Braised fish with carrots and onions: a simple and quick recipe

As a rule, stewed fish with carrots and onions are served to the table as a delicious goulash to the garnish. That is why, during the preparation of such a dish, it is required to make more boiled broth so that in the future it can be abundantly watered with crushed potatoes or pasta.

Fish with carrots and onions: the necessary ingredients

• Wheat flour - a pair of dessert spoons;
• Fresh carrots - three small pieces;
• Onion - a pair of heads;
• Any fish - one and a half kilograms;
• Lemon - one fruit;
• Salt cooked - at personal discretion;
• Laurel leaf - one large piece;
• Sunflower oil - sixty milliliters;
• Milk fat - one hundred milliliters;
• Pepper ground, fresh herbs - to taste and desire.

Braised fish with carrots and onions: the process of processing the main ingredient

It is worth mentioning that you can use any kind of fish to make this dish. For example, it is ideal for hake, pink salmon, pollock, pike perch, haddock, etc. Thus, the product purchased needs to be rinsed in water, cleaned of scales, entrails, and then removed fins, tails and heads. Next, carefully washed fish should be cut into portions of about five to six centimeters thick. After this, the product should be sprinkled with freshly squeezed lemon juice and left aside for thirty minutes. At this time, it is advisable to prepare vegetables.

Stewed fish with carrots and onions: the process of processing vegetables

A pair of heads of onions and several small carrots are required to be washed and peeled and peeled. After that, vegetables should be shredded with straw. Also, rinse fresh herbs in water and chop it with a knife.

Stewed fish with carrots and onions: heat treatment of dish

To make such a goulash, you need to take a saucepan, pour in the sunflower oil and lightly heat it on a quick fire. In the meantime, pieces of fish sprinkled with lemon juice should be rolled on all sides in wheat flour, and then gently put in boiling fat, while reducing the fire to the minimum value. When the underside of the product slightly reddens, it should be turned with a spatula, put all the cut vegetables to it, add salt, pepper, a couple glasses of drinking water and a bay leaf. Further it is required to wait boiling of a broth, to close a lid with a saucepan and to extinguish fish about twenty five minutes. At the end of this time, one hundred milliliters of fatty milk should be poured into the dishes, keep the goulash on fire for another quarter of an hour and remove the dish from the plate.

Correct feed to the table

Prepared goulash from fish and vegetables should be poured garnish, sprinkled with chopped herbs and served hotly for dinner. It should be noted that not only crushed potatoes and pasta, but also cereals such as buckwheat, rice, millet, peas, etc., can be used as the second dish.

When performing all the described actions in strict order, there is no doubt that a very tasty, juicy and healthy fish will be served to the table. Stewed with onions and carrots, it will appeal not only to your family members, but also to guests invited to a holiday.