How to cook a marinade for fish from carrots and onions with vinegar. How to make carrot and onion marinade traditional recipe

Hostesses often make various preparations for the winter: they canned, rolled up, marinated.

And today I want to talk about the marinade. It's so easy to make and so fun to use with a variety of dishes.

Whether it's fish or meat, various side dishes - vegetable marinade will certainly find its place in any dish. The main thing is to cook it correctly and very tasty. And this recipe will help you a lot. Even if you do not understand anything in the art of cooking, you can not despair - everything will work out the first time.

Many will initially think that this is not a marinade at all, and. Yes, the recipes are a bit similar, but there is a very significant difference in their preparation.

This recipe has some zest that makes the dish memorable. And it's vinegar.

After all, we all know how great vinegar colors the taste of vinaigrette, or how bright its taste is in canning various vegetables. So here he played his part.

But what to say about it, if you can try and understand. That is what we will do now. So, we are trying to cook a delicious delicious marinade.

Carrot and onion marinade recipe

Ingredients:

Carrots - 3-4 pieces (medium size);

Onions - 1 piece;

Tomato paste - 1 tablespoon;

Vinegar - 1 tablespoon;

Sugar - 1 teaspoon;

Salt - to taste;

Vegetable oil.

Cooking:

1. Wash the carrots very carefully, peel and cut. For this we use either a special grater designed for Korean carrots, or we do all the manipulations manually, armed only with a kitchen knife. In addition, you should also chop the onion, after cleaning it.

2. We heat the pan on the stove, over medium heat, pouring a small amount of vegetable oil on it. After that, lay out the chopped vegetables and fry them. We monitor them constantly, not allowing them to darken and burn.

3. Add sugar, salt and tomato paste. Mix everything very well and continue to fry, but already on low heat.

4. The last element will be the addition of a small amount of vinegar. Also, mix everything and turn off the fire.

5. Put the finished carrot and onion marinade on a plate and serve. If there were more of it, then it could also be rolled up for the winter (do not forget that with an increase in the number of ingredients, the ratio of products must be maintained).

Bon appetit!

The total amount of time is 15 minutes.

As you know, a marinade is a mixture of any vegetable oil with acid (most often table vinegar is used for its preparation), salt and spices. The marinade improves the taste of the finished dish, neutralizes the specific taste of river fish and softens the tough meat fibers. And by including carrots in it, you can get a wonderful snack or side dish!

It is not surprising that the housewives are so fond of marinades with carrots - the recipe for each of them can be easily adapted to your taste and possibilities. And there are actually a lot of options. It is easy to prepare a marinade with the addition of onions for fried, baked or boiled meat - it is quite simple. Korean carrots have their own pickling rules - we will talk about them below. A delicious marinade can be made for fish. And, of course, a separate topic - carrots pickled for the winter.

Marinade recipe with carrots and onions

The standard recipe, which you can modify to create your own culinary masterpiece, is surprisingly simple.

Ingredients:

carrots (large) -3-4 pieces;
• onion (large) - 1 pc.;
• sugar - 1 teaspoon;
• tomato paste - 1 tbsp. spoon;
• table vinegar 6% - 1 tbsp. spoon;
• salt - to taste;
• vegetable oil for frying vegetables.

So, cut the onion into small cubes, and chop the carrots on a grater with large holes. Heat the oil in a saucepan or frying pan and cook the vegetables in it until they are soft. After that, add sugar, salt, tomato paste and vinegar to them. If you wish, you can supplement the marinade with any spices and even garlic!

This marinade is used to impregnate boiled or fried meat, which is stewed in it for 5-10 minutes. Also, this dish can be served at the table as a dressing for rice or mashed potatoes.

Marinade for fish

Absolutely any fish can be made even tastier by marinating it with carrots!

Ingredients:

• carrots - 1 pc.;
• onion - 1 pc.;
• lemon - 0.5 pcs.;
• ground black pepper - a pinch;
• salt - to taste.

