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Fish under a marinade of carrots and onions
Any fish under a marinade of carrots and onions becomes a delicacy that can be served at both festive tables and family dinners. This exquisite dish combines the tenderness of fish with the aroma of fresh carrots and onions, creating a unique flavor palette. Our step-by-step recipe will help you cook fish under a marinade of carrots and onions with minimal effort and receive enthusiastic reviews from your guests.
Caloric content: 82 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- pollock fillets – 3 pcs. (1200 g);
- salt, pepper – to taste;
- flour for dusting – 75 g;
- odorless vegetable oil for frying – 40 g.
For the marinade:
- white onion – 350 g;
- carrot – 450 g;
- tomato paste – 100 g;
- odorless vegetable oil – 50 g;
- lemon – 0.5 pcs;
- white sugar – 25 g;
- salt – to taste;
- bay leaf – 2 pcs;
- allspice – 5-6 pcs;
- drinking water – 600 ml.
Preparation
- Prepare the ingredients. By this recipe, you can cook not only pollock but any white fish (hake, cod, and others).
- Gather all the products for the marinade. Instead of tomato paste and water, you can use natural tomato juice – 600 milliliters.
- Start with gutting the fish. First, cut it along the belly with a well-sharpened knife and gut it. Then make an incision along the spine and literally slide the fillet away from the bones. Do the same on the other side of the carcass.
- Remove the fins and cut the fillet into portion-sized pieces.
- Prepare all the pollock in this way.
- You can either not salt the fish separately or mix salt with flour and for spiciness add a little ground pepper. Mix the breading.
- Before frying, dust the pieces in the flour mixture.
- Place the prepared fillet in preheated oil. Increase the stove's flame slightly above medium – the pollock should be completely cooked through.
- Fry the fish on both sides and transfer to a plate.
- Cut the onion for the marinade into thin strips.
- Grate the carrot coarsely.
- In a deep skillet or saucepan, sauté the onion over medium heat. There's no need to brown it – just to a soft, translucent state.
- Add the grated carrot. Sauté everything for about 3-4 minutes.
- Next, combine the vegetables with the tomato paste.
- Dilute it with warm water, mix well.
- Immediately add salt, bay leaves, pepper, and balance the flavor with sugar.
- Add acidity to the marinade by squeezing the juice of half a lemon.
- Add the empty lemon peel to the vegetables as well – let the citrus infuse the vegetable sauce with its aroma. Simmer the marinade for about 10 minutes, tasting it – it should be sweet and sour and moderately salty. Remove the peel at the end.
- Line the bottom of an appropriately sized dish with a thin layer of the vegetable base.
- Spread part of the fish fillet on top.
- Cover them with the carrot-onion marinade, reserving half for the next layer. On top – the remaining pollock.
- Cover everything with the vegetable sauce. Seal the dish with plastic wrap and refrigerate (for at least half an hour).
This fish under a marinade of carrots and onions is delicious both hot and cold, although it is usually served as a cold appetizer. Portion plates are filled with pieces of fillet along with the marinade and garnished with fresh herbs. It is a standalone dish but goes very well with boiled potatoes, give it a try.
Enjoy your meal!
