How to cook bream: the best cooking methods

Fish is simply necessary for our body. And if fate sent down a fresh catch, it’s a small matter. All that remains is to find out how to cook bream.
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Total votes: 356

18.04.2020

Meat 42%, 151 votes
151 votes 42%
151 votes - 42% of all votes
Fruits and vegetables 24%, 85 votes
85 votes 24%
85 votes - 24% of all votes
Fish 17%, 60 votes
60 votes 17%
60 votes - 17% of all votes
Dairy products and eggs 17%, 60 votes
60 votes 17%
60 votes - 17% of all votes

Total votes: 356

18.04.2020

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Balyk

Bream is rightfully one of the best beer snacks. It is dried and smoked. The qualities for which the famous fish is valued are: fat content, pleasant smell and extraordinary taste. All this is only for the benefit of the balyk. In addition, it can be easily found everywhere.

You will need:

Fresh bream – 2 carcasses, 2 kg each
Sugar – 200 g
Salt – 1 kg
Ground coriander – 20 g
Ground hot pepper – 20 g
Bay leaf - a few leaves
Sweet peas – 20 g

Proteins – 13.8 fats – 1.6 carbohydrates – 4.3 calories – 86.2 (per 100 grams of finished dish)
Preparation time – 10 minutes

Prepared – 10 days

Yield: 10 servings

Cooking step by step

First of all, you have to arm yourself with a knife and start cutting fish. Cut off heads, tails, fins. Can be cleaned of scales. But to prepare balyk it is not at all necessary to do this.
Cut the fish along the back, carefully separate the flesh from the spine, then trim the ribs and remove the entrails. It is important to proceed carefully so as not to accidentally puncture the gallbladder. Carefully remove all black films and wash the fillets. All that remains is to cut it into portions. When salting a large piece, you can simply make cuts on the fish, leaving the skin intact.
Mix salt and sugar and fill the bottom of the dish. An enamel pan or stainless steel bucket will do. A food-grade plastic container will do. Place the pieces of fish and sprinkle with salt again. Add spices and bay leaf. A second layer of fish is laid out and again sprinkled with salt and spices. Repeat the procedure until all components are gone.
Set a half-kilogram pressure and forget about the fish for 5 days, placing it in the refrigerator for salting. Let the bream soak in the spices, and the salt draws out excess liquid from them.
After the specified period, rinse the pieces of future balyk with cold water. Fill a container with clean water and leave them to soak for 5 hours. The water should be changed periodically. This way the pulp will get rid of excess salt and acquire a pleasant taste.
Soak the rope in vegetable oil to prevent the fish from drying out. Hang the bream and leave it to ripen under air currents. It is important to block access to insects by throwing gauze or mesh.
The characteristic dried aroma will indicate readiness. Pieces of balyk will turn amber, acquire proper elasticity and some transparency.

Ear

There are many recipes for making fish soup. It varies depending on the type of fish. But as admirers of this dish say: “Ukha without bream is like soup without potatoes.” The aromatic fish soup is in no way inferior in popularity to dried bream. The method of its preparation always remains the same.

Ingredients:

Fresh bream – 2 kg
Potato tubers – 0.3 kg
Parsley roots – 50 g
Bay leaf – 1 pc.
Leek – 70 g
Carrots – 100 g
Unrefined oil – 40 ml
Greens – 1 bunch (20 g)
Hot pepper – 2 pinches
Salt - to taste

Proteins – 14.2 fats – 1, 6 carbohydrates – 4 calories – 87.3 (per 100 grams of finished dish)
Preparation time – 10 minutes

Cooking time – 30 minutes

Number of servings – 8

How to cook

Clean the fish and gut it. Separate the tail and head for the broth. The right thing to do would be to get rid of the gills. If there is caviar, it can also be used in the ear.
All the pieces selected for the fish soup are placed in a pan and poured with boiling water in a volume of 2.5 liters. Cook for about a quarter of an hour.
The remaining part of the fish is cut into portioned slices.
While the fish broth is cooking, you should peel all the vegetables. Chop the potato tubers and carrots into small pieces. Grind the roots.
The fish is removed from the pan, the potatoes and onions are lowered. It's time to add salt to the broth.
Sauté carrots and roots until softened. Add salt, season with spices and place in a pan along with slices of raw fish.
After a quarter of an hour, add greens and bay leaves. Remove from heat. Let it brew a little. And you can enjoy delicious and healthy fish soup.

