Marinated fish is a traditional recipe. Fish marinated with carrots and onions - recipe with photo. Cod under a delicious marinade

Delight your loved ones with the most delicious marinated fish. This is a simple and insanely delicious appetizer that is suitable for everyday menu, and for holiday table. The recipe is very simple, and the result is simply awesome: the fish is very tender, incredibly fragrant, with a rich taste - it just melts in your mouth. My family eats this dish with great pleasure. Be sure to take note of this recipe - and pamper your family.

Ingredients:

• 400 grams of fish fillet;
• 1-2 onions (or one large onion);
• black ground pepper taste;
• 4 medium sized carrots;
• salt to taste:
• flour for frying fish;
• vegetable oil for frying;
• 1 tablespoon tomato paste(you can fresh tomatoes);
• 2 bay leaves;
• red hot ground pepper to taste;
• 1 teaspoon vinegar (optional)
• 5-7 black peppercorns;
• sugar - to taste.

The most delicious marinated fish. Step by step recipe

1. Let's prepare the onion: it needs to be peeled and cut into cubes or thin half rings, a quarter of the rings.
2. Then we clean the carrots and rub on a coarse grater. Also, carrots can be cut into thin strips. To cut into strips, I first cut the carrot into circles, and then cut into strips.
3. Advice. It is necessary to cut the carrots in such a way that in the finished form it does not lose its shape and does not turn into porridge.
4. You can use any fish for this recipe. For this recipe I use fish fillet, cut in portions, but you can take a whole fish or fish trifles. The fish must be salted, pepper, roll in flour and fry in a pan with vegetable oil to a light crust on both sides, bring it to half-cooked. If desired, the fish can not be fried.
5. Advice. Before frying, I shake off excess flour so that it does not burn.
6. In the pan where the fish was fried, if necessary, add vegetable oil, and spread the chopped onion. I fry it for two or three minutes, until translucent.
7. Then I add grated carrots to the onion and fry for three to four minutes to make it softer.
8. Next, add tomato paste: it must be diluted with water until the density of sour cream. You can use fresh tomatoes, but they must be peeled and finely chopped. Also, tomatoes can be twisted in a meat grinder. If desired, you can add fresh tomatoes with a little tomato paste: do it to your taste.
9. I add water to the vegetables in the pan so that they are completely covered, bring to a boil, add bay leaf, peppercorns, salt and sugar to taste, let it boil for one to two minutes and add vinegar, red hot ground pepper (optional) .
10. Advice. Be sure to try the marinade: if the tomato acid is enough for you, then you can not add vinegar. The marinade should have a pleasant sweet and sour taste.
11. Add all other spices according to your taste.
12. We put the fish in a pan with vegetables, distributing it so that the vegetables are both under the fish and on it.
13. If you have a lot of fish, you can lay it out in layers: the first and last layer should be vegetables, and in the middle - fish.
14. When all the ingredients are in place, add a little water so that its level is just below the last layer. Cover the pan with a lid and simmer until the fish is cooked (cooking time depends on the size of the pieces of fish).
15. Then let the dish cool completely, put it in the refrigerator for three to four hours to brew - and you can serve it to the table.

The most delicious fish under the marinade is ready: it is very appetizing and fragrant. Cook this dish at home and make sure that it is not difficult to cook such deliciousness. This dish can be served with any side dish: my family is very fond of mashed potatoes, pasta and rice. On the site "Very tasty" you can find many interesting and original recipes cooking fish. Bon Appetit- and cook with pleasure.

If you want to cook tender, juicy, spicy fish pieces, cook them in brine.

Fish marinated with carrots and onions will decorate any side dish, give the dish delicate taste and spicy aroma.

The cooking recipe is simple, among the ingredients are products that can be found in any kitchen.

You will need:

• pollock - 1 kg;
• one bay leaf;
• salt to taste;
• one carrot;
• five peas of black pepper;
• one bulb;
• sunflower oil;
• tomato sauce- 120 gr.;
• a handful of fresh dill.

