Haddock is a very healthy and tasty fish that contains a huge amount of nutrients for the human body. But, unfortunately, not everyone knows how to cook it so that the dish turns out to be juicy and rich.
It is necessary
-
- Haddock - 500 g;
- wheat flour - 200 g;
- vegetable oil - 200 g;
- carrots (medium) - 3 pieces;
- onions - 2 pieces;
- parsley - 1 bunch;
- tomato paste - 3 tablespoons;
- vinegar 3% - 0.5 tablespoons;
- fish broth or water - 150 ml;
- salt
- granulated sugar
- carnation
- cinnamon
- black pepper to taste.
- To make cutlets:
- haddock fillet - 120 g;
- corn flour - 5 g;
- egg - 2 pieces;
- dessert wine - 5 g;
- vegetable oil - 10 g;
- sugar to taste.
Instructions
Step 1
Take the fish, rinse it thoroughly in cold running water, let it dry and cut into fillets, carefully removing the skin and bones and cut into small pieces. It is advisable to take fresh fish for this dish. Frozen will be very difficult to cut.
Step 2
Thoroughly roll the fillet pieces in flour, put them in a preheated pan with the addition of vegetable oil and fry on both sides, covered with a lid, until golden brown.
Step 3
While the fish is cooking, prepare the marinade. To do this, peel the onions and carrots, cut them into thin strips, rinse the parsley thoroughly and chop finely. Fry all these ingredients in vegetable oil for 5-7 minutes.
Then add tomato paste to the vegetables and fry for another 10-12 minutes. Then add either fish broth or water, 3% vinegar, black pepper, cinnamon and cloves, leave to simmer under a lid over low heat for about 20-30 minutes. At the very end, add a pinch of salt and sugar, stir and remove from heat.
Step 4
Place the fried haddock fillets in a beautiful dish and cover with marinade. The fish can be served separately from the marinade by pouring it into a small saucer.
Step 5
Recipe for haddock fillet cutlets:
Pass the haddock fillet through a meat grinder, mix with corn flour, egg yolks, vegetable oil, dessert wine and whipped proteins with a little sugar. Pour the resulting mass into a pan with oil and fry on both sides until golden brown. Refrigerate, cut into pieces and serve.
