Mackerel pickled in kvass
0.5 L of kvass by Arseniivskyi
4 fresh or frozen mackerels (300 g)
1 bunch of fresh mint
1 bunch of parsley
Green leaves for decoration
3-4 tbsp of lemon juice (1 lemon)
2 bay leaves
2 cloves of garlic
125 ml of white wine vinegar
1/2 tsp of black pepper in corns
4 tbsp of vegetable oil
Salt to taste
Time for preparing
Heat oven to 200 C.
Peel mackerel, rinse thoroughly. Put the fish in a ceramic or glass ovenware, add salt, pepper in corns and bay leaves.
Sprinkle the mackerel with lemon juice and add enough kvass to almost cover the fish. Put in an oven and roast for 15-20 minutes.
Remove the fish from kvass, dry with a paper tissue. Cut out fillet from still warm fish.
Strip mint leaves. Chop parsley and garlic finely. Mix green stuff and garlic, add vinegar, vegetable oil, salt and pepper .
Put the fish in a deep dish in one layer, pour it with marinade, then put the rest of the fish and again pour the marinade. Cover the dish and leave it in the fridge for 24 hours. Serve sprinkled with fresh herbs.