Canned fish are in great demand in today's markets. But, unfortunately, not all manufacturers are ready to be responsible for the quality of the products they supply. If time permits, you can make canned food from river carp at home, retaining all the useful properties and maximum taste.
It is necessary
-
- 1 kg of fish;
- 3 onion heads;
- 2 small carrots;
- A little celery;
- black pepper
- salt
- bay leaf4
- tomato paste.
Instructions
Step 1
Pre-defrost the fish, if it requires it, wash, clean, gut, cut off the heads. Cut the coarse ones into medium-sized pieces.
Step 2
Boil the fish heads (the broth will come in handy in the future). Salt and pepper the pieces, roll in flour and fry in a skillet until golden brown.
Step 3
Cut the peeled onion into half rings and fry in a pan until golden brown.
Step 4
Celery root and carrots, after peeling, grate on a coarse grater and lightly fry.
Step 5
Pour some fish stock into the bottom of the pan. Next, lay out a layer of onions and a layer of carrots with celery. Place the pieces of fish on top. Layer the onion, carrots, celery and fish back. Repeat layers until you run out of food.
Step 6
Pour the broth into the skillet so that the fish is covered by about 1 cm. Add the bay leaf, black peppercorns and tomato paste. Close the lid and simmer for about an hour.
Step 7
Remove the pan from the heat, release the steam, and open the lid. Stir, season with salt, add a little broth and simmer for about 5-8 minutes.
Step 8
Transfer the finished dish to another dish. Decorate with herbs. Boiled rice or mashed potatoes are very suitable as a side dish for fish. Bon Appetit!