Step by step preparation:

1. You can take any fish you like. Cut it into pieces, pour salt on top.
2. Put it in a frying pan with oil and fry for 20 minutes.
3. We spread the fried pieces on the bottom of the pan, lay out the bay leaf, pour the pepper in the form of peas.
4. Finely chop the onion and saute in oil for 10 minutes.
5. We load chopped carrots to the onion and simmer for another 10 minutes.
6. We spread the roast in a pan with fish, add tomato sauce and finely chopped dill.
7. If the fish seemed dry to you, then you can pour another 20 ml of sunflower oil.
8. Send the pan with the ingredients to the refrigerator for 2 hours.
9. After that, you can serve fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook delicious in the oven

The fish in the oven has its own special taste. Onions with carrots will make it brighter and juicier.

Main products:

• two garlic cloves;
• pollock - 0.8 kg;
• two carrots;
• salt - 4 gr.;
• tomato paste - 50 gr.;
• 2 turnip onions;
• grows. oil - 35 ml;
• ground black pepper - 2 gr.

Cooking fish under the marinade in the oven:

1. Grind the peeled carrot roots on a grater with large links.
2. We chop the onion into rings.
3. We load pieces of vegetables into a heated frying pan with oil. We simmer them for 5 minutes.
4. Pour in the tomato paste and continue cooking.
5. Sprinkle salt, pepper and turn off the fire.
6. Cut the cut fish into portions.
7. We process the baking dish with sunflower oil.
8. On its bottom we lay out the garlic passed through the press with a part of the roast.
9. The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
10. Cover everything with foil and bake for 40 minutes. The oven temperature is 180 degrees.
11. For flavor, cooked fish in the marinade can be sprinkled with fragrant herbs.

Juicy fish in a slow cooker

With a slow cooker, you don't have to worry about your food getting burnt or undercooked. In addition, you will free up a lot of time.

Recipe Ingredients:

• tomato sauce - 50 gr.;
• onions - 3 pcs.;
• salt pepper;
• flour - 20 gr.;
• fish fillet - 1 kg;
• laurel leaf - 2 pcs.;
• carrots - 3 pcs.;
• vegetable oil for frying.

Cooking fish under the marinade in a slow cooker:

1. Peeled onions cut into half rings.
2. We warm the multicooker in the “Frying” program, pour sunflower oil into it.
3. We spread the chopped onions and carrots there, close the lid.
4. Roll the fish fillet pieces in a mixture of pepper and salt, sprinkle with flour and cook separately in a pan, frying on both sides.
5. Pour tomato sauce into the slow cooker for vegetables, add more salt, pepper and add spices for fish.
6. Put the fish pieces in a bowl with vegetables.
7. Stew the food for 40 minutes. Mode - "Extinguishing".
8. It remains to cool the spicy fragrant dish and put it in the refrigerator for an hour to soak.

An excellent side dish for fish dishes - onions and horseradish.

Fish marinated with carrots and onions by Yulia Vysotskaya

What to take:

• cod - 1 kg;
• flour - 15 gr.;
• bulbs - 3 pcs.;
• salt to taste;
• sugar - 5 gr.;
• carrots - 3 pcs.;
• vinegar - 10 ml;
• tomato sauce - 200 gr.

Action algorithm:

1. Chop cod meat into small pieces, pour salt on them.
2. Grind washed and peeled carrot roots and onions. Onions - in half rings, carrots - rubbed on a grater.
3. Fill the bottom of the pan with vegetable oil, heat it up and pour in the pieces of vegetables. We simmer them for 10 minutes.
4. After that, add black pepper, seasonings, salt and pour in the tomato sauce.
5. Continue cooking the roast on low heat for about 20 minutes.
6. Pour in some vinegar. It will improve taste qualities fish, it will not boil like that.
7. Sprinkle the fillet pieces with flour and fry in another pan from both barrels until a golden hue appears.
8. We spread the semi-finished fish on the bottom of the pan and fill it with frying.
9. Additionally, you can throw a couple of peas of allspice and parsley.
10. Close the pot in the refrigerator for 3 hours.
11. Before serving, remove the bay leaves from the fish. Bon Appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

• ground black pepper - 20 gr.;
• carrots - 2 roots;
• pollock fillet - 4 pcs.;
• sour cream - 0.3 kg;
• salt - 20 gr.;
• bulbs - 2 pcs.

