| Cook Time | 120 minutes |
| Servings |
Ingredients
- Seasoning (for fish) (to taste)
- Salt (to taste)
- 1 teaspoon Tomato paste
- 120 gram Bulgarian pepper
- 2 pieces Tomato
- Flour (for frying)
- Vegetable oil (for frying)
- 1 piece Carrot
- 2 pieces Onion
- 1.2 kg Pink salmon (already peeled)
Ingredients
|
|
Instructions
- Pink salmon eat only under marinade or in batter, because the fish is dry, and if it just fry, that is impossible.Clean the fish, remove the bones and cut into portions of any shape convenient for you.
- Immediately cut the onion into half rings and grate the carrots on a medium grater.
- Fish roll in flour and lightly fry in vegetable oil.
- At the bottom of the pan, preferably with a thick bottom, put a layer of onions, carrots on top.
- Vegetables lay out a layer of fried fish. Fry the fish slightly, symbolically.On the fish lay a layer of onions, then a layer of carrots. So do as long as not overcook all the fish.
- The last layer should be vegetables.
- Prepare the marinade. To do this, remove the skin from the tomato. The tomatoes and pepper puree them in a blender. Add salt (I have Adygea), seasoning and tomato paste (if the tomatoes are bright, then you can without it). Mix everything. Send in the pan, which fried the fish, bring to a boil, pour our fish.
- The marinade turns out not liquid, and will develop the feeling that the fish on the bottom is not covered with marinade. That's not so. When the salmon will start to stew, the vegetables will give the juice, mix with the marinade and everything will be juicy, tender. Fish pour the marinade, cover the pan with a lid, put on the stove on a high heat, as you will hear that is boiling, and it will happen after 5-10 minutes, switch the oven to the minimum, which will be slightly boiling. And leave for 2 hours.
- After 2 hours, the fish is ready, you can eat! the fish turns out tender! Fish is good both hot and cold!
