Keta stewed with carrots and onions. Recipes for fish under carrots and onions

Step 1: Prepare the fish.

Before cooking, white fish fillets must be defrosted. To do this, it is best in advance, for example, in the evening, to shift it from freezer in the refrigerator, or leave for several hours at room temperature. After defrosting, the fillets are washed under cool running water and excess moisture is removed using disposable towels.
Clean fish is cut into small portions, sprinkled with seasonings and salt to taste, and spices are rubbed with hands, evenly distributing them. The last step in the preparation of the fillet is its breading. To do this, pour the flour into flat dish and roll each piece of fillet in it separately.

Step 2: Fry the fish.

Heat a couple of tablespoons of vegetable oil in a frying pan. Fry the fillet pieces on both sides until golden brown turning them over with a spatula. Fish should be cooked over medium heat. 3-5 minutes from each side. When the fillet is sufficiently browned, transfer it to disposable paper towels to absorb excess oil.

Step 3: Prepare vegetables.

While the fried fish dries, there is time to prepare the vegetables. First of all, we peel the carrots, it is most convenient to do this with a special knife. Also, don't forget to cut off the ends. Chop the peeled carrots with special knife. If you do not have such a tool, then use a regular coarse grater or simply cut the carrots into strips.
Peel the onion from the husk, and then chop each into rings or half rings.
Rinse celery stalk under running water running water and then rub with fine grater or cut with a knife into very small pieces.

Step 4: Saute vegetables.

Heat a frying pan with vegetable oil and put carrots, onions and celery in it. Add spices to taste and Bay leaf. Cook over medium heat until the vegetables are soft. If it turns out that the liquid evaporates faster than the vegetables cook, then add a little warm water. When the carrots, onions and celery are ready, remove them from the heat and remove the bay leaves.

Step 5: Cooking fried fish with carrots.

At the bottom of a deep plate, put the mixture just removed from the fire. stewed vegetables. Gently arrange the previously fried fillet pieces on them. Top the fish with the remaining vegetables. Close the plate with a lid and wait a few minutes for the dish to absorb the flavors. After this procedure, the dish is completely ready to serve. Ready meal You can also garnish with washed and finely chopped parsley.

Step 6: Serve fried fish with carrots.

Arrange fried fish with carrots from a large plate in which the food was infused, in portions. I serve this dish as a separate lunch or dinner, just add a little sour cream and offer an extra few slices of bread.
Bon appetit!

For taste, you can also add a few tablespoons of tomato paste or sauce.

This dish will only become tastier if you let it stand under a closed lid for several hours, and then reheat it.

When choosing fish, pay attention to the expiration date and appearance product. So, for example, if the ice glaze is not smooth and uniform, but loose, then this most likely means that the fish has been thawed and frozen again several times, so it is better to refuse to buy such a product.

Fish with carrots and onions- it's simple budget dish, which will help out at any time. Eat different variants its preparation. We have collected the most interesting ones.

Fish with onions and carrots in a slow cooker

You will need:

A pinch of salt
- mayonnaise sauce, vegetable oil- 2 tablespoons
- small crucian
- fish seasoning
- garlic clove
- small onion
- medium carrot

Cooking features:

Prepare the fish: clean, remove the insides, fins, tails. cut the fish large pieces. Chop the onion into rings, rub the carrot roots. Squeeze the garlic. Pour vegetable oil into the multicooker bowl, put the cleaned fish. Add vegetables, garlic, sprinkle with seasoning, pour mayonnaise, salt. Set the timer for 25 minutes, set the average temperature. When the dish is ready, put it in the center of the dish, overlay boiled potatoes, sprinkle with chopped greenfinch.

Prepare and. The combination is simple, but it will conquer even the pickiest gourmets.

Braised fish with carrots and onions

Required products:

Coho salmon fillet - 0.6 kg
- eggplant
- a spoonful of vinegar
- onion
- medium carrot root
- zucchini
- sweet pepper - 2 pieces
- tomato - 2 pieces
- sour cream - 2.2 tbsp. spoons
- garlic clove - 3 pcs.
- soy sauce- 3.2 tbsp.
- sunflower oil
- mustard - a couple of spoons
- parsley with dill
- Provencal herbs
- basil
- rosemary

Cooking features:

cook marinade filling: combine soy sauce and mustard, lay out small fish pieces, leave to marinate for 20 minutes. Finely chop the garlic, grate the carrots, fry the vegetables. Chop the onion into a cube, mix with garlic and carrot mass. Peel the zucchini, chop into cubes, place on a hot frying pan, mix with other products, fry. Chop the peeled eggplant and Bell pepper. Enter last acetic acid and tomatoes. Leave the mass to simmer for about ten minutes. In stewed vegetable mix add pickled coho salmon, pour sour cream, sprinkle with seasoning and herbs, cover with a lid. Set the fire to the lowest setting, let stand for 25 minutes.

