An iconic preparation from Siberian fishermen, where the delicate flesh of raw omul is marinated a la minute with crisp sliced onion, a splash of oil and freshly cracked black pepper.
Ingredients
- 500 g fresh skinless Baikal omul fillet
- 1 piece sweet yellow onion
- 3 tbsp refined linoleic sunflower oil
- 1 tbsp distilled white vinegar with 8% acidity
- 1 tsp fine sea salt without additives
- 1 tsp whole Madagascar black peppercorns
Method
- Meticulously check the Baikal omul fillets with fish tweezers to remove any remaining pin bones, then gently pat the flesh dry with paper towels to ensure a completely clean surface.
- Cut the omul flesh into clean chunks of about two centimeters on each side, without crushing the meat, then reserve the pieces in a well-chilled airtight container.
- Peel the sweet yellow onion, halve it lengthwise, then slice it into very thin, even half-moons.
- Coarsely crush the black peppercorns in a mortar to obtain sharp, fragrant shards.
- Place the sliced onion, fine sea salt and crushed black pepper directly over the pieces of fish in the container.
- Drizzle everything with the refined sunflower oil and distilled white vinegar.
- Seal the container tightly with the lid and shake vigorously for one full minute, until a light, milky, emulsified juice completely coats the fish and the onion begins to soften.
- Place the container in the refrigerator for about fifteen minutes to marinate cold and allow the flesh to become slightly opaque on the surface.
- Plate the well-chilled sagudai in shallow bowls or on a cold serving platter, making sure to generously coat each portion with the emulsified juices and pepper shards.
Nutrition
Per serving
- Energy
- 242.8 kcal
- Protein
- 24.56 g
- Carbohydrate
- 1.28 g
- Fat
- 15.3 g
- Fibre
- 0.4 g
- Calcium
- 6.67 mg
- Iron
- 0.22 mg
- Magnesium
- 2.65 mg