As you can see, vinegar does not appear in this recipe - lemon juice will give the necessary acid to the marinade. First, fry the onion until translucent. Add carrots and cook for another five minutes. Turn off the heat and, after mixing the lemon juice with salt and pepper, pour it into the pan. Mix everything thoroughly and let the vegetables cool. Dip the fish fillet into the finished marinade and refrigerate for half an hour.

After that, the fish can be stewed, fried or baked ... In any case, it will turn out incredibly tasty!

Marinade for Korean carrots

Let's try to cook a really tasty marinade for carrots "in Korean" and first take all the necessary products based on 1 kg of grated carrots

Ingredients:

• deodorized vegetable oil - 50 ml;
• sugar - 1 dess. spoon;
• salt - 1 teaspoon;
• vinegar (preferably apple, natural) - 3 dess. spoons;
• garlic - 3 cloves;
• black (red) ground pepper - 1 pinch.

The oil must be heated and add all the components to it, except garlic. It is added only after the marinade is poured over the carrots grated on a special grater and the resulting dish is well mixed. Next, the marinade for Korean carrots will “work” for another 8 hours, after which you will get an excellent snack that can stand in the refrigerator for about a week!

Carrots in the marinade for the winter

Carrots are an inexpensive vegetable, so you can make several different preparations for the winter from it. We bring to your attention the most delicious options: Method one. Grate half a kilogram of carrots on a “Korean” or coarse grater and transfer to a deep bowl. Heat a quarter of a faceted glass of any vegetable oil in the microwave and add a tablespoon of apple cider vinegar, a quarter of a dessert spoon of ground black pepper, a full teaspoon of sugar and salt to taste. Pour carrots with marinade, cover with a lid (or cling film) and put in the refrigerator for a day. After 24 hours, transfer the carrots to a sterilized jar.

Method two. Grind with a fine grater a kilogram of carrots and 7 cloves of garlic. Prepare the marinade by boiling 500 ml of water and adding to it 300 ml of ordinary vegetable oil (preferably odorless), 6 full tablespoons of sugar, a tablespoon without a “hill” of salt and 3 tablespoons of ordinary 9% vinegar. Transfer the mixture of carrots and garlic to sterile jars, pour over the marinade and close the lids. You can try a snack without waiting for winter. In a day, it will already acquire an amazing taste!

Method three. For a marinade for a kilogram of carrots, you will need the following ingredients: five large tomatoes, three onions, 500 ml of water, 4 dessert spoons of citric acid, a quarter of a standard glass of sugar, table salt and classic black pepper based on your taste.

Carrots and onions must be cut into cubes. Scald the tomatoes, remove the skin from them and, finely chopped, add to the vegetables. Mix everything well and transfer to carefully sterilized jars. Boil water and stir in the rest of the ingredients. Pour boiling marinade over carrots and roll up in the usual way.

Important: Be sure to try any marinade and do not be afraid to add other ingredients or spices to recipes! This way you can prepare the perfect snack to suit your own family's tastes.

Carrots are a unique food that can be the perfect addition to almost any meal. Soups, snacks, salads, hot dishes - all this is the scope of a modest orange vegetable. Carrots are very healthy when eaten raw, but are most often found as a side dish or as an addition to a more complex meal. Take carrot marinade, for example. By itself, it is unremarkable, and therefore hardly anyone wants to eat it with spoons. But as a flavoring and aromatic additive, it is simply irreplaceable. What is a carrot marinade? In order to cook it, you must have the following products available: carrots, onions, ketchup, salt, a little sugar, vinegar, red or ground black pepper, a clove of garlic and some greens.

The number of components is selected to taste, and the cooking technology should be as follows:

1. Boil the carrots, and then grate gently on a coarse grater.
2. Cut the onion into cubes and fry in oil until soft.
3. In a deep frying pan, combine carrots, onions, salt, sugar and ketchup. Dilute the resulting mixture with boiled water to a mushy state and bring to a boil over low heat.
4. Then add the remaining ingredients according to the recipe, mix everything well and remove from the stove.

This carrot marinade can be eaten both hot and cold. To taste, it is a bit like the well-known caviar from zucchini. Just as soft and gentle. It can be eaten as a sandwich on top of bread. In addition, believers use carrot marinade during religious fasts. During the period of strict prohibitions, this product can serve as an excellent addition to pasta, cereals and potatoes.

