A spicy, spectacular cold appetizer - fish under a red marinade - does not require expensive ingredients and is not very troublesome. True, it should be prepared in advance so that the fish has time to brew.
It is necessary
- - 500 g of fish fillets (pike perch, cod, burbot, catfish, sturgeon);
- - 250 g of carrots;
- - 100 g red onions;
- - 2 cloves of garlic;
- - 100 g of tomato paste;
- - a tablespoon of wine vinegar;
- - a tablespoon of sugar;
- - peppercorns;
- - ground hot red pepper;
- - vegetable oil;
- - salt
Instructions
Step 1
Chop the onion and garlic as small as possible. Salt them in vegetable oil. Add finely chopped carrots.
Step 2
Continue cooking for another 5 minutes. Next, pour in a little hot water, salt, put allspice and hot peppers. Simmer until the carrots are fully cooked.
Step 3
In a separate skillet, sauté the tomato puree in vegetable oil. Then add sugar, vinegar, a little boiling water.
Step 4
After stirring, pour the resulting dressing into the skillet with stewed carrots. Continue simmering over moderate heat, stirring constantly, until tender.
Step 5
Add salt, sugar, vinegar, pepper to taste. The finished marinade should have a distinct sweet and sour taste with moderate pungency and a fairly spicy aroma. He will transfer all these piquant tastes and aromas to the fish.
Step 6
Place a thin layer of hot marinade in a baking dish. Lay out the fish fillets, sliced across. Cover the fish with a second layer of the marinade.
Step 7
If there is a little fish left, you can put it on top, slightly submerged in the top layer of carrots.
Step 8
Covering the dish with foil, place in an oven preheated to 170 ° C for about 30 minutes.
Step 9
After taking the mold out of the oven, cool it and put it in the refrigerator for a day. The fish should be infused and the marinade should be absorbed properly.
Step 10
Fish under a red marinade is served as a cold snack.
