Lagman-2
by Editorial Staff
Delicious lagman. For fish lovers, this recipe. It can be cooked in both fish broth and water.
Cook: 40 minutes
Servings: 4
Ingredients
- Pollock – 600 g
- Fish broth (or water) – 1.5 cups (to taste)
- Margarine – 50 g
- Bulb onions – 1-2 pcs.
- Garlic – 3-4 cloves
- Radish – 1 pc. (300 g)
- Red pepper – 0.25 teaspoon (to taste)
- Salt – 1 tbsp (to taste)
- Tomato paste – 1-2 tbsp (to taste)
- Flour – 300 g
- Water – 150 ml
For filing:
- Vinegar 9% – 30 g (to taste)
- Greens – 0.5-1 bunch (to taste)
Directions
- Sift flour, add 0.5 teaspoon. salt and water. Mix.
- Knead a soft dough with your hands. Let stand for 20 minutes, covered with a towel
- Roll out the dough into a thin crust, like for dumplings.
- Sprinkle the cake with flour, roll into a roll.
- Using a sharp knife, cut it into slices 3-4 mm wide.
- Expand each piece into long noodles.
- Boil 2 liters of water, salt to taste. Dip the noodles into boiling water and boil them in salted water until tender (about 4 minutes).
- Throw the finished noodles in a colander.
- Peel the radish, wash, cut into strips.
- Peel the onion, wash, chop finely.
- Peel the garlic, chop finely.
- Melt margarine (30 g) in a frying pan, add prepared vegetables. Fry vegetables in margarine over medium heat, stirring occasionally, for 3-4 minutes. Then add tomato paste, chopped garlic, mix.
- Pour in fish broth (or water). Add spices and salt. Simmer over low heat, covered, for 5-10 minutes.
- Defrost pollock fillet in advance, wash. Cut the prepared pollock fillet into cubes, salt.
- Then each piece is breaded in sifted wheat flour.
- Melt the rest of the margarine in a skillet. Layout the prepared fish. Fry until golden brown on both sides.
- Before serving, scald the noodles with boiling water, pour over the sauce, and put the fried fish on top of a slide, sprinkle with herbs. Serve the vinegar separately.
Enjoy your meal!
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