Pollock under a sweet and sour marinade will taste interesting and beautiful to look at. And, therefore, it can become not only an excellent dinner, but also take a place on the festive table.
It is necessary
1 kilogram of pollock fillet, 100 grams of flour, 2 onions, 2 carrots, 1 bell pepper, 150 grams of tomato paste, vegetable oil for frying, salt, sugar, pepper - to taste
Instructions
Step 1
Defrost the pollock fillet, pat dry with a paper towel and cut into slices.
Step 2
Season the fillet slices with salt, pepper and bread in flour.
Step 3
Fry the pollock in vegetable oil on both sides until golden brown.
Step 4
Peel the carrots and onions. Grate the carrots on a coarse grater, chop the onion and bell pepper into large cubes.
Step 5
Fry the onions, carrots and bell peppers in vegetable oil until soft.
Step 6
Add tomato paste, salt and some sugar to the vegetables. Stir and fry for 2 minutes. Add a quarter glass of water and simmer the marinade, covered, for 5-7 minutes.
Step 7
Put pollock on the bottom of the pan, cover with marinade and leave to cool completely.
Step 8
Place the pot in the refrigerator overnight. Serve cold or warmed.
