Humpback quick Ambassador

1 bird pink

3 onions

100 g vegetable oil

salt to taste

For the brine:

1 glass boiled water

1/4 glass salt

1. Fish (gutted without head and tail, and you can use fillet), cut into pieces and put in a bowl, in which it will be able to marinate.

Prepare the brine: in warm boiled water to dissolve the salt. Cool.

2. Pour salmon cold brine to cover the fish completely, and leave for 2 hours.

3. Remove the fish from the brine and very tightly to the lid, put in a container or other container as follows: a layer of fish, a layer of onions, cut into rings, and so on (the last must be the onion). Pour the oil, cover and refrigerate. Through the day you can try.

Bon appetit!