Fish with marinade - classic snack

Fish under the marinade in the Soviet times was very popular. It was served both in restaurants and ordinary working canteens, and the hostesses prepared this dish on weekdays and on a festive table. Of course, in the canteen under the marinade, usually, ordinary pollock was served, and in the restaurant they could cook a more refined option, for example, a dish like a red fish under a marinade.

However, the taste of this dish is mainly influenced by the marinade. Therefore, for its preparation you can use absolutely any fish, the main thing is that it should not be bony. Even better, if you use fish fillets.

To prepare a snack "Fish under marinade" you can use both fried and boiled fish, but in the classical version, there is still a roasted fish fillet.

To prepare a red marinade, which is enough for a kilogram of fried fillets, we need 4 large carrots, 4 onions, vegetable oil - 4-5 spoons, a glass of tomato paste or thick tomato sauce, one and a half glasses of water, 100 grams of vinegar (9%), Salt, sugar, spices. Lovers can add the root of parsley to the marinade .

Vegetables for marinade need to be cleaned and cut into thin strips. From how accurately the vegetables are cut, will depend not only on the kind, but also on the taste of the dish. The fact is that the thinner the vegetables are cut, the better they "give" the aromatic and coloring substances, that is, the more saturated the taste of the marinade will become. If there is no time, cut the carrot with a knife, it can be rubbed on a special grater used to make Korean salads.

Vegetables pass in a pan, at this time you need to watch that they do not get brown, as this can spoil the taste and the look of the marinade. To the ready vegetables tomato puree is added and a little more is kept on the fire. Then pour into the dishes with marinade water (or fish broth, if any) add spices - laurel leaf, cloves, a little cinnamon, sweet peppercorns. To taste, add salt and sugar, allow to boil and turn off the heat. Now pour in the vinegar and mix everything again. Ready to cool cold marinade pour cold fish and put the dish in the cold for several hours, you can at night or even for a day.

By the way, such a tomato pickle is suitable not only for fish, it can be served to boiled potatoes, buckwheat porridge or to meat dishes.

But this is only one option for snacks fish under marinade. Some prefer to prepare a white marinade for this dish, that is, not containing tomato. In this case, the composition of the marinade remains practically the same, but instead of the tomato paste an additional glass of broth is poured in. Perhaps, in this marinade you need a little more vinegar, but this nuance is better to adjust to your taste. Those who prefer a thicker consistency of sauce, you can advise to put in a marinade spoon of fried flour or starch.

To prepare this snack you can use modern kitchen appliances. For example, the fish under the marinade in the multivark always turns out to be excellent.

The recipe for snacks remains unchanged, only the nuances of cooking change. The fish can be fried in a frying pan or cooked in a multivarquet, fried on both sides in the cooking mode "Baking". Then remove the fish, add vegetable oil to the pot and put the chopped vegetables - onions, carrots, parsley root. All fry in the same mode for 10 minutes, then add the tomato and keep for 10 minutes. Now pour a measuring cup of boiling water and season the marinade to taste, adding salt, sugar and other spices. We put the finished fish fillet in a saucepan, switch the multivark into the "Quenching" mode and set the cooking time - 2 hours. During this time, the fish will become saturated with the aroma of vegetables and become very tender and delicious, while retaining the shape.

Served fish under marinade in a cold form, decorated with greenery. This appetizer looks very nice and is worthy to take place on the festive table.