Do and .

Recipe for fish with carrots and onions

You will need:

big fish
- potatoes - 6 pcs.
- small onion - 2 pieces
- medium carrot
- garlic clove
- Bay leaf
- mayonnaise sauce
- a jar of chopped mushrooms
- sunflower oil
- cheese - 150 g
- parsley with dill

Cooking features:

For a dish, you can take carp or carp. Clean one fish, remove the inside, fins, tail with head. Transfer the carcass to a deep baking sheet, generously greased with sunflower oil. Peel the carrots and onions, crumble into rings. Lay potatoes around the fish in layers, add carrots, a layer of mushrooms and onions. Add lavrushka, salt, crushed garlic. Enter mayonnaise sauce, sprinkle with grated cheese, parsley and dill. Cover with foil, put in the oven for 50 minutes.

Marinated fish with carrots and onions

You will need:

Pike perch - 0.5 kg
- seasonings
- small onion - 2 pcs.
- egg - 2 pieces
- milk - ½ cup
- sunflower oil
- medium carrot

How to do:

Defrost pike perch fillet, rinse, lay on a napkin to dry. Peel the vegetables, cut the onion into medium-sized slices, fry in oil. Cut the carrot into small squares, mix with the onion, continue frying for 10 minutes. In a bowl, beat the eggs with milk, season. Put the thawed pieces of pike perch fillet in a deep baking sheet, spread the vegetables on top, pour the egg-milk mixture, put it to stew for half an hour. Set the temperature to medium. Sprinkle the finished fish with herbs.

Prepare and.

How to stew fish with carrots and onions

You will need:

Tilapia - 6 pcs.
- small carrot - 2 pieces
- water - ½ liter
- sour cream - 145 g
- onion - 1.5 pieces
- lemon juice
- seasonings with spices

How to do:

Chop the pre-treated tilapia into medium pieces, put in a bowl, add spices, pour over lemon juice, leave for 7 minutes. Set a very low heat, fry the chopped onion in a pan. Add grated carrots, sprinkle with salt. Leave to simmer for 10 minutes. Put the fish in the pan, pour sour cream and water, sprinkle with seasoning, simmer.

Fish with carrots and onions in a pan

Ingredients:

One and a half onions
- hake - 1 kg
- flour - 3.1 tbsp. spoons
- tomato juice- 0.25 st.
- medium carrots - 2 pieces
- spices

Cooking steps:

Process hake carcasses, crumble into medium pieces. Roll each of them in flour, fry from the sides. Rub the carrots finely, mix in a pan with onions, add a glass of water and tomato juice, leave to simmer for 15 minutes. Put the fried onions on the carrots. Let the mass simmer for 15 minutes, put the fish on the vegetables. Close the pan with a lid, simmer for half an hour. Use boiled rice as a side dish.

Do and .

Fish in sour cream with onions and carrots

Required products:

Onion - 2 pieces
- medium-sized crucian carp - 7 pcs.
- garlic clove - 3 pieces
- carrots - 3 tablespoons
- sunflower oil - 3 tbsp. spoons
- greenery
- sour cream - 3 tablespoons
- sour cream - 3 tbsp. spoons

Cooking steps:

Clean fresh carp, leave the head and tail for the carcass. Fry grated carrots and chopped onion with butter, mix with crushed garlic. Cool the mass, fill the carcasses of carp, fry on each side so that they become golden. Put the carcasses in a deep frying pan, pour ½ cup of water combined with sour cream. Fasten the carcasses with toothpicks. Stew the fish under the lid for about 15 minutes. After the fish is well stewed, sprinkle it with chopped herbs.

