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Ingredients for the preparation of bonfire-bream
- Bream 1 pc.
- Salt to taste
- Main ingredients
- Serving 2 servings
- World Cuisine
Inventory:Knife, Bonfire, Rag (clay)
Cooking bream baked at the stake:
Step 1: Prepare the bream.First of all, the bream must be gutted. To do this, make an incision along the abdomen along the entire body from head to tail and get the insides. After that, we cut out the gills and clean the scales: we hold the fish with our left hand, and with the right we scrape the scales with a sharp knife. It is better to hold the knife not vertically, but at a slight angle - in this case, the scales will not scatter in different directions. We wash the bream with cold water and rub it with salt from the outside and from the inside.
Step 2: Bake the bream at the stake.Bonfire can be baked in two ways. First way: wrap the prepared bream in a rag or thick paper and moisten it with cold water on one side. In hot ash, we tear out a hole of sufficient diameter and depth and put the wrapped bream in it with the soaked side down. Sprinkle on top of the bream with hot coals. Fish cooking time is approximately 1-1.5 hours. All the time the bream is baked, the coals in the fire should be heated. Second way: bream gut and remove the gills, but leave the scales. We cut the bream with fins, rub it with salt from the inside and outside and coat the bream with greasy clay in 1-1.5 cm. layer. We dig the coated bream into the hot coals of the fire and re-kindle the fire (make sure that the fire is not too big and strong). The fish will be ready through 30-40 minutes.
Step 3: Serve the bream baked at the stake.We dig out the prepared bream, remove the rag or clean it of clay, which is removed together with the scales and served with vegetables and baked potatoes. Enjoy your meal!
- - Instead of rags in the first method, you can use food foil.
- - The bream can also be grated with pepper and seasonings for a more spicy and rich taste.
- - Inside the bream you can put chopped onions, bay leaves.