Bream soup recipe

Bream fish soup is considered a classic of the genre among fishermen.

This fish is one of the most common, so the soup can be cooked, roughly speaking, without leaving the cash register.

However, delicious bream soup is prepared not only in nature, but also at home.

The recipe is very simple and will be useful for both the avid fisherman and the housewife.

The resulting soup is very light, but still nutritious.

The classic version can be supplemented with various cereals: millet, rice, pearl barley.

Required ingredients:

bream carcass – 0.5-1 kg;
water – 2 l;
medium potatoes - 3 pcs.;
celery and parsley root - 1 pc.;
medium carrots – 1 pc.;
onion – 1 pc.;
bay leaf – 1 pc.;
vegetable oil – 2 tbsp;
salt and pepper - to taste.

Cooking method:

1. Fish broth is the basis for bream soup. To prepare it, all you need is the head, tail, fins and ridge. 2. The carcass must be cleaned and cut, the meat separated from the bone and washed thoroughly. 3. The head, tail, ridge and fins are placed in a pan and filled with water, adding salt. Cook for 20 minutes. 4. Preparing vegetables: potatoes are peeled and cut into large cubes, onions into half rings, carrots cut into slices. The roots are crushed. 5. Heat a frying pan with oil and sauté vegetables and roots for 15 minutes. 6. As soon as the water boils, you need to remove the fish parts and add chopped potatoes and other vegetables. Add bay leaf, salt and pepper to taste. Cook for 15 minutes. 7. The main condition of the recipe is to add the bream carcass last.
The fillet is cut in any convenient way and sent to the broth. After 20 minutes, the vegetables, fish and the dish as a whole will be ready. Baked bream with potatoes:

Cutlets

River bream is prized for its white meat. It is rich in proteins and vitamins. An excellent product for dietary nutrition. And if the bream swam into your hands, then it would be a sin not to cook delicious cutlets from it.

Required ingredients:

Bream – fillet 1 kg
Onion – 200 g
Butter – 70 g
Carrots – 1 root vegetable
Loaf pulp – 200 g
Salt - to taste
Ground black pepper – 20 g
Eggs – 2 pcs.
Greens (dill, basil) – 50 g
Vegetable oil - for frying
Breading – 100 g

Proteins – 12.7 fats – 6.2 carbohydrates – 2.7 calories – 117.3 (per 100 grams of finished dish)
Preparation time – 20 minutes

Cooking time – 20 minutes

Number of servings – 6

Cooking process

After removing the scales, fins, head, tail and entrails, rinse the fish. Make a longitudinal cut along the back from top to bottom. Then unfold the carcass and pull out the ridge with large bones.
Grind the fillet in a meat grinder, passing it a couple of times. You can additionally beat it with a blender. The minced meat will be especially tender.
Grind the bread soaked in milk, grind the onions and carrots and add to the minced fish. Salt, pepper, add eggs and mix until smooth.
Mix chopped herbs with softened butter and freeze a little. This filling will add piquancy to the dish.
Form a cutlet stuffed with butter and herbs in the center. Roll each one in breading and fry in vegetable oil for 3 minutes on each side. This culinary masterpiece will decorate any side dish.

Dishes from bream in cooking

From the bream you can do everything that is usually done with river fish. They steam, fry, boil, bake, after removing the scales and scraping out the inside of the abdomen. The easiest option is to make frequent cuts on the carcasses to crush the bones, roll the fish in flour and fry in a frying pan in a small amount of vegetable oil.

Fish soup is used to make soups and soups, sometimes other types of fish are added to them to make the fish soup richer and fattier. The carcasses are stuffed, baked in the oven, wrapped in foil, buried in coals or placed on a grill.

The problem with bones is solved by twisting the carcasses in a meat grinder. Cutlets and meatballs are molded and fried from the resulting minced meat. Add it to pancake dough or use it as a filling for pancakes. Fish meatballs are put into soups.

The fish is salted, pickled, smoked, preserved in oil and tomato. Properly dried bream is a real delicacy, “ram” with a pleasant salty taste, which is used as an appetizer, made into soups, and added to other dishes.