Step-by-step instruction:

1. We clean the vegetables from the husk and peel.
2. We turn the onion into thin half rings, we pass the carrots through a grater with large links.
3. Transfer the sour cream to a deep bowl, add salt, carrots and pepper to it. To mix everything.
4. Place the onion rings in the oil on a baking sheet.
5. We load pieces of pollock on them, and pour sour cream on top.
6. Evenly distribute the sour cream and put in the oven on the shelf to bake for 15 minutes. Temperature oven- 180 degrees. Bon Appetit!

With carrot, onion and mayonnaise marinade

You will need:

• flour - 50 gr.;
• ketchup - 50 gr.;
• salt to taste;
• water - 200 ml;
• fish fillet - 0.5 kg;
• mayonnaise - 50 gr.;
• two carrots;
• peppercorns - 3 gr.;
• vegetable oil;
• lavrushka - 1 leaf;
• one bulb.

Cooking step by step:

1. Cut the fish fillet into portioned cubes.
2. We roll them on all sides in a mixture of flour and salt.
3. We spread the pieces on a hot bottom of the pan, pour oil and fry for 5 minutes.
4. Process the peeled carrots on a grater, chop the onion with a knife.
5. Lay the vegetables on top of the fish pieces.
6. Pour mayonnaise into a bowl with ketchup, mix the ingredients thoroughly.
7. Pour 200 ml of water, mix with a spoon until the mayonnaise dissolves.
8. The resulting sauce to anger vegetables and fish.
9. Sprinkle with peppercorns, salt and put a bay leaf.
10. Close the pan with a lid and simmer for 25 minutes over medium heat.
11. Soft juicy fish will decorate any side dish. Bon Appetit!

Which fish is best for cooking under the marinade

The marinade gives the fish a special softness, friability, tenderness and juiciness. Therefore, if you are going to cook a rather dry fish, such as pollock, then the marinade will be the best way out of the situation.

1. You can use fresh or frozen fish. But it is not recommended to bend the frozen fish, as it will fall apart when frying.
2. Mackerel under the marinade will be tastier if it is boiled rather than fried.
3. But pike, cod, flounder, hake are perfect for frying in oil.
4. Better under the marinade sea ​​views fish.
5. Ideal for fish fillets. Then you don’t have to clean the carcass from mucus and scales, there will be less odors and bones.
6. If you cook fish under the marinade, then you can add a little milk. So the piece will become softer and more tender.
7. You can steam fish. The dish will come out not so greasy, unlike fish fried in oil.

fish days at one time introduced to popularize fish dishes, increasing the diversity of the menu, and the people picked up simple classic recipes, improved, improved, and for many generations considers fish to be vegetable marinade original homemade dish.

Perhaps the most interesting thing in these recipes is that the fish is suitable for inexpensive, low-fat varieties, and the result is the better, the leaner and drier the fish was.

General principles of cooking fish under the marinade according to classic recipes

For such dishes, it is preferable to choose fish with dry and dense pulp, fatty and soft can fall apart during cooking. It is even more difficult if such fish has been frozen.

Whole carcasses of fish are cut into pieces or the fillet is separated, which is also cut into small pieces.

Pieces of fish are fried, baked, boiled and only then stewed in marinade or simply shifted with ready-made marinade and heated.

The classic marinade for fish is prepared sweet and sour from carrots and onions, fried with tomato on vegetable oil.

To add sourness to the marinade, lemon sliced ​​\u200b\u200band rings or its juice are added to it, table vinegar, wine or sour apples. It is advisable to cut off all the zest and peel from a lemon, unless your task is to give the marinade a specific bitterness.

Sweetish marinade will make sugar or honey added to it.

The marinade is prepared both liquid and thick. Flour is added to thicken it.

Marinated fish, classic recipe

Half a kilo of frozen pollock;

Three medium carrots;

Two onion heads;

Half tsp. Sahara;

A little less than a teaspoon of table 9% vinegar;

100 ml of boiled water;

90 grams of tomato puree;

Wheat flour;

Two leaves of lavrushka;

Three peas of allspice.

1. Cut off the fins from the carcasses of thawed pollock, carefully scrape each fish with a knife to remove small scales. Cut the abdomens, rinse well with water, removing black films from the inside. Cut into small pieces, up to one and a half centimeters thick.

2. Fry the pieces of fish in well-heated oil until fully cooked, be sure to roll the fish in flour mixed with salt.

3. When preparing the marinade itself, first fry the onion half rings in vegetable oil until lightly browned. Then add coarsely grated carrots and continue to fry for another seven minutes until it softens.

