Vegetable marinades for baking fish allow for a very voluntary interpretation of the components added to them.
If it is strictly limited to onions and carrots, the so-called "classic marinade", then options are still possible when choosing spices, flavors - wine, honey and others.
The option of using tomato - in the form of fresh tomatoes, pastes, ketchups, sauces - also strongly influences the final taste of the dish.
Fish under the marinade - general principles of cooking
• Fish under the marinade of carrots and onions can be cooked in more than one way. It is boiled, fried, rolled in flour or dipped in batter, steamed and only then coated with cooked marinade. There is a recipe involving roasting under the marinade of raw or already heat-treated fish.
• A set of dishes for the preparation of such a dish depends on the selected recipe and method of cooking.
• Making a marinade and frying fish will require a thick-walled pan. It is in such a pan that fish and vegetables will be roasted evenly and will not burn. To shorten the cooking time a little, you can take two such pans, while on one you will fry the fish, in the other it will be possible at this time to cook the marinade.
• For a recipe that involves cooking in a slow cooker, you only need a slow cooker, the dish is completely cooked in it.
• For roasting in the oven, you will need any heat-resistant form or foil. As a form, you can use a griddle without a handle or a small deep pan.
• It is best to take sea fish for cooking under the marinade of carrots and onions, the meat of which is not juicy and does not contain a large number of bones. Juiciness of the finished dish will add marinade.
• The classic recipe for making marinade for fish from carrots and onions involves putting out these vegetables with the addition of tomato paste, spices and spices. But in modern culinary, mushrooms, wine, honey, mayonnaise are added to the marinade to get a richer flavor, and sometimes tomato paste is replaced with fresh tomatoes. • The finished dish is infused for several hours in the refrigerator so that it is well soaked and saturated with the aromas of vegetables and spices.
• The fish under the marinade of carrots and onions can be served as a separate dish when chilled, but if desired, it can be slightly warmed in the microwave.
Fish fried in batter under the marinade of carrots and onions
Ingredients:
• lean fillet of sea fish - 400 grams;
• two large onions;
• three medium carrots;
• one egg;
• 60 grams of tomato paste;
• Baking flour - 150 grams;
• small lemon.
Cooking Method:
1. Cut the fillets into portions, up to two centimeters wide, lightly salt and leave to stand for half an hour.
2. Combine the egg with flour, pepper, salt and mix well with a fork, you will get batter - batter, the consistency is slightly less often than home-made sour cream.
3. Fry the fish in a well-heated vegetable oil, before each piece slightly blot with a napkin and a little roll in flour. This will allow the batter to lie evenly.
4. Brown the slices to a rich golden color on each side and lay one layer on a wide dish.
5. In a separate pan, cook the marinade. First, until transparent, save the onions in the oil, then add the grated carrots and continue to fry until the vegetables have a rich amber color.
6. Add tomato paste, diluted in half a glass of boiled drinking water, salt to taste, pepper slightly. Constantly gently stirring, simmer for 10 minutes.
7. Lightly acidify the fish fillet laid out on the dish with lemon juice and cover with a layer of cooked marinade.
Baked fish marinated in carrots and onions with champignons
Ingredients:
• pollock (fillet) - 800 grams;
• carrots - 3 pcs .;
• two small onions;
• tomato puree 60 grams;
• 600 grams of fresh young champignons;
• ready mix of fish spices.
Cooking Method:
1. Young, not yet revealed champignons, rinse with water and chop. You can cut the mushrooms as you wish, but the original dish will look more original if you cut them into plates, cutting each fungus along. 2. Place a thick-walled frying pan on medium heat, pour in 3-4 spoons of vegetable (for example, olive) oil and put crushed champignons in it. Wait until all the juice from the mushrooms has evaporated, and fry until golden. Do not fry hard.
3. Remove the mushrooms from the pan, and in their place, add the oil again. Lower the onion, chopped with thin rings, and fry to a light amber color.
4. Add coarsely grated carrots and fry for another 7-8 minutes, while slowly stirring from time to time. Remove the pan from the heat and mix the carrots and onions well with the mushrooms.