Grilled

Grilled fish turns out flavorful and tender. You should definitely try a delicious snack cooked over a fire without any extra frills.

Main ingredients:

Bream – 1 kilogram carcass
Feathers of green onions and young garlic – 50 g
Salt - to taste
Sesame oil – 20 g

Proteins – 15.6 fats – 5.5 carbohydrates – 0.2 calories – 113.1 (per 100 grams of finished dish)

Preparation time – 2 hours

Cooking time – 30 minutes

Number of servings – 4

Step by step recipe

There is no point in cleaning bream scales. Only the gills and entrails need to be removed. Rinse with running water. If there is caviar, leave it inside. Salt the fish, sprinkle with sesame oil and refrigerate for 2 hours.
Place feathers of green onions and young garlic into the belly. For better roasting, you need to make transverse cuts.
Grill with the lid closed for about half an hour.
Garnish with herbs and you can enjoy an excellent dish.

Juicy fillet with mushrooms

Bream in sour cream, cooked in the oven, is the ultimate dream of any gourmet. Mushrooms add a unique flavor. This simple recipe is suitable for a festive feast and a family dinner.

Main ingredients:

Bream – 1.5 kg
Champignons – 300 g
Sour cream – 100 g
Onions – 0.5 kg
Lemon - half a fruit
Salt, pepper - to taste
Basil – 15 g
Bay leaf – 2 leaves

Proteins – 11.4 fats – 3.2 carbohydrates – 2.9 calories – 86.2 (per 100 grams of finished dish)
Preparation time – 30 minutes

Cooking time – 40 minutes

Number of servings – 6

How to cook

Remove the scales from the fish, gut it, wash it thoroughly and make about 20 small cuts on the side.
Mix all the spices, rub the carcass thoroughly with them and leave to marinate.
Cut the mushrooms lengthwise into large pieces, chop the onion.
Fry each ingredient separately until golden brown. Mix, add sour cream and simmer over low heat for 10 minutes.
Cut the lemon into slices, place by the gills and in the cuts.
Place some of the onion with mushrooms, the prepared fish and the rest of the sauce on top of the foil.
Make an envelope and bake in the oven, closed, for 20 minutes at 180 degrees.
Remove the top of the fish from the foil and bake for another 20 minutes until a crust forms. Can be served.

Video recipe for cooking in the oven

For cooking, you will need foil, which retains the juice of the fish and does not allow the skin to burn. You can use any products as ingredients, for cooking they take:

bream – 700 g;
champignons 300 g;
onions – 2 pcs.;
vegetable oil – 3 tbsp. l;
spices and salt - to taste

Cooking does not take much time, but you need to cut the fish: remove all the giblets, gills, and fins. Baking bream in the oven in foil with mushrooms does not require cutting off the fish head and tail, so you can leave them. Next, wash and peel the mushrooms, chop and fry them with vegetable oil. You also need to peel the onion, cut into cubes and fry with the champignons until done. The baking sheet is covered with foil, the carcass is placed on top and stuffed with vegetables. Baking whole stuffed bream in foil takes 45 minutes at 180 degrees. At this time, it is recommended to prepare sour cream sauce. Pour sour cream into a frying pan, add any herbs, salt and pepper and steam for a few minutes. The resulting mixture can be poured over each portion or the entire fish immediately after baking.

To cook bream deliciously, you don’t have to use a lot of ingredients. Sometimes just fish, onions and potatoes are enough. A carcass baked in the oven always turns out tender and aromatic, especially if you use a sleeve or foil. Spices, sauces or herbs will help enhance the taste.

In the oven with tomatoes

It’s worth pampering your loved ones with delicious bream stewed in tomatoes. You won't have to regret it. The maximum benefit can be extracted from fish by baking it in the oven. The dish is very easy to prepare.

