Soviet-style marinated fish
4 servings
30 minutes
Fish under marinade in the Soviet style is a delicious and aromatic dish popular in Soviet cuisine. It combines tender cod fillet fried to a golden crust with a rich vegetable marinade based on carrots, onions, tomato paste, and spices. Vinegar adds a tangy acidity to the dish while sugar balances the flavor, creating a harmonious combination. The marinade seeps into the fish, making it juicy and infused with aromas. Historically, this dish was widespread due to the availability of ingredients and simplicity of preparation. It was often served cold, making it convenient for storage and festive tables. Fish under marinade pairs perfectly with mashed potatoes or simply with a slice of fresh bread, highlighting the rich taste of classic Russian cuisine.
1
Clean the vegetables. Cut the carrot and parsley into strips, and the onion into rings.
- Carrot: 2 pieces
- Parsley root: 1 piece
- Onion: 1 piece
2
Fry the vegetables in half of the heated oil for 5 minutes. Add tomato paste, 2 tablespoons of water, and simmer for 10 minutes. Add vinegar, salt, sugar, pepper, and bay leaf, and cook on low heat for another 10 minutes.
- Vegetable oil: 50 ml
- Tomato paste: 1 tablespoon
- Vinegar 3%: 70 ml
- Sugar: 0.5 teaspoon
- Black peppercorns: to taste
- Salt: to taste
- Bay leaf: 2 pieces
3
Salt and pepper the fish, coat it in flour, and fry in the remaining oil for 4 minutes on each side.
- Cod fillet: 500 g
- Salt: to taste
- Black peppercorns: to taste
- Wheat flour: 1 tablespoon
- Vegetable oil: 50 ml
4
Pour hot marinade over the fish and let it cool.
- Tomato paste: 1 tablespoon