4. Put tomato paste to the vegetables, sprinkle with sugar and salt, pour in chilled boiled water and boil. Reduce the heat so that the marinade does not boil, lower the peppercorns, parsley, add a little black pepper and simmer with the lid closed for 15 minutes.

5. Pour table vinegar into a slightly boiling marinade and, after boiling for two minutes, remove from heat.

6. Pour the fish laid in a deep container with the cooked hot marinade and simmer at a minimum, about 23 minutes.

Marinated fish classic recipe in the oven

One and a half kilograms of hake without heads;

Carrot 4 pcs.;

1 tsp evaporated salt Extra;

Lavrushka 3 sheets;

Table. a spoonful of sugar;

Three large onions;

Three full tables. spoons of tomato puree;

Two umbrellas of carnations.

1. Washed fish under running water, without fins and entrails, cut into pieces. Roll in flour and fry until half cooked in refined oil.

2. Chop the onion into thin half rings, rub the carrots with a special grater for cooking Korean carrots and fry the vegetables in vegetable oil until completely softened.

3. In 600 ml of water (as an option, in fish broth) dilute the tomato puree and pour into the vegetable frying.

4. Add cloves, granulated sugar, lower the parsley and, stirring well with salt, simmer for ten minutes. The marinade should be cooked over medium heat, with a slight boil. To prevent the vegetables from burning, you need to stir occasionally.

5. In a small deep baking sheet, put half of the finished marinade, put on top of it fried fish and cover it with the remaining marinade.

6. Cover the baking sheet tightly with a sheet of foil and remove to bake at 180 degrees for 40 minutes.

Marinated fish, classic recipe (stewed in a glass jar)

800 grams fresh frozen mackerel, without heads;

Carrots 200 grams;

150 grams of bitter onion;

One large lemon;

Tomato paste 60 grams (2 tablespoons);

Table salt, seasonings and aromatic spices.

1. In the thawed mackerel, separate the fillet from the bones and, without removing the skin, cut it into pieces of one and a half centimeter wide.

2. Marinate the mackerel pieces for 15 minutes in a mixture of freshly squeezed lemon juice (6 tablespoons) with salt and spices.

3. Lightly fry finely chopped onions with coarsely grated carrots in refined oil.

4. Liter jar pour over boiling water or warm over boiling water. Put a third of the vegetables on the bottom of the jar, on top of them pieces of mackerel, which cover with the rest of the vegetables. Carrots with onions can not be fried, but laid raw. Do not fill the jar to the neck, fish and vegetables should end two centimeters below it.

5. Dilute the tomato paste in the fish marinade and pour the contents of the jar with it. You can add sugar to your taste. Add 50 ml of refined sunflower oil and, having covered the jar with a metal lid without elastic, put it in a cold oven.

6. Bring the oven temperature to 170 degrees and cook for 50 minutes.

Fried fish under the marinade classic recipe for a slow cooker

500 grams of cod fillet;

Two small carrots;

One large onion;

Small sour apple;

300 ml of pureed tomatoes or 150 gr. tomato paste;

Ground coriander, salt, aromatic spices and sugar.

1. In the Frying / Vegetable mode, lightly fry the chopped onion in half rings, with the lid open, no more than 4 minutes.

2. Put the grated carrots with an apple in a large grater to the onion, add sugar, spices and continue to fry, stirring systematically for another four minutes.

3. Lightly dry the cod fillet, well washed under running water, blotting with a disposable towel, and cut into medium-sized slices.

4. Transfer the fish to the bowl of the multicooker, pour over the grated tomatoes. If the paste is too thick, dilute it to the desired consistency with warm water. Gently mix the contents of the bowl and, after closing the lid, bring the dish to readiness by turning on the Simmer for 60 minutes.

Marinated fish classic recipe with wine in the oven

900 grams of fresh freshwater fish (carp, carp);

3 onions of medium size;

Small carrots;

Table. a spoonful of thick tomato puree;

Half a small lemon;

50 ml Cabernet;

5 peppercorns;

2 medium lavrushka leaves.

1. Clean the carcass of the fish from scales, cut off the fins with scissors at the root, gut the abdomen and cut into not too large pieces. Cut each piece along the spine and season with salt.

