Fish in Vinegar Marinade

Appetizers | French cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Serve the fish under the marinade in a salad bowl or a deep dish.

Ingredients

Fish - 2 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 - 0.1 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.