½ kilo hornbeam
2 tbls oregano
1 tbls olive oil
After we have thoroughly rinsed and strained the hornbeam, we place it in a container between layers of coarse salt. We then cover the top with coarse salt as well. We seal the container to avoid unpleasant odors and leave it in the fridge for 24 hours. We regularly check, emptying any excessive fluids.
, we rinse away the salt and remove the head and backbone of the fish,
We rinse and strain again. We place the hornbeam in the container in which it will be preserved and marinated in oregano and we add the oil so that it spreads throughout the container. We add a clove of garlic and put it in the fridge. 24 hours later, it is ready!