Compound:

Bream – 900 g
Onion – 200 g
Tomatoes – 0.5 kg
Salt - to taste
Black pepper – 20 g
Parsley – 20 g
Vegetable oil – 50 g
Lemon – 1 fruit

Proteins – 9.3 fats – 5 carbohydrates – 2.8 calories – 92.7 (per 100 grams of finished dish)
Preparation time – 20 minutes

Cooking time – 30 minutes

Number of servings – 4

Preparation

Clean the fish, carefully cut along the belly, remove the entrails and gills. Rinse under the tap with clean water, blot with a napkin. Rub the carcass with salt and pepper. Set aside.
It's time to get busy with vegetables. Wash the tomatoes and cut into slices. Chop the onion into rings. Chop the parsley. Squeeze half the lemon.
Line a baking dish with foil and grease with oil.
Place a layer of tomatoes and onions, sprinkle with parsley. Place the processed fish carcass on a vegetable bed and sprinkle with lemon juice. Place the remaining tomatoes and herbs on top.
It is better to cover with foil and bake in the oven for half an hour. Garnish the finished dish with lemon slices. Juicy bream with piquant sourness is ready. All that's left is to enjoy the result.

Recipe for juicy baked bream with vegetables in the oven in foil

This method of preparing river fish was not chosen by chance. Firstly, cooking in the oven has a very gentle effect on the texture of meat, and secondly, baking allows you to preserve as much as possible all the beneficial substances contained in it. And using foil is a lifesaver for those who didn’t know how to make bream juicy.

Ingredients

Bream – 2 large carcasses;
Potatoes – 3 pcs.;
Onions – 3 pcs.;
Tomatoes – 4 fruits;
Black pepper, oregano, thyme, salt - to taste;
Vegetable oil – ½ tbsp.;
Celery – quantity as desired.

How to bake juicy bream with potatoes and tomatoes in foil at home

Cut the onion and potatoes into cubes. Grind the tomatoes into rings.
We clean the bream fish as described above.
Place the chopped vegetables (except tomatoes) on a baking sheet or in a fireproof container, salt and pepper them and mix thoroughly but gently with your hands.
Place cleaned, washed bream on top of the vegetable “pillow”, add some salt and cover it with tomato rings. We place them directly on the back of the fish carcass.
Sprinkle the river fish with your favorite spices, season with the indicated portion of oil and cover with foil (you can replace it with parchment paper).
Place the covered baking sheet (or mold) into the preheated oven for 40 minutes. Bake the tender fish at 200°C. Remove the foil 15 minutes before the end of cooking.

The fish treat should be served hot, without a side dish (we already have one) and in any form (either as a main course or as an appetizer).

Before serving, the bream dish can be sprinkled with aromatic fresh herbs, garnished with wedges or slices of lemon - and voila, you can enjoy!

With sauerkraut

Self-caught food is always a joy. All that’s left to do is prepare this joy deliciously.

Main ingredients:

Bream – 2 kg
Sauerkraut – 0.4 kg
Salt - to taste
Pepper - a pinch
Bulbs – 2 pcs.
Breadcrumbs – 50 g
Mayonnaise – 2 tbsp. l.
Spices for fish – 15 g

Proteins – 13 fats – 3.5 carbohydrates – 1.7 calories – 90.3 (per 100 grams of finished dish)

Preparation time – 20 minutes

Cooking time – 30 minutes

Number of servings – 6

Cooking technology

Sauerkraut is washed if necessary. Place in a thick-walled container and simmer until half cooked.
The onion is fried until it turns golden and goes to the cabbage. Everything is seasoned with spices and mixed thoroughly.
Salt is rubbed into prepared, gutted and cleaned fish. The abdominal cavity is filled with sauerkraut.
Grease a baking dish with oil, sprinkle with flour or breading, and place the fish on it. Apply mayonnaise on top. Place in a preheated oven for 30 minutes. Serve with greens.

Cooking bream in the oven with potatoes in the sleeve

This dish is also easy to make, but it turns out juicier and more flavorful. All the juice remains inside the sleeve, with which the fish is soaked throughout the entire cooking process. The following ingredients are recommended:

medium sized bream;
onions – 4 pcs.;
sunflower oil – 3 tbsp. l;
potatoes – 1 kg;
carrots – 1-2 pcs.;
sour cream – 2 tbsp. l;
seasonings for fish and salt - to taste.

The bream, as in the previous recipe, needs to be cut in a similar way. The only thing is that you will have to remove the head, and also make cuts along the back every 1.5-2 cm so that the carcass is better baked. It should be rubbed with the selected spices and left for 20 minutes. At this time, you can start preparing the vegetables. Carrots, onions and potatoes are washed, peeled and cut: onions into half rings, potatoes into slices, and carrots into small strips or cubes.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

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To give them a piquant taste, it is recommended to saute them for several minutes in vegetable oil with a small amount of ground pepper or salt. After frying, the vegetables are transferred to the sleeve, the fish should also be sent there and the bag should be tied tightly.