There is another dish that uses carrot marinade. The recipe is familiar to everyone. It means "fish under the marinade." For the cooking process you will need:

Preparing the dish is easy:

1. Wash the fish, cut into pieces, sprinkle with pepper, salt and put aside for a while.
2. Then lightly fry each piece in boiling oil. Once the fish is ready, you can take on the marinade.
3. Shredded carrots and onions, cut into half rings, fry for 5-6 minutes in a separate pan.
4. Then put ketchup in the mixture and leave for another 5 minutes. You can add some water to the pan.
5. Gradually add the rest of the ingredients and simmer everything together for another 10 minutes.
6. Put the fried fish in a deep pan and cover it with a layer of marinade at least 1 centimeter thick on top. The number of layers obtained will depend on the number of fish and the size of the pan.
7. When the dish is fully assembled, it remains to add a quarter cup of water. Then cover the pan tightly with a lid and leave to simmer for another 10 minutes.
8. Now you can let the product cool down a little or eat it hot. It's how anyone likes it.

There is another way to make carrot marinade. In this case, the product will be a real cold appetizer. For cooking you will need:

• 0.5 kilograms of carrots;
• 1 tomato;
• 2 onions;
• 100 grams of ketchup;
• 1 jar of canned fish;
• a teaspoon of sugar;
• a little salt;
• peppercorns;
• bay leaf;
• you can add cloves if you like.

Cooking begins with the preparation of products:

1. Cut the onion into medium cubes, and chop the carrots with a grater.
2. The onion needs to be fried a little in oil and put on the bottom of a thick-walled pan.
3. Pour ketchup on top and place peeled tomato rings on top.
4. Then put a few peppercorns and half a grated carrot.
5. Next, lay out the fish, gently mashed with a fork. Top again with ketchup, tomato, pepper, bay leaf and sugar.
6. The last layer is the remaining carrot. Add hot water to the pot. After that, cover with a lid and send to the fire. The dish is stewed for an hour.
7. At the end, you need to add salt, mix everything thoroughly and let it cool slightly.

Such an unusual dish will be an excellent side dish for boiled potatoes and meat.

Calories: Not specified
Cooking time: Not indicated

Each housewife has her own signature dish, and no matter how many other dishes she cooks, everyone expects to see exactly this, her signature dish, on the festive table. This is exactly what happens when we come to visit my aunt. It doesn’t matter at all what occasion we have gathered for: a birthday, a holiday date, or just because, but the hospitable hostess always sets the table with delicious dishes. An invariable dish is a fish marinated with vegetables, and, as for me, I have never tasted a tastier dish anywhere else.
Although the recipe for a marinade for fish from carrots and onions with vinegar seems to be simple, I even cooked it at home several times, but it’s not as tasty as my relative does. And I wrote it down from the words of my aunt and several times I myself was present during the preparation of the dish, it would seem, what is so difficult there - I prepared a vegetable marinade, fried a fish, shifted it with a marinade and you have a great one for tomorrow! And I do everything as it should, and my household is madly in love, but as for me, my aunt's fish is still better. Maybe it's not about cooking, it's about something else...
If you are interested in the recipe, then I will be happy to share it with you. It is not difficult to prepare the marinade itself, you only need to sauté the chopped vegetables in oil, then add spices and stew, at the very end pour in vinegar and add garlic for spiciness. Such a marinade can be further used for any dishes, for example, to make a cold appetizer from sea fish.

- carrot root (large) - 2 pcs.,
- dried laurel leaf - 2 pcs.,
- turnip onion - 2 pcs.,
- the fruit of peppercorns - 2-3 pcs.,
- vegetable oil (odorless) - 2-3 tablespoons,
- table vinegar (9% - 1 tsp),
- tomato paste - 2 tablespoons,
- white fine-grained sugar - 1 tsp,
- salt or sea salt - to taste,
- water - to taste.

How to cook with a photo step by step

Cooking:




First, peel the onion from the husk and cut it into half rings.
Then chop the peeled carrots on a coarse grater.




