Cooked White Amur with Onion and Vinegar Dressing
Cook white amur thoroughly, cool it promptly, and dress it with spiced vinegar, onion, lemon and a little sunflower oil for a chilled herring-style dish.
This white amur recipe keeps the onion, peppercorn, bay leaf and lemon flavors of the original herring-style dish, while cooking the freshwater fish before it goes into the dressing. Start by cutting boneless fillets into even pieces so you can check the thickest part with a thermometer. Simmer the fish gently until it reaches 63°C (145°F), then cool and refrigerate it promptly. A separately boiled vinegar and spice dressing goes over the chilled fish with sliced onion. Add the sunflower oil and fresh herbs at serving time. The result is a tangy, ready-to-eat fish dish with the familiar marinade flavors. It will have the texture of cooked fish, rather than raw, salt-cured fish. Plan for a short refrigerator rest before serving.
Recipe card
Cooked White Amur with Onion and Vinegar Dressing
Equipment: Knife, saucepan and covered food-safe container that fits in the refrigerator.
Ingredients
Main ingredients
Instructions
Prepare the fish
Check the boneless fillets for pin bones. Cut into even portions and keep cold while you prepare the cooking liquid.
Cook the fish
Bring the water, salt, sugar, bay leaves, peppercorns and cloves to a gentle simmer. Add the fish and cook until the centre of the thickest piece reaches 63°C (145°F), checking with a thermometer; allow more time for thick portions.
20 minChill promptly
Lift the cooked fish into a shallow, clean container. Refrigerate promptly until cold; do not leave it to cool for hours at room temperature.
Make the dressing
Bring the vinegar to a brief simmer with a little of the spiced cooking liquid, then cool the dressing separately. Use a clean container and clean utensils.
Dress and serve
Layer the cold cooked fish with sliced onion, cooled vinegar dressing and lemon juice. Refrigerate for 1 hour to develop flavor. Add sunflower oil and fresh herbs just before serving.
Cooked White Amur with Herring-Style Onion Marinade
Cook white amur thoroughly, cool it promptly, and dress it with spiced vinegar, onion, lemon and a little sunflower oil for a chilled herring-style dish.
Why this method works
Cook freshwater white amur to 63°C (145°F); vinegar, salt and refrigerator marinating are not substitutes for cooking. Chill promptly and keep refrigerated.
Tips
- Ask the fishmonger for boneless fillets and check carefully for remaining bones.
- Cook the thickest piece to 63°C (145°F) and use a food thermometer.
- Cool the cooked fish promptly in a shallow covered container.
- Add the sunflower oil only when serving, after the fish has chilled.
Serving ideas
- Serve cold with boiled potatoes and dill.
- Add a little sliced onion on top.
- Pair with rye bread and lemon wedges.
- Offer as a small chilled starter.
Storage
Refrigerate promptly in a covered container at 4°C (40°F) or below. Use within 2 days; discard any fish left out for more than 2 hours.
Frequently asked questions
Can I use raw white amur for this dish?
No. This version cooks the freshwater fish to 63°C (145°F) before it is chilled and dressed.
Why is the oil added at serving time?
It finishes the chilled fish without keeping the cooked fish immersed in oil during storage.
How to tell when it is ready
Check the thickest part of the fish with a thermometer: it must reach 63°C (145°F).
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