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Grayling with Beer Sauce

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
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    Posted: 18 September 2018 at 12:10
Хариус с пивным соусом
Kharius s pivnym sousom
Grayling with beer sauce

The Grayling is a species of freshwater fish, related to trout, that is found in the northern latitudes of Europe and Russia.


Photo Credit:https://upload.wikimedia.org/wikipedia/commons/9/96/Thymallus_thymallus_P%C3%A9nzes_p%C3%A9r.jpg

A subspecies, the Arctic Grayling, is found in Siberia, Alaska, Canada, northern Montana and a few other isolated northern or mountainous locations.


Photo Credit: https://en.wikipedia.org/wiki/Arctic_grayling#/media/File:Arctic_Grayling_Thymallus_arcticus_arcticus.jpg

Grayling are found in clear, clean streams associated with northern climates and are often pursued by anglers. Along with their sleek, silver appearance and out-sized dorsal fin, grayling are known for the fact that when freshly caught they smell faintly of the herb thyme; for this reason, the scientific name of the common grayling, Thymallus thymallus was assigned by Swedish zoologist Carl Linnaeus in his 1758 edition of Systema Naturae.

This recipe and photo, from Culinaria: Russia (2007), is one that I would very much like to try. The recipe does not specify, but I am guessing that it would serve 4.

My chances of finding and catching grayling anytime soon are slim-to-none; however, trout, char or trout-sized salmon should make a good substitute. If using any of these substitutes, I would be tempted to add a sprig of thyme to the recipe.

Quote Хариус с пивным соусом
Kharius s pivnym sousom
Grayling with beer sauce



1.75 pounds (750 g) grayling fillets or other fish
Salt and pepper
Juice of 1 or 2 lemons
4 tablespoons (30 g) all-purpose flour
4 tablespoons oil
4 large onions
3 tablespoons (45 g) butter
3 cups (750 ml) light beer*
1/2 to 1 teaspoon sugar
Scallion tops to garnish

(Ron's note: in this context, "light" beer does not mean what it usually means in the USA; it means that you do not want a dark, heavy ale such as a brown ale, porter or stout. Instead, try a light-coloured lager - I'd recommend a Czech-type pilsner)

Season the fish fillets with salt and pepper, drizzle with lemon juice and leave to marinate for 15 minutes. Coat the fillets in 3 tablespoons of the flour and fry in the oil until golden brown on both sides.

In the meantime, prepare the sauce: slice the onions into half-rings and sauté in butter until transparent (do not allow them to become brown). Add the beer and simmer over low heat until the liquid has reduced by about a third. Blend the remaining flour in a little cold water, stir into the sauce and thicken over low heat. Season with salt, pepper and sugar.

Place the fish in the sauce and reheat gently. Serve garnished with shredded scallion tops. Best served with boiled potatoes.


It is not my intention to second-guess the recipe - and I could be wrong - but if I were making this, my instincts would tell me to fry the fish while the sauce is simmering and reducing, then drizzle the sauce over the fish. This would; I think, preserve the crispiness of the outside of the fish.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 18 September 2018 at 16:07
Grayling are actually in the char family, rather than trout, Ron. They are arguably the prettiest of the fresh-water fishes. That huge dorsal fin makes them look like miniature sailfish.

Some of the alpine lakes in the Pioneer Mountains of Montana received aerial stockings. Unfortunately, the lakes are fairly sterile, and don't get much fishing pressure. So the fish are small.

When we fished there, the fish lay on the bottom, looking like a mass of detritus. When anything that might be food landed in the water, they rose up like a cloud. After a bit, the trick got to be seeing if we could get the fly away before one of them---a big one would run maybe four inches---grabbed it.

On the other hand, I fished for grayling in Sweden, and took, among others, one that went just over 18 inches. An absolutely gorgeous fish.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 September 2018 at 08:39
Grayling are on my "must catch" list, for sure. Supposedly, the upper reaches of the Milk River (which runs along the southern edge of my town and entirely through the course of my life) has them, but I've never seen them; one day, I'll fish closer to the source (up near Glacier National Park) and perhaps find some.

Something about this recipe really calls to me - so many good things happening in it! We do have Brook Trout in the streams of the Bear PAw Mountains, and I've caught many in Beaver Creek; perhaps I'll catch enough to give this a go, next time.
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