Fish is a traditional Russian dish, which for centuries has been present on everyday and holiday tables of different segments of the population. As soon as they didn’t cook fish in different centuries: they fried and boiled, stewed and dried, smoked and dried, but the most delicious fish was marinated. White and red sauces were used as dressing for sea and river inhabitants, many recipes have survived to this day.
Different fish is prepared according to the marinade - it can be not only the mentai traditional for Soviet times, but also such noble fish as trout, salmon, pink salmon, delicious dishes are obtained from cod, pangasius and other types of fish.
Fish under the marinade - cooking utensils
To prepare fish in marinade, earthenware, porcelain, enameled or glassware is used. In the event that the fish should first be fried - a frying pan, if necessary, put out - clay pots. Some special preparation of the dishes is not required, the main thing is that they are clean and dry.
Marinade fish - food preparation
To make the fish under the marinade really tasty and nutritious, you should responsibly approach the preparation of the base and marinade.
The fish must be thoroughly washed in running water (always cold), cut into small pieces (about 4 centimeters wide) and put in a marinating bowl. When making a heat treatment, salt, pepper and send to a frying pan, previously diced in flour.
As a rule, carrots and onions are used in the preparation of marinade. Grate the carrots on a coarse grater, cut the onion into thin rings.
Fish in tomato sauce
Fish in tomato sauce is one of the most popular recipes, in Soviet times, when the housewives always had mentai, this dish was prepared quite often.
Ingredients:
- 500 grams of fish fillet;
- flour (for frying fish);
- 100 grams of vegetable oil;
- 3 carrots;
- 3 onions;
- 5 tablespoons of tomato puree;
- 1 glass of fish broth (water can be);
- 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 is the preparation of a vegetable marinade.
Cut the onions in half rings, three carrots on a coarse grater, then put these ingredients in a frying pan with warmed sunflower oil and fry until they are ready. When the carrots and onions become soft, you need to add mashed potatoes and spices, then simmer for 20 minutes, be sure to cover them. After the marinade base is ready, add a little vinegar, 1 cup fish stock or water, sugar to taste and salt.
The fish must be poured with marinade and let it stand in the refrigerator for 3-4 hours. Serve the dish as a cold appetizer.
Mustard Lemon Marinade Fish
The marinade in this dish has a fairly characteristic sour-spicy taste, such a fish will appeal to those who like spicy.
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 pieces of peppercorns;
- 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 the dishes, pour the marinade. To prepare the marinade, lemon and onion must be cut into circles, add water, vinegar, seasonings, salt, herbs, mustard. The marinade must be brought to a boil and cook over low heat for 20 minutes.
Fish under the white marinade
Compared to “red” and “mustard-lemon”, the white marinade is rather neutral, except for the tarragon root.
Ingredients:
- 500 grams of fish fillet;
- 2 tablespoons of flour;
- 4 tablespoons of sunflower oil;
- 2 carrots;
- 1 onion;
- 1 parsley root,
- 1 tarragon root;
- 1/2 cup vinegar (3%)
- 1.5 cups of fish stock;
- 4-5 pieces of cloves;
- 2 bay leaves;
- sugar;
- ground black pepper;
- salt.
Cooking technology
Peppercorns and salted fish must be rolled in flour and sautéed in a frying pan, cooled and pour over the marinade.
To prepare the marinade, the onion must be cut into half rings, grate the 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). The marinade must be brought to a boil and cook for 15 minutes. Marinade is added to the fish only after it has completely cooled.
Fish under the marinade should stand in the refrigerator for 3-4 hours.
Fish under the marinade - useful tips from experienced chefs
When preparing the marinade, the proportion of vegetable oil is very important: if you want to make a light marinade - add a minimum of oil, hearty 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 impregnated.
The finer chopped vegetables for sautéing, the tastier the marinade.
Do not overcook the ingredients for the marinade, otherwise the dressing for the fish will become dark, and the dish itself will be unattractive and will get unpleasant bitterness.
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