Fish is a traditional Russian dish, which from time immemorial has been present at everyday and holiday tables of different segments of the population. As soon as they did not cook fish in different centuries: they fried and boiled them, stewed and dried them, smoked and dried them, but the most exquisite was obtained fish under marinade. White and red sauces were used as a dressing for sea and river dwellers; many recipes have survived to this day.
Different fish is prepared for the marinade - it can be not only traditional for Soviet times mentai, but also such noble fish as trout, salmon, pink salmon, tasty dishes are obtained from cod, pangasius and other fish species.
Fish marinated - preparing dishes
For the preparation of fish in the marinade used earthenware, porcelain, enamel or glassware. In the event that the fish should be pre-fry - the griddle, if necessary stew - clay pots. Some special preparation of dishes is not required, as long as it is clean and dry.
Fish marinated - food preparation
In order for the fish under the marinade to turn out really tasty and nutritious, you should responsibly approach the preparation of the base and marinade.
The fish must be thoroughly rinsed in running water (necessarily cold), cut into small pieces (approximately 4 centimeters wide) and folded into marinating dishes. When performing the heat treatment should be salt, pepper and send to the pan, first roll in flour.
As a rule, in the preparation of the marinade used carrots and onions. Carrots need to be grated, coarsely chopped onions into thin rings.
Fish in Tomato Sauce
Fish in tomato sauce is one of the most popular recipes, in Soviet times, when menthay was always at the disposal of housewives, this dish was cooked quite often. Ingredients:
- 500 grams of fish fillets;
- flour (for roasting fish);
- 100 grams of vegetable oil;
- 3 carrots;
- 3 onions;
- 5 tablespoons of tomato puree;
- 1 glass of fish broth (you can water);
- salt;
- sugar;
- vinegar;
- seasonings (allspice, bay leaf, cloves).
Cooking Technology
The fish is prepared simply, it should be cut into small pieces, salt, add seasonings, roll in flour and fry in a skillet in vegetable oil. The most important thing - the preparation of vegetable marinade.
Onions cut into half rings, carrots three on a coarse grater, then put these ingredients in a frying pan with heated sunflower oil and fry until they are ready. When carrots and onions become soft, you must add mashed potatoes and spices, then simmer for 20 minutes, be sure to cover with a lid. After the base for the marinade is ready, add a little vinegar, 1 glass of fish broth or water, sugar to taste and salt.
The fish must be poured over with marinade and allowed to stand in the refrigerator for 3-4 hours. Served as a cold snack.
Fish under lemon mustard marinade
Marinade in this dish has a rather characteristic sour-spicy taste, such fish will appeal to those who love spicy food.
Ingredients:
- 500 grams of fish;
- 2 tablespoons of margarine;
- 2 tablespoons of flour;
- 1/2 cup of water;
- 1 tablespoon of vinegar;
- 1 onion;
- 2 bay leaves;
- 5-6 peas stuffed peas;
- 1 teaspoon of dry mustard;
- 1 lemon;
- greenery;
- salt.
Cooking Technology
Cut the fish into small pieces and fry in flour mixed with salt. Put the finished fish in a bowl, pour the marinade. To prepare the marinade, lemon and onion should be cut into slices, add water, vinegar, seasonings, salt, greens, mustard. Marinade must be brought to a boil and cook on low heat for 20 minutes.
Fish under white marinade
White marinade in comparison with “red” and “mustard-lemon” is quite neutral, except for the tarragon root.
Ingredients:
- 500 grams of fish fillets;
- 2 tablespoons of flour;
- 4 tablespoons of sunflower oil;
- 2 carrots;
- 1 onion;
- 1 parsley root,
- 1 tarragon root;
- 1/2 cup of vinegar (3%)
- 1.5 cups of fish broth;
- 4-5 studs;
- 2 bay leaves;
- sugar;
- ground black pepper;
- salt.
Cooking Technology
Pepper and salted fish need to roll in flour and fry in a frying pan, cool and pour marinade.
To prepare the marinade, onion must be cut into half rings, rubbed carrots on a coarse grater, chop the tarragon and parsley roots, fry all the ingredients in sunflower oil, add spices, salt and fish broth (in extreme cases water). Marinade must be brought to a boil and cook for 15 minutes. Marinade fish poured only after it has cooled completely.
The fish under the marinade should stand in the refrigerator for 3-4 hours.
Fish under the marinade - tips from experienced chefs
When preparing the marinade, the proportion of vegetable oil is very important: you want to make a light marinade - add a minimum of oil, nourishing and nutritious - put more. For a festive table, it is better to add more oil, in which case the fish will look more interesting and better soaked.
The thinner the sliced vegetables for sautéing, the tastier the marinade will be.
Do not overcook the ingredients for the marinade, otherwise the fish dressing will become dark, and the dish itself will be unattractive and acquire unpleasant bitterness.
