Fresh fish in marinade recipe. Pollock marinated with carrots and onions, almost a classic recipe

Now we usually call "marinade" a brine, sauce or mixture of spices, spices, seasonings, in which meat, poultry or fish is aged before heat treatment. And in this dish, the marinade is carrots and onions stewed in tomato, which are covered with pieces of fish. This name came to us from the classic recipe of Soviet times, when a simple but very tasty appetizer or salad was prepared from the minimum of products that were available, as you like. Let's remember and see two recipes, both with step-by-step photos.

But first, let's talk about what has changed in the snack now? The marinade has remained the same, the fish has changed. Previously, they cooked with the one that could be bought. For some reason, I remember the traditionally used pollock, or rather the pollock backs. I thought so in my childhood that “pollock backs” are a kind of fish.

What kind of fish is better to do under the marinade

What is the best way to cook? It definitely should not be bony and marine. Any meaty variety will do, here are a few examples:

1. any red salmon (pink salmon, chum salmon, char, salmon, trout, salmon, etc.);
2. pollock;
3. zander;
4. cod.

It can be pre-boiled or fried. From boiled it turns out a more dietary option, and from fried it is less healthy, but more tasty.

Red fish under the marinade: a classic recipe

Salmon are tasty on their own, but most of them are a bit dry. For example, pink salmon, from which I cooked. Therefore, I previously fried it, then it turns out to be very tasty - you will swallow your tongue! The kitchen, of course, is covered in splashes after frying, but it's worth it. However, let's go in order.

Ingredients for 2 servings:

• pink salmon - 200g;
• carrots - 1 pc;
• onion - 1 onion;
• tomato paste - 25g (1 tablespoon with a slide);
• sugar - a pinch;
• salt - to taste;
• allspice - 5-7 peas;
• bay leaf - 1 leaf;
• vegetable oil - 3 tbsp.

How to cook marinated fish, step by step recipe

When the snack is infused, it is ready. If you want to mix it, you want to put it on a plate as it is - a layer of fish, a layer of vegetables.

Marinated fish with onions and carrots

You will need:

• pollock - 400gr;
• carrots - 4-5 pcs.;
• onions - 2 pcs.;
• vinegar - 1 tsp;
• tomato paste - 1 tbsp. or tomato sauce;
• bay leaf - 2 pcs.;
• sugar - 1 tsp
• black peppercorns - 5-6 pcs.;
• salt and black ground pepper to taste;
• flour for rolling;
• vegetable oil for frying.

Marinade for fish from carrots and onions with vinegar

For a water guest under a marinade, you need cheap products. Any fish, carrots, onions, tomato paste or fresh tomatoes, salt, vinegar, usual spices (bay leaf, black peppercorns). Optionally - a little celery root and other spices (cinnamon, cloves).

With the finished dish, only aesthetes who do not like to remove bones during the meal will have a hitch. From the rest, expect enthusiasm and requests for an addition, even if you are too lazy to fiddle with the bones to victory.

Let's define the fish: any will be delicious! But you can take into account the nuances for your goals. The river beauty, on average, has less fat and more bones. And in sea fish there are often few bones. Vivid examples are pike perch, tuna and all salmon (pink salmon, salmon, sterlet, chum salmon, etc.)

The most profitable way to repeat the success of our grandmothers is to cook the cheapest fish fillet. This is hake and pollock. The fish themselves are rather dry, but with dense pulp that holds its shape well. They fit perfectly into any pickling option. We described the recipe with a photo using pollock as an example.

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How to cook marinated fish

• Cooking time - up to 45 minutes + marinating from 4 hours in the refrigerator
• Calorie content for 1 serving - no more than 280 kcal

For 4-5 servings we need:

• Fish (we have pollock) - 700-800 g
• Carrots - 1-2 pieces (200-250 g)
• Onions - 1-1.5 pcs. (100-150 g)
• Celery (optional) - 50 g
• Tomato paste - 2-3 tbsp. spoons
• Vinegar, 9% - 1 tbsp. spoon
• Bay leaf - 1-2 pcs.
• Black pepper (peas) - 3-4 pcs.
• Salt - 1 tbsp. spoon + ½ teaspoon
• Sugar - 1 tbsp. spoon
• Vegetable oil - 2-3 tbsp. spoons

How to cook.

As is often the case with delicious budget options, it takes a little bit of work. First, prepare and fry the fish, and then stew it in half-cooked vegetables with tomato marinade. You can cook the recipe sequentially, or parallelize the processes without a minute of downtime.

Let's start with the fish - prepare portioned pieces.

