» Fish food
Lankaran style pike-perch fish
New pike-perch – 350 gr, wheat flour – 10 gr, melted butter -35 gr, onion – 50 gr, parsley – 15 gr, lemon - 1/5 pcs, pepper - 0.1 gr, salt. Small-size fishes are processed unbroken and big fishes are cut in small pieces, salt, pepper and flour is added. It is cooked till is ready. Ring type cut onion and lemon is added in plate while serving the fish
Cheki fish with fillings
Quantity of ingredients and preparation is same as in omul lavangi: 253 grams of kernel of a nut, 50 grams of onion, 30 grams of melted butters, 10 grams of cornel, 25 grams of kishmish, 50 grams of salt.
Fish is salted, and ingredients are filled in.
Omul fried in the tandir
Omul fish – 250 gr, tomato – 50 gr, cucumber – 50 gr, onion - 30q, coriander - 15q, narsharab – 15 gr, pepper, salt. Fish is cleaned, washed and pepper and salt is added and fried in the whole form in the tandir,. Fresh vegetables are served together when fish is served and greenery is added on it. Separately narsharab is given.
Lankaran style cheki fish cooked in the tandir
Cheki fish – 25 gr, onion – 40 gr, lemon – 15 gr, parsley – 15 gr, pepper, salt. Cheki fish is cleaned, pepper and salt is added and cooked in the whole form in the tandir. Ring type cut onion and lemon is added in plate while serving the fish
Fish – 200 gr, pea – 20 gr, rice – 15 gr, alycha – 10 gr, potato – 150 gr, onion – 20 gr, saffron - 0.05 gr, pepper, salt. Meat of sturgeon and long-nosed fish is passed thru meat-grinder with onion. Rice, salt and pepper is added in force-meat. 1-2 kofta is made for each stake from force-meat, 2 alycha is put inside and served.
New omul - 253 gr, kernel of a nut - 50 gr, onion - 30 gr, melted butter - 10 gr, cornel - 25 grams, kishmish - 50 grams, salt. Fish is cleaned in the unbroken form and internal organs are taken out. Walnut cooked in butter and onion is mixed with cornel and kishmish and a force-meat is made. Fish is salted, and the force meat is filled inside.
Goldfish – 248 gr, wheat flour – 10 gr, melted butter – 25 gr, onion – 40 gr or fresh onion -50 gr, narsharab – 5 gr, parsley – 15 gr, pepper - 0.1 gr, salt. Goldfish is cleaned, and cut to round pieces. Salt, pepper is added, made in flour and then fried of two sides in the butter and is put for few minutes in heater. It is then served.
Fish – 248 gr, wheat flour – 10 gr, melted butter – 25 gr, onion – 40 gr, tomato – 50 gr, lemon – 10 gr, parsley – 15 gr, pepper, salt. Bream fish is cleaned and cut to pieces. Pepper and salt is added on to fish pieces, and after processed in flour it is fried frying pan. Fried fish has been put for a few minutes to heater and it is brought to the ready condition then.
Omul cooked in own steam
Fresh omul – 253 gr, melted butter – 15 gr, onion – 30 gr, dry alycha – 3 gr, lavash – 5 gr, coriander – 15 gr, pepper - 0.1 gr, salt. It is cleaned and washed and cut into pieces, fried a little and put in shallow pot. Onion fried in the butter, alycha, lavasha, water and pepper are added on it and cooked in steam. When served own juice of meal is poured on it.