Pour a little oil into a preheated pan and first put the onion, fry it for a couple of minutes and add the carrots, and then stew a little.






After that, put the vegetables in another container, add spices, bay leaf, tomato paste, sugar and a little water.




Stew them under the lid for at least an hour on minimum heat, and then add table vinegar.




Then we bread pieces of sea fish (hake, pollock) in flour and fry it until golden brown on all sides.






We spread a little vegetable marinade on the bottom of the container, then put vegetables again. We put the fish for a day in a cool place and we can serve a snack to the table. Fish marinated with carrots and onions with vinegar turns out surprisingly tasty.




Bon appetit!

If you want to cook tender, juicy, spicy fish pieces, cook them in brine. Fish marinated with carrots and onions will decorate any side dish, give the dish a delicate taste and spicy aroma.

The cooking recipe is simple, among the ingredients are products that can be found in any kitchen.

You will need:

• pollock - 1 kg;
• one bay leaf;
• salt to taste;
• one carrot;
• five peas of black pepper;
• one bulb;
• sunflower oil;
• tomato sauce - 120 gr.;
• a handful of fresh dill.

Step by step preparation:

1. You can take any fish you like. Cut it into pieces, pour salt on top.
2. Put it in a frying pan with oil and fry for 20 minutes.
3. We spread the fried pieces on the bottom of the pan, lay out the bay leaf, pour the pepper in the form of peas.
4. Finely chop the onion and saute in oil for 10 minutes.
5. We load chopped carrots to the onion and simmer for another 10 minutes.
6. We spread the roast in a pan with fish, add tomato sauce and finely chopped dill.
7. If the fish seemed dry to you, then you can pour another 20 ml of sunflower oil.
8. Send the pan with the ingredients to the refrigerator for 2 hours.
9. After that, you can serve fragrant pieces with crumbly rice, potatoes or vegetables.

How to cook delicious in the oven

The fish in the oven has its own special taste. Onions with carrots will make it brighter and juicier.

Main products:

• two garlic cloves;
• pollock - 0.8 kg;
• two carrots;
• salt - 4 gr.;
• tomato paste - 50 gr.;
• 2 turnip onions;
• grows. oil - 35 ml;
• ground black pepper - 2 gr.

Cooking fish under the marinade in the oven:

1. Grind the peeled carrot roots on a grater with large links.
2. We chop the onion into rings.
3. We load pieces of vegetables into a heated frying pan with oil. We simmer them for 5 minutes.
4. Pour in the tomato paste and continue cooking.
5. Sprinkle salt, pepper and turn off the fire.
6. Cut the cut fish into portions.
7. We process the baking dish with sunflower oil.
8. On its bottom we lay out the garlic passed through the press with a part of the roast.
9. The next layer is pieces of pollock. Fill it with the remaining sautéed vegetables.
10. Cover everything with foil and bake for 40 minutes. The oven temperature is 180 degrees.
11. For flavor, cooked fish in the marinade can be sprinkled with fragrant herbs.

Juicy fish in a slow cooker

With a slow cooker, you don't have to worry about your food getting burnt or undercooked. In addition, you will free up a lot of time.

Recipe Ingredients:

• tomato sauce - 50 gr.;
• onions - 3 pcs.;
• salt pepper;
• flour - 20 gr.;
• fish fillet - 1 kg;
• laurel leaf - 2 pcs.;
• carrots - 3 pcs.;
• vegetable oil for frying.

Cooking fish under the marinade in a slow cooker:

1. Peeled onions cut into half rings.
2. We warm the multicooker in the “Frying” program, pour sunflower oil into it.
3. We spread the chopped onions and carrots there, close the lid.
4. Roll the fish fillet pieces in a mixture of pepper and salt, sprinkle with flour and cook separately in a pan, frying on both sides.
5. Pour tomato sauce into the slow cooker for vegetables, add more salt, pepper and add spices for fish.
6. Put the fish pieces in a bowl with vegetables.
7. Stew the food for 40 minutes. Mode - "Extinguishing".
8. It remains to cool the spicy fragrant dish and put it in the refrigerator for an hour for impregnation.

