Both river and sea fish are suitable for the preparation of this dish. Cooked in a tomato, it will look good as a main dish on a festive table. But even when cold, the fish will remain the same appetizing.
Instructions
Step 1
To cook fish in a tomato, take a carcass weighing at least 700 grams. The best option would be fish varieties that are not too dry, but not too oily. In addition, the fewer small bones in the fish, the better. Chefs advise to choose among the sturgeon family, as well as pollock, cod or hake are suitable for cooking.
Step 2
Pour hot water over the fish to make it easier to remove the scales. Gut, cut off the head, fins, tail and rinse the fish under running cold water. Then cut into small portions.
Step 3
Season each piece of fish with salt and pepper and dip in 4 tablespoons of flour. Pour 3 tablespoons of sunflower oil into a preheated skillet. Place the fish in the skillet and fry for 5 minutes, turn over to the other side and cook for the same amount of time. Then let the fish cool completely.
Step 4
While the fish is cooling, peel 2 carrots and grate them on a coarse grater. Peel one onion and cut into rings. Take another skillet, pour two tablespoons of sunflower oil over it and put on medium heat. Place the carrots and onions in the skillet. Saute the vegetables until a nice dark golden brown.
Step 5
Take a saucepan with a thick bottom, put half of the vegetables into it, put half of the fried fish on top. Repeat with the remaining vegetables and fish. There should be 4 layers in total.
Step 6
Dissolve 4 tablespoons of tomato paste in one glass of boiling water, add salt and pepper to taste. Pour the resulting sauce into a saucepan. Place a saucepan on low heat and simmer until the sauce thickens. Taste the sauce and add the required ingredients. In the event that the sauce is sour, add sugar. And if it lacks piquancy, add vinegar.
