Marinated fish is a rather popular dish that is often part of the Russian New Year’s table. It can be served as the main entrée or as a cold appetizer (by putting it in the refrigerator and letting it soak in the marinade overnight, it only tastes better).
| For marinated pike perch: |
2 fillets of pike perch 2 carrots 2 parsley roots 1 tablespoon of sunflower oil 50 ml of vinegar 50 grams of flour 1 tablespoon of sugar Black pepper Bay leaf 1 onion 25 grams of tomato paste |
When the recipe appeared cannot be said for certain, but one of its main components—vinegar—was mentioned as a regular ingredient in the main annals of Russian life in the 16th century, the “Domostroi”. Before tomatoes started to be widely used in Russian cuisine, fish was prepared with a so-called white marinade. However, the red marinade made from tomatoes and carrots gradually became more popular.
It’s best to use a white fish, like cod, tilapia, hake, halibut, or pike perch, as the basis. We used pike perch.
Five steps to a perfect Russian appetiizer:
1) To make the marinade, we grate the carrots and parsley root with a coarse grater and slice the onion into half rings.
2) While all of this is frying, we take a little tomato paste with water, vinegar, and sugar - add this mix to a dry soup mixture of fried onions and carrots. We add some peppercorns and a couple of bay leaves.
3) For the fish: cut it into medium-size cubes.
4) Roll the fish a little bit in flour and then fry the fish in the pan.
5) As soon as the fish is fried, we put it on a separate plate and pour our marinade on top. When the fish cools, you can serve it on the table. It’s healthy and delicious. Enjoy!
All rights reserved by Rossiyskaya Gazeta.
