Mackerel marinated in kvass

Ingredients

• 4 fresh or frozen mackerel (300g each)
• 1 bunch fresh mint
• 1 bunch of parsley
• green leaves for decoration
• 3-4 st. l. lemon juice (1 lemon)
• 2 bay leaves
• 2 garlic cloves
• 500 ml kvass
• 125 ml white wine vinegar
• 1/2 tsp black peppercorns
• 4 tbsp. l. vegetable oil
• salt to taste

Cooking

Step 1

Preheat oven to 200 C.

Step 2

Gut the mackerel, rinse well. Put the fish in a ceramic or glass refractory dish, salt, add peppercorns and bay leaf.

Step 3

Sprinkle the mackerel with lemon juice and add enough kvass to almost cover the fish. Place in oven and bake for 15-20 minutes.

Step 4

Remove the fish from the broth, dry with a paper towel. Cut the still warm fish into fillets.

Step 5

Cut mint leaves into strips. Finely chop the parsley and garlic. Mix greens and garlic, add vinegar, vegetable oil, salt and pepper.

Step 6

Place the fish in a single layer in a deep dish, pour over the marinade, then lay out the rest of the fish and pour over the marinade as well. Cover the form and place in the refrigerator to marinate for a day. Serve sprinkled with fresh herbs.