If the fish is fresh, clean it and cut off the fins. If we are preparing a frozen fillet, then we set it to defrost in advance - preferably at night, on the bottom shelf of the refrigerator.

When we don’t want to mess with the bones, we cut the fish into medium pieces - about 2 fingers thick. Or cut to fillet, taking out all the bones. We always leave the skin on the fish.

If not laziness, we ennoble a cheap fish according to "grandmother's secrets".

Pour 2-3 cups of water into a deep bowl and dissolve in them 1 tablespoon of sugar and salt (without a slide or with it). We need a rich sweet-salty solution in which we will soak the fish pieces for 10 minutes. This will add juiciness to the fish and salt harmoniously. During this time, you can cut vegetables.

If you don't want to mess around with soaking, just put the chopped fish in a bowl, add salt and mix.

Let's take care of vegetables and marinade.

An important point is how to cut carrots. Best of all, straws, then it will stand out in appetizing pieces even after stewing. We are rescued by the classic Berner grater with v-shaped nozzles. If you do not have a suitable assistant and do not want to chop with a knife, rub the carrots on a regular grater - only on the big one.

We cut the onion, as they like in the family, you can also cut it into a cube. But the most delicious options - quarter rings or slices, when we move the knife along the half of the onion, and not across. So the onion slices will match the carrot straws.

If desired, add the celery root, cut like a carrot. If you cook for guests with unknown tastes, it is worth remembering that celery is “not for everyone” and is noticeable by smell even when cold.

In a deep saucepan, first fry the onion - 2 minutes, stirring occasionally. Then add carrots - 3-4 minutes. The onion will become translucent, and the carrots will soften and settle.

How to make a marinade with fresh tomatoes, read at the end of the article.

Shake the tomato paste and a little water to the consistency of sour cream and send to the vegetables. Stir and test for acid and salt.

If the marinade lacks sourness, the turn of vinegar has come. We rarely take more than 1.5 tablespoons of 9% vinegar. But if the tomato paste is too sweet, then you really need to bring it to taste according to your preferences.

Keep in mind that our goal is a kilo-sweet vegetable mix that has enough acid saturation to marinate the fish. In cold food, the acid is felt less than in hot food, so without vinegar it is unlikely that you will get a bright snack accent.

Add spices and simmer for 2 more minutes. Marinade is ready to meet the main character.

Fry the fish until golden brown.

In the classic recipe, it is very important to fry the fish in flour step by step until golden brown.

Roll the fish pieces in flour, shake off the excess and fry in a pan in hot oil on both sides - 2-3 minutes on each side.

These semi-finished fish pieces are placed on a vegetable pillow in a saucepan with stewed vegetables. Vegetables should also be on top. If necessary, add a little water so that the vegetable mixture covers the fish well. Stew the fish under the marinade for 5-7 minutes - until fully cooked. The time depends on the size of the fish pieces. At the end we try, if desired, add salt - a pinch at a time.

From the finished dish we take out the bay leaf and let it cool. We put marinated in the cold - at least 4 hours.

• You can do it differently: fry the fish until fully cooked and when hot, layer with hot cooked vegetables. Until ready, carrots with onions will need to be stewed for 10-15 minutes after adding tomato paste and vinegar.
• And in this case, the appetizer should also be given time to marinate in the cold - from 4 hours.

How to get rid of excess calories?

We deviate from the classics altogether and skip roasting. We immediately determine the fish for stewing with a tomato-vegetable mixture.

We observe all the nuances. We put the main character on a pillow of vegetables and cover them. It will take a little longer to stew raw fish and vegetables well - up to 15 minutes.

Three places for an appetizing undertaking in your menu.

1. Spicy fish is especially appropriate as a snack. Pieces playfully make friends with Borodino bread or boiled potatoes.
2. Or we eat Soviet classics for the second to the usual side dish - buckwheat and other cereals, stew with potatoes, stewed cabbage.
3. And if we want to add a recipe to a diet for weight loss, then we relieve it from oil and flour, as described above, and eat it for dinner or lunch, taking into account calories - by itself or accompanied by a light vegetable salad.

Diet recipe: minimum fat and zero bones

What is remarkable about the Soviet masterpiece is the ease of rework. We offer you the second option - completely boneless, airy, maximum protein, without excess fat and carbohydrates.

1. First, cut the fish into large pieces and boil or bake in the oven(180-200 degrees, preferably in foil). It is very easy to pull out large and small bones from fully prepared fish pulp.
2. The bonus of the method is less oil and no flour, since we do not fry anything. Just simmer the vegetables until cooked: after adding the tomato paste, it will take 10-15 minutes.
3. Pour the finished fish fillet with the marinade, cover with a lid and let cool. We send it to the refrigerator to brew - 4-5 hours. Even tastier - for the whole night.