2. Heat a thick-walled frying pan well with vegetable oil poured into it and fry the pieces of fish wiped dry and lightly rolled in flour on both sides.

3. Fry the carrots chopped with a large grater along with medium-sized slices of onion until soft in vegetable oil. Pour in the wine, drop thin lemon rings (6 pcs.), Put the tomato puree, parsley, peppercorns and mix everything with a spoon.

4. In a refractory ceramic container, put fried pieces carp, and put the marinade on top of them and put it in the oven to stew at 180 degrees until it is extinguished.

Boiled fish marinated classic recipe

Cod, carcasses without heads, or fillet 1 kg;

300 grams of carrots;

200 grams of bitter white onion;

60 grams of tomato paste or ketchup (can be spicy);

2 table. spoons of baking flour, without a slide;

Sugar 50 grams;

Food salt Extra 1 tsp;

Allspice, lavrushka at your discretion.

1. Cut the cleaned fish into portions and boil, dropping into boiling water. Before that, put a small head of onion, lavrushka, three peas of allspice into the water and salt quite a bit. Carefully remove the finished fish from the broth with a slotted spoon and cool.

2. In vegetable refined oil, fry medium-sized pieces of onion with coarsely grated carrots. Vegetables should not be fried, but only slightly sautéed until softened.

3. Add granulated sugar, ketchup or tomato paste diluted in a quarter cup of broth and simmer for seven minutes.

4. Pour the flour with 100 milliliters of broth and, after thoroughly shaking, pour the mixture into the pan with the vegetables. Mix well, salt to your taste, add pepper. Adjust the density with the broth and boil the marinade for two minutes.

5. In any suitable deep dish, put a third of the marinade, then put half of the boiled cod, again the marinade and again the fish. Put the remaining marinade on top of the fish in a thinner layer than before and put the dish in the refrigerator for three hours.

Marinated fish baked in foil classic recipe

600700 grams of any suitable marine fish;

Onions three large heads;

One large carrot;

Natural honey, light dessert spoon;

Three bay leaves;

Juice of 1/3 medium lemon;

4 small cloves of garlic;

Two ripe fleshy tomatoes, can be replaced with a tablespoon of tomato puree;

Dry white wine;

Ground aromatic pepper;

You can use spices for fish.

1. Spread pieces of gutted, cleaned fish well on all sides with salt mixed with spices and pepper. Pour in wine and let the fish stand in the marinade for half an hour. Drain the marinade, and wipe the fish dry with a disposable towel, put on a baking sheet and bake until tender, covering with foil. Check readiness by piercing with a knife.

2. To get rid of bitterness, put onion chopped in half rings in a pan, pour in a little less than a third of a glass cold water and simmer until all the water has evaporated.

3. Add honey, two tablespoons of oil, lavrushka, put carrots chopped with a coarse grater and simmer for about 3 minutes.

4. Scald tomatoes to remove the skin with boiling water, remove the skin with a knife and grate. Transfer the tomatoes to the vegetables, pour lemon juice and salt. Mix well and simmer on the lowest heat for five minutes.

5. Place the pieces of fish baked in the oven in a deep saucepan, shifting each layer of it with marinade, and heat well with a minimum heat of the stove for 78 minutes.

For cooking under the marinade, it is best to take sea fish. It has no small bones. Such dishes can also be prepared from river fish, but then you need to take only large carp carcasses.

Vinegar should be added to the marinade in small portions and gradually, mixing everything well with each addition and taking a sample so as not to acidify.

Before rolling in flour, wipe the pieces of fish dry, then the breading will cover the fish with a uniform thin layer, which will prevent its excess from charring in the oil. And the fish, on the contrary, will be covered with a uniform golden crust.

If, according to technology, you heat the fish together with the marinade in glass jars, or pots, allow the dishes to cool slightly in the switched off oven. It will improve the taste ready meal, and it will be even safer to take out the banks.

Now we usually call "marinade" a brine, sauce or mixture of spices, spices, seasonings, in which meat, poultry or fish is aged before heat treatment. And in this dish, the marinade is carrots and onions stewed in tomato, which are covered with pieces of fish. This name came to us from the classic recipe of Soviet times, when a simple but very delicious snack Or a salad, whichever you prefer. Let's remember and see two recipes, both with step-by-step photos.

