Nice Lakerda

Lakerda Recipes

The phrase lakerda is from Spanish and it means “La kerrida”, that’s, “whatever is wanted”. This lovely appetizer selection, which emerged with the invention of a Spanish fisherman father who catches a number of his kid’s favourite fish and desires to maintain them for months, is without doubt one of the hottest appetizers on our tables.
There are lots of totally different recipes for its preparation, however essentially the most distinguished ones are the Istanbul type and the strategy made by the fishermen from Saroz. You may put together this appetizer at dwelling, which we eat with a stingray after we go to the fishermen. And while you’re listening to the well-known music that has change into a rosewood in our language;
“Lakerda, lakerda, lakerda,
Eat and lie down subsequent to him,
Lakerda, lakerda, lakerda,
Married in addition to single tastes it.”

Substances for Lakerda Recipe

  • 1 giant acorn
  • 500 grams of rock salt
  • 3-4 bay leaves
  • 1 tablespoon of black pepper

The right way to Make Lakerda Recipe?

  1. Divide the fish that you just eliminated the physique half into 3 equal elements and clear the marrow a part of the backbone completely with a department or a chunk of broom. Then take away the darkish brown half on the within of the fish by chopping it right into a triangle with a pointed knife.
  2. Soak the fish you may have ready in salty and iced water for 4 hours, change the water each hour. Thus, the fish will fully take away the blood in it.
  3. Take the fish out of the water and lay it out on a paper towel to dry, depart it like this for 4-5 hours and let it dry fully.
  4. Sprinkle half an inch of rock salt on the backside of a glass or plastic jar.
  5. Place the fish facet by facet and tightly in order that the white elements of the fish contact the salt. Sprinkle bay leaves and black pepper on prime and canopy with salt once more.
  6. On this manner, place all of the fish within the jars. Then place a weight (a chunk of stone or marble) contained in the jar on prime of the fish, place a chunk of wooden on prime of the burden and canopy the jar with a clear material.
  7. Go away the jars like this for about 20 days in a cool place out of the solar.
  8. On the finish of the holding time, gently de-salt the fish and gently peel off the pores and skin and slice it.
  9. Put the sliced ​​items in a bowl full of chilly water and hold them within the fridge in a single day, altering the water each 2-3 hours. On this manner, the fish will take away extra salt.
  10. The subsequent day, take the fish out of the water and place it in a container full of olive oil, shut the lid and retailer within the fridge.
  11. The fish you put together on this manner might be saved in olive oil for about 1 week within the fridge, however if you wish to retailer it for an extended time, put together a brine by including 750 grams of rock salt to five liters of water and hold the fish on this water. Earlier than serving, soak it in water in the identical manner, take away extra salt and serve it that manner.