Calorie dietary fish (calculated by the quantity from the classic recipe above) - no more than 250 kcal per 1 serving.

Fragrant fish marinated in tomato and vegetables is a win-win (although not very suitable for aesthetes, if you do not remove the bones beforehand) classics of Soviet cuisine. The chronic shortage of everything aroused remarkable ingenuity and culinary ingenuity in cooks. They prepared banally simple, but delicious dishes literally from nothing. Through their common efforts, many favorite and still popular goodies appeared - milk cakes, “Herring under a fur coat”, semolina meatballs with jelly, sausages in dough, including appetizing marinated fish. A classic recipe with a photo step by step and, I hope, is presented in this article in an accessible way. Cooking fish with lots of vegetables and tomato sauce is actually quite simple. The most difficult stage is probably the filleting of the main ingredient. And with the cutting of vegetables, frying and stewing, you can handle effortlessly. As a result, you will get the most delicate fish, soaked in onion-carrot roast in spicy-tomato sauce. Well, very tasty!

Required products:

For marinade:

For the base of the dish:

How to cook fish under a tomato marinade (a classic recipe with a photo step by step):

The dish actually consists of two parts. They can be cooked in parallel or in series. I suggest starting with the marinade. It is made on the basis of simple vegetables - onions, carrots and tomatoes. Moreover, in Soviet times, tomato paste, fruit drink or juice was more often used, because they served marinated fish mainly in winter. First prepare the carrots. Wash it and cut into thin strips. If you like the marinade to be more uniform, similar to gravy, then grate the carrots on a coarse grater. So it will boil better when stewing and will be less noticeable in the finished dish.
Chop the onion into small cubes or half rings.
Fry chopped vegetables in vegetable oil. First, carrots.
When it becomes soft, add the onion. Stir. Cook over low heat until the vegetables are browned and soft. You can also put parsley or celery root in the marinade for fish. Clean and cut into thin strips. Put to fry at the same time as carrots. But keep in mind that these roots have a strong aroma and specific taste. So don't put too much in.
When the vegetables are soft, add the concentrated tomato paste. You can immediately add spices with salt and sugar. Stir. Instead of tomato paste for the marinade, you can use canned homemade juice or mashed tomatoes. Also, delicious fish is obtained with the addition of fresh tomatoes. To do this, peel them from the skin and grind in a blender or twist through a meat grinder. If desired, rub the mass through a fine metal sieve to get rid of the seeds. In this case, additional liquid will be needed much less.
Pour in hot water. Stir the contents of the pan at the same time to make sure the tomato sauce is even. You need about 1-1.5 cups of liquid (depending on the desired marinade density). Cover with a lid. Simmer for 15-20 minutes until vegetables are cooked. If there is not enough acid in the tomato for the classic taste of marinated fish, add vinegar at the end of the stew. It is advisable to remove the bay leaf, as it will give the finished dish a bitter aftertaste. The rest of the spices can be left. Instead of drinking water, you can use fish broth. With it, the taste of the dish will be more saturated. You can cook the broth from the tail, head, fins and bones of the fish, which will remain after cutting. Also suitable and vegetable broth.
The marinade is ready, it's time to fish. In principle, it can be prepared and processed while stewing vegetables in tomato. Almost any fish is suitable for this dish. But it is better to take a dense one so that it keeps its shape well. I usually use pollock or hake. It is advisable to cut the fish into fillets so that during the meal you are not distracted by taking out the bones. But if you are in a hurry, just cut the carcasses into small portions. It is better not to remove the skin. In general, it is not necessary to fry the fish before pouring the marinade. This is, of course, a classic version of heat treatment. But if you want to make the dish less high-calorie, boil or bake the fish.

How can you cook fish to make it tasty, plentiful and healthy? Try a simple and appetizing dish - fish under a marinade, which is also called fish under a fur coat. "Shuba" or marinade is made from vegetables and tomatoes, seasoned with spices - the result is a very tasty marinated fish and a lot of even more delicious gravy, which goes with a bang with any side dishes!

Ingredients for marinated fish

• 1-2 pcs. freshly frozen low-fat sea fish (hake, cod, pollock);
• 4-5 tablespoons of flour;
• 3-5 carrots;
• 2-3 medium bulbs;
• 2-3 tbsp tomato paste (can be replaced with fresh tomatoes or tomato juice);
• 1 glass of water;
• salt - about 0.5 tbsp;
• black peppercorns - 10-15 pcs.;
• bay leaf 1-2 pieces;
• sunflower oil.

