Recipes
Fish fillet with tomato marinade
Ingredients
→ SALT
→ GROUND BLACK PEPPER
→ 700 G FILLET (HAKE, COD, PERCH)
→ 50 G TOMATO PASTE
→ 5 TABLESPOONS WHEAT FLOUR
→ 4 PEAS OF ALLSPICE
→ 2 TABLESPOONS VEGETABLE OIL
→ 1 TEASPOON SUGAR
→ 1 CARROT
→ 1 ONION
→ 1 BAY LEAF
→ 1 PARSLEY ROOT (OR 3\4 TEASPOONS DRY PARSLEY ROOT)
→ 0.5 CUP WATER
→ 0.5 CUP 6% VINEGAR
Pieces of fish fillet salt, pepper, roll in flour and fry in vegetable oil (see the articles "Cutting fish", "Features of cooking fried fish", as well as the recipe "Flour breading").
Boil salted water with bay leaf and onion, cut into slices, pour in vinegar, add sugar and tomato paste. Allow the marinade to boil, then remove from the heat and cool.
Put the fried fish in a glass dish, pour the marinade.
Before use, store the food in the refrigerator. Serve as an independent cold appetizer.
