Vegetable marinades for baking fish allow a very free interpretation of the components added to them.
If it is strictly limited to onions and carrots, the so-called "classic marinade", then options are still possible when choosing spices, flavors - wine, honey and others.
The option of using tomato also strongly affects the final taste of the dish - in the form of fresh tomatoes, pasta, ketchups, sauces.
Fish under the marinade - general principles of preparation
• Fish under the marinade of carrots and onions can be prepared in more than one way. It is boiled, fried, roll in flour or dipped in a batter, steamed and only then coated with the cooked marinade. There is a recipe for baking raw or already heat-treated fish under the marinade.
• A set of dishes for preparing such a dish depends on the recipe chosen and the method of cooking.
• To prepare the marinade and fry the fish, a thick-walled pan is required. It is in this pan that the fish and vegetables are cooked evenly and will not burn. In order to slightly reduce the cooking time, you can take two of these pans, while on one you will fry the fish, in the other you can cook the marinade at this time.
• For a recipe involving cooking in a slow cooker, you only need a slow cooker, the dish is completely cooked in it.
• For baking in the oven, you will need any heat-resistant mold or foil. As a form, you can use a frying pan without a handle or a small deep baking sheet.
• It is best to take sea fish, the meat of which is not succulent and does not contain a large number of bones, for cooking with carrot and onion marinade. Marinade will give juiciness to the finished dish.
• The classic recipe for marinade for fish from carrots and onions involves stewing these vegetables with the addition of tomato paste, spices and spices. But in modern cooking, mushrooms, wine, honey, mayonnaise are added to the marinade to get a richer taste, and tomato paste is sometimes replaced with fresh tomatoes.
• The finished dish is insisted for several hours in the refrigerator so that it is well saturated and saturated with the aromas of vegetables and spices.
• It is customary to serve fish under the marinade of carrots and onions as an independent dish in a chilled form, but if desired, it can be slightly warmed in the microwave.
Fried fish in a batter under a carrot and onion marinade
Ingredients:
• lean fillet of sea fish - 400 grams;
• two large onion heads;
• three medium carrots;
• one egg;
• 60 grams of tomato paste;
• baking flour - 150 grams;
• a small lemon.
Cooking method:
1. Cut the fillet into portions, up to two centimeters wide, lightly salt and leave to stand for half an hour.
2. Combine the egg with flour, pepper, salt and shake well with a fork, you will get a batter - batter, the consistency is slightly less than homemade sour cream.
3. Fry the fish in a well-heated lean oil, before this each piece is slightly blotted with a napkin and a little roll in flour. This will allow the batter to lie evenly.
4. Brown the pieces to a deep golden color on each side and lay them in one layer on a wide dish.
5. In a separate pan, cook the marinade. First, spice up the onions in the butter until transparent, then add the coarsely grated carrots and continue to fry until the vegetables have a thick amber color.
6. Add tomato paste diluted in half a glass of boiled drinking water, add salt to taste, and pepper a little. Stir gently, simmer for 10 minutes.
7. Lightly acidify the fish fillet laid on the dish with lemon juice and cover with a layer of cooked marinade.
Baked fish with carrot and onion marinade with champignons
Ingredients:
• pollock (fillet) - 800 grams;
• carrots - 3 pcs.;
• two small onion heads;
• tomato puree 60 grams;
• 600 grams of fresh young champignons;
• ready-made mixture of fish spices.
Cooking method:
1. Rinse young mushrooms that have not yet opened, rinse with water and chop. You can cut the mushrooms as your heart desires, but the finished dish will look more original if you cut them into plates, cutting each fungus along.
2. Put a thick-walled pan over medium heat, pour 3-4 tablespoons of vegetable (for example, olive) oil and transfer chopped champignons into it. Wait until all the juice from the mushrooms has evaporated, and fry until golden brown. Do not fry too much.
3. Remove the mushrooms from the pan, and pour oil in their place again. Dip the onion chopped into thin rings and fry until light amber color.
4. Add coarsely grated carrots and fry for another 7-8 minutes, from time to time, stirring slowly. Remove the pan from the heat, and mix the carrots and onions well with the mushrooms.
