Recipe: Beer poutassou à la basturma step by step with pictures | Handy.Recipes

Beer poutassou à la basturma

Cooked poutassou a la basturma

Time to cook: 60 minutes

Total Servings: 2

Nutritional Value

For those who like fish and beer but are not fisherman.

Author of the recipe

Ingredients for poutassou "à la basturma":

  • Putassou (I had frozen) - 0,5 kg
  • Salt - 2 tablespoon
  • Soy sauce - 2 tablespoon
  • Caraway - 1 tablespoon
  • Sesame - 1 tablespoon
  • Black pepper (ground) - 1 teaspoon
  • Garlic - 3-4 clove

How to cook poutassou for beer "à la basturma" step by step with photos

Rip the defrosted fish, separate the head, take out the backbone and bones. Rinse.

Place the fillets in a tray in layers, sprinkling salt on each layer. Put in the fridge for 24 hours.

After 24 hours we wash and mince the fillet, add ground cumin and sesame seeds, crushed garlic, soy sauce and chopped paprika. Knead it well and put it back in the fridge for 24 hours.

The next day. Spread mixture on gauze and make a briquette about 1-1.5 cm thick.

Wrap it and put it under a bottle of water (I had a 5-liter bottle), on an inclined surface, for 24 hours.

Next day we put it in a draught and forget about it for 7-10 days.


Nutritional Value:

Whole Dish:
352.8 Calories
15.8 g
17 g
39 g
Per Serving:
176.4 Calories
7.9 g
8.5 g
19.5 g
160.4 Calories
7.2 g
7.7 g
17.7 g

Salt, Black Pepper, Cumin, Garlic, Soy Sauce, Hot, Sesame, Fish, Starters, Fish and Seafood Starters

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