Bream in the oven will be cooked at a temperature of no more than 170 degrees for 40-60 minutes. This baked dish contains few calories, since there is no large amount of oil.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

No bones

In the process of choosing fish for the table, I have heard more than once: “Bony bream is only suitable for beer snacks.” Experienced chefs are ready to refute this stereotype. Cooking delicious bream is very simple. Its main value lies in its rather fatty meat. And if you combine the taste of bream with cheese, you get the perfect dish.

We take:

Small bream – carcass weighing 1 kg
Semi-hard cheese – 150 g
Onion – 1 pc.
Garlic – 2 cloves
Salt - to taste
Pepper - a pinch
Mayonnaise – 100 g

Proteins – 16.1 fats – 7.8 carbohydrates – 1.6 calories – 141 (per 100 grams of finished dish)
Preparation time – 20 minutes

Cooking time – 40 minutes

Number of servings – 4

Step by step recipe

How to get rid of annoying bones? The most important part is preparing the fish. Remove the head from the cleaned and gutted fish. With fins and a tail, the finished dish will look more impressive. It's better to leave them.
Transverse cuts are made along the back. It is important that the incisions are deep, right down to the spine, and frequent, every 5 mm. So that small bones are not felt.
Rub the outside and inside with pepper.
Grind the onion and garlic. Grate the cheese. Add mayonnaise here. Divide into 2 parts. Stuff the belly of the bream with one part of the resulting mixture.
Spray the baking dish with oil. Place the bream, sprinkle with flour and pour generously with butter. Splash some water and place in the oven for half an hour.
Place a “blanket” from the remaining cheese mixture over the fish. Pick up the spread filling. Place in the oven and bake until the cheese is melted. Large bones do not create problems, and small ones become invisible. Delight and surprise of the guests are guaranteed.

In a slow cooker in sour cream

The process of preparing boneless bream can be speeded up. Multicooker to help us! A short soaking in water acidified with vinegar will make the fish even more tender.

For preparation:

One kilo bream – 1 pc.
Sour cream – 200 g
Salt - to taste
Pepper - to taste
Garlic cloves – 2 pcs.
Dill (greens) – 50 g
Vinegar – 3 large spoons
Water – 0.6 l
Oil – 1 large spoon

Proteins – 13 fats – 8.8 carbohydrates – 1.6 calories – 137.9 (nutrition value per 100 g)
Preparation time – 2 hours

Cooking time – 40 minutes

Number of servings – 4

Preparation

First you need to remove the scales. Cut off the head, separate the tail. Cut the carcass into portions. Dilute vinegar in water and immerse the pieces there. After a couple of hours, drain the water and rub the fish with salt and spices.
Chop the garlic, finely chop the dill and combine with sour cream. Coat each piece with the mixture. Grease the cooking bowl with vegetable oil and place the fish.
Close the lid and set the “baking” mode. After 20 minutes, the stewed bream is ready to serve. White wine will be perfect.

Bream in a slow cooker

This bream recipe is quite simple. Even a novice housewife can easily prepare it.

In order to do it, you will need:

1 kg bream;
1 small lemon;
30 ml olive oil;
35 g butter.

As for spices, it is recommended to use only salt and seasonings for cooking fish.

Prepare the fish, gut it, wash it, remove the fins and head. If you prefer to leave it, then you should remove the gills.
Dry the carcasses with paper napkins or towels.
Rub it all over with a little salt and don’t forget the belly.
Rinse the lemon well and cut it into thin slices, and then put them inside the carcass.
Pour olive oil into the multicooker container and place the fish.
Select the “Bake” or “Bake” program and set the time to 30 minutes.
Each half takes 15 minutes. After turning the carcasses over, place a piece of butter on them.

Once cooked, the meat will be juicy with a creamy flavor from the butter. It is better to serve the dish with fried potatoes and a salad of fresh vegetables.

