Fish days at one time were introduced to popularize fish dishes, to increase the variety of menus, and people picked up simple classic recipes, improved, improved and now that generation considers fish in a vegetable marinade to be an original home-made dish.
Perhaps the most interesting thing in these recipes is that fish is suitable for inexpensive, low-fat varieties, and the result is better, the more lean and dry the fish was.
General principles for cooking fish under the marinade according to classic recipes
• For such dishes, it is preferable to choose fish with dry and dense pulp, oily and soft can fall apart during cooking. Even harder if such a fish was frozen.
• Whole carcasses of fish are cut into pieces or the fillet is separated, which is also cut into small pieces.
• Pieces of fish are fried, baked, boiled and only then stewed in a marinade or simply transferred to a finished marinade and heated.
• Classic marinade for fish is made sweet and sour from carrots and onions, fried with tomato in vegetable oil.
• To give the marinade sourness, it is added to the sliced lemon rings or its juice, table vinegar, wine or apples of sour varieties. It is advisable to cut off the whole zest and peel from a lemon, unless your task is to give the marinade a specific bitterness.
• Marinade will make sweet sugar added to it sugar or honey.
• Marinade is prepared both liquid and thick. To thicken, add flour to it.
Marinade fish classic recipe
Ingredients:
• a pound of frozen pollock;
• three medium carrots;
• two onion heads;
• half tsp Sahara;
• slightly less than a teaspoon of table 9% vinegar;
• 100 ml of boiled water;
• 90 grams of tomato puree;
• Wheat flour;
• two leaves of parsley;
• Three peas of allspice.
Cooking method:
1. From the carcasses of thawed pollock, cut off the fins, carefully scrape each fish with a knife to remove small scales. Cut the abdomen, rinse well with water, removing black films from the inside. Cut into small pieces, a thickness of one and a half centimeters.
2. Fry the pieces of fish in well-heated oil until cooked, be sure to roll the fish in flour mixed with salt.
3. When preparing the marinade itself, first fry the onion half rings in vegetable oil until lightly browned. Then add coarsely grated carrots and continue to fry for another seven minutes until it softens.
4. Put tomato paste in vegetables, sprinkle with sugar and salt, pour in chilled boiled water and boil. Reduce the heat so that the marinade does not boil, lower the peppercorns, lavrushka, add a little black pepper and simmer for 15 minutes with the lid closed.
5. Pour table vinegar into the slightly boiling marinade and, allowing to boil for two minutes, remove from heating.
6. Pour the cooked hot marinade into the fish laid in a deep container and simmer for a minimum of about 2-3 minutes.
Fish under the marinade - a classic recipe in the oven
Ingredients:
• one and a half kilogram hake without goals;
• carrot - 4 pcs.;
• 1 tsp evaporated salt "Extra";
• Lavrushka - 3 leaves;
• table. a spoonful of sugar;
• three large onions;
• three full tables. tablespoons tomato puree;
• two carnation umbrellas.
Cooking method:
1. Fish washed under running water, without fins and entrails, cut into pieces. Roll in flour and fry until half cooked in refined oil.
2. Chop the onions with thin half rings, and rub the carrots with a special grater to prepare “Korean carrots” and fry the vegetables in vegetable oil until completely softened.
3. In 600 ml of water (as an option, in fish stock), dilute the tomato puree and pour into a vegetable frying.
4. Add cloves, granulated sugar, lower the lavrushka and, stirring well with salt, simmer for ten minutes. Marinade should be cooked over medium heat, with a slight boil. To prevent vegetables from burning, you need to periodically stir.
5. In a small deep pan, put half the finished marinade, put fried fish on top of it and cover it with the remaining marinade.
6. Tightly cover the baking sheet with a sheet of foil and remove baking at 180 degrees for 40 minutes.
Marinated fish, classic recipe (stewed in a glass jar)
Ingredients:
• 800 grams of freshly frozen mackerel, without goals;
• carrots - 200 grams;
• 150 grams of bitter onions;
• one large lemon;
• tomato paste - 60 grams (2 tbsp. L.);
• table salt, seasonings and spices - fragrant.
Cooking method:
1. In thawed mackerel, separate the fillets from the bones and, without removing the skin, cut into slices of one and a half centimeter wide.
2. Marinate slices of mackerel for 15 minutes in a mixture of freshly squeezed lemon juice (6 tbsp. L.) With salt and spices.
3. Lightly chopped onion with coarse carrots lightly fry in refined oil.
4. Pour boiling water over a liter jar or warm over boiling water. Put a third of the vegetables at the bottom of the jar, on top of them - pieces of mackerel, which cover the rest of the vegetables. You can not fry carrots with onions, but lay them raw. Do not fill the jar to the neck; fish and vegetables should end two centimeters below it.
5. In the marinade from under the fish, dilute the tomato paste and fill it with the contents of the jar. You can add sugar to your taste. Add 50 ml of refined sunflower oil and, having covered the jar with a metal lid without elastic, put in a cold oven.
6. Bring the oven temperature to 170 degrees and cook for 50 minutes.
Fried fish under the marinade - a classic recipe for a slow cooker
Ingredients:
• 500 grams of cod fillet;
• two small carrots;
• one large onion;
• a small sour apple;
• 300 ml of mashed tomatoes or 150 gr. tomato paste;
• ground coriander, salt, aromatic spices and sugar.