How to stew fish with carrots and onions

You will need:

Pollock - 1 kg
- head of cauliflower
- onion
- beans - 95 g
- carrots - 4 pieces
- spices
- clean water - 1.5 cups
- sunflower oil - 2.2 tbsp. spoons

How to cook:

Chop the peeled carrots into large rings, put the beans to boil. Once it's half done, take it out. Leave a head of cauliflower in the water. Lightly salt the water for cooking. Disassemble the soaked cabbage. Pour some water into the container, salt it, wait for it to boil, put the carrots, beans, onions, cabbage. Leave to cook for five minutes. Chop pollock into pieces, put on vegetables, add olive oil. Cover with a lid, simmer without stirring for 40 minutes.

How about you?

Fish in tomato sauce with carrots and onions

You will need:

Lemon juice - 15 ml
- vegetable broth - 240 ml
- cream - 180 ml
- laurel leaf
- tomato puree - 440 g
- onion– 170 g
- carrot - 140 g
- cod fillet - 1 kg
- garlic clove - 2 pieces
- sweet pepper

Cooking features:

Remove the bones from the fish fillet, sprinkle with lemon juice, leave to marinate. Fry carrots with sweet peppers and carrots in a roasting pan. Combine the vegetable fry at the end with garlic cloves. After half a minute of quenching, enter tomato puree, broth and cream, put the parsley. After 10 minutes, put pieces of cod into the broth. The dish can be considered ready when the fish pieces can be easily broken with a fork.

Fish with carrots, onions and mayonnaise

Required products:

Pair of onions
- flour
- vegetable oil
- spices
- carrot
- mayonnaise dressing
- sea fish - 1 kg

How to cook:

Clean the fish, process, wash well, dry on a towel, cut off the fins, head and tail. Divide the carcass into slices, rub with salt, seasonings, leave for a while to marinate. Chop the onion into half rings, chop the carrot into strips. Put the vegetables in a greased pan, lightly fry, put the fish, pour thickly with mayonnaise. Bake the dish for exactly half an hour with the timer set at 220 degrees.

Do and .

Fish baked with carrots and onions

Ingredients:

Marjoram, dried basil
- sour cream - 140 ml
- 40 g butter
- carrots - 2 pieces
- cod - ½ kg
- a couple of bulbs

Cooking features:

Defrost on the bottom shelf of the refrigerator fish fillet, rinse under running water pure water, give time to glass liquid. Process and chop the vegetables: chop the onion, chop the carrots into strips. Heat a frying pan or saucepan, throw in a few slices of butter, melt completely. Fry the chopped onion until translucent. After 3 minutes, lay out the carrots, sweat for exactly 15 minutes, covering with a lid. Slightly cool the vegetable mass, combine with sour cream, season, salt. rectangular shape grease. Crumble the fish into slices, put on the bottom of the container, sprinkle evenly with spices and salt, distribute the vegetable-sour cream mixture. Bake for half an hour.

Recipe with beets

You will need:

Beets - 60 g
- onion - 145 g
- potatoes - 345 g
- stalk of celery - 4 pcs.
- garlic clove - 5 pieces
- fish fillet - 695 g
- vegetable broth - 900 ml
- carrot - 180 g
- tomatoes - 440 g

How to do:

Fry the beetroot with carrots, celery and onion half rings. Add garlic here, wait half a minute. Pour the mass with broth and pureed tomatoes. After the liquid boils, put the potato cubes here. After 20 minutes. Lay out the fish slices. Wait 7 minutes and take a "test".

Pollock with charmula and potatoes

Required products:

Carrot, purple onion - 180 g each
- potatoes - 200 g
- tomatoes - 240 g
- garlic clove
- water - 290 g
- couscous - 145 g
- olive oil - 45 g
- coriander, parsley - 0.25 tbsp.
- two teaspoons of charmula
- pollock - 345 g

How to cook:

First of all, make the marinade: beat the greens with charmula, vinegar and garlic. Dip the fish pieces into this mixture. Saute carrots with onions. Add chopped tomatoes, potatoes, pour in some water. After softening the vegetables, lay out the fish slices. Pour boiling water over couscous, let it swell. Serve on a bed of couscous.

Hello my dear cooks! Today we will talk about the queen of fish - red fish. It is salted and fried, boiled and stewed, baked, cooked in a pan and in a pot. And red fish stew with vegetables is the most tasty dish which can only be imagined.

— Red fish? you say indignantly. - She's very fat and high-calorie!

