Fish in white marinade

2 servings

45 minutes

The recipe is taken from the book "Salads, appetizers from fish and seafood.

Energy value per serving

• Calories: 379.7
• Proteins: 49.2g
• Fats: 2.2g
• Carbohydrates: 41.3g

Ingredients

• Fish: 500 g
• Vegetable oil: 85 ml
• Wheat flour: 25 g
• Carrot: 350 g
• Onion: 100 g
• Parsley: 25 g
• Vinegar 3%: 250 ml
• Sugar: 20 g
• Green: 25 g
• Ground black pepper: to taste
• Bay leaf: 1 pc
• Carnation: to taste
• Salt: to taste

Cooking steps

1. Dilute 3% table vinegar with fish broth, add salt, sugar, peppercorns, bay leaf, clove, boil, and strain.

   Required ingredients:

   • Vinegar 3%: 250 ml
   • Salt:  to taste
   • Sugar: 20 g
   • Ground black pepper:  to taste
   • Bay leaf: 1 piece
   • Carnation:  to taste

2. Cut the carrot and parsley root into rings, stars, or scallops, add a little broth, and cook until done.

   Required ingredients:

   • Carrot: 350 g
   • Parsley: 25 g

3. Cut the onion into rings.

   Required ingredients:

   • Onion: 100 g

4. Place the vegetables in the prepared vinegar, boil, pour the hot marinade over the fried fish, let it cool, and transfer to a salad bowl.

   Required ingredients:

   • Carrot: 350 g
   • Parsley: 25 g
   • Vinegar 3%: 250 ml
   • Fish: 500 g

5. Cook and fry the fish in the usual way with oil, previously dusted with flour: fry small fish whole, and cut large ones into pieces.

   Required ingredients:

   • Fish: 500 g
   • Vegetable oil: 85 ml
   • Wheat flour: 25 g

6. Garnish the serving with greens.

   Required ingredients:

   • Green: 25 g