Fresh autumn pike under a spicy marinade of vegetables! Very flavorful, bright and delicious dish, and if you cook the whole pike, as I did, then this dish is also sure to decorate the table for guests! It's all about the rich taste of the marinade, in cold form it is an amazing appetizer from pike.
| Cook Time | 60 minutes |
| Servings |
Ingredients
Basic:
- 1 piece Pike
- 3 pieces Carrot
- 2 pieces Onion
- 1 piece Bulgarian pepper
- 3 cloves Garlic
Marinade:
- 500 ml Water
- 2 tablespoons Tomato paste
- 1 tablespoon Sour cream
- 2 teaspoons Mustard spicy
- 2 tablespoons Soy sauce
- 2 tablespoons Vinegar 6% wine with tarragon
- 2 pieces Bay leaf
- 5 pieces Black pepper (peas)
- 3 pieces Allspice (peas)
- 3 pieces Cloves
- Vegetable oil for fry, to taste
- Flour wheat / Flour for fry, to taste
Ingredients
Basic:
Marinade:
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Instructions
- Wash the pike, clean it, and remove the gills and entrails.
- Carrot cut into thin strips, as well as pepper, onion-half rings, tomato and garlic slices.
- If you want beautiful - guests, then cook whole. Roll the pike in flour and fry in preheated oil on both sides.
- Put the vegetables in the pan with the pike.
- For the marinade, mix the liquid ingredients, pour the contents of the pan, add all the other spices, add salt if necessary.
- Cook with a small boil under the lid until the carrots are ready (but not to fall apart) Cool and serve as a snack with lemon slices (preferably straight even infuse in the refrigerator for 3-4 hours at least)
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