Marinated oyster mushrooms Cooking time 30 min Servings: 4 Ingredients: 0.5 kg oyster mushrooms, 1 cup mushroom broth, 4 tbsp. spoons of mayonnaise, 2 heads of onions, 0.5 teaspoons of ground red pepper, salt. Cooking method: Wash and cut oyster mushrooms into thin

Marinated crabs 1 can of crabs, 1 medium carrot, 1 medium onion, 1 parsley root, 1 tbsp. spoon of tomato, 1 teaspoon of granulated sugar, 2 tbsp. tablespoons of vegetable oil, 3-4 peas of allspice, 2-3 bay leaves, salt. Carrots, onions, parsley root, peel, wash,

Pike-perch marinated 800–900 g zander fillet, 3 pcs. onions, 2 carrots, 3-4 tbsp. l. vegetable oil, 250–300 g tomato paste, 5–6 bay leaves, 5 tbsp. l. white wine vinegar, 4 tbsp. l. sugar, salt to taste. Cut the onion into thin half rings, grate the carrots on a coarse grater

Marinated tuna? ingredients 1 kg tuna, flour. For marinade: 1/2 cup vegetable oil, 1 cup white wine, 1/3 cup vinegar, 1/2 lemon, 1 carrot, 1 onion, 1 teaspoon mustard, 1 tbsp. a spoonful of chopped parsley, salt, ground black pepper, bay leaf

At proper preparation humble hake will turn into tasty dish worthy holiday table. This fish is no less useful than other representatives of the cod family, while it is inexpensive. Recipes to make her delicious snack, hot or cold, there are many. One of the most popular options is marinated hake. It does not require rare and expensive products, the task is feasible even for an inexperienced chef.

Cooking features

Heck is not one of the fatty fish and very sensitive to how it is stored. If the rules are violated, frequent defrosting and re-freezing, its structure changes, it becomes dry and tasteless. Even the most skillful cook cannot make tasty and juicy dish. Before you start studying the recipes for cooking hake under the marinade, you should learn how to choose it correctly and prepare it for heat treatment.

• Acquire better carcasses hake, chilled using the method shock freezing not a fillet. In this case, the risk of buying poor quality product much lower.
• Pay attention to the date of packaging of the product and its expiration date. How fresh fish the tastier the dish will come out of it.
• Examine the hake bag. If it contains water, snow, pieces of ice, then it is better to refuse the purchase. These are signs that the product has been refrozen, its structure is broken.
• The hake fillet may have a yellowish tint, but if it is too pronounced, and there are spots on the surface of the fish, this may indicate that the product is not fresh. Such a purchase can hardly be considered successful.
• Defrost hake properly. If you give it the opportunity to thaw without a sharp temperature drop, in the refrigerator, then it will retain its structure and remain juicy.
• Most often, fried hake is prepared under the marinade. You can fry it by cutting into pieces or fillets - it all depends on how tender dish want to get. If you follow a diet, roasting can be abandoned. Boil hake carcasses, cut into fillets, cut into pieces and continue cooking according to the selected recipe.
• In order for the hake to be covered during frying golden brown, it must be well breaded and fried in enough oil in a hot skillet.

Hake under the marinade can be cooked according to different recipes, but the principle will be identical. If you learn several options for preparing a dish, you can experiment by creating your own culinary masterpieces.

Classic marinated hake recipe

• hake - 1 kg;
• wheat flour - 80 g;
• vegetable oil - 120 ml;
• water - 0.25 l;
• carrots - 0.3 kg;
• onions - 0.3 kg;
• tomato paste - 10 ml;
• sugar - 20 g;
• salt, spices - to taste.

Cooking method:

• Rinse thawed hake carcasses in cool water, pat dry with a towel. Cut into pieces about 3 cm wide. Leave the tail part a little longer, as it is less wide.
• Sift flour, add salt and black pepper to it.
• Dip hake pieces in flour.
• Heat up in a frying pan right amount oil, put pieces of fish in it.
• Fry on both sides for 2-3 minutes.
• Lay out on a towel to remove excess fat.
• Wash and clean vegetables.
• Grind carrots on a grater with large holes.
• Onion cut into small cubes.
• Pour the remaining oil into a clean skillet.
• When it is hot, dip the onion into it and fry until golden brown.
• Add carrots, fry them together with onions for 5 minutes.
• Add tomato paste to vegetables, stir.
• Lower the heat and simmer the vegetables in the tomato paste for 5 minutes, covered.
• Put fish and vegetables in layers in a cauldron or thick-walled pan.
• Mix water with sugar, salt and spices, pour over the workpiece.
• Put the cauldron on the stove and simmer the fish under the vegetables for 15 minutes.