Yes and no. Like this? The fact is that in red fish there is an unusual fat, it is full of unsaturated fatty acids Omega 3. They have the exact opposite effect on the body: they lower cholesterol, have an anti-inflammatory effect, normalize cellular metabolism and ... contribute to the destruction of fat cells, which is similar to death.

So remember - the calorie content of red fish is a very conditional thing, this product itself contributes to the burning of calories received with it, therefore it is - attention, dear ladies! - dietary, especially when steamed and stewed and served with.

I will bring here today some of my favorite recipes. And let's start with the basics - processing.

From this article you will learn:

Carcass processing

We clean the fish from tail to head, then rinse it under the tap (the water must be running). We cut the abdomen from the caudal fin to the head. If there is caviar in the fish, set it aside to cook separately.

Important! When removing the insides, we will give Special attention black film: not a piece of it should remain so that the dish is not bitter.

By cutting the film covering the spine, we remove the remnants of blood. Rinse the carcass thoroughly again, separate the fins, tail and head from it and cut into portioned pieces. And let's start cooking.

Basic principles of cooking

Remember!

1. Vegetables are always fried separately before stewing.
2. Red fish can be fried separately or laid out in raw pieces on sautéed vegetables and stewed until tender.
3. The fish loves vegetable oil, we do not use any other fat.
4. Cooking time of the main product - 20-30 minutes.

How to fry a fish can be found by watching the video. It is, of course, very original, but good advice:

And now my favorites...

The best recipes

Most lovely

• 1 kg of cut red fish (preferably pink salmon or salmon)
• half a glass of flour
• half a glass of vegetable oil
• couple of carrots
• 2 onions
• 50 g tomato paste
• incomplete teaspoon of sugar
• allspice
• Bay leaf

Portioned pieces roll in flour and a little (until half cooked) fry in oil.

Now passerem onions with carrots. Dilute tomato paste in a glass of water with salt and sugar and mix with vegetables, add fried flour (a tablespoon), bay leaf and pepper. Simmer for 10 minutes. Then we put the fish on top and simmer for 10 minutes under the lid.

All. Healthy and tasty salmon (or pink salmon) in tomato, carrots and onions is ready.

By the way! I roll the fish in flour before frying, But professionals do not advise doing this. They say without flour, properly fried it does not lose its shape and retains juiciness.

The most satisfying

We will need:

• 800 g pink salmon or salmon fillet
• 5 potatoes
• a couple of onions and a couple of carrots
• lemon
• a couple of tomatoes
• 3 art. l. flour
• parsley (greens)
• vegetable oil

We clean the potatoes, boil, lightly salt. Salt salmon, roll in flour, fry. Fry chopped onion rings with carrots, chopped straws. Add tomato slices, half a lemon cut into circles, 100 g of water. Simmer for 5 minutes.

We cut the potatoes into slices, mix with vegetables, put them in a pan, lay the pieces of fish on top. Simmer for 10 minutes. We put our pink salmon with vegetables and potatoes on plates, decorate with herbs and lemon slices.

Most modern

I think that almost every one of you, dear hostesses, has a slow cooker at home. The food in it turns out - overeating, besides - dietary, because. We don't fry and use little oil. Let's cook keta in a slow cooker.

We will need:

• 500 g salmon fillet
• 100 g sour cream
• bulb
• 2 tomatoes
• one bell pepper
• ½ tablespoon mustard
• some hard cheese

Cut the salmon into pieces and salt. We cut vegetables: tomatoes into slices, onions and peppers into half rings, three carrots coarse grater. Rub sour cream with mustard.

Put in a bowl greased with oil: a layer of fish, pour over creamy mustard sauce, a layer of onions and carrots, a layer of tomatoes, then again in the same order. Grease with sauce on top, sprinkle with grated hard cheese.

Cooking time 40 min. in the "Baking" ("Frying") mode.

The hottest

Have you ever eaten Armenian red fish? You'll lick your fingers, won't you? Let's cook it ourselves. We will need:

• half a kilo of red fish
• 1 large onion
• 250 g potatoes
• 1 pickle
• half a glass of cream
• 1 tsp butter and tomato paste
• crushed nuts
• tarragon
• red pepper and salt
• green onion for garnish

Sliced ​​red fish and fried on butter put the onion in a pot, pepper and add large slices peeled potatoes. Simmer in the oven with a small amount water. As soon as the potatoes become soft, add tomato paste, cucumber, nuts, tarragon, salt and pour cream. Cover the pot with a lid and put in the oven for another 10 minutes.

