Fish in pomegranate juice
4 servings
155 minutes
For this dish you need fatty fish - salmon, sturgeon, beluga, stellate sturgeon. Pomegranate juice gives the white fish an unusual pink color.
1
Clean the fish and place it whole in a shallow pot with salted water, ensuring the water covers the fish. Add a bay leaf and 1 onion, and boil for 30-40 minutes.
- Fish: 500 g
- Bay leaf: 2 pieces
- Onion: 1 head
- Sea salt: to taste
2
We cool the cooked fish and place it on a flat dish. It can be cut into pieces or left whole.
3
Let's prepare the sauce. In pomegranate juice (the pomegranate used should be sour or sweet-sour, but not completely sweet), add crushed garlic and finely chopped cilantro. Mix well. Pour the sauce over the fish and let it sit for about two hours. When the juice soaks into the fish and it turns pink, it can be served. This dish looks very beautiful on a festive table — it catches the eye and everyone wants to try it.
- Pomegranate juice: 0.5 glass
- Garlic: 2 cloves
- Cilantro: 1 bunch