An excellent side dish for fish dishes - onions and horseradish.

Fish marinated with carrots and onions by Yulia Vysotskaya

What to take:

• cod - 1 kg;
• flour - 15 gr.;
• bulbs - 3 pcs.;
• salt to taste;
• sugar - 5 gr.;
• carrots - 3 pcs.;
• vinegar - 10 ml;
• tomato sauce - 200 gr.

Action algorithm:

1. Chop cod meat into small pieces, pour salt on them.
2. Grind washed and peeled carrot roots and onions. Onions - in half rings, carrots - rubbed on a grater.
3. Fill the bottom of the pan with vegetable oil, heat it up and pour in the pieces of vegetables. We simmer them for 10 minutes.
4. After that, add black pepper, seasonings, salt and pour in the tomato sauce.
5. Continue cooking the roast on low heat for about 20 minutes.
6. Pour in some vinegar. This will improve the taste of the fish, it will not boil so much.
7. Sprinkle the fillet pieces with flour and fry in another pan from both barrels until a golden hue appears.
8. We spread the semi-finished fish on the bottom of the pan and fill it with frying.
9. Additionally, you can throw a couple of peas of allspice and parsley.
10. Close the pot in the refrigerator for 3 hours.
11. Before serving, remove the bay leaves from the fish. Bon appetit!

With sour cream

Even the driest fish with sour cream turns out juicy, soft and tender.

Recipe Ingredients:

• ground black pepper - 20 gr.;
• carrots - 2 roots;
• pollock fillet - 4 pcs.;
• sour cream - 0.3 kg;
• salt - 20 gr.;
• bulbs - 2 pcs.

Step-by-step instruction:

1. We clean the vegetables from the husk and peel.
2. We turn the onion into thin half rings, we pass the carrots through a grater with large links.
3. Transfer the sour cream to a deep bowl, add salt, carrots and pepper to it. Mix everything.
4. Place the onion rings in the oil on a baking sheet.
5. We load pieces of pollock on them, and pour sour cream on top.
6. Evenly distribute the sour cream and put in the oven on the shelf to bake for 15 minutes. The oven temperature is 180 degrees. Bon appetit!

With carrot, onion and mayonnaise marinade

You will need:

• flour - 50 gr.;
• ketchup - 50 gr.;
• salt to taste;
• water - 200 ml;
• fish fillet - 0.5 kg;
• mayonnaise - 50 gr.;
• two carrots;
• peppercorns - 3 gr.;
• vegetable oil;
• lavrushka - 1 leaf;
• one bulb.

Cooking step by step:

1. Cut the fish fillet into portioned cubes.
2. We roll them on all sides in a mixture of flour and salt.
3. We spread the pieces on a hot bottom of the pan, pour oil and fry for 5 minutes.
4. Process the peeled carrots on a grater, chop the onion with a knife.
5. Lay the vegetables on top of the fish pieces.
6. Pour mayonnaise into a bowl with ketchup, mix the ingredients thoroughly.
7. Pour 200 ml of water, mix with a spoon until the mayonnaise dissolves.
8. The resulting sauce to anger vegetables and fish.
9. Sprinkle with peppercorns, salt and put a bay leaf.
10. Close the pan with a lid and simmer for 25 minutes over medium heat.
11. Soft juicy fish will decorate any side dish. Bon appetit!

Which fish is best for cooking under the marinade

The marinade gives the fish a special softness, friability, tenderness and juiciness. Therefore, if you are going to cook a rather dry fish, such as pollock, then the marinade will be the best way out of the situation.

1. You can use fresh or frozen fish. But it is not recommended to bend the frozen fish, as it will fall apart when frying.
2. Mackerel under the marinade will be tastier if it is boiled rather than fried.
3. But pike, cod, flounder, hake are perfect for frying in oil.
4. Better under the marinade, marine fish species are obtained.
5. Ideal for fish fillets. Then you don’t have to clean the carcass from mucus and scales, there will be less odors and bones.
6. If you cook fish under the marinade, then you can add a little milk. So the piece will become softer and more tender.
7. You can steam fish. The dish will come out not so greasy, unlike fish fried in oil.