How to make
Easy and quick dinner with friends over a glass of white wine. I guarantee its high taste qualities, which will satisfy the requirements of bonito lovers whose season is late, cool autumn.
We wash the bonito with cold water. The fish is cleaned from the gills, guts and fins. It works best when chilled for 30 minutes in the freezer. We dry it well and with the help of kitchen scissors we cut all the fins. We cut off the heads 0.8″ (2 cm) below the gills. This is for bonito!
We slice it for baking, so we cut it into 2-2 1/2 cm slices. With an index finger, we push out the entrails and clean from the skin to the sternum. We wash and dry the fish again. From the two fish, we cut 10 slices.
Arrange the slices in a dry glass baking pan and sprinkle them on both sides with coarse salt. Don't worry about the salting. The fish takes as much as it needs. Cover the bowl with cling film and put it in the fridge for 1 hour.
During this time we prepare the products for the marinade. In a glass bowl, mix olive oil, lemon juice and peel and honey. Mix the ingredients well. Add freshly ground black pepper and salt. For making this marinade, I love the strong and delicate aroma of lovage. If you do not have fresh root of the plant, you can replace it with a finely chopped stalk or 1 tsp. dried spice.
We also dip the tarragon sprigs. Place the bowl in the refrigerator to blend the flavors and enrich the marinade. After salting, we take out the slices, squeeze out the separated bloody water and clean them well from the salt.
Place them on a tray with baking paper. Arrange the slices in the dish and coat them generously with the marinade. For this purpose, we use the tarragon sprigs as a brush. Let the fish flavor in a cool place for another 40 minutes.
Pour the Greek-style bonito with white wine and place the dish in a preheated oven. Bake until done. Serve with a seasonal salad and mashed potatoes.
Tip: When buying chilled fish, look for the characteristic marks guaranteeing its quality - clear eyes, white belly, bright red color of the gills.
If you use frozen fish, a very important rule for preserving its taste qualities until the moment of consumption is its proper thawing.