But first, let's talk about what has changed in the snack now? The marinade has remained the same, the fish has changed. Previously, they cooked with the one that could be bought. For some reason, I remember the traditionally used pollock, or rather the pollock backs. I thought so in my childhood that “pollock backs” are such a type of fish.

What kind of fish is better to do under the marinade

What is the best way to cook? It definitely should not be bony and marine. Any meaty variety will do, here are a few examples:

1. any red salmon (pink salmon, chum salmon, char, salmon, trout, salmon, etc.);
2. pollock;
3. zander;
4. cod.

It can be pre-boiled or fried. From boiled it turns out a more dietary option, and from fried it is less healthy, but more tasty.

Red fish under the marinade: a classic recipe

Salmon are tasty on their own, but most of them are a bit dry. For example, pink salmon, from which I cooked. Therefore, I previously fried it, then it turns out to be very tasty - you will swallow your tongue! The kitchen, of course, is covered in splashes after frying, but it's worth it. However, let's go in order.

Ingredients for 2 servings:

• pink salmon - 200g;
• carrots - 1 pc;
• onion - 1 onion;
• tomato paste - 25g (1 tablespoon with a slide);
• sugar - a pinch;
• salt - to taste;
• allspice - 5-7 peas;
• bay leaf - 1 leaf;
• vegetable oil - 3 tbsp.

How to cook marinated fish, step by step recipe

When the snack is infused, it is ready. If you want to mix it, you want to put it on a plate as it is - a layer of fish, a layer of vegetables.

Marinated fish with onions and carrots

You will need:

• pollock - 400gr;
• carrots - 4-5 pcs.;
• onions - 2 pcs.;
• vinegar - 1 tsp;
• tomato paste - 1 tbsp. or tomato sauce;
• bay leaf - 2 pcs.;
• sugar - 1 tsp
• black peppercorns - 5-6 pcs.;
• salt and black ground pepper to taste;
• flour for rolling;
• vegetable oil for frying.

Marinade for fish from carrots and onions with vinegar

Let's take a look at the fish. Any will do, and each will turn out delicious. But you can take into account the nuances for your goals. The river beauty, on average, has less fat and more bones. And in sea ​​fish often few bones. Vivid examples are pike perch, tuna and all salmon (pink salmon, salmon, sterlet, chum salmon, etc.)

The most profitable way to repeat the success of our grandmothers is to cook the cheapest fish fillet. This is hake and pollock. The fish themselves are rather dry, but with dense pulp that holds its shape well. They fit perfectly into any pickling option. We described the recipe with a photo using pollock as an example.

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How to cook marinated fish

• Cooking time - up to 45 minutes + marinating from 4 hours in the refrigerator
• Calorie content for 1 serving - no more than 280 kcal

For 4-5 servings we need:

• Fish (we have pollock) - 700-800 g
• Carrots - 1-2 pieces (200-250 g)
• Onions - 1-1.5 pcs. (100-150 g)
• Celery (optional) - 50 g
• Tomato paste - 2-3 tbsp. spoons
• Vinegar, 9% - 1 tbsp. a spoon
• Bay leaf - 1-2 pcs.
• Black pepper (peas) - 3-4 pcs.
• Salt - 1 tbsp. spoon + ½ teaspoon
• Sugar - 1 tbsp. a spoon
• Vegetable oil - 2-3 tbsp. spoons

How to cook.

As is often the case with delicious budget options, it takes a little bit of work. First, prepare and fry the fish, and then stew it in half-cooked vegetables with tomato marinade. You can cook the recipe sequentially, or parallelize the processes without a minute of downtime.

Let's start with the fish - prepare portioned pieces.

If the fish is fresh, clean it and cut off the fins. If we are preparing a frozen fillet, then we set it to defrost in advance - preferably at night, on the bottom shelf of the refrigerator.

When we don’t want to mess with the bones, we cut the fish into medium pieces - about 2 fingers thick. Or cut to fillet, taking out all the bones. We always leave the skin on the fish.

If not laziness, we ennoble a cheap fish according to "grandmother's secrets".

Pour 2-3 cups of water into a deep bowl and dissolve in them 1 tablespoon of sugar and salt (without a slide or with it). We need a rich sweet-salty solution in which we will soak the fish pieces for 10 minutes. This will add juiciness to the fish and salt harmoniously. During this time, you can cut vegetables.

