- Marjoram - 1 Pinch
- Carnation - 4 Pieces (bud)
- Salmon - 1 Kilogram
- Salt - 3 items. spoons
- Tea green - 1 Art. a spoon
- Vinegar - 2 items. spoons
- Garlic - 4 Teeth
- Anis - 1 Pinch
- Mandarins - 2 pieces
- Dry pink wine - 100 milliliters
- Vegetable oil - 30 Milliliters
- Estragon - 1 Pinch
- Red hot pepper - 1 piece
- handful of dried parsley - 1 piece
- Pepper fragrant - 8 pieces
1. Very cool brew green tea: 50 ml of boiling water for one teaspoon of tea. You can take tea either by weight, or in bags. Only tea must be of high quality and flavored. Ten minutes with the lid closed the tea should be infused. 2. Very finely chop the garlic, or you can squeeze it through the garlic squeezer. In a mortar rub the red hot pepper, or you can cut it into small-finely. Pepper and garlic will enhance the fish's useful properties and give it piquancy. 3. Peel the citrus, peel one from the other all the lobules, and cut into small pieces. If you do not like the pieces of fruit in the marinade, you can squeeze them into juice. This recipe uses Moroccan mandarins, although any other sort of mandarin can be used. You can use oranges or clementines. 4. Pieces of fish put in a bowl, add sliced ​​mandarins, tea, spices, salt, squeezed garlic, wine and vinegar. We mix everything well, lay it in jars, and keep it in the refrigerator for two days.
Servings: 8