to turn the fish over during cooking.
step 5 out of 5
We remove the finished fish from the wire rack and put it on a dish. Serve hot or cold. Additionally, you can serve a salad of fresh vegetables, herbs, lemon wedges.
Bon Appetit!

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