Fish in Vinegar Marinade
Appetizers • French
Description
Serve the fish under the marinade in a salad bowl or a deep dish.
Ingredients
- Fish 0 lbs
- Salt to taste
- Ground Black Pepper to taste
- Wheat Flour 10 tablespoons
- Vegetable Oil 9 tablespoons
- Parsley 1 stalk
- Turnips 3 pieces
- Spanish onions 3 pieces
- Bay leaf to taste
- Cinnamon 0 oz
- Ground clove 5 pieces
- Vinegar essence ½ cup
- Sugar to taste
- Water 1½ cups
- Tomato Puree 1 cup
Step-by-Step Guide
Step 1
You can prepare any fish under the marinade — sturgeon, pike perch, pike, navaga, smelt, etc. Large fish (for example, pike perch, sturgeon) should be cut into pieces, while smaller fish (smelt, navaga, etc.) can be left whole.
Step 2
Season the prepared fish with salt, sprinkle with pepper, coat in flour, fry in vegetable oil, cool, and pour over the marinade.
Step 3
To prepare the marinade, peel and wash 2-3 carrots, 1 parsley stalk, and 2-3 onions, slice them thinly or julienne, place them in a pot, add 3-4 tablespoons of vegetable oil, and lightly fry for 10-15 minutes.
Step 4
Then add 1 cup of tomato puree and spices to the pot - bay leaf, pepper, 3-5 cloves, a piece of cinnamon, cover with a lid, and simmer for 15-20 minutes.
Step 5
After that, pour ½ cup of mild vinegar and 1 - 1½ cups of broth or water into the pot, bring to a boil, season with salt and sugar, and let cool.
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