Marinated fish is a very popular cold appetizer in Soviet times, somewhat forgotten today. It is not difficult to cook this dish, almost any fish is suitable for it: pollock, traditional for the Soviet era, and noble salmon, trout, pink salmon. Cod and pangasius are very tasty under the marinade. This dish is perfect for a casual table as well as a festive one.
To cook fish under tomato marinade, you need 1 kg of fish, 2-3 carrots, 2 onions, ½ cup vegetable oil, ½ cup tomato sauce, 1 tsp. starch, flour, salt and spices to taste.
The fish must be rinsed and cut into slices. Then add salt, roll in flour and fry on both sides in a pan with vegetable oil until cooked.
Then you should prepare the marinade. To do this, peel, chop the onion and fry it in preheated vegetable oil until golden brown. Carrots are washed, peeled and rubbed on a coarse grater. Next, put the carrots to the onions and continue to fry them together until the carrots are soft. It should be remembered that the thinner and finer the vegetables for the marinade are cut, the tastier it will turn out. Then add tomato sauce, salt, spices and starch. If the marinade turns out to be thick, then it must be diluted with fish broth or hot boiled water and boiled for 10 minutes over low heat.
The finished fish is laid out on a plate, poured with chilled marinade and placed in the refrigerator for 3-4 hours for better soaking.
You can also cook the fish with a white or mustard-lemon marinade. To do this, take 500 g of fish fillet, 2 tbsp. margarine, 2 tablespoons flour, ½ glass of water, 1 tbsp. vinegar, 1 onion, 1 tsp. dry mustard, 1 lemon, a couple of bay leaves, a few black peppercorns, salt and herbs.
The fish is washed, dried with a paper towel and cut into small pieces. Salt should be added to the flour, mixed well, rolled in the fish and fried. Then the finished pieces are transferred to a deep bowl and poured with marinade.
To prepare a mustard-lemon marinade, wash the lemon, peel the onion and cut everything into slices, then add vinegar, water, salt, spices, mustard and herbs. Bring the mixture to a boil over low heat and cook the marinade for 20 minutes, then cool.
Having filled the fish with marinade, you should put the dish in a cool place for several hours. Fish under a lemon-mustard marinade has a pungent sour-spicy taste and will certainly appeal to lovers of spicy dishes.
