Fish in Pink Sauce or “Fisherman’s Dinner” Recipe
Today I am here again with a simple dish from the family archive. My dad is an avid fisherman… and as a child we ate a lot of fish dishes. What only Mom didn’t cook. One day she was stewing pike, and our neighbor advised her to add a little boiled beetroot to the sauce.. Mom hesitated, but Cook’s curiosity got the better of her. How delicious it was!!! When my mother served the pike, we all wondered what secret she had added what happened, so we tried this delicious sauce of a deliciously pink color. Since then, we have continued to cook this way. Come in!!! The fish turns out to be very tender and delicious!!!
Servings
4
Cook Time
60minutes
Servings
4
Cook Time
60minutes
Ingredients
Instructions
  1. The dish is prepared simply and quickly. If you take river fish, then take pike, bream, walleye. Carp, silver carp, white cupid have a specific smell and are not suitable for these purposes. Well, this is personal, in my opinion. So, clean the fish, wash and cut into portions. Add salt and leave for 10 minutes to sift.
  2. Then roll the pieces of fish in flour and fry on both sides in vegetable oil until golden brown.
  3. Cut the onion into half rings and fry in a small amount of vegetable oil.
  4. We also add carrots, grated on a coarse grater. Add salt and sprinkle with seasoning to taste. Fry until the vegetables are soft.
  5. Put the pieces of fish in a deep frying pan, place the onions and carrots evenly on top.
  6. Grate the boiled beets on a coarse grater and spread evenly over the carrots and onions. Pour cream or milk over everything. If you are using milk, add a small piece of butter at the end of stewing.
  7. Simmer over low heat, stirring gently. Try it with salt. If there is not enough salt, add it.
  8. Simmer over low heat for 10 minutes. The perfect side dish is mashed potatoes! The fish turns out to be very tender, juicy and delicious!!!
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