How to cook marinated fish

Cut the fish into slices 2-3 cm wide, salt and roll well on both sides in flour. It is important that the fish is completely thawed - otherwise, when heated, the flour will mix with water, and the pieces will stick to the pan. Roll carefully so that the fish does not fall apart during frying: thanks to the flour, a light golden crust forms on it.

Heat the sunflower oil in a frying pan, lay out the pieces of fish and fry first on one side over medium-high heat. Fry not until cooked, but lightly - until a light golden crust is formed. Turn the pieces over with a fork or spatula and fry on the other side. Then remove the fish to a plate and set aside for now.

In the meantime, the fish is fried, peel the onions and carrots. Cut the onion into half rings or small pieces, grate the carrots on a coarse grater.

After removing the fish from the pan, add vegetable oil and spread the onion. While stirring, sauté the onion until soft and add the grated carrot.

After mixing the carrots with onions, we continue to sauté the vegetables until soft. Salt and pepper to taste and transfer the vegetables to a plate.

Then you can choose one of two options: cook the fish under the marinade in a pan or in the oven. In the first case, it turns out faster, in the second - a little longer, but richer in taste and benefits, like all baked dishes.

If you have chosen an oven - put the fish in a baking dish greased with vegetable oil, vegetables on top, pour a glass of water with tomato paste diluted in it, salt, add peppercorns, cover with a sheet of foil and bake at 180 ° C, about 35-40 minutes.

If you choose a frying pan - adding a little oil, put the pieces of fish in the frying pan again, and put the vegetable “fur coat” on top of the fish in an even layer. The more "marinade", the tastier!

Pour into the pan 0.5–1 tbsp. water, so that the fish is covered up to half, cover with a lid. Simmer over low heat, with a low boil, for about 20 minutes.

Then add tomato paste, slightly diluted with water, and spices: peppercorns and bay leaf. Boil for another 2 minutes, and delicious marinated fish is ready.

Such an appetizing fish under a carrot-onion-tomato “fur coat” can be served with any side dish, especially tasty with mashed potatoes, rice or pasta.

Marinated fish is an old and well-known Russian dish. Previously, it was served in canteens and restaurants, and every housewife knew how to cook this simple and tasty recipe. The dish was especially popular in regions where there are large rivers or the sea.

Under the marinade, it is best to make sea fish, but river fish is also suitable. It is recommended to take white fish - pike, hake, pollock, cod.

It is also desirable that there are no small bones in the fish - this can spoil all the pleasure of eating the dish.

How to cook fish under the marinade? Read more about this. Below are three easy recipes and helpful tips for preparing this delicious dish.

Marinated fish utensils

To prepare this hearty dish, it is better to use a glass, ceramic or faience bowl. A frying pan with a ceramic coating is useful for frying fish. If the pan is deep, you can also prepare the marinade in it.
In some recipes, it is proposed not to fry the fish pieces, but to stew. It is more convenient to do this in a clay pot, but you can also use an ordinary saucepan.

So, to prepare the dish you will need:

• A frying pan with a ceramic coating (you can take Teflon)
• deep glass bowl
• Board for cutting vegetables and fish
• sharp knife
• Wooden spatula for stirring the marinade

Advice! Give preference to dishes made from natural materials (wood, glass, ceramics). In it, the dish will turn out to be more juicy, tasty and rich, and any recipe will sparkle with new colors.

A simple classic marinated fish recipe

This recipe does not require a lot of time and labor. All products for its preparation are simple and accessible to any hostess. This recipe is called "classic", as it is most often mentioned in cookbooks and programs.

Ingredients

Advice! Tomato paste can be replaced with juicy tomatoes, but then the dish will turn out to be less rich and spicy.

2. Cut the fish fillet into pieces, as shown in the photo. Place them in a bowl and add salt and pepper. Leave the fish to infuse for about 10-15 minutes. During this time, it should be salted.




3. Next, roll the fillet pieces in flour and spread on a preheated pan. The fish must be fried in oil until cooked.
4. Remove the fish from the heat and set aside.







5. Now you can start preparing the marinade. Wash and clean carrots and onions well. Cut them into small pieces or strips. Carrots can be rubbed on a coarse grater.
6. Next, put the vegetables in a deep frying pan or stewpan and fry in hot oil. Add tomato paste, spices to the mixture and simmer under the lid for about half an hour. Make sure the roast doesn't burn! At the end of cooking, pour a glass of water into the saucepan (as an option, you can use fish broth) and wait until the marinade boils. Add salt and sugar.




