How to prepare tired lamprey:
1 First, thoroughly wash the fish, add up to a suitable bowl, and lay three tablespoons of salt. Stir to foam made, and leave 20 minutes for this procedure to be nice to deal with mucus, but after 20 minutes still have all-every single fish to clear of mucous and brine, and then each well is again rinsed in water.
2 Of the head, carcass cut into pieces 8-10 cm long pieces of lamprey then stowed in the pan -. One layer. Sprinkle a tiny pinch of salt, throw a couple of bay leaves, a few peas of black pepper and a few onion rings.
3 Again, put a layer of fish on it - the same amount of salt, peppercorns, bay leaf and onion. On the finishing layer to add some circles of lemon peel with purified and pour olive oil. So much so that it just barely get close to the top layer of fish, which is about 150 grams.
4 Pan tight-fitting lid and put on a hotplate at a temperature above the moderate to oil boiled. And only after that the temperature be lowered so that boiling was barely noticeable, on the verge of decay. In this mode, the lamprey languished 2 hours - as long as necessary for the desired condition. After that, it is desirable to carefully remove from the pan and let it cool down.