Bream brine

Brine of Bream - A Delicacy with a Rich Tradition

Preparation time: 20 minutes
Cooking time: 30 minutes
Total time: 50 minutes
Number of servings: 4-6

Welcome to the world of culinary delights! Today, I invite you to discover the traditional recipe for brine of bream, a dish that combines the fresh taste of fish with rich flavors and a touch of history. Brine is a dish that has been prepared for generations, bringing families together around the table and creating unforgettable memories.

Essential ingredients for a perfect brine:

- 1 - 1.5 kg fresh bream
- 100 ml tomato juice with peppers (ideally homemade)
- 7-8 cloves of garlic
- 2 tablespoons coarse salt
- 2 liters of water
- 1 pepper
- 1 teaspoon thyme
- 1 hot pepper
- 1 bunch of fresh parsley
- 1 tablespoon dehydrated vegetables

Useful tips for ingredients:

- Fresh bream: Make sure the fish is very fresh. Fresh fish has a pleasant sea smell and firm flesh. Check the eyes - they should be clear and not cloudy.
- Tomato juice: If you have fresh tomatoes on hand, you can make juice at home. Boil crushed tomatoes and strain them for a smooth sauce.
- Garlic: Use fresh garlic for an intense flavor. Dried garlic will not provide the same depth of flavor.
- Dehydrated vegetables: These add complexity, but if you prefer, you can replace them with fresh vegetables.

Step-by-step preparation:

1. Preparing the fish: Start by cleaning the bream of intestines and scales. It is essential to remove all impurities for a clean taste. Score the fish on the top where the flesh is thicker; this will help with even cooking.

2. Seasoning: Rinse the fish under cold running water to remove any impurities. Sprinkle coarse salt over the entire surface of the fish. It is recommended to let the fish sit in salt for a few minutes or, ideally, season it the night before to allow the flavors to penetrate.

3. Cooking the fish: Heat the grill with charcoal and place the bream on the grill. Grill on each side until the flesh turns golden and slightly crispy, about 10-15 minutes per side, depending on size. This process will add a delicious smoky flavor.

4. Preparing the brine: In a pot, add 2 liters of water, tomato juice, salt, and pepper. Bring everything to a boil. After a few boils, add the sliced garlic and thyme. Once you have turned off the heat, add the finely chopped parsley and sliced hot pepper.

5. Finalizing the dish: Pour this hot brine over the grilled fish and cover with a lid. Let it infuse for 10 minutes, allowing the flavors to blend perfectly.

6. Serving: The brine of bream is served warm, alongside a portion of fluffy polenta that will absorb all the delicious flavors. You can add a slice of lemon for a touch of acidity that will balance the taste.

Suggestions and variations:

- Fish variations: If you don’t have bream, you can use other freshwater fish like carp or catfish, which behave similarly in this recipe.
- Polenta with cheese: For extra flavor, add sheep cheese or telemea to the polenta.
- Side dishes: Alongside the fish, a summer salad with tomatoes, cucumbers, and red onion will perfectly complement the meal.

Calories and nutritional benefits:

- A serving of brine of bream (about 200g) contains approximately 250 calories.
- Fish is an excellent source of protein, omega-3 fatty acids, and essential vitamins that contribute to heart and brain health.

Frequently asked questions:

1. Can I use frozen fish?
Yes, but make sure to thaw it completely before preparation to achieve a good texture.

2. Can the brine be prepared in advance?
Certainly! You can cook the fish a day before, and the brine will be even more flavorful the next day.

3. What is the best way to store leftovers?
Store leftovers in an airtight container in the fridge, where they will last up to 2 days.

So, dear cooking enthusiasts, don’t miss the chance to prepare this delicious recipe for brine of bream. With every bite, you will taste not only the dish but also the tradition that surrounds it. Enjoy your meal and happy cooking!

 Ingredients: 1 - 1.5 kg fresh bream, 100 ml homemade tomato juice with peppers, 7-8 cloves of garlic, 2 tablespoons of coarse salt, 2 liters of water, pepper, thyme, one hot pepper, fresh parsley, 1 tablespoon of dehydrated vegetables.