8. Pour the fried fish with the resulting marinade and leave for several hours in the refrigerator. You can let the dish brew all night.



9. Serve the dish preferably cold. Sprinkle the fish with herbs before serving.

White fish in a white marinade

This recipe does not have such a bright taste as the previous one, but it will also find its fan among your household.

You will need:

• Fillet of white fish species - 0.5 kg;
• Carrots - 2 pieces;
• Onion - 1 piece;
• Parsley root - 1 piece;
• Vegetable oil;
• Flour for breading;
• Vinegar 3 percent - 100 ml;
• Water or broth - 300-350 ml;
• Spices (cloves, tarragon root, bay leaf);
• Salt, sugar, pepper.

Advice! Tarragon root and parsley root can be purchased in large supermarkets or in the market.

1. Cut the fish into large pieces (photo in the previous recipe), pepper, salt and let it brew for 5-10 minutes. Next, roll it in flour and fry in a pan.
2. Cool the fried fillet and start preparing the marinade.
3. Coarsely chop the onion, grate the carrots. Grind the roots of herbs with a knife so that large pieces do not come across in the dish. Then fry the vegetables in vegetable oil, add sugar, salt, spices, vinegar and pour water (broth).
4. Boil the marinade for 15-20 minutes and cool.
5. When both the fish and the marinade have cooled completely, combine them: put the fillet pieces in a glass or ceramic dish and pour over the mixture of vegetables and broth.
6. Put the dish in the refrigerator and serve after a few hours.

Mustard-marinated fish

Unlike the classic, this recipe does not involve the use of vegetables. The fish is fried in a light sauce.

You will need:

• Fish (for example, flounder) - 0.5 kg;
• Mustard - 2 tablespoons;
• Vegetable oil - for frying;
• Flour - for breading;
• Salt;
• Greenery.

Advice! It is better to take mustard-sauce, and not mustard-powder. If you decide to use mustard powder, then dilute it with water, add vinegar, lemon juice and salt to make a spicy sauce.

1. Cut up the fish. If you are using a carcass, then cut off the fins, clean the scales and take out the entrails and bones. If you have a fillet, then it will be enough to rinse it under water and check for unwanted bones.
2. Cut the fish into large pieces. Coat each piece with mustard and put everything in a bowl. Leave the fish for a few minutes. She must insist.
3. Pour oil into a frying pan and heat it up. Roll the fish in flour and place in a pan. Fry on each side for a few minutes until cooked through.
4. Now put the fish on a dish and sprinkle with herbs. It can be served at the table.

There are several rules and subtleties of cooking fish under the marinade. Many of them are listed below:

1. For cooking, you can use both fresh and frozen fish. If you choose frozen, then keep in mind that it cannot be bent and wrinkled, as this will make the structure of the product fragile. Fried fish will fall apart.
2. Before frying the thawed fillet, it must be salted and left for 10-15 minutes. Thanks to this, the fillet will not crumble when you turn it over in a pan.
3. Fresh fish should have clear, not cloudy eyes, shiny even scales, pink gills. It should not emit an unpleasant odor. Choose a carcass so that the meat is elastic.
4. If you take horse mackerel or mackerel for cooking, it is better to boil them rather than fry them. Cod, pike, hake, flounder are best fried in oil.
5. If you decide to boil the fish before marinating, and do not fry it, then remember that small pieces should be boiled in hot water, and large ones should be placed in cold water.
6. You can boil large pieces in water with the addition of milk. Then the taste of the dish will be tender, and the texture will be soft.
7. Also, the fish will acquire a softer texture if you do not fry it in oil, but steam it for 15 minutes.
8. So that when frying fish, the specific smell does not permeate the entire kitchen, you need to put a few circles of raw potatoes in the pan.
9. Sea fish under the marinade is tastier, but you can cook a recipe with river fish.
10. The more oil you add to the marinade, the heavier and more satisfying the dish will be.
11. Don't let the vegetables get too fried, as this will add an unpleasant color and taste to the dish.
12. The dish should be infused for 3-4 hours, but it is better if it spends in the refrigerator all night. During this time, the fish will be saturated with the juices of vegetables and spices and will become much tastier and richer.

Fried fish under the marinade, unfairly forgotten, returns to our tables. Housewives love this recipe for its simplicity and unusual taste. The advantage of this dish is that it can be served both hot and cold. It can also serve as an appetizer or as a main course.