Sprinkle the finished dish with green onions.

And finally, the recipe from the chef.

Most Professional

That's all for today, ladies. I say goodbye to you and wish Bon appetit! Don't forget to subscribe to updates and recommend the blog to your friends.

Braised fish with carrots and onions - classic dish known to everyone since childhood. In this article, we will tell you how to cook delicious dinner of the most simple products. Simple recipes will help experienced and novice cooks to master all the wisdom of this process.

Recipe "Stewed fish in a carrot coat"

It's fragrant and healthy dish will appeal to even those who do not classify themselves as admirers of seafood. For its preparation, we suggest you use cod, but you can take any other fish. So, the recipe for Stewed Fish in a Carrot Coat:

• Take one kilogram of cod, defrost it, peel it, cut it into small circles and marinate in your favorite spices.
• Preheat the pan and fry the fish on it, which must first be rolled in flour.
• Take two medium onions and two carrots, peel them and chop them with a knife and grater. Fry chopped vegetables in a pan until half cooked.
• Fold in half fried fish in a saucepan, add peppercorns and bay leaf to it. Cover the cod vegetable coat, and put the second part on top. Last layer must be vegetable. Simmer all this yummy over low heat for about 30 minutes.

When the dish is ready, serve it to the table with a side dish of potatoes or rice.

Pollock stewed in sour cream

Such a dish will help to make your menu more diverse, and you won’t have to spend too much effort on its preparation. How to cook fish stew:

• Pollock (three or four small carcasses) should be processed, cut into portioned pieces, Add salt and pepper to taste.
• Lubricate the baking dish with oil and lay the prepared fish on its bottom in an even layer.
• Peel and grate three medium carrots (preferably on a special one - for Korean carrots). Cut two large onions into thin half rings.
• Fry the vegetables in a hot skillet until golden brown. When they are ready, add sour cream (200 grams), salt and pepper to taste.
• Put the dressing on the fish and bake everything together in the oven until cooked.

Serve the finished dish to the table with any suitable side dish.

Fish stewed in a slow cooker

For this recipe, we suggest you choose pollack, as this low-fat fish is suitable for those who are watching their figure. Thanks to vegetable gravy, your dish will turn out tender and will literally melt in your mouth. Fish stewed in a slow cooker is prepared as follows:

Mackerel with carrots and onions

Many lovers fish dishes they prefer to cook dinner from mackerel, as this fish has a special taste and contains few bones. Cooking stewed fish will not complicate even beginner cooks:

• Defrost two small mackerels, clean them from the insides, remove the head, fins and skin. Cut the fish into small pieces.
• Peel a large onion from the husk and cut into half rings.
• Peel one carrot and grate into strips.
• Mix the vegetables and place half of them in the bottom of the saucepan. Lay fish pieces on this “pillow”, and cover everything with the second half of the vegetables on top. Each layer should be salted and seasoned ground pepper, and you can also add peppercorns.
• Pour water and a little sunflower oil into a saucepan.
• Cover the bowl with a lid and place it on medium fire. When its contents boil, reduce the heat to a minimum and continue cooking for another hour.

The finished dish will be delicious not only hot, but also cold.

Hake in tomato sauce

Braised fish with carrots and onions - great choice For family dinner. The abundance of recipes will not allow your family to complain about the meager menu, and therefore we suggest you prepare the following dish:

Marinated fish

This delicious appetizer is perfect for festive table or decorate a weekday dinner. Stewed fish with carrots and onions is prepared as follows:

• Three medium carrots need to be peeled and grated on a coarse grater.
• Peel six onions, cut into half rings.
• Fry the vegetables in a pan until tender. At the very end add to them tomato paste, salt and pepper.
• 600 g any sea ​​fish cut into rings and soak in boiling water. When it is ready, it will be possible (if desired) to remove the bones from it and disassemble it into small pieces.
• Place part of the marinade and part of the fish on the bottom of the pan. Make a few more layers and cook the dish over low heat. At the very end, add salt and two tablespoons of apple cider vinegar.

Before serving a snack to the table, let it brew for several hours.

We will be glad if the recipes that we have chosen for this article are useful to you. Fish stew with carrots and onions is a wonderful choice for family meal and is perfect for those who want to keep their figure in great shape.