If you don't want to mess around with soaking, just put the chopped fish in a bowl, add salt and mix.

Let's take care of vegetables and marinade.

An important point is how to cut carrots. Best of all, straws, then it will stand out in appetizing pieces even after stewing. We are rescued by the classic Berner grater with v-shaped nozzles. If you do not have a suitable assistant and do not want to chop with a knife, rub the carrots on a regular grater - only on the big one.

We cut the onion, as they like in the family, you can also cut it into a cube. But the most delicious options - quarter rings or slices, when we move the knife along the half of the onion, and not across. So the onion slices will match the carrot straws.

If desired, add the celery root, cut like a carrot. If you cook for guests with unknown tastes, it is worth remembering that celery is “not for everyone” and is noticeable by smell even when cold.

In a deep saucepan, first fry the onion - 2 minutes, stirring occasionally. Then add carrots - 3-4 minutes. The onion will become translucent, and the carrots will soften and settle.

How to make a marinade fresh tomatoes read at the end of the article.

Shake the tomato paste and a little water to the consistency of sour cream and send to the vegetables. Stir and test for acid and salt.

If the marinade lacks sourness, the turn of vinegar has come. We rarely take more than 1.5 tablespoons of 9% vinegar. But if the tomato paste is too sweet, then you really need to bring it to taste according to your preferences.

Keep in mind that our goal is a kilo-sweet vegetable mix that has enough acid saturation to marinate the fish. In cold food, the acid is felt less than in hot food, so without vinegar it is unlikely that you will get a bright snack accent.

Add spices and simmer for 2 more minutes. Marinade is ready to meet the main character.

Fry the fish until golden brown.

In the classic recipe, it is very important to fry the fish in flour step by step until golden brown.

Roll the fish pieces in flour, shake off the excess and fry in a pan in hot oil on both sides - 2-3 minutes on each side.

These semi-finished fish pieces are placed on a vegetable pillow in a saucepan with stewed vegetables. Vegetables should also be on top. Add a little water if needed to Vegetable mix well covered the fish. Stew the fish under the marinade for 5-7 minutes - until fully cooked. The time depends on the size of the fish pieces. At the end we try, if desired, add salt - a pinch at a time.

From the finished dish we take out the bay leaf and let it cool. We put marinated in the cold - at least 4 hours.

• You can do it differently: fry the fish until fully cooked and when hot, layer with hot cooked vegetables. Until ready, carrots with onions will need to be stewed for 10-15 minutes after adding tomato paste and vinegar.
• And in this case, the appetizer should also be given time to marinate in the cold - from 4 hours.

How to get rid of excess calories?

We deviate from the classics altogether and skip roasting. We immediately determine the fish for stewing with a tomato-vegetable mixture.

We observe all the nuances. We put the main character on a pillow of vegetables and cover them. It will take a little longer to simmer well. raw fish and vegetables - up to 15 minutes.

Three places for an appetizing undertaking in your menu.

1. Spicy fish is especially appropriate as a snack. Pieces playfully make friends with Borodino bread or boiled potatoes.
2. Or we eat Soviet classics for the second to the usual side dish - buckwheat and other cereals, stew with potatoes, stewed cabbage.
3. And if we want to include a recipe in a diet for weight loss, then we relieve it from oil and flour, as described above, and eat it for dinner or lunch, taking into account calories - by itself or accompanied by a light vegetable salad.

Diet recipe: minimum fat and zero bones

What is remarkable about the Soviet masterpiece is the ease of rework. We offer you the second option - completely boneless, airy, maximum protein, without excess fat and carbohydrates.

1. First, cut the fish into large pieces and boil or bake in the oven(180-200 degrees, preferably in foil). It is very easy to pull out large and small bones from fully prepared fish pulp.
2. The bonus of the method is less oil and no flour, since we do not fry anything. Just simmer the vegetables until cooked: after adding the tomato paste, it will take 10-15 minutes.
3. Pour the finished fish fillet with the marinade, cover with a lid and let cool. We send it to the refrigerator to brew - 4-5 hours. Even tastier - for the whole night.

Calorie dietary fish (calculated by the quantity from the classic recipe above) - no more than 250 kcal per 1 serving.