Use the dried versions for this recipe, grind the mustard seeds briefly or mash them in a mortar.
8 tsp mustard seeds
1 tsp fennel seeds
4 tsp dill
2 tsp parsley
2 tsp thyme
2 tsp nutmeg
2 tsp white pepper
1 tsp ginger powder
1 tsp lavash
1 tsp salt
½ tsp bay powder
Mix all dry parts thoroughly. Use approximately ½ — 1 teaspoon of fish spices per fish fillet. Intended for several times, store in the dark in a tightly closed container.
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