Probably everyone has tried this dish. This recipe has been very popular since Soviet times. But at home, marinade fish is cooked with a little family secret! It turns out incredibly tasty and interesting!
First of all, we wash the heads of red fish, specially purchased for the broth. Remove the gills and place the heads in the pan. We also add lavrushka and peppercorns to this. Pour some water just to cover the heads. Cook until the bones begin to come off, we need a rich broth. Salt at the very end, to taste.
Cut the onion into feathers. Chop the carrots (on a special vegetable grater) also into strips.
Preheat a frying pan with a little vegetable oil. Fry onions and carrots until soft (medium heat).
Cut the fish into pieces. Add salt and black pepper to the flour. Dip the fish pieces in flour.
Heat up another frying pan with vegetable oil and fry the fish over medium heat until golden brown on both sides.
When vegetables are ready, add tomato paste, salt, sugar, and mix well.
At the very end, add chopped herbs and lemon juice. Pour broth through a sieve (a little more than a glass). We adjust the density, acidity, sugar, and salt – everything to your taste. Let it boil and turn it off. The marinade frying is ready.
In prepared dishes (I have a glass baking dish), layout, alternating layers, marinade, and pieces of fish. The last layer is a vegetable marinade.
We cover the fish under the vegetable marinade with cling film and put it in the refrigerator for several hours, or better overnight. During this time, the marinade will slightly gel.
Fried fish under vegetable marinade – incomparable! I really love this recipe and I recommend you try it!
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