The chef gave tips on making a sandwich with iwashi

Herring sandwiches are great for a summer feast, but in order for the appetizer to taste better, you need to salt the fish yourself. Vladimir Devyataykin, the chef of the Moscow restaurant Temu, told Izvestia about this on June 27.

From the heat to the heat: what interesting chefs cook on coals

Dishes with beef udder, octopus, semi-wild duck and leg of lamb in juniper are served.

"For salting, it is necessary to take only whole fish, on the carcasses of which there are no damages and incisions. It is worth salting the selected ivasi in a wet way, placing it in a brine solution consisting of water with salt (in the proportion of 100 g per 1 liter of water) and spices (black pepper and fragrant bay leaf)," the expert advises.

The herring should be kept in brine for at least 36 hours. Next, you should clean the fish, and chop the resulting fillet, removing all the bones from it. Store the resulting pieces in olive oil, adding garlic, thyme and chili pepper to it.

According to chef Devyataykin, such a fish of its own salt is best combined with a large piece of grain bread fried in butter, covered with soft cheese with dill, lime zest and sliced seasonal tomatoes, greased with aromatic oil. Place the iwashi on top, brush with aioli sauce and garnish with herbs.

The sandwich described was included in the menu of the Arctic festival, and today the chef is cooking at the iwasi restaurant with mashed tomatoes.

Read more about this and other dishes from Moscow restaurants in the Izvestia review.