Ingredients

Title Value
1. Chicken fillet 500 Column
2. Coarse salt 250 Column
3. Mixture of peppers 1 art. l
4. Cognac 50 Ml

Cooking

1. Stage

Wash and dry the meat well. Mix salt, peppers and cognac. You can add any spices to taste.

1. Stage. Wash and dry the meat well. Mix salt, peppers and cognac. You can add any spices to taste.

2. Stage

Pour half of the salt into a saucepan or deep bowl, put the meat and cover with the rest of the salt. Close tightly and refrigerate for a day.

1. Stage. Pour half of the salt into a saucepan or deep bowl, put the meat and cover with the rest of the salt. Close tightly and refrigerate for a day.

3. Stage

Then pull out, rinse off the salt, wrap in gauze and put in the refrigerator again for 1 day.

1. Stage. Then pull out, rinse off the salt, wrap in gauze and put in the refrigerator again for 1 day.

4. Stage

Chicken fillet balyk is ready, stored wrapped in a refrigerator.

1. Stage. <strong>Chicken fillet balyk is</strong> ready, stored wrapped in a refrigerator.

5. Stage

Bon Appetit!!!