5. Cut the pollock fillet into large portions and arrange on a greased fryer. Sprinkle the fish with spices and cover with a mixture of vegetables with mushrooms, pour a glass of water with tomato paste and salt diluted in it.
6. Bake forty minutes at 180 degrees in the oven.
Grilled fish under tomato marinade made of carrots and onions with vinegar
Ingredients:
• zander - one kilogram;
• carrots - 300 grams;
• 300 grams of onions;
• tomato paste - 200 grams;
• 0.5 tsp refined sugar;
• 3% table vinegar - 70 ml;
• 7 peas of pepper;
• three leaves of parsley;
• clove umbrellas - 4 pcs.
Cooking method:
1. Having cleaned the fish, gut, remove the head, and cut into small pieces. Before cleaning, cut off all the fins from the fish so as not to get hurt.
2. Put the pieces of fish in a bowl, salt, pepper and mix well so that the salt and pepper are evenly distributed throughout the fish.
3. After half an hour, carefully slice each piece in flour and fry quickly in oil until tender. Put the fried pieces in a deep shape.
4. Grate the carrots on a medium grater, chop the onions in half rings. Fry the onion in sunflower oil until the matte white color disappears, add the carrots and warm for another 7 minutes.
5. Put the tomato paste in the vegetables, add 50 ml of water and, stirring well, simmer for another 5 minutes.
6. Add the refined, put the parsley, cloves and peas. Gradually, constantly taking a sample, pour in vinegar. Stir the marinade well again and continue cooking for 10 minutes.
7. Transfer the finished hot marinade to the fish, cool and put in the cold for several hours.
Fish under the carrot and onion marinade with red wine
Ingredients:
• 700 gr. fillet of sea fish;
• two small onion heads;
• 100 ml “Cabernet” or similar wine - dry, red;
• three medium carrots;
• 60 gr. Tomato
• 2 leaves of parsley;
• hand-ground pepper, black;
• wheat flour - 120 grams (for frying);
• lean refined oil.
Cooking method:
1. On the largest grater, grate the carrots with straws, and chop the onion as small as possible with a knife.
2. Transfer the chopped vegetables to a well-heated vegetable oil in a pan (a couple of tablespoons), mix a little warm and cover with a lid. Simmer on moderate heat (medium heat) for seven minutes. Stew vegetables several times during stewing so that they do not burn and cook evenly.
3. Add to vegetables diluted in 50 ml. cooled water tomato paste, salt, pepper. Put the leaves of the parsley and continue to simmer, also stirring occasionally.
4. After twelve minutes, add wine, add heat and, having removed the lid, simmer until free liquid evaporates.
5. Sliced fillets in small, wide pieces, add a little salt, sprinkle with ground black pepper on all sides and, roll in flour, fry.
6. The fish should be completely fried and covered with a delicate golden crust. Therefore, put the pieces of fillet only in a well-calcined oil and soak on medium heat for a couple of minutes on both sides, until “blush”. If it starts to burn, slightly reduce the heat.
7. At the bottom of a small ceramic or glass dish, lay a layer of fried fish, and lay the marinade on top of it. Again a layer of fish and on top of it another layer of marinade. If the dishes are wide, lay out all the pieces of fish in one even layer.
8. Remove the dish overnight in the cold, and lightly microwave before serving.
Boiled fish under the carrot and onion marinade with mayonnaise and fresh tomatoes in the oven
Ingredients:
• two halves of cod fillet - 600 grams;
• two tablespoons of 72% mayonnaise;
• two fresh tomatoes;
• 400 grams of carrots;
• two large heads of sweet onions;
• frozen out oil - 60 ml.
Cooking method:
1. Dip the cod fillet in slightly salted boiling water and boil for 20 minutes. with a small boil. To enhance the taste and aroma in the water before boiling, you can put a small leaf of parsley and allspice - a couple of peas.
2. Remove the finished fish from the broth, remove the remaining bones and cool well. Cut the fillet into portions of the desired size and transfer to a roasting pan, best in one layer.
