Hello Dear Friends,
Those who follow me on social networks other than my blog know that I am on the way to Ogün Restaurant, which has a 25-year history and is well-trained, for the flavors that I have wanted to try and learn for a long time on Friday. For this reason, he is eagerly waiting for the Lakerda recipe I will give :)
I can say that it was one of the most enjoyable things I have done recently to receive this special invitation that came through a dear friend of mine. I witnessed how Mr. Garo, who took over the profession from his father, Mr. Ohannes, prepared Lakerda and Topik for his customers with his own hands, and I even got involved in the meantime. I salted the lakerda, kneaded the topiks :)
Of course, while doing these works, I also had the opportunity to chat a lot with Mr. Garo. Located in Yeşilköy Harbor, Kalemkar Sokak, this history-smelling restaurant was established in 1988. The reason why the name of the restaurant was Ogün was because Ohannes Bey was likened to Ogün from Fenerbahçe, one of the famous football players of the time.
Mr. Garo, who buys the fish selected according to the season, by keeping the way to the market in the early hours of the morning, is very sensitive in this regard. So much so that he is in the kitchen 3-4 days a week, inspecting the appetizers and fish.
I will share 2 recipes that we prepared at Ogün Restaurant on my blog. The first of these is in the laker, which the lover loves very much and the one who dislikes does not like at all :)
According to what Mr. Garo tells, there is a time to make a fish in a lagoon. Even though it is made with acorn, it is prepared with toric and the best time of toric is from September to November.
As far as I remember, the ancients used to make kilos and press cans, and put wooden stone weights inside. The fish that left its water from time to time would have a strange smell. Now the situation has become much easier, thanks to food plastics and refrigerators. At least we won't have to deal with kilos of fish to fill the cans :)
Before moving on to the Lakerda recipe, I would like to say that the taste of every appetizer we taste remains in our palate. If you pass through Yeşilköy, I recommend that you visit this delightful place.
Love…
Materials:
- 3 3,5-1 kilo toric (if frozen, it will be put in the refrigerator 1 day in advance and rested)
- 1 kilo coarsely ground salt
- Lots of ice and cold water
Fabrication:
- Remove the head of the fish, the fins on the sides and back, and the tail after cutting off the spawning part, 3-4 inches from the beginning.
- Chop the remaining stem into 6-7 cm slices and remove the internal organs. Let the first-treated fish rest in cold water, to which you add ice if necessary, for 4-5 minutes to remove blood.
- Scrub them with an unused toothbrush and remove any remaining internal parts.
- With a thin and long broomstick, remove the marrows as in the photo and put the fish in the second water and let it rest for the blood to come out.
- Repeat this process every 2-3 hours until it is almost completely cleared and there is no blood.
- Spread coarse salt on a tray, dip the pieces in this salt thoroughly and take the pieces in a plastic container with a lid (it will be food plastic) and close the lid.
- After keeping it in the refrigerator for 20-25 days, the lacquer that takes the color in the photo is ready to be served.
- Serve the lakerdas from which you have taken the course and the bone, with sliced red onions.