Cooking method:
1. In the "Fry / Vegetables" mode, slightly fry the onion chopped in half rings, with the lid open for no more than 4 minutes.
2. Put carrots and apples in a coarse grater to the onion, add sugar, spices and continue to fry, stirring systematically for another four minutes.
3. Dry the cod fillet well washed under running water, pat it dry with a disposable towel, and cut into small slices.
4. Transfer the fish to the bowl of the multicooker, fill with mashed tomatoes. If the paste is too thick, dilute it to the desired consistency with warm water. Gently mix the contents of the bowl and, having closed the lid, bring the dish to readiness by turning on "Stew" for 60 minutes.
Marinated fish - a classic recipe with wine in the oven
Ingredients:
• 900 grams of fresh freshwater fish (carp, carp);
• 3 onions of medium size;
• small carrots;
• table. a spoonful of thick tomato puree;
• half a small lemon;
• 50 ml of Cabernet;
• 5 peas of pepper;
• 2 medium leaf parsley.
Cooking method:
1. Clean the carcass of the fish from the scales, cut the fins under the "root" with scissors, gut the abdomen and cut into not too large pieces. Cut each piece along the ridge and salt.
2. Warm up a thick-walled pan together with vegetable oil poured into it and fry the dry pieces of fish, wiped and slightly dipped in flour, on both sides.
3. Fry the carrots chopped with a coarse grater together with medium-sized slices of onion until soft in vegetable oil. Pour in the wine, lower the thin rings of lemon (6 pcs.), Put the tomato puree, lavrushka, peppercorns and mix everything with a spoon.
4. Put the fried pieces of carp in a refractory ceramic container, and on top of them lay the marinade and put it in the oven to be stewed at 180 degrees until it is stewed.
Boiled fish under the marinade classic recipe
Ingredients:
• cod, carcass without heads, or fillet - 1 kg;
• 300 grams of carrots;
• 200 grams of bitter white onion;
• 60 grams of tomato paste or ketchup (can be spicy);
• 2 table. tablespoons of baking flour, without a hill;
• sugar - 50 grams;
• Extra salt - 1 tsp;
• allspice, lavrushka at its discretion.
Cooking method:
1. Cut the cleaned fish in portions and boil, lowering it in boiling water. Before that, put a small head of onion, a lavrushka, three peas of allspice in the water and a little salt. Carefully remove the finished fish from the broth with a slotted spoon and cool.
2. In lean refined oil, fry medium-sized pieces of onion with coarsely grated carrots. Vegetables should not be fried, but only a little sausage until softened.
3. Add granulated sugar, ketchup or tomato paste diluted in a quarter cup of broth and simmer for seven minutes.
4. Pour the flour with 100 milliliters of broth and, having thoroughly talked, pour the mixture into a pan to vegetables. Mix well, salt to your taste, add pepper. Adjust the density with broth and boil the marinade for two minutes.
5. In any suitable deep dish, put a third of the marinade, then put half the boiled cod, again the marinade and again the fish. On top of the fish, put the remaining marinade in a less thick layer than before and put the dish in the refrigerator for three hours.
Marinade-baked fish in foil classic recipe
Ingredients:
• 600-700 grams of any suitable marine fish;
• onions - three large heads;
• one large carrot;
• natural honey, light - dessert spoon;
• three bay leaves;
• juice 1/3 of an average lemon;
• 4 small cloves of garlic;
• two ripe fleshy tomatoes, can be replaced with a tablespoon of tomato puree;
• dry white wine;
• ground aromatic pepper;
• You can use spices for fish.
Cooking method:
1. Slices of gutted, peeled fish well on all sides with salt mixed with spices and pepper. Pour wine and let the fish stand in the marinade for half an hour. Drain the marinade, and wipe the fish dry with a disposable towel, put on a baking sheet and bake until cooked, covering with foil. Readiness check knife puncture.
2. To get rid of bitterness, put onion chopped in half rings in a pan, pour a little less than a third of a glass of cold water and simmer until all the water has evaporated.
3. Add honey, two tablespoons of oil, lavrushka, put carrots chopped with a coarse grater and simmer for about 3 minutes.
4. Scald tomatoes to remove the skin with boiling water, remove the peel with a knife and grate it. Transfer tomatoes to vegetables, pour lemon juice and add salt. Stir well and simmer for 5 minutes over very low heat.
5. Place the pieces of fish baked in the oven in a deep saucepan, shifting each layer of it with marinade, and warm well with minimal heating of the stove for 7-8 minutes.
Fish under the marinade - tricks and tips
• For cooking under the marinade, it is best to take marine fish. There are no small bones in it. Such dishes can be prepared from river fish, but then you need to take only large carcasses of carp.
• Vinegar should be added to the marinade in small portions and gradually, mixing everything well with each addition and taking the sample so as not to peroxidize.
• Wipe the pieces of fish dry before rolling in the flour, then the breading will cover the fish with an even thin layer, which will prevent carbonization of its excess in oil. A fish, on the contrary, is covered with a uniform golden crust.
• If using technology, you heat the fish with marinade in glass jars or pots, let the dishes cool slightly in the oven turned off. This will improve the taste of the finished dish, and it will be safer to take out the cans.