3. On a small fire, place a thick-walled pan with oil poured into it. Add carrots chopped on a coarse grater and simmer for 4-6 minutes under a closed lid.
4. Add finely chopped onions to the carrots, stir well and simmer all together for another five minutes, also covering the pan with a lid.
5. Spread the carrots stewed with onions in an even layer on the fish. Pour vegetables on top with mayonnaise mixed with tomatoes twisted in a meat grinder and put in the oven.
6. Bake at 180 degrees for half an hour.
Fish in foil with carrot and onion marinade - a diet recipe
Ingredients:
• average carcass of fish (mackerel, pink salmon, hake, pollock) - 600 grams;
• two large carrots;
• one medium onion;
• rosemary - two small branches;
• half the average lemon;
• a mixture of white, black pepper and thyme - 0.5 tsp;
• 40 ml of frozen frost. oils.
Cooking method:
1. Cut off all the fins of the fish. Carefully, with a knife along the carcass in the direction from the tail to the head, clean off all the scales. Cut the abdomen and gut the insides. Rinse the fish under running water, washing off the remnants of the scales and the dark film inside the abdomen.
2. Dry the fish well with a towel and cut across small portions of an arbitrary size. Mix the mixture of peppers and thyme with salt and grate the resulting mixture with fish. Sprinkle with freshly squeezed lemon juice, mix by hand and set aside for up to half an hour so that the fish is saturated with the aroma of spices.
3. Chop the onion with not too thick half rings, carrot - medium-sized thin straws.
4. Place a large sheet of foil on a baking sheet and generously grease it with non-aromatic sunflower oil. Put half the onion mixed with carrot in the middle of the sheet. Lay on top of the fish in the form of a whole fish, and on top of it the rest of the vegetables.
5. Carefully, so as not to break through the foil, bring its edges over the fish and tightly “pinch” them, slightly tucking them.
6. Cook fish in the oven at 200 degrees for half an hour.
Steam fish under a carrot and onion marinade in a slow cooker
Ingredients:
• 500 grams of fillet of large sea fish;
• carrots - 2 pcs.;
• three medium heads of white onions;
• 100 ml Sauvignon, Riesling, or other wine - dry, white;
• one large ripe tomato;
• a teaspoon of liquid light honey;
• a small lemon;
• a third of a teaspoon of "seasonings for fish";
• two large bay leaves, 0.5 tsp. coarse salt;
• 4 peas of allspice and black pepper.
Cooking method:
1. Cut the fillet well washed and dried with a napkin and cut into narrow strips across. Sprinkle the fish with small salt, "Seasonings for fish" and leave for a while (about half an hour) to stand.
2. In the multicooker bowl, setting the processor mode to “Baking”, fry the onion, chopped into small pieces, with finely chopped carrots until golden brown. Before laying vegetables in a slow cooker, pour a couple of tables. tablespoons of vegetable oil.
3. Add chopped into small cubes half a lemon and chopped tomato as small as possible without skin.
4. Add liquid honey, sprinkle lightly with pepper. Pour dry wine and simmer without changing the regime for seven minutes.
5. Put the marinade from the bowl and cool it completely.
6. Pour water into a clean cooking container, dip a small parsley, peppercorns and a little salt in it.
7. Pieces of fish put in a special bowl for steaming and set it in a slow cooker. Change the “Baking” mode to “Double boiler” and 10 minutes. cook the fish. Chill.
8. On the bottom of the wide dishes, lay out part of the cooked marinade, put the fish on top and cover it with a layer of the remaining. Close the container with a lid and put it in the refrigerator for two hours.
Fish under the carrot and onion marinade - tricks and tips
• After washing the fish, be sure to wipe it dry with a disposable towel. This not only facilitates further cutting - it will not slip out of hands, but also contributes to an even distribution of batter and flour on the surface of the fish.
• Do not rush to salt the marinade into which you add tomato paste. First take the sample, since the paste itself is salty, and you can salt the marinade. With a little salting, add sugar to the marinade.
• When baking fish under the marinade in foil, try to close the "packaging" tightly, otherwise the juice will evaporate and the fish will become dry.