To avoid feeling the bones, cut the carcasses on each side along the ridge. This way they will bake and will not interfere

Minced meat recipe

What can you cook from bream? The tender pulp contains up to 9% fat. Nature generously endowed its composition with vitamins, amino acids and beneficial microelements. A large, well-fed specimen can easily compete with beluga in terms of fat content. Minced fish dishes turn out soft. Minimum amount of ingredients. Easily digestible meat is beneficial for children, the elderly, and even athletes. It contains a lot of protein. Suitable for making cutlets, meatballs, meatballs for soup, meatballs, zraz. Shown in the photo. Can be used for casseroles, pie filling, peppers.

You will need:

2 fresh bream – total weight 3 kg
Onions – 0.5 kg
Salt - to taste
Seasoning from a mixture of peppers - half a teaspoon

Proteins – 13.9 fats – 3.3 carbohydrates – 2.6 calories – 95.2 (nutrition value per 100 g)
Preparation time – 40 min.

Number of servings – 6-8

Preparation

First, the fish must be carefully cut: cleaned of scales and gutted.
Cut off the head, cut off the tail and fins.
Rinse and separate the meat from the spine, removing as much bone as possible.
Grind the pulp and onion in a meat grinder. It is advisable to do it several times so that small bones are not felt.
Add salt and pepper to the mixture and mix all ingredients thoroughly.

Cooking process

First you need to clean the breams from scales, gut them, remove their heads and rinse them under running water. Next, prepare a container with acetic acid, where you immerse the carcasses for several hours.

If you have a larger fish, cut it into large pieces so that the acid reaches all the bones. Vinegar can not only soften sharp bones, but also remove the unpleasant smell of mud if the fish was caught in a closed pond.

Afterwards, the fish needs to be washed again, rubbed with a mixture of salt and pepper, stuffed with cabbage, and rolled in a mixture of sour cream, garlic and fish seasonings.

Arrange all the bream evenly in the slow cooker, covering it with sliced lemon slices, then set the baking mode. The timer must be set for 40 minutes.

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Pieces in a frying pan

The fried pieces are of excellent quality, crispy on the outside and juicy on the inside, looking appetizing.

You will need:

One kilo bream – 1 pc.
Flour – 100 g
Salt, pepper - half a teaspoon each
Sunflower oil - for frying

Proteins – 15.9 fats – 4.7 carbohydrates – 0.9 calories – 109.8 (nutrition value per 100 g)
Preparation time – 20 minutes

Cooking time – 20 minutes

Number of servings – 4-6

Preparation

You need to choose a large bream, with shiny scales without damage. A sign of freshness is bright gills and transparent eyes.
Clean off the scales and wash the carcass with cold water. Cut off all fins and head.
Make an incision in the abdomen, remove all the insides, not forgetting the black film from the abdominal walls. Rinse the abdominal cavity and pat dry with a napkin.
Cut into pieces of desired width. Narrow slices will get a crispy crust, while wide ones will be juicier.
Mix flour, pepper and salt. Roll each piece in breading.
Heat the frying pan. Frying fish does not involve saving oil.
Lay out the pieces. Fry, slightly reducing heat, for 4 minutes on each side. Before serving, decorate the plate with herbs and lemon.

Marinated

It is quite possible to marinate bream at home. You will have to work hard, but the extraordinary taste of such fish is worth it.

Ingredients:

Bream – 1 kg
Coriander – 2 tsp.
Onion – 200 g
Unrefined oil – 100 g
Vinegar – 2 full spoons
Bay leaf – 5 pcs.
Hot pepper - half a teaspoon
Allspice – 1 teaspoon
Salt – 60 g
Water – 0.5 l

Proteins – 12.2 fats – 9.7 carbohydrates – 3.6 calories – 150 (per 100 grams of finished dish)
Preparation time – 1 day

Cooking time – 15 minutes

Number of servings – 6

Cooking technology

Cut the fish and rinse well.
For the marinade, mix salt, bay leaf, and peppercorns in a saucepan. After boiling, remove from heat, add vinegar and cool.
Place the fish in a container and sprinkle with coriander. Pour in the cooled marinade. Leave for 24 hours in the kitchen under pressure.
Remove from brine, remove tail, head and skin.
The next stage is the painstaking work of extracting the bones.
Sprinkle the fish prepared in this way with pepper, sprinkle with vinegar and vegetable oil. Cover with a layer of onion rings.
The marinated bream is ready. Bon appetit!