Pollack under marinade
IngredientsPollack – 1 kg
Carrots – 4 pcs.
Onions – 4 pcs.
Tomato paste – 3 tbsp.
Tomato paste – 3 tbsp.
Vegetable oil – for frying
Salt – to taste
Laurel leaf – 1 pc.
Check out the recipe
Step by step recipe with photoMint under a marinade of carrots and onions is a cold appetizer. Fish with vegetables turns out juicy and tangy. To cook fish under marinade, you can fry it, or you can boil it. If you want to get a dish less greasy, it is better to boil the fish. Then it is better to cool the fish under the marinade, but you can also eat it warm.
Try making pollock under marinade, and I’m sure you – very much like this recipe.
To prepare pollock under a marinade of carrots and onions, prepare the products according to the list.
Rinse the pollack lightly under running water, then remove the fins. Cut the fish into large pieces.
Put pieces of fish in a saucepan, pour cold water, add salt and bay leaf. Put the pot with the mint on the fire. Cook the fish until it is ready. From the moment of boiling, the fish cooked for 10-12 minutes.
Toss the cooked fish in a colander and cool slightly.
Peel onions and carrots.
Slice the onion into half rings.
Add the vegetable oil and onion to the frying pan. Put the frying pan on the fire.
Fry the onion until soft and golden.
Grate carrots on a coarse grater.
Add the carrots to the onions and fry for 5 minutes, stirring occasionally.
Then add the tomato paste to the vegetables.
Stir everything well. Sauté the vegetables for a few minutes, then add the vinegar and salt, stir well again. Remove the pan from the heat and cool the vegetables.
While we cooked the vegetables, our pollock cooled. Separate the flesh of the fish from the bones. You can cut it into smaller pieces, but I like large pieces more, so I just tore the fish into fibers.
I used a tall bowl to prepare pollock under marinade. At the bottom of the bowl put a couple of spoonfuls of vegetables.
Then lay out the fish pieces.
Lay out the vegetables and fish in layers, lightly tamping each layer.
Cover the bowl with the mint with clingfilm and place in the refrigerator overnight.
Our tangy, delicious and very juicy pollock under a marinade of carrots and onions is ready. Bon appetit!