5. Cut the pollock fillets into wide portions and spread them over an oiled roasting pan. Dust the fish with spices and cover with a mixture of vegetables and mushrooms, pour in a glass of water with tomato paste and salt diluted in it.
6. Bake forty minutes at 180 degrees in the oven.
Fried fish under tomato marinade of carrots and onions with vinegar
Ingredients:
• pike perch - one kilogram;
• carrots - 300 grams;
• 300 grams of onions;
• tomato paste - 200 grams;
• 0.5 tsp. refined sugar;
• 3% table vinegar - 70 ml;
• 7 peppercorns;
• three leaves of laurel;
• carnation umbrellas - 4 pcs.
Cooking Method:
1. After cleaning the fish, gut, remove the head, and cut into small pieces. Before cleaning, cut off all fins from fish to avoid injury.
2. Put the pieces of fish in a bowl, salt, pepper and mix well to salt and pepper evenly distributed throughout the fish.
3. After half an hour each piece carefully pour out in flour and quickly fry in oil until cooked. Put the fried pieces in a deep shape.
4. Grate the carrot in the middle grater, crumble the onion into half rings. Fry the onions in sunflower oil until the matte white color disappears, add the carrot and warm for 7 more minutes.
5. Put tomato paste in the vegetables, add 50 ml of water and stir well, simmer for another 5 minutes.
6. Add refined sugar, put lavrushka, cloves and peppercorns. Little by little, constantly removing the sample, pour in the vinegar. Stir the marinade well again and continue cooking for 10 minutes. 7. Transfer the finished hot marinade to fish, cool and put in a few hours in the cold.
Fish marinated in carrots and onions with red wine
Ingredients:
• 700 gr. fillet of sea fish;
• two small onion heads;
• 100 ml of “Cabernet” or similar wine - dry, red;
• three medium carrots;
• 60 gr. tomato;
• 2 leaves of laurel;
• hand-ground black pepper;
• wheat flour - 120 grams (for frying);
• lean refined oil.
Cooking Method:
1. On the largest grater, rub the carrot into strips, and chop the onion as small as possible with a knife.
2. Put the chopped vegetables in a vegetable oil well heated in a pan (a couple of tables. Spoons), stir a little warm and cover with a lid. Simmer on moderate heat (medium heat) for seven minutes. Stir the vegetables several times during the stewing, so that they do not get burnt and cooked evenly.
3. Add to the vegetables diluted in 50 ml. cooled tomato paste, salt, pepper. Put leaflets of Lavrushka and continue to simmer, also stirring occasionally.
4. After twelve minutes, add wine, add heat and, removing the lid, extinguish until the free liquid evaporates.
5. Slightly chop a little chopped fillet into small pieces, sprinkle with ground black pepper and roll in flour and fry.
6. The fish must be fully roasted and covered with a soft golden crust. Therefore, put the fillet pieces only in well-roasted butter and keep on medium heat for a couple of minutes on both sides, until the “blush”. If it starts to burn, slightly reduce the heat.
7. Place a layer of fried fish on the bottom of a small ceramic or glass dish and spread the marinade on top of it. Again a layer of fish and on top of it another layer of marinade. If the dishes are wide, place all the pieces of fish in one uniform layer.
8. Remove the dish for the whole night in the cold, and just before serving, slightly heat in the microwave.
Boiled fish marinated in carrots and onions with mayonnaise and fresh tomatoes in the oven
Ingredients:
• two halves of cod fillet - 600 grams;
• two tablespoons of 72% mayonnaise;
• two fresh tomatoes;
• 400 grams of carrots;
• two large heads of sweet onions;
• frozen oil - 60 ml.
Cooking Method:
1. Dip cod fillet in slightly salted boiling water and boil for 20 minutes. with a slight boil. To enhance the taste and aroma in the water before boiling, you can put a small leaf of laurel and allspice - a couple of peas.
2. Remove the finished fish from the broth, remove the remaining bones and cool well. Cut the fillets into portions of the desired size and transfer them to the roaster, preferably in a single layer.
