You will need:
- Falus synecole - 2 kg;
- Potatoes - 6 pcs;
- onion - 3 pcs;
- Rosemary;
- vegetable oil;
- Salt large;
- Black fresh pepper.
As well as For Tuzluk : Water - 250-300 ml, salt large - 2 tbsp. l., Peppers green and white peas, Sichuan pepper, Fennel seeds.
Haltus in Vladivostoks from Sergey Zhigunov
Photo: Anna Rusakova, Ekaterina Shlychkova
How to cook: For a tuzluk boil the water and dissolve salt in it, add fennel seeds, peppers (green, white and Sichuan), mix and cool.
Hallery to cut (cuts should be deep enough), to pour a tuzluk, salt, pepper, put in the slotted rosemary and leave pickled.
Onions and potatoes are choking small slices.
On the tray, spread foil in two layers, lubricate with vegetable oil, put onions, salt, then potatoes, resolute, pepper and add rosemary leaves, to arrange the fish on top. Foil edges raise up and wrap so that the center remains open (the mold should turn out). Bake in the oven at a temperature of 180 degrees before the formation of a ruddy crust.