Recipes
Fish in tomato marinade
Ingredients
→ GROUND BLACK PEPPER
→ SALT
→ 3/4 CUP TOMATO PASTE
→ 3 TABLESPOONS WHEAT FLOUR
→ 2-3 TABLESPOONS VEGETABLE OIL
→ 2 BAY LEAVES
→ 2 LARGE ONIONS
→ 100 G CELERY ROOT
→ 1 TEASPOON VINEGAR
→ 1 TEASPOON SUGAR
→ 1 CARROT
→ 1 L FISH BROTH OR WATER
→ 1 PARSLEY ROOT
→ 1 KG OF FRESH FISH (COD, HAKE, PIKE)
Peeled and gutted fish cut into pieces, roll in flour mixed with salt, fry in vegetable oil, put in a deep dish (salad bowl or bowl), pour the marinade and leave in a cold place for 6-12 hours (see the recipe "Flour breading").
Marinade: Fry the peeled and chopped onions and carrots in vegetable oil, add the chopped parsley and celery, tomato paste, pepper, bay leaf, salt, sugar, fish broth or water (see the recipe "Fish broth"), vinegar and simmer until tender.