3. On a small fire, place a thick-walled frying pan with oil poured into it. Report carrots chopped on a large grater and simmer under the lid closed for 4-6 minutes.
4. Add finely chopped onion to the carrot, stir well and simmer it all together for another five minutes, also covering the pan with a lid.
5. Spread the carrot stewed with onions in an even layer on the fish. Top with mayonnaise mixed vegetables mixed with tomatoes, twisted in a meat grinder, and put in the oven.
6. Bake at 180 degrees for half an hour.
Fish in foil with carrot and onion marinade - a recipe for a dietary dish
Ingredients:
• average fish carcass (mackerel, pink, hake, pollack) - 600 grams;
• two large carrots;
• one medium bulb;
• rosemary - two small twigs;
• half an average lemon;
• a mixture of white, black pepper and thyme - 0.5 tsp;
• 40 ml frozen out rast. oils.
Cooking Method:
1. In fish, cut off all fins. Carefully, holding the knife along the carcass in the direction from the tail to the head, clean off all the scales. Cut the belly and gut the insides. Rinse the fish under running water, washing away the remnants of the scales and dark-colored film inside the abdomen.
2. Dry the fish well with a towel and cut across small portions of arbitrary size. Mix the pepper and thyme mixture with salt and rub the fish into the mixture. Sprinkle with freshly squeezed lemon juice, mix with your hands and set aside for up to half an hour so that the fish will be filled with the aroma of spices. 3. Chop the onion not too thick half rings, carrot - medium-sized thin straw.
4. Place a large sheet of foil on a baking sheet and grease it liberally with non-aromatic sunflower oil. Place half the onion mixed with the carrot in the middle of the leaf. Lay the fish on top as a whole fish, and on top of it the rest of the vegetables.
5. Carefully, in order not to break through the foil, wrap its edges over the fish and tightly “pinch” them with a slight twist.
6. Cook the fish in the oven at 200 degrees for half an hour.
Steam fish under the marinade of carrots and onions in a slow cooker
Ingredients:
• 500 grams of fillets of large marine fish;
• carrots - 2 pcs .;
• three medium white onions;
• 100 ml of “Sauvignon”, “Riesling”, or another wine - dry, white;
• one large ripe tomato;
• a teaspoon of liquid light honey;
• small lemon;
• one third of a teaspoon of “seasoning for fish”;
• two large bay leaves, 0.5 tsp. coarse salt;
• 4 peas allspice and black pepper.
Cooking Method:
1. Well washed and dried with a napkin fillet cut into narrow strips across. Sprinkle the fish with fine salt, “Seasoning for fish” and leave to stand for a while (about half an hour).
2. In the multicooker bowl, set the processor mode “Baking” to fry the medium-sized onion with finely chopped carrots until golden brown. Before laying vegetables in a slow cooker, pour a couple of tables. spoons of vegetable oil.
3. Add the half of the lemon, chopped into small cubes, and the tomato, as small as possible, without the skin.
4. Add liquid honey and lightly pepper it. Pour dry wine and stew, without changing the regime for seven minutes.
5. Put the marinade out of the bowl and cool it completely.
6. Pour water into a clean brewing container, put the ginger, peas, and salt in it.
7. Put the pieces of fish in a special steaming bowl and place it in the slow cooker. Change “Baking” mode to “Steamer” and 10 min. cook the fish. Chill. 8. Lay a portion of the prepared marinade on the bottom of the wide dishes, place the fish on top and cover it with the remaining layer. Close the container with a lid and remove to insist for two hours in the refrigerator.
Fish marinated with carrots and onions - tricks and tips
• After rinsing, wipe the fish dry with a disposable towel. This not only facilitates further cutting - it will not slip out of the hands, but also contributes to the uniform distribution of batter and flour over the surface of the fish.
• Do not rush to salt the marinade, which add tomato paste. First, remove the sample, as the paste itself is salty, and you can salt the marinade. With a little over-salt, add sugar in the marinade.
• When baking fish under the marinade in foil, try to tightly close the “package”, otherwise the juice will evaporate and the fish will become dry.