Marinated fish is served chilled to the table. portioned plates. This is a self-sufficient dish that serves as a cold appetizer. However, if desired, it can be supplemented with mashed potatoes and pickled vegetables. In this case, the fish can be heated before serving.

Hake marinated in a slow cooker

• hake - 0.6–0.8 kg;
• wheat flour - 40–60 g;
• salt - 5 g;
• sweet pepper - 100 g;
• onions - 100 g;
• carrots - 0.3 kg;
• vegetable oil - 40 ml;
• tomato paste - 40 ml;
• lemon - 1/4 pc.;
• ground black pepper - to taste.

Cooking method:

• Prepare the fish by washing and drying the carcass, removing the tail and fins, slicing portioned pieces.
• Peel the carrots, grate them on a coarse grater or Korean salad grater.
• Remove the seeds and cut the pepper into strips.
• Free the onion from the husk, cut into thin half rings.
• Mix vegetables.
• Turn on the multicooker in frying mode by pouring a spoonful of oil into its bowl. If your unit does not have such a mode, select the "Baking" program. Set the timer to 12 minutes.
• After a minute, bread the fish in flour and place in the multicooker bowl. Roast for 6 minutes with the lid open if your appliance is capable of operating under such conditions (if not, the lid can be lowered).
• Turn the fish over, close the multicooker and wait for the program to finish.
• Put the fish from the multicooker on a plate.
• Wash the bowl of the appliance, dry it well.
• Pour in the remaining oil. Activate the "Fry" or "Bake" program again. This time, the timer should be set to 15 minutes.
• Put the vegetables, cook for 5 minutes, better when open lid.
• Stir, lower the lid and cook for another 3-4 minutes.
• Dilute tomato paste with water in the amount of one multi-glass (180 ml). Pour over vegetables. Wait for the program to complete.
• Sprinkle the fish with juice from a quarter of a lemon, hide under the vegetables, trying not to break the integrity of the pieces.
• Turn on the extinguishing program for 20 minutes.
• Carefully lay out the fish, cover with vegetables, pour over the juice remaining at the bottom of the multicooker and put it in a cool place.

Marinated fish is served as cold appetizer. A large number of vegetables allows you to refuse a side dish.

Hake in soy-vinegar marinade

• hake fillet - 0.4 kg;
• soy sauce- 40 ml;
• balsamic vinegar- 3 ml;
• boiled water - 40 ml;
• ground dried ginger- 3 g;
• ground paprika - 3 g;
• garlic - 2 cloves;
• vegetable oil - as needed.

Cooking method:

• Cut hake carcasses into fillets or use an already processed product. Cut the fillet into pieces.
• Pass the garlic through a press, add soy sauce, balsamic vinegar, water, seasonings to it. If the sauce is too salty, you can change the ratio of sauce to water.
• Marinate the hake fillet for half an hour in the resulting liquid.
• Fry the fish in boiling oil on both sides.
• Pour in the marinade and simmer in it until tender.

It is better to serve hake without the marinade in which it was stewed. You can add a meal Korean carrots or other vegetables prepared according to recipes Asian cuisine. The appetizer will appeal to lovers of Korean dishes.

Hake marinated with celery

• hake - 1 kg;
• stem celery - 100 g;
• carrots - 0.3 kg;
• onions - 100 g;
• tomatoes in own juice- 0.5 kg;
• lemon - 1 pc.;
• salt, sugar, spices - to taste;
• vegetable oil, flour - as needed.

Cooking method:

• Cut the fish into pieces. Fry, breaded in flour mixed with salt and spices, or steamed, rubbed with a mixture of spices and salt. Hake must be brought to readiness, since the recipe does not provide for further heat treatment of this product.
• Wash vegetables. Cut the celery into thin slices, cut the onion into small cubes, grate the carrots.
• Fry the vegetables individually in vegetable oil over low heat.
• Combine the vegetables by pouring them with a mixture of lemon juice squeezed from a whole fruit, salt, sugar, juice from tomatoes and the tomatoes themselves, peeled and crushed with a blender.
• Simmer vegetables for 15 minutes.
• In a clean saucepan, layer the marinade, fish, marinade again and refrigerate for 6 hours. During this time, the hake will be marinated, saturated with the aroma of spices.

