Fish in vinegar marinade
4 servings
60 minutes
Fish in vinegar marinade is a refined dish of French cuisine that combines the tenderness of fish with an aromatic sweet-sour marinade. Historically, such recipes emerged as a way to prolong the freshness of seafood and enhance their rich flavor. Fried fish retains its juiciness, while the marinade made with tomato puree, onion, carrot, and spices reveals its depth of taste. Cloves and cinnamon add a subtle spiciness, while vinegar gives a tangy acidity. This dish is perfect as a cold appetizer or main course, especially when complemented with fresh bread or herbs. The marinated fish becomes even tastier after steeping when all the aromas blend into a harmonious unity. The sophistication of flavor and simplicity of preparation make it an excellent choice for seafood lovers.
1
You can prepare any fish under marinade — sturgeon, pike perch, pike, navaga, smelt, etc. Large fish (like pike perch, sturgeon) should be cut into pieces, while small fish (smelt, navaga, etc.) should be left whole.
- Fish: 1 kg
2
Salt the prepared fish, sprinkle with pepper, coat in flour, fry in vegetable oil, cool, and pour with marinade.
- Salt: to taste
- Ground black pepper: to taste
- Wheat flour: 10 tablespoons
- Vegetable oil: 9 tablespoons
3
To prepare the marinade, clean and wash 2-3 carrots, 1 parsley, and 2-3 onions, slice them thinly or into strips, place them in a pot, add 3-4 tablespoons of vegetable oil, and lightly fry for 10-15 minutes.
- Carrot: 3 pieces
- Parsley: 1 stem
- Onion: 3 pieces
- Vegetable oil: 9 tablespoons
4
Then add a glass of tomato puree and spices to the pot - bay leaf, pepper, 3-5 cloves, a piece of cinnamon, cover with a lid, and simmer for 15-20 minutes.
- Tomato puree: 1 glass
- Bay leaf: to taste
- Ground black pepper: to taste
- Carnation: 5 piece
- Cinnamon: 2 g
5
After that, pour 1/2 cup of mild vinegar, 1 - 1 1/2 cups of broth or water into the pot, bring to a boil, season with salt and sugar, and cool.
- Vinegar: 0.5 glass
- Water: 1.5 glass
- Salt: to taste
- Sugar: to taste