The dish according to this recipe is fragrant and very tasty. It can decorate even a festive table.

Cooking hake under the marinade is not as difficult as it might seem at first glance. Even an inexperienced culinary specialist will cope with the task if he strictly follows the instructions. The result will certainly meet your expectations.

There are dishes that invariably bring us back to childhood. They have a special aroma and taste. Today we invite you to plunge into memories with us and cook fish marinated with onions and carrots. Hake in this recipe can be replaced with any other white fish: cod, pike perch, pollock. It will be delicious, because we have described everything in detail, so that you will certainly get exactly that dish from childhood.

Publication author

Lives on the coast of the harsh, but beautiful Baltic Sea. She loves to cook from early childhood, but this hobby has outgrown from the moment she began to live on her own. Now she enjoys cooking for her family. Twice mother. Among the hobbies is photography, and food shots in Lately occupy the lion's share of all pictures.

• Recipe author: Valentina Maslova
• After cooking you will receive 6
• Cooking time: 2 hours 30 minutes

Ingredients

• 1 kg hake fish
• 30 gr wheat flour
• 1 tbsp vegetable oil
• 1/4 tsp ground black pepper
• 1/2 tsp salt
• 200 gr onion
• 200 gr carrots
• 3 pcs. Bay leaf
• 5 pieces. allspice
• 1 tbsp vegetable oil
• 1/8 tsp ground nutmeg
• 1/2 tsp ground black pepper
• 50 ml water
• 1/2 tsp salt
• 1 tsp sugar
• 50 gr tomato paste
• 80 ml apple cider vinegar

Cooking method

The recipe indicates the weight of already gutted fish without a head. Wash the fish, pat dry paper towel and cut into portions.

Pour about 2 tbsp into a small plate. flour), add nutmeg, salt and pepper. Mix and coat fish in flour, shaking off excess. It is good to heat the pan with the addition of vegetable oil and put the pieces of fish. Fry over medium heat under a lid for 4-5 minutes on each side. Cooking time depends on the size of the pieces. The fish must be completely cooked, because it will no longer be cooked.

While the fish is fried, wash and clean the vegetables for the marinade. Onion, depending on the size, cut into 2 or 4 parts and thinly sliced, grate the carrots on a coarse grater.

Heat a frying pan with vegetable oil, put the chopped vegetables. Add to pan bay leaves, allspice peas, season nutmeg and pepper, salt. Pour in water, reduce heat to medium and simmer covered for 5-7 minutes. Add tomato paste and sugar to the pan, pour in apple cider vinegar (can be replaced with table vinegar) and cook for another 10-15 minutes. Taste the marinade and adjust it to your own taste, adding salt, sugar or vinegar if necessary.

In a suitable size form, lay out the fish, and on top - more hot marinade. Let stand at room temperature at least 2 hours, after which you can put the fish in the refrigerator until serving.

Hake marinated ready. Serve it with any side dish of your choice. Bon appetit!

Fish days were once introduced to popularize fish dishes, increasing the diversity of the menu, and the people picked up simple classic recipes, improved, improved, and for several generations now consider fish in a vegetable marinade to be an original homemade dish.

Perhaps the most interesting thing in these recipes is that the fish is suitable for inexpensive, low-fat varieties, and the result is the better, the more “lean” and dry the fish was.

General principles of cooking fish under the marinade according to classic recipes

For such dishes, it is preferable to choose fish with dry and dense pulp, fatty and soft can fall apart during cooking. It is even more difficult if such fish has been frozen.

Whole carcasses of fish are cut into pieces or the fillet is separated, which is also cut into small pieces.

Pieces of fish are fried, baked, boiled and only then stewed in marinade or simply shifted with ready-made marinade and heated.

Classic marinade for fish it is prepared sweet and sour from carrots and onions, fried with tomato on vegetable oil.

To add sourness to the marinade, lemon sliced ​​\u200b\u200band rings or its juice are added to it, table vinegar, wine or sour apples. It is advisable to cut off all the zest and peel from a lemon, unless your task is to give the marinade a specific bitterness.

Sweetish marinade will make added to it granulated sugar or honey.

The marinade is prepared both liquid and thick. Flour is added to thicken it.

Marinated fish, classic recipe

Ingredients:

Half a kilo of frozen pollock;

Three medium carrots;

Two onion heads;

Half tsp. Sahara;

A little less than a teaspoon of table 9% vinegar;

100 ml boiled water;

90 grams of tomato puree;

Wheat flour;

Two leaves of lavrushka;

Three peas of allspice.

Cooking method:

1. Cut off the fins from the carcasses of thawed pollock, carefully scrape each fish with a knife to remove small scales. Cut the abdomens, rinse well with water, removing black films from the inside. cut in small pieces up to one and a half centimeters thick.

2. Fry the fish pieces in well-heated oil until fully prepared, be sure to roll the fish in flour mixed with salt.

3. When preparing the marinade itself, first fry the onion half rings in vegetable oil until lightly browned. Then add coarsely grated carrots and continue to fry for another seven minutes until it softens.

4. Put tomato paste to the vegetables, sprinkle with sugar and salt, pour in chilled boiled water and boil. Reduce the heat so that the marinade does not boil, lower the peppercorns, parsley, add a little black pepper and simmer with the lid closed for 15 minutes.

5. Pour table vinegar into a slightly boiling marinade and, after boiling for two minutes, remove from heat.

6. Pour the fish laid in a deep container with the prepared hot marinade and simmer at a minimum, about 2-3 minutes.

Marinated fish - a classic oven recipe

Ingredients:

One and a half kilograms of hake without heads;

Carrot - 4 pcs.;

1 tsp boiled salt"Extra";

Lavrushka - 3 sheets;

Table. a spoonful of sugar;

Three large onions;

Three full table. spoons of tomato puree;

Two umbrellas of carnations.

Cooking method:

1. Washed under running water fish, without fins and entrails, cut into pieces. Dip in flour and fry until half cooked. refined oil.

2. Chop the onion into thin half rings, rub the carrots with a special grater for making “Korean-style carrots” and fry the vegetables in vegetable oil until completely softened.

3. In 600 ml of water (as an option, in fish broth) dilute the tomato puree and pour into the vegetable frying.

4. Add cloves, granulated sugar, lower the parsley and, stirring well with salt, simmer for ten minutes. The marinade should be cooked over medium heat, with a slight boil. To prevent the vegetables from burning, you need to stir occasionally.

5. Put half of the finished marinade into a small deep baking sheet, put the fried fish on top of it and cover it with the remaining marinade.

6. Cover the baking sheet tightly with a sheet of foil and remove to bake at 180 degrees for 40 minutes.

Marinated fish, classic recipe (stewed in a glass jar)

Ingredients:

800 grams fresh frozen mackerel, without heads;

Carrots - 200 grams;

150 grams of bitter onion;

One big lemon;

Tomato paste - 60 grams (2 tablespoons);

Salt, seasonings and spices - fragrant.

Cooking method:

1. In the thawed mackerel, separate the fillet from the bones and, without removing the skin, cut it into pieces of one and a half centimeter wide.

2. Marinate the mackerel pieces for 15 minutes in a mixture of freshly squeezed lemon juice (6 tablespoons) with salt and spices.

3. Lightly fry finely chopped onions with coarsely grated carrots in refined oil.

4. Liter jar pour over boiling water or warm over boiling water. Put a third of the vegetables on the bottom of the jar, on top of them - pieces of mackerel, which cover with the rest of the vegetables. Carrots with onions can not be fried, but laid raw. Do not fill the jar to the neck, fish and vegetables should end two centimeters below it.

5. Dilute the tomato paste in the fish marinade and pour the contents of the jar with it. You can add sugar to your taste. Add 50 ml of refined sunflower oil and cover the jar metal lid without elastic, put in cold oven.

6. Bring the temperature oven to 170 degrees and cook for 50 minutes.

Fried fish under the marinade - a classic recipe for a slow cooker

Ingredients:

500 grams of cod fillet;

Two small carrots;

One large onion;

small sour apple;

300 ml of pureed tomatoes or 150 gr. tomato paste;

ground coriander, salt, aromatic spices and sugar.

Cooking method:

1. In the “Frying / Vegetables” mode, lightly fry the onion chopped in half rings, with the lid open, no more than 4 minutes.

2. Put the pureed in coarse grater carrots with an apple, add sugar, spices and continue to fry, stirring systematically for another four minutes.

3. Lightly dry the cod fillet, well washed under running water, blotting with a disposable towel, and cut into medium-sized slices.

4. Transfer the fish to the bowl of the multicooker, pour over the grated tomatoes. If the paste is too thick, thin it to desired consistency warm water. Gently mix the contents of the bowl and, after closing the lid, bring the dish to readiness by turning on the "Extinguishing" for 60 minutes.

Marinated fish - a classic recipe with wine in the oven

Ingredients:

900 grams of fresh freshwater fish (carp, carp);

3 onions of medium size;

Small carrots;

Table. a spoonful of thick tomato puree;

half small lemon;

50 ml "Cabernet";

5 peppercorns;

2 medium lavrushka leaves.

Cooking method:

1. Clean the carcass of the fish from scales, cut off the fins with scissors under the “root”, gut the belly and cut not too much large pieces. Cut each piece along the spine and season with salt.

2. Heat a thick-walled frying pan well with vegetable oil poured into it and fry the pieces of fish wiped dry and lightly rolled in flour on both sides.

3. Fry the carrots chopped with a large grater along with medium-sized slices of onion until soft in vegetable oil. Pour in the wine, drop thin lemon rings (6 pcs.), Put the tomato puree, parsley, peppercorns and mix everything with a spoon.

4. In a refractory ceramic container, put fried pieces carp, and put the marinade on top of them and put it in the oven to stew at 180 degrees until it is extinguished.

Boiled fish marinated classic recipe

Ingredients:

Cod, carcasses without heads, or fillets - 1 kg;

300 grams of carrots;

200 grams of bitter white onion;

60 grams of tomato paste or ketchup (can be spicy);

2 table. spoons of baking flour, without a slide;

Sugar - 50 grams;

food salt"Extra" - 1 tsp;

Allspice, lavrushka at your discretion.

Cooking method:

1. Cut the cleaned fish into portions and boil, dropping into boiling water. Before that, put a small head of onion, lavrushka, three peas of allspice into the water and salt quite a bit. Ready fish carefully remove from the broth with a slotted spoon and set aside.

2. In vegetable refined oil, fry medium-sized pieces of onion with coarsely grated carrots. Vegetables should not be fried, but only slightly sautéed until softened.

3. Add granulated sugar, ketchup or tomato paste diluted in a quarter cup of broth and simmer for seven minutes.

4. Pour the flour with 100 milliliters of broth and, after thoroughly shaking, pour the mixture into the pan with the vegetables. Mix well, salt to your taste, add pepper. Adjust the density with the broth and boil the marinade for two minutes.

5. In any suitable deep dish, put a third of the marinade, then put half boiled cod, again the marinade and again the fish. Put the remaining marinade on top of the fish in a thinner layer than before and put the dish in the refrigerator for three hours.

Marinated fish baked in foil classic recipe

Ingredients:

600-700 grams of any suitable marine fish;

Onions - three large heads;

One large carrot;

natural honey, light - dessert spoon;

Three bay leaves;

Juice of 1/3 medium lemon;

4 small cloves of garlic;

Two ripe fleshy tomatoes, can be replaced with a tablespoon of tomato puree;

Dry white wine;

Ground aromatic pepper;

You can use spices for fish.

Cooking method:

1. Spread pieces of gutted, peeled fish well on all sides with salt mixed with spices and pepper. Pour in wine and let the fish stand in the marinade for half an hour. Drain the marinade, and wipe the fish dry with a disposable towel, put on a baking sheet and bake until tender, covering with foil. Check readiness by piercing with a knife.

2. To get rid of bitterness, put onion chopped in half rings in a pan, pour in a little less than a third of a glass cold water and simmer until all the water has evaporated.

3. Add honey, two tablespoons of oil, lavrushka, put carrots chopped with a coarse grater and simmer for about 3 minutes.

4. Scald the tomatoes to remove the skin boiling water, remove the skin with a knife and rub with a grater. Transfer the tomatoes to the vegetables, pour lemon juice and salt. Mix well and simmer on the lowest heat for five minutes.

5. Place the pieces of fish baked in the oven in a deep saucepan, shifting each layer of it with marinade, and heat well with a minimum heat of the stove for 7-8 minutes.

For cooking under the marinade, it is best to take sea fish. It doesn't have small bones. Such dishes can also be prepared from river fish, but then you need to take only large carp carcasses.

Vinegar should be added to the marinade in small portions and gradually, mixing everything well with each addition and taking a sample so as not to overoxidize.

Before rolling in flour, wipe the pieces of fish dry, then the breading will cover the fish with a uniform thin layer, which will prevent its excess from charring in the oil. And the fish, on the contrary, will be covered with uniform golden crust.

If, according to technology, you heat the fish together with the marinade in glass jars, or pots, allow the dishes to cool slightly in the switched off oven. It will improve the taste ready meal, and it will be even safer to take out the banks.